Main Courses

Lamb consisting of chop and leg baked in the oven with breadcrumbs

Imagine a dish that is a true feast for meat lovers, an explosion of different flavours and textures, all enhanced by cooking over charcoal. We are talking about the Mixed Grill, a generous selection of premium meats, perfect for those who want to savour the best of Italian tradition in a single dish.
This grill is a symphony of flavours, carefully composed to offer you a complete experience:
Lamb: Tender and tasty, often served as chops or small cuts, with its distinctive flavour reminiscent of the Abruzzo pastures. Its delicate yet robust meat pairs perfectly with the heat of the charcoal.
Veal: With its lighter, juicier meat, it offers a soft texture and a more delicate but still rich flavour, thanks to the right marbling.
Pork: Versatile and flavoursome, which when grilled develops an irresistible crust and a juicy, tasty centre.
Each portion is designed to be generous, with a total weight of around 350 grams, guaranteeing a satisfying taste of every type of meat. Grilling is the secret of this dish: the intense heat creates a delicious golden crust on the outside that seals in the juices, leaving the meats tender and aromatic inside.

Grandma's meatballs

Imagine a dish that feels like a warm embrace.
This recipe showcases veal, cooked slowly until it becomes incredibly tender and succulent, melting in the mouth. There are no sautéed vegetables, so if you like, it is also light.
The real magic comes from the citrus fruits (orange, lemon): their lively freshness and aromatic fragrance cut through the richness of the meat, creating a surprising balance.
Saffron, with its golden threads, adds a touch of elegance, a warm and spiced aroma.

Certified Miguel Vergara beef, tender with a strong and sweet flavour at the same time. Absolutely pink cooking. The price is per 100 g

Imagine the excellence of Italian cured meats marrying the unmistakable aroma of a treasure from the woods: we are talking about pork capocollo enriched with fresh black truffle at the finish. This meat is a true delight, a perfect blend of tradition and a touch of refinement.

Capocollo is obtained from the upper part of the pig's neck. It is distinguished by its lean meat but marbled with fat, which during the aging process acquires an unparalleled tenderness and succulence. Its flavour is delicate yet persistent.