Recipies

  • Starter
  • Main Course
  • Second Course
  • Street Food

Second Course

Wild Turkey Leg Pot Pie

Starter

Roe deer mousse with tomato chutney and eggplant

Second Course

Deer mini-meatballs with spicy sauce

Second Course

Wild Turkey Breast with Morel Mushroom and Wild leek Gravy

Second Course

Venison tataki with crispy spinach

Starter

Black mulberry wood pigeon with potatoes cooked in salt

Second Course

Miso duck on a cream of BBQ queen peach and Chianti demi glacé

Starter

Guinea Fowl breast on saffron potato cream, with radishes, purple carrots and spinach

Second Course

Venison filet, hazelnuts, green onion and asparagus

Main Course

Ravioli in orange partridge broth

Starter

Marinated courgettes with venison tartare, heirloom tomato and pumpkin seeds

Starter

Venison carpaccio, pineapple, green apple, turnip and yogurt

Main Course

Saffron risotto with pecorino cheese, fava beans and chamois tartare

Second Course

Pheasant meat skewers with head cabbage mayonnaise on fennel and orange salad

Starter

Pheasant nuggets with lime, mint and paprika

Main Course

Wild boar “Nocina” with peppers, green beans and toasted bread

Starter

Deer rools with pistachio nuts

Main Course

Wild boar soup with chickpeas

Starter

Deer miniburger with vegetable brunoise and greek yogurt

Second Course

VENISON FILLET WITH CARBONARA SAUCE

Main Course

Pheasant risotto

Main Course

Spelt with Scamorza cheese, peas, rosemary, and deer tataky

Second Course

Clay pot quails with mushrooms

Main Course

Homemade pasta with herbs and hare

Street Food

Canapé with mallard and herbs

Second Course

Mouflon “nocette” with swiss chard scramble

Main Course

Hand-made pasta “tagliatelle” with phaesant

Street Food

Triangles wild boar and mushrooms

Main Course

Risotto with porcini mushrooms and deer

Second Course

WILD BOAR MEAT ROLL WITH “BROCCOLETTI”

Main Course

Risotto with chicory and hare

Street Food

Venison balls, potatoes and porcini mushrooms

Starter

Boiled wild boar, avocado pureé, tomato salad and green beans

Canapé with mascarpone cheese and roe deer carpaccio

RAVIOLI WITH CHICKPEAS AND PHEASANT

Second Course

CHICKPEA PURÉE WITH DEER MEATBALLS, PEPPERS AND BEANS

Second Course

PHEASANT BREAST STUFFED WITH CARROTS

Second Course

“PUTTANESCA” HAMBURGER

Main Course

MACARONI, MOUFLON SMALL MEATBALLS AND AUBERGINES

Second Course

VENISON FILLET WITH ASPARAGUS PURÉE

Starter

Mouflon salad with potatoes and french beans

Second Course

MALLARD BREAST STUFFED WITH TRUFFLE

Main Course

POTATO DUMPLINGS WITH PESTO SAUCE AND QUAILS

Starter

Deer carpaccio, fava beans, oranges and fossa cheese

Second Course

RICOTTA AND TRUFFLE MEAT ROLLS

Main Course

Fusilli with rosmary, pheasant and oranges

Starter

Cheese boats, chopped venison, gorgonzola and walnuts

Main Course

MINESTRONE SOUP WITH WILD BOAR SAUSAGE AND BACON

Second Course

VENISON FILLET EN CROUTE

Starter

Deer nuggets with tuna sauce

Starter

VENISON TARTARE, ASPARAGUS PUREE, RICOTTA AND ROCKET SALAD

Starter

Roe deer tartare, beets and pistachios

Second Course

“GUAZZETTO” WITH WILD BOAR SAUSAGE AND WHOLEMEAL BREAD

Second Course

WILD BOAR FILLET EN CROUTE WITH CANNELLINI BEANS SOUP

Main Course

VEGETABLE SOUP WITH WILD BOAR TATAKI

Main Course

Risotto with porcini mushrooms and venison meat

Second Course

DEER FAGOTTINI (ROLLS) WITH GORGONZOLA, CRISPY SPINACH AND ROASTED TOMATOES

Second Course

Venison, trout and pistachio nut

Main Course

Pappardelle with pheasant sauce

Second Course

Roe deer stew with mushrooms

Second Course

“Conditella” with deer rib

Second Course

Deer with cinnamon apples and fennel

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

Starter

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

Starter

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

Starter

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

Starter

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

Starter

Chamois chunks with green apple and spinach

Second Course

Omelette with fresh courgette and venison ribs

Main Course

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

Second Course

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

Street Food

Venison club sandwich

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

Second Course

Chamois ribs with crispy Savoy cabbage

StarterSecond Course

Fried Chamois fillet with marjoram-flavoured aubergines and courgettes

Second Course

Foil baked quails

Second Course

MUSTARD, ASPARAGUS AND PRUGNOLI STUFFED HARE LOIN

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

Second Course

Carrot cream and roasted venison

Fond brun (game stock)

Second Course

Breast and leg of quail “alla diavola” with roasted tomatoes

Second Course

Deer roll with bacon and spinach crisp

Second Course

Roast wild boar in milk

Second Course

Straccetti deer with rocket and walnuts

Second Course

Leg of hare stuffed with spinach

Second Course

Loin of chamois “pasticciato”

Second Course

Low-temperature deer rib with zucchini, champignon mushrooms and fresh tomatoes

Second Course

Wild boar stew with potatoes

Main Course

Caramelle pasta stuffed with hare with radicchio cream and asparagus

Main Course

Pappardelle with quail ragout

Main Course

Deer Millefoglie

Main Course

Beetroot risotto with yogurt cream and quenelles of hare

Main Course

Pheasant cappelletti in chamomile orange-rosemary broth

Main Course

Cream of yellow pumpkin soup with roe deer filled cappelletti

Main Course

Maltagliati with deer meatballs and thyme

Main Course

Venison cappelletti with rosemary and orange

Main Course

Girolomoni spelt penne with deer carbonara

Main Course

Porcini mushroom risotto with deer

Main Course

Risotto with strawberries and partridges

Main Course

Venison carbonara with black truffle and green beans

Main Course

Spelt penne with white hare ragù sauce and peppers

Main Course

Trucciolotti with peppers, thyme and deer

Main Course

Fusilli with woodcock and mushrooms

Starter

Roe deer tartare

Starter

Deer carpaccio with cauliflower couscous

Starter

Smoked wild boar loin with apples and rocket salad

Starter

Wild boar carpaccio with fennel and orange salad

Starter

“Straccetti” of Chamois with Champignon mushrooms and strawberries

Starter

Beetroot ravioli stuffed with deer accompanied with pea puree

Starter

Roe deer tartare with exotic salad

Starter

Courgette stuffed with wild duck breast and robiola cheese

Starter

Chamois mini meatballs

Street Food

Wild boar mini burger with lime mayonnaise and misticanza salad

Main Course

Whole-grain fusilli pasta with venison ragu