Recipies

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

Starting

Roe deer tartare, beets and pistachios

Main Course

Risotto with porcini mushrooms and venison meat

Main Course

Cream of yellow pumpkin soup with roe deer filled cappelletti

Second Course

Chamois ribs with crispy Savoy cabbage

Main Course

Caramelle pasta stuffed with hare with radicchio cream and asparagus

Starting

Courgette stuffed with wild duck breast and robiola cheese

Second Course

Deer ribs with green tomatoes, fava beans and opposite-leaved saltwort (barba di frate)

Second Course

Venison medallions with cannellini beans and fresh peas

Main Course

Venison cappelletti with rosemary and orange

Main Course

Pheasant cappelletti in chamomile orange-rosemary broth

From Chefs

Venison, trout and pistachio nut

Second Course

Roast wild boar in milk

Main Course

Spelt penne with white hare ragù sauce snd peppers

Main Course

Maltagliati with deer meatballs and thyme

StartingSecond Course

Fried Chamois fillet with marjoram-flavoured aubergines and courgettes

Second Course

Carrot cream and roasted venison

Second Course

Loin of chamois “pasticciato”

Main Course

Beetroot risotto with yogurt cream and quenelles of hare

Main Course

Venison carbonara with black truffle and green beans

Main Course

Risotto with strawberries and partridges

Second Course

Deer roll with bacon and spinach crisp

Second Course

Straccetti deer with rocket and walnuts

Street Food

Venison club sandwich

Main Course

Deer Millefoglie

Second Course

Foil-baked quails

Main Course

Pappardelle with quail ragout

Second Course

Venison with cinnamon apples and fennel

Main Course

Pappardelle with pheasant sauce

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

Trucciolotti 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

Starting

Wild boar mini burger with lime mayonnaise and misticanza salad

Starting

Marinated courgettes with venison tartare, heirloom tomato and pumpkin seeds

Fond brun (game stock)