Twin pasta course
Pasta
“birds’ nests”
Crèpe with
ice cream |
Cured raw beef with matured cheese |
CUISINE
The meals prepared by our chef are simple but wholesome and made using only top quality produce, maintaining Romagna’s renowned culinary
traditions.
The buffet breakfast normally includes home-baked sponge cake, while lunch and dinner have a choice of two menus and variations are possible for more demanding
palates.
Sundays feature a particularly rich menu: as well as his excellent desserts, our chef always cooks special pasta dishes: lasagne, cannelloni, pasta “birds’ nests” with cooked ham, etc... and in the evening, we offer our guests Romagna’s famous “piadina” (delicious griddle-cooked unleavened bread with cold cut and
cheese.
Packed lunches are available for guests who go away for the day.
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|
Rabbit and
roast potatoes
|
Baked lasagne
Piadina
and cold cuts
Octopus and
potatoes |
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