- Take-away from 18:30 to 21:00.
- Order through WhatsApp at phone no. 346 861 43 02
min. maturation 30 days, with egg, onions, ancient mustard, Worcester sauce
min maturation 30 days, with buffalo stracciatella PDO from Campania, dried tomatoes and pepper jam
Parma ham 24 months, bacon with black pepper, local salami, Coppa Piacentin and PDO cheese, served with mixed pickles and hot rosemary focaccia
24 months of maturation, with melon or with soft core buffalo mozzarella PDO from Campania
100% Iberian Patanegra, persistent aroma, over 36 months seasoning in Salamanca
with meat sauce
with egg, pork cheek, rana Padano and ewe's cheese
king prawns and scampis
with shrimps and zucchinis Julienne
30 days maturation, seared on the grill or served with wild mushrooms
oven ltc, served with aromatized roasted potatoes
with pork chops and sausage, chicken legs, BBQ pork steak, served on hot plate together with wedge potatoes
with seafood and crustaceans
with grilled zucchini
GRASS FED - The natural pastures and the climate of these areas are the perfect habitat that guarantees the livestock to live in a total harmony with the environment. The result is a meat of refined flavor with high nutritional value and certainty of origin and genuineness. Very softy, juicy and savory, the Black Angus meat is velvety, compact and with thin strands of fat which, once melted in cooking, release an intense aroma and enhance its softness. Origin Uruguay, Australia, USA, Ireland.
Flank Steak (bavetta) Vergarda Angus Aberdeen
Thinly sliced meat (tagliata) or rump Black Angus USA
Fiorentina Creekstone Angus USA in maturation
Flank Steak (bavetta) Uruguay
Picanha Angus USA in maturation
Cowboy Steak Slaney Aberdeen in maturation
GRAIN FED - Delicate and light meat with a fine muscular texture and contained marbling. Raised into the wild, its diet is supplemented with cereals. Breed coming from Lage Garda.
Sirloin steak in maturation
Fiorentina in maturation
Ribeye in maturation
Tomahawk in maturation
GRASS FED - Cattle living on pasture and fed exclusively on grass, on hay only in winter. Meats of the highest quality with an excellent marbling due to animal welfare and natural nutrition, typical of breeding into the wild. Origin Lithuania Estonia.
Sirloin steak 40 days dry aged
Fiorentina 40 days dry aged
GRASS FED - Succulent meat with a high fat infiltration level. Exclusively grazed feeding. Breed that in 2018 and 2019 won the Award for best meat in the world at the World Steak Challenge. Origin Finland.
Sirloin steak in maturation
Fiorentina 40 days dry aged
GRASS FED - Beef whose marbling is comparable to the more famous Wagyu given the high amount of fat that makes the meat tender, juicy and tasty. Grazing nutrion is supplemented by sugar beets. Origin Danemark.
Sirloin steak 40 days dry aged
Fiorentina "Extra" 40 days dry aged
GRASS FED - Rubia Gallega is raised in the pasture. It is a very rustic breed, perhaps the best known. Meat for demading palates. A taste that explodes in the mouth. Rich and tasty with powerful notes of blue cheese and mushrooms around the edges. The aftertaste is spicy. Origin Galicia.
Sirloin steak Gutrei Roxa D'Ouro 50 days dry aged
Fiorentina "Extra" Gutrei Roxa D'Ouro 50 days dry aged
with aroma
with onions and tomatoes
Salad, cherry tomatoes, crunchy bread croutons, Caesar sauce, grilled chicken breast and bacon
Salads, tomato, potato, green beans, egg, tuna fish, olives, capers, anchovies
Tomatoes, soft core buffalo mozzarella PDO from Campania, extra virgin olive oil, basil and oregano
filled with molten cheese
Grilled eggplants, sautéed escarole, tomoatoes confit, crispy potato chips and carrot mayonnaise
Tartare of Scamone Garronese beef, bacon chips, mayonnaise with mustard, toasted hazelnuts, corn salad, Maldon salt and extra virgin olive oil
Beef square cut of Scottona Charolaise, white onions, pickled cucumber, tomatoes, lettuce and ketchup
Beef square cut of Scottona Charolaise, bacon, Cheddar, fried egg and BBQ sauce
Beef square cut Scottona Cherolaise, lettuce, fondue of Cheddar and Brie
Beef square cut Scottona Charolaise, Mexico sauce, bell peppers, bacon, Cheddar and onions
Beef square cut of Chianina, caramelized shallots and PDO Gorgonzola fondue
Calf meat, fried eggplants, soft core buffalo mozzarella PDO from Campania, gratin tomatoes and basil pesto
Beef square cut, pork sausage, caramelized onions, buffalo stracciatella PDO from Campania, mayonnaise with capers, toasted hazelnuts and pistachios
Chicken breast giblets on Remoulade sauce with fresh corn salad and pickled cucumbers
Beef square cut Scottona Charolaise, buffalo stracciatella PDO from Campania, pâté of Taggiasca olives, roasted cherry tomatoes and caramelized onions
Mozzarella “fior di latte”, roasted cherry tomatoes smoked Provola, buffalo stracciatella PDO from Campania, Cantabrian anchovies, black olives, oregano, parsley and extra virgin olive oil
Mozzarella fior di latte, wild mushrooms, soft core buffalo mozzarella PDO from Campania, 100% Iberian Patanegra ham, 36 months seasoning
Mozzarella fior di latte, tomato fillets San Marzano, soft core buffalo mozzarella PDO from Campania and fresh basil
Wild mushrooms, mozzarella fior di latte, tomato fillets San Marzano, buffalo stracciatella PDO from Campania and fresh basil
Parma ham of artisanal production, mozzarella fior di latte, buffalo stracciatella PDO from Campania and chopped pistachios
Speck of Trentino, mild and soft cheese from Dolomites, mozzarella fior di latte and rocket
Smoked salmon, mozzarella fior di latte, zucchinis julienne, buffalo stracciatella PDO from Campania, pink pepper and extra virgin olive oil
Spicy salami, mozzarella fior di latte, tomato fillets San Marzano, gorgonzola and onions
Grilled sweet peppers, egg plants and zucchini, spinach, mozzarella fior di latte, Grana Padano flakes, Fontina gratin
with chocolate sauce
with stewed soft fruits
with Nutella and puffed rice
with vanilla ice cream
with soft chocolate core
with cold coffee cream, espresso, milk cream e whipped cream.
For the greedy ones even with Bayles
made of fresh lemons
even with fruit vodka