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traditional cuisine, prepared with an original touch, seasonal menus,
meat and fish dishes and a wide choice of Parmigiano. The cellar offers
more than 800 labelss mostly italian, and quality spirits. Suggested
the Michelin Guide, Les Geunes Restaurateuers d’Europe, Piatto
del Buon Ricordo.
Via Repubblica, 71
all credit cards and ATM
lunch: 12,30 p.m./2,30 p.m.,
dinner: 7,30 p.m./10,30 p.m.
di cioccolato bianco
White chocolate mousse: 400 g white chocolate, 120 g egg-yolk,
20 g sugar, 2 sheets of fishglue, 250 g cream.
Black chocolate mousse: 200 g milk chocolate 70%, 60 g egg-yolk, 50 g sugar,
1/2 sheet of fishglue, 15 g brandy, 250 g cream.
Hazelnut cream-base: 200 g butter, 200 g sugar, 200 g hazelnuts, 200 g flour,
Orange sauce: 500 g orange juice, 80 g sugar.
white chocolate and mix in the eggs, sugar, water-soaked fishglue and
whipped cream, following the same steps to get a black chocolate mousse.
Grind the hazelnuts and mix everything in. Spread it on a sheet of baking
paper to form a thin layer and put in the oven at 180_ for 5 min. Mix
orange juice and sugar in a small pot and let thicken on a low flame.