Particular attention is given to the rediscovery of the so–called fifth quarter, including sweetbreads, rognoncino, heart, spleen, nerves, lungs, tripe, etc.., and favoring preserved fish (including codfish, herring, salted anchovies, or lake fish, "missoltini", pike, char, and more).
Remarkable is the commitment in creating dishes based on seasonal fruits and vegetables, in order to safeguard fragrances and colors. Pasta of any types is produced in the house; even bread and breadsticks are prepared in 7/8 different types for dinner.
A separate chapter is made up of desserts to which Giovanni Beretta works with competence and perseverance, offering desserts of high tasting and visual impact, interpreting the seasonality in a decidedly creative and original way.
