Menu
Our menu is a curated selection of dishes that change with the weather and climate.
Each proposal is born from the desire to offer a clean, coherent, authentic gastronomic experience: few ingredients, precise choices, great respect for the raw materials.
From Sunday cooking to forgotten recipes, each dish is an invitation to slow down and rediscover the pleasure of simplicity done well.
…Our appetizers
The Busseto culaccia and the giardiniera made by us
Salmon trout marinated in vinegar with balsamic-marinated vegetables
Roasted veal fillet in tuna sauce
Crispy puff pastry with porcini mushrooms and three-milk fondue
Veal tongue with peanut butter, sour onion and demi-glace
Fassona beef tartare, parmesan wafer, half-cooked egg and porcini mushroom mayonnaise
Pheasant and Alba white truffle terrine with caramelized figs
…Risottos…fresh pasta
“San Massimo” risotto with late radicchio and Nebbiolo
Bronze-drawn Gragnano paccheri with amatriciana sauce
Baked onion soup au gratin
Fresh pasta pappardelle with venison ragù
Tortelli stuffed with pumpkin and amaretti with gorgonzola fondue
Recommended by the chef
Milanese-style “San Massimo” risotto with veal ossobuco in gremolada
…The selection of land and water
Veal fillet with mascarpone puree and grilled porcini mushrooms
Sliced beef with radicchio braised in red wine and parmesan shavings
Fish fillet with seasonal vegetables
Suckling pig's neck with potato terrine and sour purple cabbage
Braised Piedmontese beef with Storo polenta
Our selection of cheeses with mustards and honey
…Our desserts
72% dark chocolate cake with custard and ice cream
Raspberry soup and ice cream
Tarte Tatin revisited with cream ice cream
Lemon Catalan Cream
Luxardo Maraschino Pineapple Cup
The classic tiramisu
Note:
Some of our raw materials are subjected to a blast chiller purification process to guarantee our customers the highest product quality.