Quality, flavours, and our territory
Quality ingredients, typical flavours, and great dedication to local culinary traditions: this is the secret of our dishes and pizzas. We use only locally sourced ingredients from a reliable and traceable production chain.
WE ARE PASSIONATE ABOUT OUR TERRITORY.
The continuous dialogue between culture, food, and our territory starts in our kitchen: every day we fall in love with the ingredients, their origin, and all the different nuances of flavour that each of them brings to our tables after an incredible journey from land and sea.
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Meatball, with pecorino fondue 7.90
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SPINACH DUMPLING, WITH TOMATO GAZPACHO, BASIL AND CUCUMBERS 7.90
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THE FARMER PLATE 15.50
Salami, seasoned raw ham with Cervia’s salt, seasoned sausage, summer seasoned pork neck, larded loin, calf shoulder, squacquerone soft cheese with caramelized figs.
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SESONED RAV HAM CHOP BOARD SUITABLE FOR TOW PERSONS 23.50
Parma’s raw ham 48 month seasoned, raw ham with sweet Cervia’s salta, raw ham flavourized with Sangiovese wine, squacquerone soft cheese with caramelized figs.
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THE PASSATELLI CURED MEATS BIG CHOP BOARD FOR TWO PERSONS 29.50
Classic mortadella, Parma ham 48 months seasoned, local salami, Great cooked ham seasoned pork neck, Culatta of culatello, dried pork loin, pecorino cheese Erica, squacquerone soft cheese, Caprozzo carob flavourized cheese, homemade jams.
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GREAT CHEESE PLATTER 16.50
Pecorino cheese Erica, Lamucca di Bosco, Bufala di Lucrezia, Caprozzo carob flavourized cheese, Lamucca hops flavourized cheese, Pecorino Gran Riserva del Passatore, Re di Pecora blue cheese, poppy flavourized, with honey, jams and white wine gel.
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BRESAOLA VERTICAL (suitable for 2 people) 26.00
Chianina bresaola, scottona bresaola, classic punta d’anca bresaola, bresaola carpaccio, apples and berries
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VEGGIE CHOP BOARD 15.00
Vegetarian meatballs, pinzimonio, squacquerone, Parmigiana-style eggplant, vegetable friccandò, wholemeal breadstick and Romagna pecorino cheese.
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PIADINA 1.20
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WARM SALAD OF OCTOPUS* WITH POTATOES, BLACK OLIVES, CHERRY TOMATOES AND PESTO 17.00
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FRIED BREADED PRAWNS WITH PANKO, MANGO MAYONNAISE AND AVOCADO SAUCE 16.50
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SEARED CUTTLEFISH WITH FENNELS, ORANGES AND TAGGIASCHE OLIVES 14.50
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TASTING OF FISH APPETIZERS 18.50
Shrimps with stracciatella cheese and black pepper, oranges and taggiasche olives, tuna Tataki, sea salad and marinated salmon.
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Passatelli in broth 10.90
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Cappelletti in capon broth 10.90
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Tagliatelle with meat ragoût Ravenna style 9.90
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Cappelletti with meat ragoût 10.90
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Torellini with parmesan cream and nutmeg 14.50
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Round cappelletto stuffed with pecorino cheese and pears, with crunchy almonds and red wine sauce drops 14.50
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THE “TIMBER” NOODLES WITH MEAT SAUCE, PESES AND PORCINI MUSHROOMS 11.00
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Passatelli with pecorino fondue, crispy culatello and truffle 15.50
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Curzùl of ancient grains with Romagna carbonara 15.50
30-month parmesan fondue, poached egg, crunchy culatello and truffle rain
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Seafood risotto* 13.00
prepared with Carnaroli rice from the Po Delta
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Tagliolini with lobster* 24.00
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PASSATELLI, CLAMS AND ARTICHOKES CREAM 19.00
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Ravioli stuffed with mussels and gorgonzola on creamy potato and anchovy powder 14.00
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Pasta with tomato sauce, chicken cutlet, French fries 10.00
*The dishes are prepared with frozen or deep-frozen raw materials at the origin.
All served with side dish.
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Mixed grilled meat of Romagna potatoes with rosemary 18.50
ribbs, bacon, pork neck, fresh sausage, pork loin steak , chicken brochette
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Grilled sausage and baked potatoes 15.00
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Grilled mutton meat with tomatoes 17.50
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Roast rabbit with garlic, rosemary and baked potatoes 17.50
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Cockerel grilled with potatoes and rosemary 18.00
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Low temperature cooked chicken steak, parmesan flakes, vegetables and basmati rice 17.50
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Sliced fillet of beef with salt of Cervia with vegetables au gratin 23.50
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Grilled beef tenderloin with vegetables au gratin 25.00
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Grilled beef “Black Angus” tenderloin with baked potatoes 28.50
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Pork shank cooked at low temperature with rustic farmer’s potatoes 17.50
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VEAL LOIN CUTLET WITH POTATO CHIPS 24.50
Elephant ear
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Parmigiana eggplant 9.90
Unique dish
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Sliced seitan, rocket and smoked tofu with colored steamed vegetables 18.50
Vegan dish
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1 kg of Chianina steak I.G.P. (aged 30 days) 65.00
grilled with vegetables au gratin, maldon salt and laudemio oil “Frescobaldi”
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1 kg of Scottona “Rubia Galiziana” steak 70.00
with vegetables au gratin, maldon salt and laudemio oil Frescobaldi
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1 kg of Scottona “Sashi Finlandia” steak 70.00
with vegetables au gratin, maldon salt and ludemio oil Frescobaldi
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Oven skewers of shrimp* and squid* 18.50
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Grilled fish with fragrant bread 23.50
Sea bass, prawn skewer, squid skewer, monkfish, scallop, Argentine prawn
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TUNA STEAK ON MIXED SALAD AND BALSAMIC VINEGAR SAUCE 21.00
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Baked salmon slice with burrata cream, hazelnut kernels 19.50
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Caesar Salad 12.50
Salad, grilled chicken, crusty bread, parmigiano flakes, evo oil, Caesar sauce.
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Greek Salad 11.00
Salad, radish, cucumber, olives, red onion. cherry tomatoes, feta and tzatziki sauce
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Passatelli Salad 12.50
Mixed salad, tomatoes, carrots, olives, boiled egg. small mozzarellas, corn, crusty bread, tuna fillet.
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Pasta with tomato sauce, chicken cutlet, French fries. 10.00
*The dishes are prepared with frozen or deep-frozen raw materials at the origin.
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Fricandò of vegetables 5.50
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Vegetables au gratin 5.50
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Colorful steamed vegetables 6.00
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Baked potatoes with rosemary and Cervia salt 5.50
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French fries 5.00
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Mixed salad 5.00
ONLY IN THE EVENING
PIZZAS
Long leavening dough with selected flours.
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Margherita 6.50
San Marzano tomato, fior di latte mozzarella, basil.
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Regina Margherita 9.50
San Marzano tomato,Buffalo mozzarella, cherry tomatoes and basil.
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San Vitale 10.50
San marzano tomato, fior di latte mozzarella, aubergines, bacon, parmesan, basil.
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Romagnola 11.00
San Marzano tomato, fior di latte mozzarella, Parmigiano Reggiano sauce, fresh sausage, smoked provola cheese, roasted potatoes.
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Dante Alighieri 12.50
Buffalo mozzarella double cherry tomato, after cooking: raw Parma ham, basil pesto pesto, burrata, wildflower honey from Romagna, toasted almonds, extra virgin olive oil and basil.
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Spicy salami 8.00
San marzano tomato, fior di latte mozzarella, spicy salami.
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COOKED HAM AND MUSHROOMS 8.00
San Marzano tomato, fior di latte mozzarella, cooked ham and fresh mushrooms .
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Mosaico 9.50
Mozzarella, champignon, courgettes, peppers, aubergines and basil .
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SAUSAGE AND BROCCOLI 9.50
Fior di latte mozzarella, fresh sausage and friarielli.
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4 CHEESE EVOLUTION 12.50
Parmigiano Reggiano cream, pit pecorino, buffalo gorgonzola, aftercook: squacquerone, apple jam, toasted hazelnuts, E.V.O. oil and basil.
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A Ciò 12.50
San Marzano tomato, fior di latte mozzarella, porcini mushrooms, aftercook: seasoned raw ham and squacquerone cheese.
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Il calzone special 11.00
San Marzano tomato, fior di latte mozzarella, aubergines, cooked ham, Parmesan flakes .
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Six seasons 10.00
San Marzano tomato, fior di latte mozzarella, small artichoke, sausage, cooked ham, fresh mushrooms, boiled egg, aubergines
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Creamy pistachio and chocolate cookie crumble 6.50
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Squacquerone cheesecake, caramelized figs and sweet piada wafer 6.50
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Dark chocolate half sphere and strawberry, mascarpone, meringue and berries 6.50
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Gianduja parfait with vanilla ice cream and hazelnuts 6.50
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Tiramisù with salty crunch and chocolate 6.50
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English soup 6.00
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Imperial milk 6.00
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Sorbets: lemon, mandarin, coffee 4.00
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Cup of artisanal ice cream with Fabbri’s sour cherries 6.00
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Vitello tonnato al marsala e capperi di pantelleria
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Bis di primi: passatelli in brodo di cappone e cappelletti al ragù
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Arrosti della tradizione: faraona farcita, vitello, coniglio con patate al rosmarino e verdure gratinate
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Panettone artigianale servito con tre creme
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€ 40,00
(bevande escluse)
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Zuppetta di moscardini con crostini
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misto di pesce con tartare di tonno, gamberi con burrata al pepe bianco, insalatina di seppia e finocchio, polpo patate e olive
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chitarra di grani antichi allo scoglio sgusciato e risotto rosa alla barbabietola e gamberi
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trancio di spada alla griglia con hummus di ceci e pomodorini confit
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millefoglie alla stracciatella, zabaione e mandorle pralinate con gelato alle noci
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uva e brindisi con prosecco Valdobbiadene
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€ 80,00
(bevande escluse)
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sarà previsto intrattenimento con Dj
GALLERY
