Main Courses

Lamb chop and leg, oven-baked with a breadcrumb gratin that seals in all the flavor 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 flavor of quality meat, cooked to perfection over the grill: we're talking about Grilled Veal Steaks. This dish is a celebration of domestic veal, guaranteeing controlled provenance and superior flavor.

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

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.

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.

Approximately 300 grams per serving, price per 100 g.
The grilled national entrecôte is a dish that evokes robust flavors and Italian culinary tradition. It is a prized cut of beef, typically taken from the central part of the loin, between two ribs (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" emphasizes that the meat comes from Italian farms, often synonymous with high quality and attention to animal welfare, which translates into a more authentic flavor and better texture.

Leave us a Review

Are you enjoying your experience?