Information about the presence of substances or products that cause allergies or intolerances are available by contacting the staff on duty.
Le informazioni circa la presenza di sostanze o di prodotti che provocano allergie o intolleranze sono disponibili rivolgendosi al personale in servizio.
LIST OF ALLERGENS (referred to in Annex II of EU regulation 1169/11) The 14 main allergens that according to Community legislation must be identified, if used in food preparation, are: 1. Cereals containing gluten, ie wheat, rye , barley, oats, spelled, kamut or their hybridized strains) and products thereof, except: wheat-based glucose syrups, including dextrose (1); wheat-based maltodextrin (1); barley-based glucose syrups; cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin. 2. Crustaceans and crustacean products 3. Eggs and egg products 4. Fish and fish products, except: fish gelatin used as a carrier for vitamin or carotenoid preparations; gelatin or isinglass used as a fining agent in beer and wine 5. Peanuts and peanut products 6. Soybeans and soy products except: refined soybean oil and fat (1); natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate based on soy; vegetable oils derived from soy-based phytosterols and ester phytosterols; vegetable stanol ester produced from soy-based vegetable oil sterols 7. Milk and milk products (including lactose), except: whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin; milk 8. Nuts, namely: almonds (Amygdaluscommunis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium storico), pecan nuts (Caryaillinoiesis (Wangenh) K. Koch) , Brazil nuts (Bertholletiaexcelsa), pistachios (Pistacia vera), Queensland nuts (Macadamia ternifolia), and derived products 9. Celery and celery products 10. Mustard and mustard products 11. Sesame seeds and products based on sesame seeds 12. Sulfur dioxide and sulphites in concentrations above 10 mg / kg or 10 mg / liter in terms of total SO 2 to be calculated for the products as proposed ready for consumption or reconstituted in accordance with the manufacturers' instructions 13 . Lupins and lupine-based products 14. Molluscs and shellfish-based products (1) And derived products, insofar as the processing they have undergone is not likely to raise the level of allergenicity assessed by the Authority for the product of base from which I know no derivatives Many other foods can cause allergic or pseudo-allergic reactions but are not considered to be common allergens in Europe and therefore are not classified as one of the 14 major allergens.
Gluten
Milk
Nuts
Eggs
Fish
Peanuts
Soya
Crustaceans
Celery
Mustard
Sesame
Sulphur
Lupin
Molluscs
Added to the order
food
May (tuesday, wednesday, thursday and friday) (12)
tuesday dinner by reservation. an aperitif on wednesday. thursday a collaboration, friday aperitif
Classic 1: salad, tomato and onion Classic 2: radicchio, gorgonzola, beef and bacon. Complex: rocket, cherry tomatoes, beef, pecorino cheese and caramelized onion French fries and fries with sausage. Piadina with pecorino, rocket and zucchini
Menu: - GUACABURRITOS (wafer made from golden flax seeds, courgette, pepper, red onion, paprika and cumin ...) - RAWSCHETTA (activated and dried buckwheat cracker topped with cream of Taggiasca olives and pecorino or products from the garden) - CRESCIONE (gourmet cress) - STUFFED PIADINA - TORTELLI (ricotta and fresh chard) - DOLCI (apple, strawberry and cranberry pie, chocolate and coconut)
EVERY Tuesday from 6.30pm until after 10pm. Reservation recommended. It is also possible to bring food from home and enjoy the lake, or in addition to collaborate with the ancient mill restaurant in Forlì, in via Firenze. (as soon as you come out of the kiosk, turn right, before the traffic lights on the right, 2/3 km)
STARTERS: Cutting board, cold cuts and cheeses - Giudia artichokes - Roman-style artichokes (from € 8.00 to € 13.00)13,00 €
FIRST COURSES: Green capellaccio with butter, sage and pit - Tortelli with herbs, radicchio and taleggio - Capelletti with meat sauce - Tagliatelle with meat sauce (from € 8.00 to € 12.0012,00 €
SECOND COURSES: Mutton - Tagliata - Cutlet and fries - Carne salada rocket and parmesan - Chicken breast - Bruciatini with radicchio. (from € 9.00 to € 18.00)18,00 €
Added to the order
August (Tuesday, Wednesday, Thursday and Friday) (3)
THURSDAY 01 SEPTEMBER 2022: PAELLA (ON RESERVATION)
GIOVEDI' 01 SETTEMBRE 2022: PAELLA (SU PRENOTAZIONE)
IN COLLABORATION WITH VILLA ROVERE LA BARCAZA: THE PAELLA IS A TRADITIONAL DISH OF SPANISH CUISINE BASED ON RICE, SAFFRON, VEGETABLES, MEAT AND SEAFOOD THE BARCAZA SPECIALIZED IN FISH PROCESSING OFFERS THE PAELLA DE MARISCO, THE MOST SCENIC ONE EXCLUSIVELY BASED ON MOLLUSCS AND DELICIOUS FISH ... INSIDE YOU WILL FIND: SEPIA, SQUID, FISH FROG, SHRIMPS, MUSSELS, CLAMS, BOUQUETS, SCAMPI THAT ARE WRAPPED BY A CREMINE BASED ON Saffron Saffron YOUR LIFE ..
Charmat sparkling wine with 4 months of fermentation, based on Chardonnay with a small percentage of Sauvignon Blanc. Base: Chardonnay - Sauvignon Blanc Nose: Fresh citrus tropical fruit Palate: Vibrant clean and fresh expertly rounded has a dry and vertical aftertaste Match: as an aperitif and throughout the meal. Raw fish, first and second courses based on seasonal vegetables GRAPES: choice of the best early white berried grapes DENOMINATION: Brut sparkling wine PRODUCTION AREA: Romagna HARVEST: Second / third week of August VINIFICATION: soft pressing of whole bunches and subsequent fermentation in steel at low temperatures (16 ° C). Aging on the lees for 4 months. ALCOHOL CONTENT: 12.00% VOL about RESIDUAL SUGAR: 7 gr / l
Grapes: 100% Sangiovese Denomination: Romagna Sangiovese DOC Superiore Production area: Colli Romagnoli Soil type: Ocher-colored clays Training system: Spurred cordon Plant density: 4000 plants per hectare Yield per hectare: 80 q / ha Harvest: Third decade of September Harvesting methods: Manual Vinification: Destemming and soft pressing of the grapes, fermentation with selected yeasts in steel tanks with controlled temperature and maceration of the grapes for 8 days. Aging: After malolactic fermentation, 6 months in steel vats. Alcohol content: 13% Bottles produced: 10,000
Grapes: 100% Syrah Denomination: Forlì IGT Production area: Rovere di Forlì (FC) Soil type: Loam with areas rich in skeleton Planting year: 2018 Training system: Spurred cordon Planting density: 5,000 vines per ha Yield per ha: 80 q / ha Harvest: First ten days of September Harvesting methods: Manual with selection of the bunches in the field. Vinification: Gentle pressing and de-stemming of the grapes. Fermentation in steel vats at a controlled temperature of around 25 ° -28 ° C with maceration of the grapes for about 15 days. Aging: Once the malolactic fermentation is complete, the wine is placed in Caucasian oak barriques where it rests for 12 months, at the end of which the wine is bottled and aged in glass for a few months before being marketed. Alcohol content: 12.5%
Grapes: 100% Sauvignon Blanc Denomination: Forlì IGT Production area: Rovere di Forlì (FC) Soil type: Loam with predominantly sandy areas Planting year: 2008 Training system: Spurred cordon Planting density: 5,000 vines per ha Yield per ha: 90 q / ha Harvest: First ten days of September Harvesting methods: Manual with selection of the bunches in the field Vinification: Soft pressing and subsequent static clarification of the must at about 10 ° C for 36 hours. Fermentation in steel vats at a controlled temperature of about 18-20 ° C Aging: After alcoholic fermentation, one part of the wine matures in steel, the other is placed in used barriques where it rests for 5/6 months at the end of which masses are assembled and the wine is bottled and aged in glass for a few months before being marketed Alcohol content: 12.5%
Grapes: 75% Cabernet and other international and indigenous red grapes Denomination: Forlì IGT Production area: Rovere di Forlì (FC) Soil type: Silty Franco, with areas rich in skeleton Planting year: 2004 the Cabernet, 2005 the others vines Training system: Spurred cordon Plant density: 5000 plants per hectare Yield per hectare: 80/90 q / ha Harvest: Third decade of September Harvest method: Manual with selection of the bunches in the field Vinification: Delicate pressing and destemming of the grapes for about 10 days. During fermentation, frequent punching down and pumping over were carried out. Aging: Once the malolactic fermentation is complete, the wine matures in French oak barrels of various sizes for 12 months, at the end of which the wine is bottled and aged in glass for a few months before being marketed. Alcohol content: 13.5%
Grapes: 100% Merlot Denomination: Forlì IGT Production area: Rovere di Forlì (FC) Soil type: Loam, with areas rich in skeleton Planting year: 2005 Training system: Spurred cordon Planting density: 5000 vines per hectare Yield per hectare: 80 q / ha Harvest: Second ten days of September Harvesting methods: Manual with selection of the bunches in the field Vinification: Gentle pressing and de-stemming of the grapes. Fermentation in steel vats at a controlled temperature of around 25-28 ° C with maceration of the grapes for about 12 days. During fermentation, frequent punching down and pumping over were carried out. Aging: At the end of the malolactic fermentation the wine is placed in Caucasian oak barriques where it rests for 12 months, at the end of which the wine is bottled and aged in glass for a few months before being marketed Alcohol content: 13.5%