That of Christmas lunch is a real test case for us.
Around the same table sit many generations, and when dining, the memory takes you back to previous Christmases, seasoned by mom’s meat sauce or warmed by grandma’s broth.
And of grandmothers we try to use the same wisdom of shrewd gestures and respect for the times.
When we talk about time, we are not simply referring to the duration of the Christmas meal, but to all the work involved in preparing it.
Starting in September we reason about the dishes to be offered, their presentation, raw materials and cooking.
Then we get down to business and this will be the menu we serve you:
CHRISTMAS MENU
APERITIF
Celeriac chips
Savory panettone with mortadella pate
Parmesan cheese PDO and mostarda
accompagnati dal piacevole profumo dello spumante romagnolo Novebolle DOC Brut Nature
At 1:20 p.m. lunch begins!
ANTIPASTO
Crocchetta di bollito con salsa verde e misticanza
Bietola gratinata al profumo di mandarino
FIRST DISHES.
Small cappelletti with 30-month organic Parmigiano Reggiano cheese “Borgo del Gazzano” in capon broth
Lasagna con zucca, porcini e guanciale di mora romagnola
MAIN DISHES.
Reale di vitello al forno, mostarda di fico, riduzione di Porto, patata alla cenere
La nostra ricetta speciale del coniglio alla cacciatora
Erbette e spinaci saltati
SWEETS
Bignè glassato al gianduja, ripieno di zabaione (macchiato al caffè)
and to finish..the traditional hammer service of artisanal nougat with IGP Piedmont hazelnuts
WINES
Novebolle DOC Brut Nature
Sangiovese DOC Casticiano Celli
Moscato Sparkling Chardis
Rate € 60.00 per person (drinks included)
MENU’ DI NATALE vegetariano
APERITIF
Celeriac chips
Panettone salato con patate e ceci
Parmigiano Reggiano DOP e mostarda
accompagnati dal piacevole profumo del Pignoletto Medici Ermete
ANTIPASTO
Crocchette di patate e salsa verde
Bietola gratinata al profumo di mandarino
FIRST DISHES.
Piccoli cappelletti al Parmigiano Reggiano Bio 30 mesi “Borgo del Gazzano” in brodo vegetale al profumo di funghi champignon
Lasagna con crema di zucca, porcini e parmigiano
MAIN DISHES.
Tortino di legumi, emulsione al cavolo nero, olive e melagrana
Carciofi al pomodoro, polenta integrale e olio santoreggia
Erbette saltate
SWEETS
Bignè classico al Gianduja ripieno di zabaione e macchiato al caffè
and to finish..the traditional hammer service of artisanal nougat with IGP Piedmont hazelnuts
Rate € 60.00 per person (drinks included)
To reserve your table, we invite you to do so online here.
Please note that we will be closed for dinner.
