Our idea of cooking is rooted in local tradition with great attention to meats with culatello produced by us, with the great hams of Piero Montali, the last artisan of ham, which we age for three years, the salami of Angelo Minozzi and coppa of Piacenza.
Pasta is completely homemade by Mrs. Franca, who was the pasta maker of the great Peppino Cantarelli.
Much attention is devoted to the preparation of bread and bread sticks that are baked every day.
We do our best in the pursuit of raw materials, from the most valuable meats up to farmyard animals, that we take from farmers friends. Per the most demanding ones, 5 or 6 proposals of exclusively fresh fish and "seafood" that we interpret with lightness and fantasy.
