Appetizers
Long-aged Zibello Culatello with parmesan and salad balsamic vinegar pears from our acetaia
The best selection of Emilia and national cured meats with hot bread and crunchy vegetables in sweet and sour (for two people)
Seasonal salad with seared cheek “burns,” drops of vinegar balsamic and toasted pine nuts
The bresaola rolls of Valtellina alla Rossini with celery of Verona, rhinestones of parmesan and notes of truffle
L’escalope de fois gras with shrimp and reduction wine of Pantelleria
First courses
Tortellini “Golden Drop”, a famous speciality of Bitone
Classic Tagliatelle at Bologna ragout
The gramigna with the sausage beat with wine and tomato
Fresh pasta macaroni with light veal and culatello ragout
The handmade tortellini “of our shop” in broth
Oven-baked typical Bolognese lasagna (20 minutes)
Dry passatelli from Romagna with seasonal truffle
Second courses
Bolognese-style cutlet, topped with Parma ham and cheese
Grilled lardellate fillet skewer with parmesan flakes and seasonal firsts
The lamb chops presalè, peculiarity of New Zealand, grilled seared
Bitone beef fillet, seared with balsamic vinegar, capers, bacon and parmesan
The chopped veal kidney, as it once was, at the brandy
The beef chateaubriand with its Bernese (for two people)
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Our dishes are always served with seasonal vegetables