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Every day you can choose into a lot of different suggestions, also with a memory of the past: “merenda del mazarol” that’s sopressa of Valdobbiadene cooked in a pan with ricotta and served with radicchio and aromatic vinegar.
Other typical hors d’oeuvres are: chicken “in saor”, thinly sliced row meat with salad and citron, ricotta with vegetables and the excellent slugs.
First courses represent seasons and their fruits: gnocchi with smoked ricotta or pumpkin, pasta with gorgonzola or vegetables, soups and risotti with radicchio, mushrooms or asparagus.
Second courses are based on different meats cooked in different ways. You can taste also typical products: polenta and sopressa or mushrooms, cheeses from mountain and the famous radicchio of Treviso, during wintertime.
Apple pie, tiramisù and home-made cakes are some examples of the great variety of sweets and desserts.
All dishes are matched with the Valdobbiadene Prosecco DOC produced by the family.
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