Here you are some proposals of the two chefs, Renzo and Alberto:

From the local traditional Tortelli with tail, Pisarei e Fasò and broth Anolini to more creative dishes such as risotto and homemade noodles.

In winter the menu includes also salmi of roe, meat braised with Barolo wine and polenta, tripe à la Piacentina, boletus à la Milanese.

Sliced meat products typical of the province of Piacenza are always available: neck, salami, bacon, and the famous Parma ham.

Homemade desserts to complete the meal are: coffee ice-cream cake, cream caramel, and short pastry for those who have a sweet tooth.

Dish presentation, already personally cared by Alberto, becomes furthermore elaborated for buffets, wedding ceremonies and banquets with flower decorations and fruit and vegetables sculptures.