Restaurant

Our cuisine has always been based on simple and genuine ingredients. Each dish is cooked express with care and passion. Here are our specialties, accompanied by a few recipes and anecdotes.

PASTA DISHES

• HOME-MADE PASTA. In our restaurant our guests will savour the flavour of home-made pasta, such as Tagliatelle and Maccheroncini, served with typical sauces: meat sauce Bologna style, Woodcutter’s style sauce or sauces with deer, venison or rabbit meat.
• OVEN-BAKED LASAGNA
• "CANEDERLI" (BREAD DUMPLINGS) IN BROTH
• "STRANGOLAPRETI", made with flour and spinach. Our particular geographical position, in the province of Verona but close to Trentino, is reflected in the menu we have prepared for our guests, which makes it easy to sample excellent home-made pasta dishes from different food traditions, such as Lasagna, Canederli or Spinach Strangolapreti.

MAIN COURSES

• POLENTA & DRIED COD. Our familiarity with this special dish derives from the traditional “Polenta & Baccalà“ village festival that used to be held on Ash Wednesday. At the festival, the main venue of which was our summer terrace, portions of dried cod cooked Verona-style with a few slices of polenta were offered to the citizens of Brentino Belluno as the traditional dish. Although the festival was discontinued, we maintained the custom of serving this dish to diners in our restaurant on Ash Wednesdays, so as to perpetuate its history. Today it is one of our most popular dishes, and this is why guests will find it on the menu throughout the winter and spring months.
• COSTINE AL FORNO e CONIGLIO con POLENTA
• BOLLITI MISTI con PEARA
• CARNE SALA con FAGIOLI
• STRACOTTO D’ASINO