Various kinds of cold meats and salami: prosciutto Luppi 30 months, prosciutto, rigatino di cinta senese, culatello. Pastas: tagliatelle with meat sauce, gramigna with sausages, tortellini with broth. Main courses: roast rabbit with potatoes, veal cutlet in petroniana style, mixed boiled meat. Sweets: trifle, cream caramel, tart with mostarda (Italian sweet fruit pickles).

The chef recommends the excellent specialties of the house: ravioli, garganelli with zucchini or asparagus. And lastly, their scrumptious caramel dessert.

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.

A wide selection of wines: the list includes more than 400 domestic and international labels