The meaning of the starters is different in the various international cuisines.
For us they are the prelude to a sequence of courses.
They are intended to stimulate the stomach to make him excited about the pleasures that will follow.
Tortino di castagne e porcini con crema al gorgonzola
Warm cake of porcini mushroom and chestnut with creme of gorgonzola cheese.
Tartar di salmone su crema-bufala (Affumicato in campana)
Wild salmon tartar with buffalo mozzarella cream. The dish is smoked directly on the plate under a glass bell.
Tartar Il MONDO
Beef tenderlion tartar from the filet of corn fed beef from Nebraska, with olive oil, onions, pistachios and parmesan cheese. Served on rocket salad with garlic crostini.
Carpaccio di cervo con tartufo nero
Carpaccio of venison, with Pecorino cheese, olive oil, white balsamic vinegar and black truffle. To that, crostini with garlic.
Casarecce Reggiane (Servizio al tavolo)
Homemade casarecce noodle in tomato sauce with porcini mushroom and parma ham, served at the table out a wheel of parmesan (Prepared at your table).
Ravioli con porcini al burro e parmigiano
Homemade ravioli filled with porcini mushrooms sautéed with butter and parmesan.
Spaghetti al tartufo e Parmigiano
Homemade spaghetti with parmesan and black truffle. Without artificial aromas !!!
Caciucco alla Livornese
South italian fish stew, with codfish, clams, mussels, octopus, prawns and potatoes.
Bocconcini di vetello alla veneziana con risotto
Fine veal pieces in Venetian style (White wine and onions) with risotto.
Tagliata ai 4 formaggi
Rump steak (kosher cut), grilled, carved and baked in a wood oven, with 4 different cheeses.