Menù Osteria Contemporanea Restaurant

Three small bowls to enjoy with rustic bread

Organic egg from free-range chickens in the Bitto Valley

Selection of Italian cured meats with artisan pickles: San Daniele DOK prosciutto by Carlo Dall’Ava, Varzi salami, Martina Franca capocollo (Slow Food Presidium), cooked ham from Brivio Producer

Selection of Italian cheeses with artisan fruit mustards and Mediterranean dried fruit: 24-month-aged Bitto, Valsassina Taleggio, sweet Gorgonzola, Puzzone di Moena, Robiola di Roccaverano, Alpine Fontina

San Daniele DOK prosciutto by Carlo Dall’Ava and Apulian burrata from “La Gioia Bella” dairy in Bari

Curly endive salad, roasted pumpkin, fresh ricotta, crushed hazelnuts, orange zest and juice

Pachino tomatoes, Cantabrian anchovies, red onion, cucumber, black olives and oregano

Rocket salad, cherry tomatoes, Roccaverano Robiola, fresh apricot and sunflower seeds

Pachino tomatoes, Pantelleria capers, buffalo stracciatella cheese, fresh basil and Sicilian Extra Virgin Olive oil

Genoese DOP basil, Parmigiano Reggiano, and pine nuts

Fresh eggs, crispy guanciale, and Pecorino Romano DOP

Layers of egg pasta with beef and pancetta ragù, béchamel sauce, nutmeg and Parmigiano Reggiano

Classic bone-in cut, grilled and served rare

Served with Piedmontese green sauce and horseradish mayo

Red and yellow peppers sautéed with garlic and fresh basil

Roasted and marinated with garlic, mint, and Extra Virgin Olive oil

Thin raw slices, delicately seasoned, fresh and aromatic

Hand-cut, slowly baked with fresh rosemary and black pepper
Main ingredients: Yellow-fleshed potatoes, fresh rosemary, black pepper, Extra Virgin Olive oil

Classic homemade dessert with velvety mascarpone cream, ladyfingers, coffee and bitter cocoa

Artisanal cream gelato served with syrup-preserved Vignola cherries and maraschino liqueur