Main Courses

Lamb cutlet and leg, oven-cooked with a breadcrumb gratin that seals in all the flavour of the meat, leaving it tender inside and golden on the outside.
A main course that smells of tradition, simple and hearty, just the way we like it.

Imagine the authentic flavour of quality meat, cooked to perfection over the grill: we are talking about Grilled Veal Steaks. This dish is a celebration of national veal, guaranteeing controlled provenance and superior flavour.

Imagine a dish that is a true feast for meat lovers, an explosion of flavours and different textures, all enhanced by grilling. A generous selection of premium meats, perfect for those who want to savour the best of Italian tradition in a single dish.

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.

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.

Approximately 300 grams per portion, price per 100 g.
The grilled national entrecôte is a dish that evokes robust flavours and Italian culinary tradition. It is a prized cut of beef, typically taken from the central part of the loin, between one rib and the next (hence the name "entre-côte", between the ribs, although in Italy it is often understood more generally as a boneless loin steak or one with a very small bone). The term "national" emphasises that the meat comes from Italian farms, often synonymous with high quality and attention to animal welfare, which translates into a more authentic flavour and better texture.

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