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  • Cipolle di Tropea al forno
    (scented and sweet onions from Tropea simply baked and lightly dressed)
  • Saccottini di pasta phillo all'erbette amare con crema di noci
    (crispy bags of thin pastry sheets,stuffed with bitter herbs and garnished with smooth walnut cream)
  • Timballo di farro e coniglio con pistilli di zafferano
    (a tasty and unusual timbale of cereals (farro) flavoured with rabbit meat sauce)
  • Sformato di carciofi con salsa al burro
    (a tasty artichokes flan topped with butter sauce)
  • Insalatina di fave e salame in cestino di parmigiano croccante
    (salami and broad-beans salad served into a crispy parmesan cheese nest)

  • Passatina di peperoni con anelli di cipolla fritta
    (a scented peppers soup)
  • Tortelli d'agnello in bianco su passatina di piselli
    (homemade tortelli (large ravioli) filled with lamb,laid on a bed of smooth pea soup)
  • Crespella di pecorino con fonduta di parmigiano
    (a light pancake stuffed with pecorino cheese and dressed with melted parmesan cheese)
  • Lasagnette di semola con ragù di anatra
    (larger homemade fresh tagliatelle dressed with delicious duck sauce)
  • Risotto al pesto di asparagi e burrata
    (a tasty risotto dressed with fresh asparagus sauce served with fresh cream cheese)
  • Tagliolini fiori di zucca e tartufo
    (homemade thinner tagliatelle with courgette flowers, topped with fresh truffle)

  • Fritto della Locanda
    (boned meat of chicken, rabbit and lamb deep-fried in olive oil together with a mixture of fresh vegetables (courgettes, aubergines, onions, artichokes))
  • Insalata di faraona al Sauternes ed uvetta sultanina
    (guinea-fowl salad flavoured with Sauternes and raising)
  • Lombetti di coniglio al basilico con salsa di finocchi
    (rabbit sirloin flavoured with a creamy fennel sauce)
  • Agnello nella rete con carciofi morelli in casseruola
    (tasty lamb chops garnished with artichokes)
  • Tagliata di bistecca con bacche di ginepro
    (grilled T-bone steak served in a different way: thin sliced on fresh vegetables and flavored with juniper berries)
  • Filetto al sale Maldon con cipolline in agrodolce
    (a tender fillet of beef simply grilled and flavoured with Maldon corse-salt and a few drops of balsamic vinegar)
  • Piccione con vinaigrette tartufata
    (an unforgettable game dish: tasty baked pigeon flavoured with delicious truffle vinaigrette)
  • Selezione di formaggi
    (an irresistible mix of typical local cheeses. The perfect occasion to taste some gastronomic rarities)

  • Fagioli all'olio
    (boiled Cannellini beans with olive oil)
  • Insalatine verdi o miste
    (green or mixed salads, to your choice)
  • Bietole saltate
    (boiled chard sautèed with olive oil and just a bit of garlic)
  • Patate rosolate
    (homemade roasted potatoes flavoured with rosemary)
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