A classic menu inspired to the Emilia Romagna region and its traditional dishes.
Starters: Parma ham rolled over grissini bread
Main Course: Tagliatelle al Sugo di Ragu alla Bolognese (Tagliatelle pasta with slow cooked minced beef and tomato sauce)
Second Course: Scaloppe all’aceto balsamico (beef meat with olive oil, rosemary and balsamic vinegar)
Side: Asparagi Burro e Parmigiano (Asparagus with Italian DOP Parmesan Cheese)
Dessert: Ciambella Romagnola (Simple cake with a twist of lemon)