Risotto alla fonduta di parmigiano reggiano e tartufo.
Dedicato a Luigi Veronelli, un amico, un mentore e un maestro
The magic of
AROMAS AND FLAVORS
Quality raw materials and respect for tradition these are the main ingredients of our cuisine where aromas and flavors are expertly blended into a refined cuisine.
Among the many proposals offered on the menu, we find tortelli, tagliatelle, bauletti, garganelli… and many other dishes based on fresh pasta.
Main courses based on meat and more, which refer to the local culinary tradition.
Our sweets are based on grandmother’s recipes, special cakes, expertly prepared desserts that were brought to the table on Sundays and on holidays!
All made in Capra! Even in cakes and sweets we insert the sense of love and sweetness, the search for tastes and flavors, the tenderness that lies in reliving the memory of ancient delicacies.
Emilian Trio
Tortelli are a typical dish of our land of Reggio, fresh pasta filled: with herbs, pumpkin, mushrooms…
Tradition wants them seasoned with butter, moreover at the Osteria della
Capra are always accompanied by sautéed… the condiment of peasant history.
Stelle Filanti
Fresh egg pasta, lambrusco sauce, spinach, tomato sauce, seasoned with butter, culatello and black truffle.
Capodanno 1985
Risotto with parmesan and truffle fondue.
Dedicated to Luigi Veronelli, a friend, a mentor and a teacher!
Chunks of guinea fowl
Chunks of guinea fowl(Italian, free-range with only natural feed) braised with vegetables and pomegranate(from our garden) accompanied by steamed kale and pomegranate sauce.
La torta in cantina
Made according to the oldest recipe in total respect for tradition. “Once upon a time” that we still do like this…
Cheesecake
Rose of hazelnut mousse(from our 100-year-old tree!) with raspberry puree accompanied by dark cookie, drops of grape sauce and pears cooked in Ancellotta must
