Collection

Energy

When the change of season makes itself felt, it is good to look for dishes that do not weigh you down but that provide the right energy to face the day. An irresistible recipe that gives a lot of energy? Spinach risotto! Or the classic tiramisu. Or again, the toad in the hole or the spaghetti omelette.

Energy

Bean and spelt soup

250' 90' 4

Saint Joseph doughnuts

40' 20' 6

Pizzoccheri pasta with greens

60' 15' 6

Paduan layered cake

60' 65' 8

48' 45' 12

Diced beef stew with Polenta

60' 45' 4

Sweet ricotta filled pastry

40' 30' 5

Ossobuco bone marrow stew

40' 0' 4

Baked aubergine with parmesan

120' 30' 3

Sagne all'arrabbiata with spicy pescatorino

25' 20' 2

Spinach risotto

40' 30' 3

30' 15' 1

200' 75' 10

Soft pine nut cake

60' 35' 8

Noodles in broth

120' 75' 6

Pan-fried sole with tempura of Roman artichokes

10' 15' 2

Grilled swordfish with confit tomatoes and pinenuts

15' 90' 2

20' 5' 2

Fried fish, Venetian-style

30' 3' 2

Bell pepper sauce made with Thermomix

30' 20' 6

Sweet pepper stew

30' 20' 3

Flavoured Polenta

45' 30' 3

Valdostana fondue

30' 20' 5

Pork fillet in a spicy marinade

1440' 0' 3

Chicken and apple curry

60' 0' 2

120' 90' 4

Beef stew with potatoes

80' 55' 3

Pork tenderloin with chanterelles mushrooms

25' 10' 2

Horse meat with mustard and thyme

15' 5' 1

60' 20' 2

Stuffed nutmeg pesto courgettes

30' 20' 3

20' 180' 4

Sweet-and-sour baby onions

10' 90' 5

Stuffed peppers

90' 60' 4

Stuffed aubergine

20' 40' 4

Stuffed peppers (à la grandma Fani)

90' 60' 4

Baked purple asparagus

20' 90' 2

Cavatelli pasta and beans

30' 15' 3

Conchiglioni pasta with chicken and pesto sauce

30' 15' 4

Trofie pasta with sausage and pepper sauce

20' 20' 4

Crepes ‘tagliatelle’ with mushrooms and bacon

30' 20' 4

Asparagus and wild hops risotto

10' 20' 2

Valencian Paella

15' 25' 3

Kamut king fusilli with rocket pesto and pecorino cheese

15' 15' 2

Ravioli stuffed with sea bass and potatoes

60' 5' 5

Radicchio lasagne

120' 30' 4

Spaghetti with anchovy sauce

15' 10' 1

60' 35' 8

30' 15' 0

20' 0' 10

Ligurian style mushrooms and potatoes

45' 30' 3

Carnival doughnuts

120' 15' 8

20' 40' 6

Sauteed scallops with lentil sauce

20' 15' 10

Artichoke crepes

60' 25' 2

Artichoke lasagne

120' 40' 2

Creamed mascarpone with orange with almond crumble

60' 10' 4

Catalan custard

30' 20' 2

10' 10' 2

Salt cod Vicenza-style

40' 240' 4

30' 20' 4

20' 0' 2

Toad in the Hole

50' 40' 2

Beef fillet with green peppercorns

10' 10' 2

South Tyrolean dumplings

60' 20' 4

Pasta with beans

120' 120' 4

Braised potatoes

30' 20' 3

Deep-fried vegetables Roman style

20' 10' 4

Devilled chicken wings

120' 0' 3

60' 45' 4

30' 10' 2

Chocolate meringue

0' 300' 6

Normandy chicken

45' 30' 2

Fried pastry balls: struffoli

30' 10' 8

20' 30' 5

Swiss chard baked with Gorgonzola

20' 30' 4

Aubergine and potato oven bake

90' 60' 6

Sponge and cream pudding

160' 0' 6

10' 10' 4

Meat fillets with tomato and oregano

20' 10' 2

Italian spaghetti omelette

15' 10' 3

Italian omelette with aubergine, smoked cheese and tomato

120' 35' 6

Italian omelette with chicories and sundried tomatoes

15' 15' 4

Coffee panacotta

20' 10' 3

Almond tart with bitter orange marmalade and elderflower

45' 50' 5

30' 15' 8

20' 10' 1

15' 10' 1

Rice, potatoes and mussels

90' 60' 8

Almond crust salmon

15' 0' 2

Italian omelette with courgettes and herbs

15' 0' 3

Classic tiramisu

40' 0' 6

Featured

Potato patties on a base of Montasio cheese fondue

Puccia from Salento

Horse meat with mustard and thyme

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