a menu to enjoy in the country, a great way to enhance the pleasures of fresh air and nature. Dishes featuring typical vegetables and greens, a Paglia e Fieno pasta Treviso-style as a first course and a ricotta cream for dessert; nothing but authentic country flavors. |
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| antipasto | |
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> Legume bignès
All the irresistible pleasure of fried food in a vegetable dish featuring creamed carrots, celery and string beans, for an easy to fix antipasto that will be a surefire crowd pleaser | |
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| First course | |
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> Paglia e Fieno with red chicory
Red chicory is one of the most popular and sought after vegetables produced mostly in the Veneto region where local producers are experts in cultivating this vegetable from the chicory family. It is primarily a winter vegetable. | |
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| Second course | |
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> Stew with artichokes
In this rustic main dish the flavor of the meat blends perfectly with the unmistakable taste of the artichokes. The secret to this delicious stew lies in the selection of the morsels of meat and the cooking | |
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| Side dish | |
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> Peas peasant-style
Peas, lettuce and and baby onions are the simple, nutritious ingredients of this side dish that boasts all the simplicity and irresistible flavor of country cooking | |
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| dessert | |
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> Ricotta mandarin cream
A delicate dessert with an intense flavor: all the delicacy of ricotta combined with the aroma and unmistakable tang of mandarins | |
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