Main courses

Roast quail, Marsala reduction, Jerusalem artichoke puree, chestnuts and cardoncelli mushrooms

I ❤️ Cotechino – cotechino from the Fusari butcher’s shop in Reggiolo with lentil soup, mashed potatoes and bell apples mustard

Crispy octopus with pumpkin cream, cuttlefish ink and rosemary potatoes

Braised veal cheek, potato cream and crispy leek

Sea bass, dill sauce, fennel salad, daikon, lemon and sesame

Beef entrecote with early potatoes, Parmigiano Reggiano cream, rocket salad emulsion, S. Giacomo “Essenza” vinegar and red wine sauce