- 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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