Emilian first courses:
( tortellini, tortelloni and tagliatelle) prepared with fresh, hand-made pasta, just like the desserts which are all prepared in our kitchen.
Some specialities:
Pasta parcels with a cheese, pear and walnut filling. Chitarrine pasta in pork sauce. Postiglione fillet with melted brie and boletus mushroom caps.
Wine list:
A selection of 50 regional, Italian, and foreign labels.
Our specialities 
Emilian first courses:
