In the heart of the medieval area

· Italian food · 
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
In the heart of the medieval area
The menu will be based on meat or fish, using fresh ingredients found every day from the fishmonger from the butcher or the market according to seasonality; The pasta of course will never miss as well as a good homemade dessert! Herbs directly from my terrace!

Each course will have a glass of wine for the tasting.

At the end of coffee/tea meal.

Guests will eat in the living room with a view kitchen so you can follow every step of the preparation of your dish!

Here are some dishes that you might find in your menu.
$56  per guest
Any day · 19:30 - 22:30
Feel free to ask me!
Left 6 seats remaining
Amount
Number of guests
Total amount$0 USD

Luca
Meet Luca
Ferrara, Italy
Reply rate: 50%

CAPESANTE GRATINATE - SCALLOPS AU GRATIN
Capesante gratinate in forno 15 minuti con panatura di aglio, prezzemolo ed olio piccante
Scallops au gratin in 15 minutes in the oven with breadcrumbs of garlic, parsley and spicy oil

IMPEPATA DI COZZE - MUSSELS IMPEPATA
Cozze della riviera adriatica cotte con olio aglio pepe e sfumate al vino bianco
Mussels from the Adriatic coast cooked with pepper garlic oil and blended with white wine

TAGLIERE DI SALUMI E FORMAGGI TIPICI - CHOPPING OF SALAMI AND TYPICAL CHEESES
Salame all'aglio ferrarese, crudo di Parma 24 mesi , mortadella, zia ferrarese, coppa ferrarese, pancetta, parmigiano reggiano, pecorino, stracchino, squacquerone

POLENTA E GORGONZOLA - POLENTA AND GORGONZOLA
Crostini di polenta arrostita con salsa al gorgonzola
Croutons of grilled polenta with gorgonzola sauce

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CHITARRA ALLE VONGOLE - CHITARRA WITH CLAMS
Spaghetti alla chitarra risottati con vongole di Goro e profumo di Habanero
Spaghetti with Goro clams and Habanero perfume

RIGATONI AL RAGÙ - RIGATONI WITH MEAT SAUCE
Rigatoni con il ragù emiliano romagnolo di Nonna Adele

POLIPETTI AFFOGATI - "DROWNED" OCTOPUS
Polipetti, pomodori San Marzano e ghost chili
Octopus, San Marzano tomatoes and ghost chili

COSTINE DI MAIALE COTTE A BASSA TEMPERATURA - PORK RIBS COOKED AT LOW TEMPERATURE
Cotte in forno a 100° per 4 ore; marinate in precedenza per una notte intera e aromatizzate con erbe e glassa al Balsamico di Modena.
Contorno di verdura di stagione
Cooked in a 100 ° oven for 4 hours; previously marinated for a whole night and flavored with herbs and glaze with Modena balsamic.
Side dish of seasonal vegetables

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SALAME DI CIOCCOLATO - CHOCOLATE SALAMI
Dolce tipico della tradizione ferrarese
Typical dessert of the Ferrara tradition

CROSTATA - PIE
Farcita con confetture artigianali
Stuffed with artisanal jams


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Vino Rosso, Vino Bianco, Birra
Red Wine, White Wine, Beer