Restaurant with 80 places to Sit
(Dinner in the garden during summer if possible)
The host that sits to table for the first time discovers the authenticity of the kitchen polesana, rupinante of perfumes and of unpublished tastes, to start with the bread, schizzoto, (done house).
Begin with an out-delicatessen work (prepared with our farm-raised pigs) in a salad accompanied vegetables and of sauces of tart soft ones.
The first dishes go various types of pates done house and seasoned with our ragù that can be greenery or of flesh, (according to the seasons), and arrive to the pate closed: tortelloni of cappone, of zucca, of pigeon, the tarts, the pate and soja and the soup of greenery treated to the oven.
The second courses are very various, d elaborations of the supposedly poor kitchen and exploit greeneries to the oven, that in the zone do not lack, or well cooked in the different methods of flesh of rabbit, of pheasant and of duck.
The spécialitée of Luciana is the preparation of the lean braised anatra, flat that overcame the Price cook of now international 1999-2000.
The desserts are all to try to start with the 'strudel (recipe of the grandmother Clementina, 1877) for next to pass to the crostate of fruit or various jams (try therefore the jam of watermelon caramellé!), to the pie of tagliatelle and to the pie of the Clementina.
Every individual flat can be accompanied of our cantine's wines.
Dinner in the garden during summer, every weekend and with nice weather. Equipped with the pleasure of the company of paintings by local artists.The works can be admired and discovered from time to time, in some cases knowing their authors.