A journey through Emilian tradition and contemporary creativity, where the great flavors of the region meet modern techniques, seasonal ingredients, and surprising influences.
From our traditional tortelli to new signature dishes such as risotto with sun-dried tomato extract and guinea fowl, tagliatelle with duck ragù and asparagus, and our “Tipsy Duck” featuring beer-glazed duck breast with osmosis carrots, alongside vegetarian and gluten-free creations designed for every guest.
Special attention has also been given to vegetarian and vegan cuisine, with creative and flavorful dishes such as buckwheat crêpes with cashew ricotta, bean flan with cauliflower velouté, and soy-marinated lentil nuggets.
The menu also features richer and more refined flavors, including braised rack of lamb with potato millefeuille and goose leg slow-cooked in oil with balsamic-braised endive.
A menu born from a passion for authentic cuisine, respect for high-quality ingredients, and the desire to create emotions through every dish.
