Whether noble or popular, our dishes are authentic because they are seasonal to reflect the changing fruits of the earth. Tasty field greens will surprise your palate with tastes of freshly-prepared dishes with genuine ingredients.
First courses
Freshly-laid eggs from our own chickens lend our handmade pasta its characteristic taste and texture: agnolotti with pears and gorgonzola cheese, ravioli with celery, saccottini with Jerusalem artichoke and tortelli with pumpkin or fresh herbs.
With the rice grown in our local rice-fields we prepare a variety of risottos: in spring and summer, with nettles, mallow, courgettes and basil; in autumn and winter, with leaks, red radicchio and nuts.
We serve our home-produced chicken rolled with thyme and citrus flavours or sweet and sour style. In autumn and winter there is always beef stew with rustic polenta or pork medallions cooked in dark beer.
Apart from seasonal fruits and vegetables, you will encounter home-produced jams and fruit mustard to be eaten with local cheeses.
Our range of desserts is based on traditional formulas but some original touches. Apart from the local dry pastries (‘sbrisolona’, ‘taiad’lina’) we also offer apple strudels and rose-petal tarts. To this we can add delicious yoghurt mousse with kiwi sauce or with cinnamon pears and red wine, while charlotte of persimmon is another favourite.
Ours is not a wine-producing area but numerous tasty and refined wines are produced in the nearby areas of the Mantova countryside and the glacial moraine towards lake Garda. Apart from the well-known lambrusco sparkling red, we also serve Chardonnay, Sauvignon and Custoza whites as well as Merlot and cabernet reds, not forgetting Bardolino claret and surprisingly pleasant white sparkling wines.
