(raw ham, loin, rolled spiced bacon, Romagna salami with lard, mixed cheeses, jam, sautéed onions in brandy and dried tomatoes)

(delicious products for true connoisseurs: deer salami, ciauscolo salami, raw Culatello, smoked goose breast, veal shoulder bresaola, black sausage, wild boar mortadella, coppa delle Marche, bruschetta with Romagnolo lard, mixed cheeses, blueberry jam, sautéed onions and dried tomatoes)

(delicious products for true connoisseurs: deer salami, ciauscolo salami, raw Culatello, smoked goose breast, veal shoulder bresaola, black sausage, wild boar mortadella, coppa delle Marche, bruschetta with Romagnolo lard, mixed cheeses, blueberry jam, sautéed onions and dried tomatoes)

(cow's milk cheese from Fossa, pecorino from Marche, Fiordilatte with wine, jams and sweet and sour onions)

(sausage, stringy mozzarella, mixed vegetables and cherry tomatoes)

(smoked scamorza cheese, sausage, cream of truffle)

(with the addition of porcini mushrooms + €3)

(in balsamic glaze, rocket, apple and pine nuts, flaked with parmesan)

(with orange and chopped pistachio in julienne of purple cabbage)

(with fondue, vegetables and black truffle)

(Goose with pistachio, beef carpaccio and scottona tartare to the chef's imagination, with the fondue aside)

(with porcini mushrooms in Grotta cream and bacon)

(spelled, walnuts, cheese, rocket and black truffle pearls)
(They can also be served in a cream of acacia honey, chopped pistachios, pearls with truffles)

(with finferli, sausage and asparagus)

(sautéed with artichoke hearts, pine nuts and dried tomatoes, with grated cheese from Romagna's Fossa)

(with chef's beef ragout at the tip of a knife)

(with white rabbit ragù and wild fennel)

(ai bocconcini di cinghiale e ginepro in potacchio)

(sausages, costarelle, mutton)

(cooked at low temperature in sweet and sour)

(marinated with thyme scent)

(served al crock)

(with beer and aromatic herbs, cooked at low temperature)

(glazed with brandy and green pepper)

(flavored with rosemary and salt or with sautéed porcini mushrooms + € 3)

(with Himalayan salt and pink pepper)

(with smoked cheese and radicchio glazed with lemon and pine nuts or salt and rosemary)

(with Cervia salt and rosemary or rocket and parmesan flakes)

(pere e formaggio di Fossa)

(chopped with black salt and rosemary flakes with smoked blueberry sauce served on the side)

(with mozzarella, sausage, bacon and dried tomatoes)

(with smoked stringy cheese, bacon, caramelized Tropea onion)

(with pork stracciata cooked at low temperature in a sour-smoked sauce, tomatoes and pecorino cheese)

(walnut and green apple)

(with Savoyard and coffee)

(with red fruits or chocolate)

(black heart, rum and almonds)

(with crunchy brown sugar)

(with reds fruits)

(caramel and peanut)

(pistachio and hazelnut)

(white with coffee, hazelnut, pistachio, dark chocolate)