Our kitchen, caracterized by the skillfullness of our chef, offers typical dishes of these hills enriched by the products of our farmhouse; the pasta is all homemade and the meat is essentially our production. All the food we serve on the table is prepared by us.
- Appetizer composed by tasting of Mora Romagnola cured meats reared on the farm, Parmesan cheese with balsamic vinegar, fried corn polenta topped with mushrooms and gorgonzola, etc. …
- Among the first courses the place of honor goes to “La Fenice” tagliatelle (long noodles) seasoned with wild herbs (dandelion and more), gnocchi with mushrooms, ravioli filled with radicchio, and “casonetti” stuffed with Mora Romagnola;
- The second most popular dish is surely our grilled meat, which preserves the aroma of forest wood, and the young Mora Romagnola pig (porchetta) cooked on the spit, that can be enjoyed on Sunday lunches;
- Last but not least … ice cream with hot raspberries, out ricotta, cream and blueberry cake, and our chocolate cake.
During the fall, the classical period of mushrooms, truffles and chestnuts, our dishes are further enhanced by these delicacies offering to home cooking lovers some real jewels.
Sunday evening menu with typical local delicacies:
tigelle, fried crescentine in the old way, cured meats, cheeses, jams and local wines