KITCHEN

THE APULIA FOCACCINA

5,00 €

4 PORK CUPS OF CAPOCOLLO

COOKED HAM AND CHEESE

8,00 €

MORTADELLA

8,00 €

The caciocapocollo

Sweet capocollo wrapped in provolone from Sila.

8,00 €

THE FENNEL

8,00 €

TOMAWOK BLACK ANGUS GR 1000

It is raised on pasture in full compliance with animal welfare standards, including a 100% plant-based diet and constant supervision by experts and veterinarians. Angus is one of the most prized cattle breeds. Its color is distinctive, ruby red with abundant fat infiltrations between its fibers. Its meat is one of the most prized for its unique, intense flavor and its melt-in-the-mouth texture.

TOMAHAWK 1000 gr75,00 €

BAVARIAN (FOOD, BREEDING AND PRODUCTION)

Simmental cattle are raised in extensive, mixed systems, combining pasture, forage, and grain during fattening. They are a very well-balanced breed with excellent adaptation. Serve with the best seasonal vegetables and greens.

HEREFORD (FOOD, BREEDING AND PRODUCTION)

Hereford cattle raised in Ireland are primarily grass-fed (based on fresh grass and hay), favored by the country's mild climate and abundant rainfall, which ensure lush, green pastures for much of the year. Hereford cattle farming in Ireland takes advantage of the island's vast green pastures and a mild climate that guarantees a very long outdoor feeding season. Hereford beef production in Ireland is based on an extensive, natural grazing system. The cattle are raised free-range or semi-free-range on Ireland's green pastures, feeding primarily on grass and hay.

BLACK ANGUS IRELAND (FEEDING, BREEDING AND PRODUCTION)

Angus beef is raised for uniformity, infiltration, and good coverage. Their diet combines forage and grain to develop the breed's characteristic marbling and maintain consistent quality. Served with the best seasonal vegetables and greens.

FINNISH SASHI

Sashi is a Japanese term meaning marbling. Sashi or Sashi Beef is a cut of beef characterized by a good amount of evenly distributed intramuscular fat. The key feature that makes our SASHI unique is the fat, which melts during cooking and remains within the meat's fibers, creating the perfect combination of juiciness and tenderness. Served with the best vegetables and greens.

WOLIŃSKI MASURIA (FOOD, BREEDING AND PRODUCTION)

Masurian beef (northeastern Poland) comes from cattle raised semi-wild in the "Land of a Thousand Lakes." Its renowned tenderness and marbling are the result of a diet enriched with sugar beets in the final stages, which imparts a sweet flavor and buttery texture. The quality and distinctive taste of this meat derive directly from its final diet of forage and beet supplementation. The supply chain strives for the highest quality meat from farm to table. The most prized and renowned cuts, such as rib eye or T-bone steak, are highly sought after in high-end restaurants. Served with the finest seasonal vegetables and greens.

RUBIA GALLEGA ROXA D'OURO (FOOD, BREEDING AND PRODUCTION)

The Rubia is raised with plenty of pasture and a natural diet. Their diet combines grass, forage, hay, and grains, especially in the final months, with the goal of achieving good marbling and an optimal finish. Served with the best seasonal vegetables and greens.

CHIANINA IGP (FOOD, BREEDING AND PRODUCTION) CERTIFIED CHIANINA

Chianina cattle are typically raised in open systems, with access to pasture and a diet of forage and grains during fattening. Served with the best seasonal vegetables and greens.

MARCHIGIANA (FOOD, FARMING AND PRODUCTION)

The Marchigiana is raised outdoors, fed a diet of pasture, forage, and grains during the fattening period. It's a hardy breed, ideal for extensive production. Serve with the best seasonal vegetables and greens.

RED PIED (FEEDING, BREEDING AND PRODUCTION)

The Pezzata Rossa's diet relies heavily on farmland forage (mixed-crop hay, alfalfa) and pasture, especially on high-altitude farms. Livestock management emphasizes hardiness. Heifers are often sent to mountain pastures (malghe) in the summer, while in the lowlands, free-stall barns are used, with particular attention to animal welfare. The breed is particularly docile and also suitable for the use of milking robots. Calves, young steers, and cows at the end of their careers produce excellent meat. The meat, derived from its history as a working breed, is characterized by good conformation, marbling, and tenderness. Served with the best seasonal vegetables and greens.

PIMONTESE NEBBIONA (FOOD, BREEDING AND PRODUCTION)

FARMING: The Piedmontese breed is mainly raised in Piedmont, but is also widespread in some neighboring areas. FARMING SYSTEMS: Two main methods are used: the cow-calf line system (where calves are born and raised with their mothers on pasture during the warm months) and controlled barn rearing during the fattening phase. FEEDING: The diet of Piedmontese cattle is strictly controlled and is based on traditional, local foods, prohibiting the use of silage, industrial by-products, or chemical stimulants. PRODUCTION: Slaughter generally occurs between 14 and 24 months for bullocks (males) or heifers (females that have not yet given birth), the age at which the meat is at its most tender. Served with the best seasonal vegetables and greens.

SWAMI DANESE PREMIUM (NUTRITION, BREEDING AND PRODUCTION)

🥩 Breeding and 🌾 Feeding: First phase (Grass Fed): The animals grow on pasture, feeding primarily on grass until the weather conditions and age (about 15 months) allow it. In the final stages in the barn (last 180 days), the diet switches to a base of cereals, corn, and a targeted supplement of sugar beets before slaughter, which gives the meat sweetness and the typical yellow-orange color of the fat. 🍽️ Production Characteristics Marbling: Extremely pronounced, with peaks reaching high values (6-10 on the comparison scale with Wagyu/Kobe). Flavor: Intense, bold, with sweet notes and a softness and melt-in-the-mouth feel comparable to butter. Served with the best seasonal vegetables and greens.

KOBIETA MARMOUR POLAND (FOOD, BREEDING AND PRODUCTION)

🥩 Breeding The selected cattle are strictly females (heifers) under 24 months of age that have never given birth. 🌾 Nutrition The secret of the quality and flavor of this meat lies in a specific and controlled diet, based on: • Cereals and grains (especially corn), which promote energy intake. • Beets, which give a sweet note. 🍽️ Production and Characteristics of the Meat Thanks to the combination of the young age of the animal, its sex and its carbohydrate-rich diet, Kobieta meat stands out on the market for: • High marbling: The intramuscular fat melts during cooking, making the cut extremely juicy and tender. • Strong flavor. • Aging: To maximize its softness and aromas. Served with the best seasonal vegetables and greens.

WAGYU EUROPE (FOOD, BREEDING AND PRODUCTION)

Wagyu cattle are raised according to controlled feeding programs and long fattening periods to develop high and uniform levels of infiltration. Their diet combines quality forage and grains throughout most of the breeding season. Served with the best seasonal vegetables and greens.

LAMB SHANK

Served with the best of seasonal vegetables and greens

25,00 €

GRILLED FILLET MEDALLION

Served with the best of seasonal vegetables and greens

28,00 €

250g Entrecote with Baked Potatoes

Served with baked potatoes or grilled vegetables (YOUR CHOICE)

22,00 €