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Located in the heart of the town, in a 16th century palace, it
is open to all kinds of clients. Mrs. Marzia’s cuisine, faithful
to the tradition, always hides a special touch of fantasy. From March
on ethnic tasting meals are available. Service afther theatre soirées
is also possible by reservation.
Borgo XX Marzo, 15
Tuesday and Wednesday for lunch
lunch:12,00 p.m./2,30 p.m.,
dinner:7,30 p.m./10,30 p.m.
in culatello jacket
500 g Carnaroli rice, 1 l green or chicken
broth, 1 white onion, 50 g butter, 1 tsp. mascarpone (cream cheese),
2 tbsp. extravirgin olive oil, truffle oil, 1 pinch of salt, 20 thin
slices of culatello, grated Parmigiano-Reggiano.
the onion brown with oil and butter in a large pan, add the rice and
roast gently for 5 min. Pour the broth little by little till cooking
Now thicken the rice with Parmigiano-Reggiano and mascarpone adding salt
if necessary. Coat with culatello slices and add a sprinkle of truffle
oil for flavouring.