The mixed platter of fine cold cuts DOP e IGP from italian craft productions (pork)

€ 19

The Parma's ham seasoning 22/24 months (pork)

€ 18

The Norcia's ham seasoning 18 months (pork)

€ 18

The cold cuts with pork neck from the typical Puglia's production of ``Martina Franca`` (pork)

€ 20

The cold cuts typical Valtellina's productions (bovine)

€ 18

The Carpaccio of “Carne Salada” Trentina (thin raw meat Bovine ) with Parmigiano

€ 20

Flavored barbecued marrow (bovine)

€ 13

Raw meat Tartare (sigle) Raw meat Tartare (bis)

€ 18

You can choose from our tartar proposals:

Classic oil, salt and pepper ○ Truffle cream and egg yolk

Ancient mustard – sauce Worcester, pecorino cream, tabasco

Fruit passion, oil, salt, pepper ○ Anchovies – capers – onions of Tropea and egg yolk

The Platter of fresh cheeses typical of South of Italy

€ 17

The Platter of aged and semi-aged cheeses

€ 17

Long Pasta ``Bigoli`` fresh egg bronze drawn round Cacio (cheese) and Pepper

€ 15

Long Pasta ``Tagliatelle`` fresh egg bronze with cream of Truffle and Parmigiano cheese € 20

€ 20

The beef fillet at Green pepper and mustard salt

€ 28

The beef fillet at Zola (cheese) and walnuts

€ 28

The beef fillet at Truffle cream

€ 30

The PICANHA Giovenca with cutting 30/40 days. Notes: high cut.

€ 24

Meat With bone (the weight of bone is variable and not calculable)

prices at WEIGHT for 100 gr/€ - € 1 kg/€:

The FIORENTINA GIOVENCA PIEMONTE maturation 60/90 days

€ 7.5 - € 75

Notes: Cut at least 1300 g; (1,3 kilogram) The meat has a variable amount of fat but generally higher.

La FIORENTINA PEZZATA ROSSA EXTRA MAREZZATA con frollatura min.40 giorni 7,5 75

€ 7.5 - € 75

Notes: Cut at least 1300 g; (1,3 kilogram) the meat is characterized by intense color and a strong taste. Very tender its marbling is synonymous of hight quality

The T-BONE of CHARRA SPAGNOLA maturation 40 days

€ 8 - € 80

Notes: Cut at least1200 g (1,2kg) exclusive selection of female beef with high grade 4 of marbling fat. Intense and sweet taste. Meat particularly subject to availability

The T-BONE di ABERDEEN ANGUS original scottish maturation min. 40 gg.

€ 9 - € 90

Notes: cut at least 1200 gr (1,2 kg) The cuts come from limited selection of items.

The TOMAHAWK of PIEMONTE GIOVENCA maturation 30/40 days

€ 6 - € 60

Notes: Cut at least 1300 g. (1,3 kilogram) The bone of this meat is particularly big

The “DIAPHRAGM” of GIOVENCA (Entraña) maturation 30/40 days

€ 5.5 - € 55

Notes: Cut at least 500 g. (0,5 kilogram) Strong taste

Meat without bone

prices at WEIGHT for 100 gr/€ - € 1 kg/€:

The FILLET of SCOTTONA (female beef) maturation 30 days 7,5 75

€ 7.5 - € 75

Notes: Cut at least 500 g. (0,5 kilogram)

Il CUBE ROLL of GIOVENCA maturation 30/40 days

€ 7.5 - € 75

Notes: Cut at least 500 g. (0,5 kilogram)

Baked Potatoes ○ Mixed salad

€ 5

Mixed salad with fruit and walnuts

€ 7

Special side dishes of the day

€ 6 / 9

Baked Porcini* Mushroom Heads filled with Truffle Cream with Parmigiano Cream

€ 12

* raw material origin frost if not present fresh