Main Courses

Wagyu steak reared in Puglia. Excellent marbling and a delicate flavour. From 700g to 1000g

Fried eggs sunny-side up with black truffle, salt, pepper and parsley

Fried octopus, approximately 350 g, served on a bed of salad

Tender and juicy local foal fillet. Approximately 290 to 390 g.

Crispy fried squid and prawns. Approx. 400 g

Local foal steak on the bone, grilled. Approximately 450/550 g

Podolica beef Fiorentina with fillet

Chianina heifer entrecôte with black truffle served with green salad. Approx. 300 g

Italian scottona entrecote served with green salad. Approximately 300g

Local bone-in beef steak.
Weight from 700GR to 1KG

Slice of adult beef.
APPROXIMATELY 300GR

Beef strips with salt, pepper, rosemary, garlic, pine nuts, rocket and parmesan
Approximately 300g

Horse meat stew

A juicy and flavourful cut of meat to be enjoyed rare or medium cooked. Portions of about 250/300 g

3 MEATBALLS, 2 PIECES OF SAUSAGE, 1 STEAK OF CAPOCOLLO

6 PIECES
- Rustic with capocollo, scamorza and mortadella
- Speck and capocollo
- Campagnole with pork loin and mozzarella stuffed meatball

4 PIECES ABOUT 350GR
70% pork
30% beef

10 pieces

10 pieces

Artisanal chicken cutlets with fries

Classic meatballs, mortadella and Auricchio meatballs, mozzarella meatballs

Baked snails
Approximately 180GR

Snails simmered in white wine with onion, bay leaf and yellow tomato.
Approximately 200g

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