First course: home made pasta rolled out with rolling pin;

Secound course: meat and boar with polenta and lamb

Mushrooms and truffles, fresh pasta.

First courses: tagliatelle with ragout, tortelloni with a walnuts and gorgonzola sauce, pasta with beans;

Secound courses: portafogli in Petronian style, stewed sausage with beans, cutlet in Bologna style;

Dessert: homemade dessert

On Wednesday we serve fried crescentine (fried bread dough) with varoius cold cuts and cheeses.

Bucatini all'amatriciana, spring lamb, vaccinara tail, tonnarelli cacio(cheese) and black pepper.