A selection on our dishes from the Italian folk home cooking tradition. 

 


Cassoeula

The “cassoeula” is a typical winter dish of the traditional cuisine of Milano (in the Lombardia region). The legend wants that the dish was born in the eight century, when Carlo Magno descented into Italy and he defeated the Longobardi; other story is linked to rituals of the popular cult of Saint Antonio Abate and celebrated on January 17, this date marked the end of the period of slaughtering pigs. Today the cassoeula is the “main course” of numerous festivals in Lombardia, in winter and summer both. The main ingredients of cassoeula are the cabbage, the verze and the less noble parts of the pig, as the rind, legs, head, ribs and the tomato sauce.

 

This dish is present in our main menu and doesn't require any reservation in advance. 

 


Catalan's Lobster

The "Catalan's Lobster" is a dish of Italian cuisine, more precisely it's a typical recipe of Alghero, a city in the Sardinia island. The dish was born during the time that the Aragona's family (from Spain) reigned the region from the 1354 to the 1700.

Enjoy this very special dish and choose an Italian white wine as perfect match.

 

Only on reservation, minimum two people for each request, it is necessary to book at least two days in advance.

 


Tiramisù

About where "tiramisu" was born there are many legends and many controversial stories, many researches and studies are still uncertain whether it was born in the region of Friuli Venezia Giulia or Veneto, but the first confirmed trace of this very famous cake (second the original recipe) is in the early 1970s in Treviso by the chef Roberto "Loli" Linguanotto. Everything was born from "sbatudin", a sweet poor and energy-based egg yolk with sugar made it by the old farmer's woman, and destined above all children, the elderly and the convalescents; then mascarpone, savoiardi, coffee and cocoa powder were added from the chef Loli to create the original "tiramisu" recipe.

 

This dessert is present in our main menu and doesn't require any reservation in advance. 


Trippa

The "trippa" is an ancient dish from the Lombardia region (Northern of Italy) and its origin is lost in time, even before the Middle Ages, it was for many years, especially in the winter months, the tasty meal of poor people and peasants; the original recipe is made with tripe, broth, beans, carrots and celery, after the discovery of the Americas began to also add the tomatoes.

 

Only on reservation, minimum two people for each request, it is necessary to book at least two days in advance.