THE VEGETABLE GARDEN Insalata: Winter salad of vegetables of the day, freshly picked and cooked...14,00

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1 S TA R T E R S Heart, effort and environment, always respecting tradition. The good products of the farm, cooked in delicious dishes, all to taste! Salumi: Selection of cuts from La Fiorida with a mousse of home made goat cheese with herbs and pesto of Taggiasca olives Chisciöi: Traditional buckwheat and cheese pancakes with crunchy salad and nut vinaigrette Carciofi: Artichokes filled with cream of baccalà salted cod*, foam of mountain potatoes and crispy pancetta ham Foie gras*: Pate with onion marmalade, soft brioche bread and dried figs Tartare: Tartare of venison from Val Lesina with compote of pears, bread wafers and mayonnaise of peppers The dream and the feeling: an egg taken from the henhouse, mountain potatoes, fondue of Bitto cheese and black truffle from the Costiera dei Cech Tagliere: Board of salumi hams (for 2 people) with La Fiorida preserves and cream of milk from our dairy THE VEGETABLE GARDEN Insalata: Winter salad of vegetables of the day, freshly picked and cooked...14,00

2 F I R S T C O U R S E S Spaghettoni*: Large spaghetti tubes freshly made with Kamut flour, sweetly braised leeks* and black truffle from the Costiera dei Cech Tajadin*: Tajadin wide strip pasta made with chestnut flour with guanciale cheek of pork and chamomile Pizzoccheri: Buckwheat pasta, a speciality of Valtellina, made with Mulino Tudori di Teglio flour, stone-ground by hand, scented with herbs, with our own origin-protected Valtellina Casera Reserve cheese, matured for 24 months, and made with milk from our own Sola Bruna cows Ravioli: Ravioli filled with oxtail* on a cream of celeriac in its own broth Gnocchetti*: Small dumplings, filled with melted ricotta cheese from our dairy and aromatic herbs, served with misultin fish from Lake Como, grape tomatoes and olives Riso: Rice from the Salera farm, matured for 24 months, our own Praa di Ruus cheese, rosemary from the aromatic garden and wafers of speck T R A D I T I O N A L S O U P S Cipolle*: Traditional onion soup Topinambur*: Jerusalem artichokes from Buglio and potatoes cream with small chunks of toasted bread and extra virgin olive oil F I R S T C O U R S E S : G L U T E N - F R E E Lasagnette*: gluten-free lasagna Tortellini: Meat* filled tortellini with butter and sage Tagliatelle: Fresh egg* tagliatelle with sweetly braised leeks* and black truffle from the Costiera dei Cech * standards are stored at -18 C or frozen.

3 MAIN COURSES Maialino: Twice-styled suckling pork*: soft, with quenelles of taroz mashed potato and crispy, cooked with potatoes on a piping hot soapstone Costoletta: Grilled chops of venison* from Val Lesina, a dusting of chocolate and beetroot sauce creamed with La Fiorida butter Steccone: Skewer of grilled selected meats from our farm, crunchy potatoes with grated origin-protected Valtellina Casera cheese Vitellone: Braised young steer from our herd, reduction of Sassella wine, cream of kidney beans* and crunchy artichokes Coniglio: Italian spit-roasted rabbit from our farm, cream of savoy cabbage* and celeriac Pescato: Catch* from our lake with butter and sage, sautéed grains, crunchy wafers O U R C H E F R E C O M M E N D S Chef s special: (for two people) Grilled rib eye steak from our farm with grilled potatoes, vegetables and mayonnaise with pepper (for two people) Our garden salad

4 TRADITIONAL MENU Salumi: Selection of cold cuts from La Fiorida Pizzoccheri: Buckwheat pizzoccheri pasta, a speciality of Valtellina, made with organic flour and stone-ground by hand, scented with herbs from the nearby fields of Sacco Stinco: Shin of pork* from our farm cooked in Legnone beer with traditional polenta Formaggi: small plate of La Fiorida cheeses Nettare: Nectar of woodland blueberries Coffee (Cover charge included V E G E T A R I A N M E N U Chisciöi: Traditional buckwheat and cheese pancakes with crunchy salad and nut vinaigrette Spaghettoni*: Large spaghetti tubes freshly made with Kamut flour, sweetly braised leeks* and black truffle from the Costiera dei Cech Uovo: Scrambled egg made with egg from free range hens with melted Casera cheese and seasonal vegetables Nettare: Nectar of woodland blueberries Coffee (Cover charge included) V E G A N M E N U Insalata: Winter salad of vegetables of the day, freshly picked and cooked Topinambur*: Jerusalem artichokes from Buglio and potatoes cream with small chunks of toasted bread and Extra Virgin olive oil Torta: Savory tart of vegetables and legumes Aspic: Jelly of citrus fruits with soft olive bread Coffee (Cover charge included) *** Treated drinkable water, natural or fizzy complying with the law of 23 June 2003, no181, Article.13 on loose produce/ Prodotti sfusi)

5 O U R D E S S E R T L I S T Mela: Apple tartare with cream of La Fiorida ricotta, chocolate and almond sorbet Budino: Bread pudding with pears caramelised with red wine Torta: Rice cake with sorbet of orange, carrot and lemon Bonet: Bonet pudding of amaretti biscuits and caramel with gianduja chocolate cannoli tubes Chocolate: Chocolate variations Aspic: Jelly of citrus fruits with soft olive oil bread HOME-MADE FIORIDA ICE CREAM Mirtilli: Nectar of woodland blueberries and our own whipped cream Macedonia: Fresh fruit salad Frappè: Milkshake made with fresh milk from our own cows Tulipani: Crunchy tulip wafers Coppa: Cup of our own ice creams