Our menu offerings combine tradition and flavor, with dishes designed for children as well.<\/span><\/p>\n<\/h4>\n\u00a0<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Our proposals<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>All prices include VAT.<\/span><\/em><\/p>\n<\/div>WINE AND BEVERAGE LIST<\/span><\/a><\/div><\/div><\/div>APPETIZERS<\/p>\n<\/div>La Serra Egg<\/b><\/span>\u00a0| \u20ac26<\/strong><\/p>\n<\/div>Dish of the “Buon Ricordo 2026”\nProduced by our free-range hens, cooked at 73\u00b0C, accompanied by a Cacio e Pepe cream, flavored croutons and black truffle.<\/i><\/span><\/p>\n<\/div>Salmon trout<\/b><\/span>\u00a0| \u20ac24<\/strong><\/p>\n<\/div>Marinated with citrus fruits and Cervia salt, smoked, and served as carpaccio with its own caviar and soft goat cheese.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>VALDOBBIADENE PROSECCO SUP. EXTRA\u00a0<\/span><\/span>DRY D.O.C.G. “BORGOMOLINO”\nBy the glass | <\/strong>\u20ac7\nBottle | <\/strong>\u20ac28<\/span><\/p>\n<\/div>Raw selection<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>24-month aged Parma ham, served with artisanal giardiniera, burratina and long-leavened tomato focaccia.<\/span><\/em><\/p>\n<\/div>Bresaola<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
\u00a0<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Our proposals<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>All prices include VAT.<\/span><\/em><\/p>\n<\/div>WINE AND BEVERAGE LIST<\/span><\/a><\/div><\/div><\/div>APPETIZERS<\/p>\n<\/div>La Serra Egg<\/b><\/span>\u00a0| \u20ac26<\/strong><\/p>\n<\/div>Dish of the “Buon Ricordo 2026”\nProduced by our free-range hens, cooked at 73\u00b0C, accompanied by a Cacio e Pepe cream, flavored croutons and black truffle.<\/i><\/span><\/p>\n<\/div>Salmon trout<\/b><\/span>\u00a0| \u20ac24<\/strong><\/p>\n<\/div>Marinated with citrus fruits and Cervia salt, smoked, and served as carpaccio with its own caviar and soft goat cheese.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>VALDOBBIADENE PROSECCO SUP. EXTRA\u00a0<\/span><\/span>DRY D.O.C.G. “BORGOMOLINO”\nBy the glass | <\/strong>\u20ac7\nBottle | <\/strong>\u20ac28<\/span><\/p>\n<\/div>Raw selection<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>24-month aged Parma ham, served with artisanal giardiniera, burratina and long-leavened tomato focaccia.<\/span><\/em><\/p>\n<\/div>Bresaola<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Our proposals<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>All prices include VAT.<\/span><\/em><\/p>\n<\/div>WINE AND BEVERAGE LIST<\/span><\/a><\/div><\/div><\/div>APPETIZERS<\/p>\n<\/div>La Serra Egg<\/b><\/span>\u00a0| \u20ac26<\/strong><\/p>\n<\/div>Dish of the “Buon Ricordo 2026”\nProduced by our free-range hens, cooked at 73\u00b0C, accompanied by a Cacio e Pepe cream, flavored croutons and black truffle.<\/i><\/span><\/p>\n<\/div>Salmon trout<\/b><\/span>\u00a0| \u20ac24<\/strong><\/p>\n<\/div>Marinated with citrus fruits and Cervia salt, smoked, and served as carpaccio with its own caviar and soft goat cheese.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>VALDOBBIADENE PROSECCO SUP. EXTRA\u00a0<\/span><\/span>DRY D.O.C.G. “BORGOMOLINO”\nBy the glass | <\/strong>\u20ac7\nBottle | <\/strong>\u20ac28<\/span><\/p>\n<\/div>Raw selection<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>24-month aged Parma ham, served with artisanal giardiniera, burratina and long-leavened tomato focaccia.<\/span><\/em><\/p>\n<\/div>Bresaola<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
All prices include VAT.<\/span><\/em><\/p>\n<\/div>WINE AND BEVERAGE LIST<\/span><\/a><\/div><\/div><\/div>APPETIZERS<\/p>\n<\/div>La Serra Egg<\/b><\/span>\u00a0| \u20ac26<\/strong><\/p>\n<\/div>Dish of the “Buon Ricordo 2026”\nProduced by our free-range hens, cooked at 73\u00b0C, accompanied by a Cacio e Pepe cream, flavored croutons and black truffle.<\/i><\/span><\/p>\n<\/div>Salmon trout<\/b><\/span>\u00a0| \u20ac24<\/strong><\/p>\n<\/div>Marinated with citrus fruits and Cervia salt, smoked, and served as carpaccio with its own caviar and soft goat cheese.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>VALDOBBIADENE PROSECCO SUP. EXTRA\u00a0<\/span><\/span>DRY D.O.C.G. “BORGOMOLINO”\nBy the glass | <\/strong>\u20ac7\nBottle | <\/strong>\u20ac28<\/span><\/p>\n<\/div>Raw selection<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>24-month aged Parma ham, served with artisanal giardiniera, burratina and long-leavened tomato focaccia.<\/span><\/em><\/p>\n<\/div>Bresaola<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
APPETIZERS<\/p>\n<\/div>
La Serra Egg<\/b><\/span>\u00a0| \u20ac26<\/strong><\/p>\n<\/div>Dish of the “Buon Ricordo 2026”\nProduced by our free-range hens, cooked at 73\u00b0C, accompanied by a Cacio e Pepe cream, flavored croutons and black truffle.<\/i><\/span><\/p>\n<\/div>Salmon trout<\/b><\/span>\u00a0| \u20ac24<\/strong><\/p>\n<\/div>Marinated with citrus fruits and Cervia salt, smoked, and served as carpaccio with its own caviar and soft goat cheese.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>VALDOBBIADENE PROSECCO SUP. EXTRA\u00a0<\/span><\/span>DRY D.O.C.G. “BORGOMOLINO”\nBy the glass | <\/strong>\u20ac7\nBottle | <\/strong>\u20ac28<\/span><\/p>\n<\/div>Raw selection<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>24-month aged Parma ham, served with artisanal giardiniera, burratina and long-leavened tomato focaccia.<\/span><\/em><\/p>\n<\/div>Bresaola<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Dish of the “Buon Ricordo 2026”\nProduced by our free-range hens, cooked at 73\u00b0C, accompanied by a Cacio e Pepe cream, flavored croutons and black truffle.<\/i><\/span><\/p>\n<\/div>Salmon trout<\/b><\/span>\u00a0| \u20ac24<\/strong><\/p>\n<\/div>Marinated with citrus fruits and Cervia salt, smoked, and served as carpaccio with its own caviar and soft goat cheese.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>VALDOBBIADENE PROSECCO SUP. EXTRA\u00a0<\/span><\/span>DRY D.O.C.G. “BORGOMOLINO”\nBy the glass | <\/strong>\u20ac7\nBottle | <\/strong>\u20ac28<\/span><\/p>\n<\/div>Raw selection<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>24-month aged Parma ham, served with artisanal giardiniera, burratina and long-leavened tomato focaccia.<\/span><\/em><\/p>\n<\/div>Bresaola<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Salmon trout<\/b><\/span>\u00a0| \u20ac24<\/strong><\/p>\n<\/div>Marinated with citrus fruits and Cervia salt, smoked, and served as carpaccio with its own caviar and soft goat cheese.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>VALDOBBIADENE PROSECCO SUP. EXTRA\u00a0<\/span><\/span>DRY D.O.C.G. “BORGOMOLINO”\nBy the glass | <\/strong>\u20ac7\nBottle | <\/strong>\u20ac28<\/span><\/p>\n<\/div>Raw selection<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>24-month aged Parma ham, served with artisanal giardiniera, burratina and long-leavened tomato focaccia.<\/span><\/em><\/p>\n<\/div>Bresaola<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Marinated with citrus fruits and Cervia salt, smoked, and served as carpaccio with its own caviar and soft goat cheese.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>VALDOBBIADENE PROSECCO SUP. EXTRA\u00a0<\/span><\/span>DRY D.O.C.G. “BORGOMOLINO”\nBy the glass | <\/strong>\u20ac7\nBottle | <\/strong>\u20ac28<\/span><\/p>\n<\/div>Raw selection<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>24-month aged Parma ham, served with artisanal giardiniera, burratina and long-leavened tomato focaccia.<\/span><\/em><\/p>\n<\/div>Bresaola<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
PAIRING WINE: <\/span>VALDOBBIADENE PROSECCO SUP. EXTRA\u00a0<\/span><\/span>DRY D.O.C.G. “BORGOMOLINO”\nBy the glass | <\/strong>\u20ac7\nBottle | <\/strong>\u20ac28<\/span><\/p>\n<\/div>Raw selection<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>24-month aged Parma ham, served with artisanal giardiniera, burratina and long-leavened tomato focaccia.<\/span><\/em><\/p>\n<\/div>Bresaola<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Raw selection<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>24-month aged Parma ham, served with artisanal giardiniera, burratina and long-leavened tomato focaccia.<\/span><\/em><\/p>\n<\/div>Bresaola<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
24-month aged Parma ham, served with artisanal giardiniera, burratina and long-leavened tomato focaccia.<\/span><\/em><\/p>\n<\/div>Bresaola<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Bresaola<\/b><\/span>\u00a0| \u20ac22<\/strong><\/p>\n<\/div>Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Artisanal cured beef, a specialty from Valchiavenna, featuring thyme-scented porcini\nmushrooms and a flaky potato and Casera cheese pie.<\/span><\/em><\/p>\n<\/div>FIRST COURSES<\/p>\n<\/div>Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
FIRST COURSES<\/p>\n<\/div>
Paccheri<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Made by Pastificio Piazza using 100% Italian wheat, served in a lobster broth with prawns, zucchini, fresh basil, and cherry tomatoes.<\/i><\/span>\n<\/i><\/p>\n<\/div>Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Tortelli<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Stuffed with potatoes, saut\u00e9ed wild herbs and alpine ricotta, tossed in clarified aromatic butter and\nParmesan, finished with black truffle.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
PAIRING WINE: <\/span>BIANCO LE CALDERINE I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | \u20ac8<\/span>\nBottle | \u20ac36<\/span><\/p>\n<\/div>Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Risotto<\/b><\/span> | \u20ac25<\/strong><\/p>\n<\/div>Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Carnaroli \u201cMetodo Classico\u201d from Az.Agr. Tenuta Margherita rice, with pumpkin, summer porcini mushrooms, and marjoram, finished with butter and Raspadura Lodigiana cheese.<\/span><\/p>\n<\/div>Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Gnocchetti<\/b><\/span> | \u20ac24<\/strong><\/p>\n<\/div>From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
From Pastificio Piazza, made with 100% Italian wheat, saut\u00e9ed with traditional meat rag\u00f9 and a light 24-month Parmigiano fondue.<\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
PAIRING WINE: <\/span>ROSSO CA\u2019 DEL MOT I.G.T. CANTINE <\/span>ANGELINETTA\n<\/span>By the glass | <\/strong>\u20ac8\nBottle | <\/strong>\u20ac34<\/p>\n<\/div>SECOND COURSES<\/p>\n<\/div>Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
SECOND COURSES<\/p>\n<\/div>
Beef cheek<\/b><\/span> | \u20ac26<\/strong><\/p>\n<\/div>Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Slow-cooked at a low temperature, served with Nebbiolo wine sauce, chestnuts and\nporcini mushrooms, accompanied by herb-infused creamy potatoes.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
PAIRING WINE: <\/span>ROSSO PINOT NERO ROLHUT D.O.C.\u00a0<\/span>PETER ZEMMER\n<\/span>By the glass | <\/strong>\u20ac8<\/span>\nBottle | <\/strong>\u20ac35<\/span><\/p>\n<\/div>Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Octopus tentacle<\/b><\/span>\u00a0| \u20ac28<\/strong><\/p>\n<\/div>Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Prepared with a double-cooking technique, accompanied by herb-infused creamy\npotatoes, cannellini cream and burrata foam.<\/i><\/span><\/p>\n<\/div>Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Arctic char fillet<\/b><\/span> | \u20ac28<\/strong><\/p>\n<\/div>Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Pan-seared with butter, sage from the garden and almonds, served with Swiss chard\nand potatoes.<\/i><\/span><\/p>\n<\/div>Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Our cheese selection<\/b><\/span> | \u20ac20<\/strong><\/p>\n<\/div>Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Tasting of seven varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>DESSERTS<\/p>\n<\/div>Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
DESSERTS<\/p>\n<\/div>
Chocolate Delight<\/b><\/span> | \u20ac12<\/strong><\/p>\n<\/div>Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Warm cocoa and almond cake with a soft milk center, served with white chocolate ice cream and dark chocolate ganache.<\/i><\/span><\/p>\n<\/div>Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Autumn freshness<\/b><\/span>\u00a0| \u20ac10<\/strong><\/p>\n<\/div>Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Tasting of our artisanal sorbets, made exclusively with carefully selected fresh fruit and simple sugar syrup.<\/i><\/span><\/p>\n<\/div>Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Tasting of 3 cheeses<\/b><\/span> | \u20ac10<\/strong><\/p>\n<\/div>Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Small selection of three local varieties, served with honey, jam and dried fruit.<\/i><\/span><\/p>\n<\/div>PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
PAIRING WINE: <\/span>GIARDINO PANTESCO MOSCATO DI PANTELLERIA D.O.C.<\/span>\u00a0<\/span><\/span>PELLEGRINO\n<\/span>By the glass | <\/strong>\u20ac6\nBottle | <\/strong>\u20ac58<\/p>\n<\/div>Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Mascarpone cream<\/b><\/span> | \u20ac8<\/strong><\/p>\n<\/div>Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Savoiardi biscuits, lightly soaked in Illy Espresso, with almond crunch and cocoa.<\/i><\/span><\/p>\n<\/div>Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Wild berries<\/b><\/span>\u00a0| \u20ac8<\/strong><\/p>\n<\/div>Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Warm berry compote with fiordilatte gelato and meringue crumble.<\/i><\/span><\/p>\n<\/div><\/div><\/div>The Buon Ricordo Men\u00f9<\/span><\/a><\/div>Our Tasting Menu<\/span><\/a><\/div><\/div><\/div>Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>
Children’s Menu<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>