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(dicember 21-22-23)

    • Appetizers
    • Appetizer of the house
    • Mixed platter of cheese and salami
    • First courses
    • Rice “Gioiello” with peas cream and Toma Reale
    • Agnolotti tradition
    • Noodles of the house with pine nuts and hazelnuts
    • Second courses
    • Beef tongue with green sauce
    • Fillets in a crunchy
    • Rolled rabbit stuffed roast
    • Dessert
    • "Brillo" - choccolate salame with grappa
    • Pandoro with zabaglione
    • Pears Dolcetto

Warning: the menu may vary slightly if sold out some dishes
perg3