RESTAURANT - Photo
in 360 degrees
- Click and move the
restaurant in the very heart of the town, still preserving its original
atmosphere. Faithful to the ancient flavours, its cuisine offers local
dishes and specialities of the region with some creative suggestions.
Fish on request.
all credit cards and ATM
lunch: 12,30 p.m./2,30 p.m. ,
dinner: 8,00 p.m./10,30 p.m.
Cappellotti with a filling
of Spalla di San Secondo
0,5 kg egg pasta-dough.
Filling: 0,5 l milk, 100 g flour, 100 g butter, 150 g Fontina (fondant
cheese), 100 g Parmigiano-Reggiano, 2 egg-yolks, 200 g Spalla di San Secondo
(DOP cured pork meat), salt, nutmeg, 1 shallot.
butter and mix it into the flour while putting milk to the boil with a
pinch of nutmeg. Amalgamate the batter with Fontina and Parmigiano-Reggiano.
Separately, cut Spalla Cotta into thin cubes for a quick sauté
with the shallot. Flame with a dash of white wine, grind mechanically
and mix it to the previous paste by adding the egg-yolk. Roll out the
egg-dough, cut it into small squares and fill each of them with a thimbleful
of paste before the traditional hat-shaping (a little bigger than tortellini).
Boil in water and flavour with a cream of asparagus, butter and Parmigiano-Reggiano.