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The structure of the
restaurant area is furnished with two salons
with a total capacity of over 150 covers.
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The main
salon is the one usually used for the
restaurant service and can hold up to a
maximum of about 70 covers. On the same
floor there is a entrance hall, a
well-furnished bar/wine-bar and a small
waiting and/or reading room. The cuisine is
local and genuine, characteristic of this
zone. |
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It is possible to taste
various kinds of dishes: classical or
typical first courses such as pasta dressed
with truffles or mushrooms. Oven-baked
pasta, classical or special such as
boscaiola-type or vegetable lasagne or white
or green cannelloni stuffed with ricotta and
spinach. Classical roast or grilled meat
(like the very often requested lamb
hot-from-the-grill). White or red meat,
baked, grilled or in sauce. Dressed
vegetables, tossed in the pan or baked such
as aubergine with
Parmesan. |
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If a variation to the
classical pasta is wanted, it is possible to
try ‘crescia’, a special hot piecrust cooked
on the hearth, to eat with slices of salami
and cheeses, typical of the zone, in oil and
with the, by now, classical beans and
‘cotiche’ (strips of pork skin and fat)
brought in hot earthenware pots.
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Other
than dining on healthy, genuine and abundant
food, the company has its own cellar that
can offer the most demanding clients
different qualities of wine (exclusively
national). In fact, other than the classical
table wine (in any case of quality), it is
possible to choose among a variegated
quality of wines produced in cellars from
different areas of Italy (Pavia-beyond-the-Po,
the Marches, Tuscany, Umbria, Sardinia,
Sicily…). |
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It is even possible
to organise birthday parties and/or
refreshments in general as well as
congresses, meetings or dance evenings at
the hotel. This is what a very large second
salon is for. |
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