- STARTERS -

• Melted cheese with walnuts
• Chopping board of cold cuts, cheeses, crostini, bruschetta (slice of grilled bread, rubbed with garlic and brushed with olive oil), and mixed vegetables au gratin
• Omelette with mushrooms – "piccantine" with cheese and mixed crostini
• Mixed crostini: bruschetta, piccantine, black crostini

- HOME-MADE FIRST COURSES -

• Legumes and vegetables soup with bruschetta
• Carrot and potatoes from Sompiano soup with bruschetta
• Home-made ravioli with mushrooms
• Green gnocchi gourmand’s style
  tagliatelle with ragù sauce
• Home-made gnocchi of red potatoes from Sompiano with wild boar sauce
• "Tio Curcio": risotto with cream, mushrooms, and saffron

- SECOND COURSES -

• Tagliata (finely-cut beef fillet) with parmesan cheese flakes
• Rib steak with mixed vegetables au gratin, and piadina (flat unleavened bread)
• Medallions with mushrooms
• Char grilled mixed meat
• Salmi wild boar
• Skewer chicken and pancetta
• Revisited ancient dish: livers and sausages baked in foil

- VEGETABLES -

• Green salad
• Mixed salad
• Fennels and parmesan cheese flakes with paprika
• Mixed vegetables au gratin
• Cooked vegetables

- DESSERTS -

• Custard
• Homemade tart
• Biscuits with "vinosanto" (sweet white dessert wine)