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(September 13-14-15)

    • Appetizers
    • Appetizer of the house
    • Mixed platter of cheese and salami
    • First courses
    • Agnolotti tradition
    • Local stone-ground polenta with mushrooms
    • Strips of vegetables with creamy gorgonzola cheese
    • Second courses
    • Roast beef at the "ciappa"
    • Roast with mushroom
    • Rolled rabbit stuffed roast
    • Dessert
    • Cream puffs
    • Little sponge cake with nuts and chocolate
    • Muscat jelly with fresch fruits

Warning: the menu may vary slightly if sold out some dishes
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