During summer: risotto (rise) or lasagnette (pasta) with fresh asparagus, with porcini and finferli mushrooms, bigoli (thick spaghetti) with fresh pesto sauce and cherry tomatoes, maccheroncini (pasta) with fresh tuna and black olives, paccheri (pasta) with swordfish and little aubergine cubes.
In autumn, risotto with radicchio of Verona and in winter the magic onion soup, which is an gratin baked, the traditional "pastisada de caval" and risotto with tasta-sal (typical expression used by butchers deciding the salting of the sausage).
Risotto with mushrooms
Lasagnette with mushrooms
Bigoli pesto and tomatos
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