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Restaurant
The Rooms
The Cookery
The Cellar
Hotel
The Terrace
Where we are
Video
News
Contacts
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Sopressa (local salami), polenta and mushrooms
Appetizers
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The Cookery
Starters
Pan-cooked snails
Sopressa (local salami), polenta and mushrooms
Timbale zucchini and peas with fonduta and ribs
First courses
Tagliatelle with mashrooms
Potato gnocchi (dumplings) with tomato
Pureed soup with beans and bacon
Second courses
Guinea-hen with pevarada (spicy) sauce
Mixed meat (chicken, pork) on the spit with polenta
Dessert
Apple pie
Chocolate salami
Millefoglie with wild berries