Autumn Menu'

Autumn Menu'

Autumn Menu'


Traditional appetizer of the Inn                                                                 

Tenderloin petals marinated in Cervia salt, aromatic herbs and sweet-and-sour vegetables

Duck breast cooked at a low temperature with an orange salad, coriander pan brioches and caramelised grapes

Porcini mushroom and potato tartlet with Parmigiano Reggiano cheese sauce

Vegetable strudel with filo pastry on a light ricotta cheese fondue

Warm capon salad with bacon, pecorino cheese and caramelised red vinegar

Polenta flan with fontina cheese centre, mushroom soup and crisp onion

The croutons of "Antiche Macine"


Tagliatelle with ancient ragout

Strozzapreti pasta with Roman broccoli, fresh tomato sauce and aromatic bread

Ravioli filled with porcini mushrooms served with duck sauce

Salted passatelli pasta with roasted cherry tomatoes, cabbage and sausage

Cappellacci filled with truffle and stracchino cheese served with butter, smoky pancetta and potatoes

Mezzelune filled with aubergine and provola cheese sautéed with jowl bacon and Sangiovese pork sauce

Green durum wheat tagliolini pasta with culatello ham, cacioricotta cheese and pioppini mushroom carbonara sauce

Purple potato gnocchi with fossa cheese cream and balsamic vinegar reduction


            Mixed meat grill with rosemary potatoes

Roasted suckling pig with wild fennel, pavè potatoes and braised cabbage

Grilled cockerel with aromatic salt, toasted Taragna polenta and fried white turnip

Beef jowl braised in red wine with pumpkin puree

Fried lamp chops with almond crust, wild herbs and breaded primosale cheese

Grilled caciotta cheese with seasonal vegetables and Romagnola mostarda

Rabbit alla cacciatora with creamy potatoes and carrot chips

Sliced fillet of steak with porcini mushrooms, grana cheese shavings and crunchy goletta jowl bacon

The Inn’s Fillet Steak (Served With Green Pepper Or Balsamic Vinegar Or Grilled) 

Florentine T-Bone Steak With Cervia’s Sweet Salt   (price per 100 g)

Beef Sirloin (price per 100 g)


The dry pastries of the Inn    

Vanilla crème brûlée with coffee ice cream

Tiramisù della locanda

Panna cotta with custard sauce, sbrisolona crunchy tart and amaretto ice cream

Semifreddo with croccante and Callebaut chocolate sauce

Millefeuille with Tonka bean Chantilly cream and red fruit sauce


Children’s Menu

Tagliatelle with ancient ragout

Chicken cutlet with chips



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