Chef Curti Ermanno

Home made liver paté “Il Solferino style” 

Deep and fried soft cheese in blackberry sauce with bread croutons 

Tapinambur beetroot’ flan with broccoli sauce 

Cartoccio (jacket potatoes) with fonduta and porcini mushrooms 

Corn match polenta with fresh porcini mushrooms brie cheese and truffle oil  

Langhirano raw ham with Buffalo’s mozzarella cheese of Mondragone

“Culatello di Zibello” (the best cut of dry-cured ham) 

Soufflè of porcini mushrooms with cheese fondue 

Fresh creamy burrata cheese “Stracciatella” with tomato confit and anchovy fillets 

Baked Octopus salad with broad beans mashed 

Fresh raw anchovies marinated with raspberry vinegar 

Cuttlefish with porcini mushrooms 

Shrimps tails with chickpeas purè 

Salmon tartar with avocado and guacamole 

Sea-bass carpaccio with lime 

Big assorted fresh raw fish plate (tuna fish, sea-bass, salmon, king prawns and anchovies) 

Poached eggs with caviar asetra and rye bread   

French fresh oysters