Anna’s Menu

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Appetizers
First Course
Second Course & Contours

Starters

Eggs over easy with black truffle

15€

Eggs over easy with black truffle: eggs from our hens with black summer truffle. Gluten free.

Brisee with thyme, artichokes, feta, parmesan crumble and almonds, on top of sautéed turnip

15€

This dish is a combination of delicious and contrasting flavors. The base of brisée au thymus offers a subtle crunch, while artichokes add a touch of freshness. Feta adds creaminess and a slight salty touch, while the crumble of parmesan and almonds gives a crunchy texture and a rich and complex flavor. The whole is completed by a top of turnip, which adds a note of sweetness and juiciness to the dish. Together, these ingredients create a harmony of flavors and textures.

Raw horse meat with fried egg yolk

20€

Knife-beaten horse meat, served with breaded and fried egg yolk. Served with anchovies from the Cantabrian Sea and its sauces. Delicious.

Gnocco fritto with a selection of cold cuts and vegetables

22€

Gnocco fritto with a selection of cured meats, made with stone-ground flour, water and selected cured meats from local charcuterie companies. Suitable for lactose intolerant people.

Selection of cheese with farm’s mustards

23€

Selection of cheese with mustards from the farm: all the cheese is selecred in collaboration with ‘la boutique del formaggio’ in Scandiano. The mustards are of our own production, with fruit from the farm. Gluten free.

From Our Garden

Zucchini with ricotta, marjoram with caramelised onions and Parmigiano Reggiano chips

15€

The courgettes and marjoram are grown exclusively from our garden, the ricotta and Parmigiano Reggiano are produced by local dairies to guarantee excellent freshness and quality.

Risotto with zucchini, flavored with mint and lemon with grated pecorino cheese and zucchini chips

15€

The main part of the dish is a creamy risotto prepared with trifle courgettes. The zucchini are cooked in a pan with olive oil, garlic and parsley until soft and tasty. The mint and lemon perfectly balance the sweetness of the courgettes and the texture of the risotto. The grated pecorino cheese adds a savoury note, enhancing the overall flavour of the dish.

Our parmigiana di melanzane with shortcrust, basil cream and confit tomatoes

15€

The heart of the dish is the aubergine parmigiana, prepared with slices of aubergine, layers of tomato sauce and cheese such as mozzarella and parmesan. The parmigiana is enclosed in a shortcrust, a crumbly,crunchy and buttery pastry. The dish is served with basil cream, made with fresh basil leaves, olive oil and cheese to add creaminess.

Press-made spaghettoni with vegetable ragu, salted ricotta and dried tomatoes

17€

Spaghetti al torchio is a handmade fresh pasta, characterised by a dense consistency, perfect for supporting sauces. Spaghetti al torchio is a handmade fresh pasta, characterised by a dense consistency, perfect for supporting sauces.

First Course

Tortelli with red radicchio, 40 months parmesan and balsamic vinegar of Modena from Acetaia “Giusti”

17€

The tortelli with red radicchio, 40 months of aged parmesan and balsamic vinegar from Modena are a traditional dish of Emilia-Romagna, which combines intense and contrasting flavors in a harmonious balance. The tortelli are stuffed with red radicchio, and wrapped in a thin sheet made strictly by hand, like all our first courses. The result is a rich and tasty dish, perfect to appreciate the delicacies of Emilian cuisine.

Tortelli stuffed with mortadella and artichokes

17€

Bronze drawn spaghettoni with basil cream, soft goat and crispy bacon

17€

Bronze drawn spaghettoni, known to hold the sauce optimally. It is accompanied by a basil cream, which offers a fresh and aromatic taste. The soft goat cheese adds a creamy and slightly acidic note to the dish, while the pancett provides a crisp and tasty contrast. The whole offers a balance of intense flavors that harmonize perfectly. This dish is also the result of the passion and creativity typical of Fattoria Maria.

Risotto with asparagus cream, red wine reduction, parmesan chips and lemon zest

18€

Maccheroni al pettine with sausage ragu

20€

Maccheroni al pettine with sausage ragu: hand made pasta made one by one with a comb, ragu made with Fattoria Maria’s tomatoes.

Black truffle gnocchi with cave pecorino cheese

20€

Black truffle gnocchi with cave pecorino cheese: prepared with country potatoes, whipped with truffle butter and served with black truffle and Umbrian pecorino cheese. Ask our servers for the gluten free option!

Broth (or cream) cappelletti

22€

Cappelletti, whether in broth or with cream, are an emblem of the Emilian culinary tradition. They are prepared with a cinnamon-rolled pastry, according to an ancient custom that we keep alive with passion. These little gems are sealed by hand and contain all the authentic flavour of our land. The rich and tasty broth comes from hens raised in our hen house, for a genuine and unmistakable taste. Our cappelletti represent our history and tradition, a legacy that we proudly carry on every day.

Second Course & Contours

Rabbit “alla cacciatora”

18€

Guinea fowl cooked at low temperature wrapped in bacon with red wine and caramelized onion

18€

Guinea fowl cooked at a low temperature with caramelised onion and pomegranate reduction: the guinea fowl breast is cooked at 70 °C for 3 hours and browned in the oven. Gluten free, lactose free.