Ancient sensations create a memory of taste: a constantly evolving trip that wisely combines the flavors of fresh water with those of killside gardens: agnoli (tortellini), handmade squash tortelli, tagliatelle with pore mushrooms, Veneto style marinated sardines, trouts, whitefish, eels from nearly Lake Garda, minced cod whipped with milk and oil.
Stewed escargots, baked kid with whole wheat polenta, "pastissada de caval" and premium quality beef. Valeggio peach in syrup and our homemade cakes.
Unforgetable odors are smelled when we enter the restaurant's kitchen. Expert hands model the famoursm, tasty and delicate tortellini with their thinnest pasta filled with meat.
Fresh products and superb raw material are wisely used to create traditional dishes that evoke antique flavors. Quality products from these lands, fresh fruit and vegetables: these are the only secrets in the restaurant's kitchen.
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10 October 2008
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