SUGGESTIONS
We warmly suggest to taste our hors d'oeuvres made up of cheese and salami small cubes, lard from Arnaz, raw Parma ham, Parmesan cheese with balsamic vinegar, our oil pickles, hot crusted bread with mushrooms etc…etc… Among our first courses we have a very good bottarga di muggine (mullet botargo), the sea urchins, the roasted agnolotti with Langhirana's sauces. Our second courses include very lean lamb cutlets, barbecue steaks, the Angus Tagliata (Cut) with rocket, Grana Padano cheese with balsamic vinegar, balsamic vinegar fillets, the beef morsels ("straccetti di manzo") with Boletus mushrooms and King Prawns with brandy. We shall be glad to advise you about which wine suits best with your course. As a dessert we recommend the soft nougat from Tonara, the "amaretti" from Spilamberto (typical crumbly cookies), the cream gateau topped with melted chocolate and the ice-cream with balsamic vinegar. With these desserts we strictly recommend the following wines: the Sennori muscatel, the Vin Santo (a sweet wine), the Zibibbo, the Anghelu ruju, the Bracchetto, the Cagnina and the Passito.