
Pinzimonio di verdure 7.00
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Vegetables crudites cut in to bite size and served with dipping (hummus,yogurt and lime sauce and olive oil and vinegar sauce) accompanied by granary bread.
Good to share as a starter or to nibble with a glass of Soave or Chardonnay.
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Burrata in foglia 14.00
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A semi-soft cheese made from mozzarella and cream, served with cherry tomato glazed in fig jam and served with granary bread.
330 gr it is ideal for sharing or as a main and we recommend to enjoy it with a glass of Greco di Tufo.
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Taglere misto 9.50/ 17.50
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A selection of our fine cured meats, cheeses and vegetables served with Piada (our flat bread).
For one or for two, it is a good start to a meal and at his best with a Pinot noir or Grillo.
Tagliere formaggi 9.00/16.00
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A wide selection of our cheeses served with preserve,honey and granary bread.
A Chianti Riserva from Tenute Piccini will compliment this dish perfectly.
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Taglere Piada 12.00
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Tipical flat bread from Emilia Romagna filled with cured meats, cheeses and vegetables.
Served in wedges, it is a good main or ideal to share as a starter.
Filling change every time so ask your server if you like anything specific.
A bottle of Montepulciano or Nero D'Avola is recommended.
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Polenta 14.00
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Has its roots in the peasant cuisine of northern Italy. It is made by grinding corn in to flour or meal.
It has a rich yellow colour and a slightly sweet flavour and it is served instead of pasta, rice or potatoes.
Creamy and thick we serve it with:
- Italian sausages and pork ribs slow cooked with Borlotti beans in our tomato and laurel sauce.
- Porcini and Chestnuts mushrooms sauce.
Both served with granary bread.
Definitely a filling main, it goes well with a glass of Primitivo or Fiorebella.
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Home made gnocchi 14.00
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A classic Italian pasta made from potato,
we serve it with our Bolognese Ragu or with Porcini and Chestnuts mushrooms sauce.
Perfect match with a Chianti or Montepulciano for Ragu or Pinot Noir for Porcini.
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Porchetta 15.50
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It is the Italian version of hog roast.
Deboned, slow cooked pork roast, stuffed with garlic,herbs and haggis with a salty crackling.
It is served with pan fried spinach and wine poached apples.
Sublime if enjoyed with a Primitivo.
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