Bufala e Pomodorini Confit
Margherita
Marinara
Pomodori Gratinati
Risotto Zucca e Porcini
Carpaccio di Manzo all’Olio di Brisighella
Carpaccio di Manzo all’Olio di Brisighella is a classic Italian antipasto dish. In this version, the **thinly sliced beef tenderloin** is served with a light and **airy foam** made from **Parmigiano-Reggiano** cheese and a drizzle of **aged balsamic vinegar**, 2 of the world icons of Italian food, both produced in Emilia-Romagna region only. How to […]
Fiorentina (MS 3)
L’Insalata di Pesce alla Romagnola
Insalata di Pesce alla Romagnola, or Romagnola-style fish salad, is a light and refreshing dish that features a variety of seafood, fresh vegetables, and a tangy dressing. To make this dish, a mix of cooked and raw seafood such as shrimp, squid, mussels, and octopus are combined with diced celery, red onion, and cherry tomatoes. […]
Antipasto Misto di Pesce
Il fritto di Cesenatico
Fritto di Cesenatico is a popular seafood dish that originates from the coastal town of Cesenatico in the Emilia-Romagna region of Italy. The dish consists of a variety of lightly battered and fried seafood, including shrimp, squid, anchovies, and small fish.. The seafood is typically dusted with flour, dipped in a batter made with egg […]