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(March 23-24)

    • Appetizers
    • Appetizer of the house
    • Mixed platter of cheese and salami
    • First courses
    • Agnolotti tradition
    • Pumpkin Gnocchi with ricotta e speck
    • Strips of vegetables "flavorfull"
    • Second courses
    • Fillets with artichoke cream
    • Roast beef at the "ciappa"
    • Rolled rabbit stuffed roast
    • Dessert
    • Cake with apples and raisins
    • Sweet pastry with vanilla cream

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