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

 


Pasta & Faglioni 

Pasta e fagioli — literally "pasta and beans" — is a hearty Italian soup dish cooked by the farmers of Veneto since ancient times; it was often enriched with some pork bones or meat that was salted and sometimes smoked, the addition of potatoes, which traditionally was linked to the need to save beans, gave the dish a textured creaminess, while the addition of celery gives it a stronger taste, then the soup is made with pasta and different kinds of beans and vegetables. There is no official recipe for pasta and beans, but a different recipe for almost every area, maybe it's the most "national" dish of Italy because of its presence in all regions, it is popular from the Alps to the Mediterranean.

 

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


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.

 

 

 

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

 


Maccheroni degli Ezzelini

“In quella parte de la terra prava Italica che risiede tra Rialto e le Fontane di Brenta e di Piava, si leva un colle, e non surge molt’alto” (“In that part of the Italica prava earth that resides between Rialto and the Fountains of Brenta and Piava, a hill rises, and does not surge very high”). Like this, the great poet Dante wrote in the “Divina Commedia” (Divine Comedy) referring to the fief of “San Zenone degli Ezzelini”, a small village at the base of the Asolani Hills in the province of Treviso (in the north of Italy). Retracing the history of our ancestors coming from the “Feudo degli Ezzelini” (a castle), we rediscovered this old family secret recipe that celebrates the typical Treviso products and medieval farmers culture.

 

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



Porchetta

The "Porchetta" is a savoury, fatty and moist bonless pork roast of italian culinary tradition. It's an original dish from the Ariccia city in the Lazio region, it was born already at the time of the ancient Roman Empire and then with the passing of the time the dish become popular throughout the Italian country.

 

 

 

 

 

 

 

This dish 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.


Venetian Style Liver

The venetian liver is a typical dish of Venice, prepared with pork or veal liver and generally served with polenta and onions.

There are evidences of the use of the liver already in Roman times in the "De Re Coquinaria of Apicius" (gastronomic book of the mid-III century), in which it's said that to make the liver fatten beyond measure it was used to feed the animals ( above all pigs and geese) with figs: hence the name "iecur ficatum" (liver with figs) which later became only "ficatum" and transformed into a liver. With the expansion of the Roman empire also in Venice, some Venetian scholars replaced figs with onions, a very common vegetable in the lagoon, so as to soften the strong taste.

 

This dish is present in our "chef  suggestion menu" and doesn't require any reservation 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. 


WORKS IN PROGRESS