Tarta di carciofi
Artichoke tort prepared with mortadella, parsley, garlic and "Parmigiano Reggiano."
Served with baby greens salad dressed with a vinagrette of "Aceto Balsamico Originale di Modena"
12.00
Mozzarelline allo speck e asparagi
Baby buffalo mozzarella imported from Italy wrapped with "Speck Tirolese", lightly oven-warmed
with asparagus, cherry tomatoes in first press extra-virgin olive oil
15.00
Involtini di melanzane al pomodoro e basilico
Eggplant slices rolled with "Parmigiano Reggiano" and parsley, oven-cooked and covered
with a sauce of fresh tomato and basil
10.50
Carpaccio di tonno alla nizzarda
Tuna carpaccio garnished with crumbled hard boiled egg yolk, capers, anchovy and fresh basil
dressed with a citronette of extra-virgin olive oil, fresh lemon juice, garlic and red pepper
14.00
Insalata di carciofi, funghi, sedano e grana
Raw sliced artichoke salad with champignon mushrooms, celery and "Parmigiano Reggiano"
