Glossary of Italian specialties Parmigiano Reggiano Vacca Bianca Modenese Parmigiano Reggiano is one of the oldest and best types of cheese in the world. Over centuries, the secret of excellence has remained unchanged: the same ingredients and the same craftsmanship. The milk of Vacca Bianca Modenese (race of Modena white cow ) holds specific characteristics, which account for the difference from the regular Parmesan cheese. The white cow produces a very well-balanced milk with a ratio of 1:1 between fat and protein and it contains a variety of casein which has a decisive impact on the aging process as well as the digestibility of the cheese. The aging process lasts 30 months instead of the traditional 12 months. The result is an unparalleled cheese with a sweet, refined prolonged aroma and taste. Fassona piemontese Fassona is a indigenous cattle breed of Piedmont and is considered to be one of the five most noble breeds of Italy. The muscles of the hind quarters are especially developed in Fassone animals, making the meat particularly tender and compact with a very low content of fat. Fassone beef offers the perfect blend of intense flavor and excellent nutritional value, with first-rate protein and a very low level of cholesterol. As a very special product of highest quality it is the beef of choice for many of Italy s premier chefs. Farina di Grano Arso This special flour is a typical product of the cucina povera and finds its origins in the rural tradition of the Apulian farmers: after the harvest on the cereal fields, the stubbles were burnt down and the grains that had fallen to the ground during the harvest were toasted by the fire. The farmers used to collect these grains and grind them in their stone mortars, mixing this flour with the white flour which was sparse and expensive. The particular toasted flavour of this flour has been long forgotten over the years but has recently been rediscovered and thanks to a modern toasting procedure and a broader distribution has gained its place in the production of pasta, bread and focaccia. Culatello di Zibello This specialty of raw ham from the town of Zibello near Parma is known among aficionados as the king of hams and is valued as even more delicate than regular Parma ham which is produced in the same region. The secret of its production lies in the craftsmanship and the meat of the two pig breeds Nero di Parma and Mora Romagnola. The small, black and red-spotted pigs are kept in free range and feed on sweet corn, acorns and chestnuts. After slaughtering the 15 to 20 kg hams are kept in rooms with open windows to age for 14 months. The humid air, influenced by the nearby Po river, is an essential Ingredient in this process and a geographical factor limiting the production to only a few localities. The limited production, the fine craftsmanship and the unique taste of the Culatello di Zibello make it a delicacy awarded with the label Denominazione di origine protetta (DOP). Pane Carasau The typical Sardinian bread is called Pane Carasau, produced exclusively from durum wheat semolina, water, yeast and salt. The very thin, almost transparent, parchment-like flatbread also earned the name of carta da musica, or music sheet, from visitors from the mainland. The baking of Pane Carasau requires some effort and skill, but once baked the flat cakes can be preserved for a long time. Thus they have been the ideal bread for peasants and shepherds who often would have to stay and work in the mountains for months on end. The flat cakes also were the faithful travel companions for seamen during their long journeys.
Antipasti - Starters Verdure miste grigliate con burratina e taralli pugliesi 16.00 Grilled Mediterranean vegetables with double-butter mozzarella cheese and Apulian Taralli Vitello Tonnato con capperi giganti, 19.00 olive caramellizzate e fagiolini verdi Thinly sliced veal with tuna cream and caper berries, caramelized black olives and green beans Carpaccio di manzo di Fassona 23.00 con scaglie di Parmigiano Reggiano, rucola e pinoli Carpaccio of Fassone beef carpaccio with parmesan shavings, arugula and pine nuts Capesante saltate in lardo di Colonnata con insalata belga e arancia 21.00 Pan-fried scallops wrapped in Lardo di Colonnata with endive and oranges Mozzarella di Bufala con pomodori, melanzane e Pane Carasau 17.00 Bufala cow mozzarella with tomatoes, mediterranean herbs, grilled eggplant and Sardinian flatbread Culatello di Zibello con fichi blu e piadina romagnola 23.00 Culatello di Zibello raw ham specialty served with blue figs and flat bread from the Romagna region Consommé di funghi profumato al Marsala Mushroom-Consommé with a hint of Marsala fortified wine 15.00 Insalata mista di stagione Mixed seasonal salad 12.00 Small portion 9.00
Pasta and Soups piccolo normale Pappardelle all uovo fatte in casa con ragù di coniglio 21.00 26.00 e semi di finocchio con parmigiano Vacca Bianca Modenese Home-made ribbon pasta with aromatic rabbit stew, ground fennel seeds and Vacca Bianca Modenese Parmesan cheese Melanzana ripiena con Caserecce Gentile 24.00 con burrata affumicata e salsa al pomodoro e basilico Oven-cooked eggplant filled with Gentile caserecce durum wheat pasta with smoked burrata cheese, tomato and basil leaves Orecchiette di grano arso del Pastificio Granoro con cozze 20.00 25.00 e dadolata di pomodoro fresco Granoro orecchiette pasta from toasted durum wheat with mussels and freshly diced tomatoes Il Risotto alla Milanese secondo la tradizione lombarda originale 21.00 26.00 raffinato con Parmigiano Vacca Bianca Modenese Acquerello risotto cooked in traditional Milanese style with saffron, fried bone marrow and Vacca Bianca Modenese Parmesan cheese Spaghetti Gentile al filetto di pomodoro e basilico fresco 18.00 22.00 Durum wheat Gentile Spaghetti with freshly cooked tomatoes and fragrant basil Agnolotti di coda di bue fatti in casa con prezzemolo e levistico 19.00 24.00 Home-made oxtail ravioli with parsley and lovage Gnocchi al gorgonzola con pere caramelizzate e noci 19.00 24.00 Home-made potato gnocchi with creamy gorgonzola, caramelized pears and nuts
Carne e Pesce Main course Filetto di Manzo allevato all aperto con salsa al parmigiano 42.00 polenta grigliata, carote stufate e funghi cardoncelli Tender filet from Swiss organic beef with a parmesan sauce, grilled polenta, steamed carrots and king oyster mushrooms Tagliata di manzo Swiss Gourmet Beef Grand Cru 44.00 con patate al rosmarino, giardinetto di verdure e salsa di Aceto Balsamico di Modena D.O.P Sliced Entrecôte of Swiss Gourmet Beef Grand Cru carefully selected meat of the highest quality, dry-aged on the bone for three to eight weeks on shelves of Sibirian fir wood. Served with oven-baked rosemary potatoes, seasonal vegetables and Aceto Balsamico di Modena D.O.P sauce Variazione di Saltimbocca stile Uliveto con Fregola Sarda 38.00 Juicy veal loin with veils of raw ham and crunchy sage leaves Served with fregola sarda (pasta specialty from Sardinia) Coscia di pollo arrosto ai profumi d arancia 34.00 con patate dolci schiacciate, verdure stufate e cipolle rosse Sautéed chicken thigh with orange sauce, mashed sweet potatoes, braised greens and red onions Filetto di branzino all acqua pazza con schiacciata di patate 36.00 Poached filet of sea bass cooked with aromatic tomatoes, parsley, garlic and served in it s jus with mashed potatoes Carrè di agnello in salsa al rosmarino 36.00 con pomodorini infornati, carciofi e topinambur saltati Roasted loin of lamb with rosemary sauce, served with braised tomatoes, grilled artichokes and chips of Jerusalem artichokes
Dessert All our desserts are home made Tiramisù Artigianale 14.00 Classic Tiramisù with Mascarpone, biscuit and coffee Crêpe all arancia e Amaretto 13.00 Thin vanilla-crêpes with orange filets and Amaretto Semifreddo al caffè e Frangelico con torrone alle nocciole del Piemonte 14.00 Coffee-semifreddo with Frangelico liqueur and home-made nougat with Piedmont hazelnuts Sorbetto di Limone con prosecco, macedonia di frutta e menta piperita 12.00 Refreshing lemon sorbet with Prosecco, fruit salad and peppermint leaves Panna cotta alle mandorle con pere cotte e salsa al caramello 13.00 Almond panna cotta with poached pears and caramel sauce Trancio al cioccolato con frutta e gelato allo yogurt 15.00 Chocolate pavé with fresh fruits and yogurt ice cream Una pallina di gelato su piccola macedonia di frutta 10.00 One scoop of ice cream over a small fruit salad (Vanilla, strawberry, caramel, chocolate, lemon, stracciatella, yogurt, coffee, coconut, fior di latte)
Declaration Beef (Entrecôte) Beef (Filet) Veal Poultry Fassona Beef Carpaccio Lamb Sausage / dried meat Piemont (Italy) Australia/New Zealand Italy Seafood Sea Bass Scallops Italy Italy USA Spaghetti und Pasta We like to make it ourselves. Otherwise, we proudly offer pasta from only the best Italian producers. With no exceptions.