(May 17-18-19)

    • Appetizers
    • Appetizer of the house
    • Mixed platter of cheese and salami
    • First courses
    • Agnolotti tradition
    • Black Rice “Gioiello” with asparagus cream and Toma Reale
    • Strips of vegetables "flavorfull"
    • Second courses
    • Roast beef at the "ciappa"
    • Rolled rabbit stuffed roast
    • Dessert
    • Cake with apples and raisins
    • Casket chocolate with cream
    • Creamy sauce to spoon with biscuit

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