Recipies

  • Academy
  • Starting
  • From Chefs
  • Main Course
  • Second Course
  • Street Food

Second Course

Roe deer stew with mushrooms

Starting

MARINATED COURGETTES WITH VENISON TARTARE, HEIRLOOM TOMATO AND PUMPKIN SEEDS

Second Course

“CONDITELLA” WITH DEER RIB

Second Course

Deer with cinnamon apples and fennel

Main Course

Conchiglioni pasta with mallard chest ragu

Second Course

Deer stew with asparagus and berry crème fraîche

Main Course

Fusilli pasta with Greek yogurt and chopped wild boar

Starting

Deer tartare with crème fresh, mint and lime

Second Course

Boiled roe deer with tuna sauce and braised Bruxelles sprouts

Main Course

Spaghetti with venison, fresh tomatoes, thyme and ginger

Starting

Spinach and cherry salad with wild boar chunks

Main Course

Truciolotti pasta with fresh spinach, chamois meat and summer black truffle

Second Course

VENISON SKEWERS WITH A FANCIFUL SALAD

Starting

Peas in their pods with chunks of chamois meat

Main Course

Pasta and roe deer meat “Minestrone”

Second Course

Ginger-lime chamois meat skewers with fava beans and Pecorino

Starting

Spinach, fava bean and pea salad with wild boar mince

Main Course

Green apple and potato stuffed shell pasta on vegetable velouté, with lemon-cumin wild boar

Starting

Chamois chunks with green apple and spinach

From Chefs

Slice of barbeque pizza, with roe deer offal, fruit and steamed red onion

From Chefs

Quail Sandwich with savoy cabbage and “Casciotta d’Urbino” cheese

Second Course

Wild boar stew with potatoes

Second Course

Omelette with fresh courgette and venison ribs

Main Course

TRUCIOLOTTI WITH PEPPERS, THYME AND DEER

Street Food

Mini peppers stuffed with pheasant

Street Food

Turmeric and lemon polenta with deer seasoned with aromatic herbs

Street Food

Leg and breast of quail fried with breadcrumb crust

Main Course

Fusilli with woodcock and mushrooms

Main Course

Whole-grain fusilli pasta with venison ragu

Starting

Roe deer tartare

Starting

Deer carpaccio with cauliflower couscous

Starting

Smoked wild boar loin with apples and rocket salad

Starting

Wild boar carpaccio with fennel and orange salad

Starting

“Straccetti” of Chamois with Champignon mushrooms and strawberries

Starting

Beetroot ravioli stuffed with deer accompanied with pea puree

Starting

Roe deer tartare with exotic salad

Starting

Chamois mini meatballs

StartingSecond Course

Wild boar mini burger with lime mayonnaise and misticanza salad

Starting

MARINATED COURGETTES WITH VENISON TARTARE, HEIRLOOM TOMATO AND PUMPKIN SEEDS

Academy

Fond brun (game stock)