OUR CRUDES
House specialty
THE INN OF THE GHIOTTONI
New Location Typical Apulian Cuisine Via Ghebba, 67 / f - 30034 Oriago di Mira VE
the cutting boards
THE PIZZO CALABRO TRUFFLE
(Artisan ice cream shop)
Apulian dairy products
Our Gineria...
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Our Whiskey...
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Our Rummeria...
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Our Grapperia...
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our first courses
Served directly at the table with traditional casseroles; Our portions are always generous
The girls of the week ...
always accompanied by the Salts of the World
THE BAVARIAN SIMMENTHAL 🇩🇪
The Bavarian is a breed of cattle typical of Bavaria and is one of the most popular breeds for the production of meat due to the attention paid to animals during breeding. It is fed only with cereals (30% field beans and 70% barley, oats and wheat), without animal meal and above all without anabolics.
AUSTRIACA 🇦🇹
The Austrian Simmental is a bovine breed that belongs to the Pezzate Rosse group derived from the Simmental. Its origin dates back to 1830 when some local breeds such as the Bergschek were crossed with the Swiss and German Simmental.
THE BLACK ANGUS ABERDEEN 🇮🇪
Its meat is characterized by being very rich in fat; This meat is particularly valuable, because once cooked it is decidedly tasty and sweet: at the time of cooking, in fact, the fat that composes it melts completely, and this meat releases an intense aroma and on the palate it is soft, juicy and savory.
LA ROMAGNOLA 🇮🇹
The history of the Romagnola breed has very ancient origins: probably its ancestors arrived in Italy with the Lombards. Its breeding is widespread in the provinces of Forlì, Bologna, Ravenna and Pesaro. Most of the animals are raised on pasture, on the slopes of the Romagna Apennines
THE SASHI 🇫🇮
The Finnish cow is the new proposal in the world of meat. It is defined as the European wagyu and it is a nickname that deserves everything considering the high marbling of its meat. From this point of view, having made the necessary comparisons, it therefore recalls the highly marbled Japanese meats.
THE CHARRA 🇪🇸
The Charra cow is a breed originating from northern Spain, it lives in the wild and for this reason it has an accentuated marbling. It is slaughtered after 36 months of age, with the Dry Aged maturation method we make the meat very tender and exclusive on the palate.
DANISH JERSEY 🇩🇰
The Danish Jersey is the most widespread breed in the world, in Denmark there are the largest number of selected animals in Europe. Peculiarities of this breed are the ease of calving and the quality of the milk. Its production, in fact, is particularly suitable for the processing of yogurt with a truly unmistakable result.
THE GALICIAN 🇪🇸
Precious fat. The marbling and the percentage of fat vary from head to head, and both race and sex undoubtedly influence these aspects. In general, Galician meat has a very thick and yellow fat bark, which is particularly tasty.
THE BOSCARIN CROATIA 🇭🇷
Istrian cattle, popularly also called Boškarin, is the autochthonous Croatian breed, which inhabits the area of the Istrian peninsula and the Kvarner islands. ... Today, the Istrian Bovine assumes a new economic and tourist importance, its meat becomes a superior gastronomic delicacy.
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https://prodottitipicitop.it/ A wide selection of typical products online, the site for all food and wine lovers ...
The next selections to taste
In our Stagionatore… Aging in an environment with controlled temperature, humidity and ventilation. UV lamp to lower the bacterial load.
MEAT IN THE KITCHEN
Cover charge € 3.00
Including Entrée and Prosecco of the House