menu classico app enwseven2021-12-31T11:14:18+01:00
Allergie / Intolleranze
Gentile cliente, se hai delle allergie e/o delle intolleranze e per informazioni riguardo gli ingredienti presenti negli alimenti e nelle bevande servite in questo esercizio ti invitiamo a richiedere, prima di ordinare il pasto e la bevanda, informazioni al nostro personale. Siamo pronti per aiutarti nel migliore dei modi.
Dear customer, if you have allergies and/or intolerances, and for information about the ingredients in foods and beverages served in this exercise, please ask before ordering a meal or drink, information to our staff. We are ready to help in the best way.
Lieber Kunde, wenn Sie Allergien und/oder Unverträglichkeiten, und für Informationen über die Inhaltsstoffe in Lebensmitteln und Getränken in dieser Übung serviert haben, fragen Sie vor der Bestellung eine Mahlzeit oder ein Getränk, Informationen an unsere Mitarbeiter. Wir sind bereit, auf die beste Weise zu helfen.
Estimado cliente, si usted tiene alergias y/o intolerancias, y para obtener informaciòn acerca del los ingredientes presentes en los alimentos y bebidas que se sirven en este ejercicio, por favor preguntarle, antes de ordenar una comida o bebida, a nuestro personal.Estamos listos para ayudarle de la mejor manera.
Our naturally leavened bread products are made with selected flours and served in combination with extra virgin olive oil from the Viola farm.
Bonello appetizer with our Pinzini * and artisanal cured meats.
NEW Focaccia bread cooked in a wood-fired oven with tomato puree from the Garden, Inprivio olive Oil, Stracciatella, Cherry Tomatoes and Raw Parma ham 18 months
Selection of Cheeses with our Fruit Compotes and Mustards accompanied by Our Pinzini *
NEW Focaccia bread cooked in a wood-fired, Wholemeal Flour 48h Naturally leavened, with Stracciatella, Smoked Burrata and Truffle Stracciatella with Flambè Prawns and Pistachios from Bronte
NEW Cicchetti del Veneziano, with Creamed cod on golden croutons, Sardines in Saor, and Polenta with Vicentina Cod.
NEW Red Prawns tartare from Mazara del Vallo, Prawns and Scampi from the Mediterranean sea and Scallops Carpaccio, accompanied by fruit emulsions and Recioto di Gambellara DOCG
Braised Late Radicchio with Melted Taleggio and Polenta
Cabbage salad with oranges and goose ham
Pinzini * (A kind of fried bread Traditionally from the region of Emilia Romagna)
Bonello’s First Courses pulled with rolling-pin
Pumpkin Cappellacci (large size filled pasta) with Butter and Sage
The Pink Cappellaccio (large size filled pasta)
Green Cappellacci with Artichokes
Agnolotti with guinea fowl in Parmesan cream
NEW Ravioli in Cream of Potatoes with Baccalà (Cod Fish)
NEW Eel “in Tocio” with Hot Crostini
NEW Mediterranean Bigoli with Marinated Salmon and Quenelle of Prawns with Lime
Bigoli al Torchio with knife-cut duck sauce
Dish of KM0 seasonal vegetables cooked in a wood oven, and baked golden chips.
The Vegetarian Dish with Shepherd’s Milk Cheese Cooked in a Wood Oven with Seasonal Vegetables Km0 and Golden Baked Chips.
Country Cockerel in a wood-fired oven with the scent of herbs, with our side dishes
Black Angus Tartare with Dijon Mustard
Black Angus carpaccio with lemon and flakes of Parmigiano Reggiano DOP
Stewed Angus with Valpolicella Reduction and hot Polentina
NEW Stuffed Squid on Pumpkin Cream
NEW Sea bream fillet on pumpkin cream with pumpkin potatoes and spinach quenelle
Grilled Heritage Canadian Black Angus sliced Steak, served on Soapstone (Regular cut 280/300 gr) with Maldon Salt Flakes and Extra Virgin Olive Oil. (On request, personalized cut – € 9 for each hectogram)
Grilled Duck Breast Sliced with Rosemary Scent, Maldon Salt Flakes, Raw Extra Virgin Olive Oil, Seasonal Vegetables and Golden Oven Chips
Grill Seared Angus fillet, with vegetable side dishes
Trio of Grilled Meat (minimum for two people)
Grilled Canadian Black Angus Sliced, Knot of Veal Sliced, Breast of Duck Sliced, with Maldon Salt Flakes and Raw Extra Virgin Olive Oil, seasonal vegetables and baked golden chips
Dishes on reservation (at least one day before, due to the cooking times and the preparation that characterize them)
Guinea fowl in the Ancient Ferrarese manner cooked in a wood-fired oven, served in the bread crust with seasonal vegetables and golden baked potato chips. (Over the years it has received awards and acknowledgments from various gastronomic guides)
Duck baked in foil shaded with Brandy with slow cooking in the Wood Oven accompanied by Seasonal Vegetables and Rosemary Scented Potatoes