Main Courses

Lamb made from rib and leg roasted with breadcrumbs

Imagine a dish that is a true feast for meat lovers, an explosion of different flavors and textures, all enhanced by cooking over an open flame. We’re talking about the Mixed Grill, a generous selection of premium meats, perfect for anyone who wants to savor the best of Italian tradition in a single dish.
This grill is a symphony of flavors, carefully composed to offer you a complete experience:
Lamb: Tender and flavorful, often served as chops or small cuts, with its distinctive taste reminiscent of the pastures of Abruzzo. Its delicate yet bold meat pairs perfectly with the heat of the grill.
Veal: With its lighter and juicier meat, it offers a soft texture and a more delicate but still rich flavor, thanks to the right marbling.
Pork: Versatile and tasty, which, when grilled, develops an irresistible crust and a juicy, flavorful center.
Each portion is designed to be generous, with a total weight of about 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-brown exterior 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 highlights veal, cooked slowly until it becomes incredibly tender and succulent, melting in your mouth. There are no sautéed vegetables, so if we want, it’s 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 spicy aroma.

Certified Miguel Vergara meat, tender with a bold and sweet flavor at the same time. Absolutely pink doneness. 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.

The 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 aging acquires an unparalleled tenderness and succulence. Its flavor is delicate yet persistent.