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february 5-6
    • Appetizers
    • Appetizer of the house
    • First courses
    • Agnolotti tradition
    • Gnocchi Rustici
    • Ravioli Plin - with Guines fowl
    • Second courses
    • Roast beef at the "ciappa"
    • Rolled rabbit stuffed roast
    • Salamelle (sausage) with mustard flavor
    • Dessert
    • Amaretti with almonds and hazelnuts
    • Pandoro with zabaione
    • Sweet flat bread home made with hazelnuts
Warning: the menu may vary slightly if sold out some dishes
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