Information about the presence of substances or products that cause allergies or intolerances are available by contacting the staff on duty. list of allergens (referred to in annex ii of eu regulation 1169/11)
Le informazioni circa la presenza di sostanze o di prodotti che provocano allergie o intolleranze sono disponibili rivolgendosi al personale in servizio. ELENCO DEGLI ALLERGENI (di cui all’allegato II del regolamento UE 1169/11)
The 14 main allergens that according to EU legislation must be identified, if used in food preparation, are: 1. Cereals containing gluten, i.e. wheat, rye, barley, oats, spelled, kamut or their hybridized strains) and derived products, 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.
A classic of our seas, a pasta that contains the characteristic flavors of the Mediterranean wisely blended to create an unforgettable dish. Given the seasonality of the fish at certain times of the year, some products may be frozen.
Characteristic dish of the Italian tradition combines simple and tasty elements that when combined together form a mix of unmistakable flavor, spaghetti are seasoned with a mix of oil flavored with garlic and chilli.
The tonnarelli cacio e pepe are a great classic of Roman-Lazio cuisine, it is a first course with a few simple ingredients that has poor origins and comes from the pastoral tradition of Lazio. The dish is made up of fresh pasta tonnarelli, pecorino romano and peppercorns.
Rigatoni all'amatriciana are a typical first course of Roman cuisine consisting of rigatoni, bacon, chilli, peeled tomatoes, pecorino romano, white wine
In our delicacies, you will find a series of hot and cold proposals. The Plateau is made up of Scallops au gratin, Canestrelli au gratin, Mussels au gratin, Clams, Sarde in Saor, Fish salads, Anchovies, all accompanied by a sauté of mussels alla marinara served hot. A very appetizing plateau for two people. While following the seasonality of the fish, some products may be frozen
The typical dish of Grado, consisting of local fish cooked according to the recipe from the ancient tradition of the Grado fishermen and served with soft white polenta. Absolutely not to be missed for its particularity. The dish can be prepared with various types of fish such as Sea Bass (Branzino), Mullet or Mullet Lotregano, Sea Bream, Palombo (Asià).
A grilled fish made up locally caught. We always try to offer freshly caught products from the Adriatic area. However, given the seasonality of the same and the regulations relating to the periods of: "Fermo Pesca" some may be frozen.
Encore of cooked vegetables. You can choose whether to boil, sauté in a pan with oil or with garlic and oil. The image is an example. Vegetables change based on availability.
Colour: straw yellow. Taste: well structured, pleasantly dry, rightly acidic with herbaceous and peach notes. Pairing: perfect with all fresh cheeses, fish, shellfish, poultry, veal.
Taste: fresh and soft, pleasantly dry, it has clean and fresh aromas of elderberry and jasmine, with citrus and exotic fruit notes. Pairing: Fish and seafood, white meat and hot first courses.
Colour: deep straw yellow. Taste: soft body with a tasty development that controls the drink up to a finish with hints of apricot and tropical fruit. Pairing: appetizers, soups and risottos. Excellent with fish and white meats.
Colour: bright straw yellow with greenish-yellow reflections. Taste: on the palate it is decisive, lively thanks to the good sapidity and aroma, with a good body; it is balanced in nose-mouth sensations intense and delicate bouquet, slightly aromatic reminiscent of ripe fruit, green pepper, banana and sage, exotic fruit and melon. Pairing: aperitif wine, with ham appetizers, noble fish such as lobster, lobster, scampi, salmon and sauced fish, excellent with creams and delicate soups, broths, fish risottos and vegetable pies and with egg-based dishes.
Color: intense copper. Taste: on the palate it has a great texture and a softness supported by an acidic vein, with the right amount of body given by the tannins. It is expressed in complex aromas of peach melba, blackberry and undergrowth flowers. Pairing: Fish, Shellfish, Cheese, Poultry, Veal.
Colour: ruby red. Bouquet: fine and elegant, with hints of small red fruits and rose petals, slightly citrus, spicy and delicately herbaceous. Taste: present sapidity, refined freshness and a good body, persistent and harmonious in the finish. Pairing: excellent with roasted white meats and small game, soft cheeses, including blue cheeses.
Colour: intense ruby red tending towards purplish. Turns towards garnet notes with ageing. Bouquet: intense, fruity, with hints of raspberry and blueberry. Clear note of green pepper peel and herbaceous tones. With aging it highlights hints of violet, spices and bitter chocolate. Taste: wide sip with well-controlled tannins and balsamic freshness. Good persistence. Pairing: Meat, Cheese, Pork.
Colour: bright straw yellow with persistent bubbles. Bouquet: quite complex, with fruity notes of citrus and apple and floral hints. Taste: fresh and characteristic on the palate, exalted in the aromatic notes. Pairing: An excellent aperitif wine, it can be combined very well with dishes with a delicate taste based on fish or fresh cheeses.
Colour: pale straw yellow, fine and persistent perlage. Bouquet: delicate and elegant, the taste is fresh and lively. Pairing: Exceptional as an aperitif, excellent with Fish, Shellfish, Cheese, Poultry, Veal.
Averna is a bitter liqueur that is produced in Caltanissetta. It has a dark color (dark caramel), with a not excessively bitter taste and an alcohol content of 29 °. It is drunk neat or with ice, as a digestive or summer drink (with lots of ice).
Jägermeister is a German herbal amaro produced in Wolfenbüttel since 1934, which is part of the tradition of digestives from Central Europe. Very intense and captivating dark brown color, it releases aromas of herbs, mint, orange peel and cinnamon, together with sensations of dried flowers and medicinal herbs. The taste is incredibly pleasant, delicate, and only slightly bitter, rich in fruity returns of dried figs and dates, towards a dry finish, with a slight residual sugar, characterized by balsamic returns.
Amaro Montenegro, an icon of the Italian liqueur tradition since 1885. The Amaro Montenegro recipe involves the use of 40 aromatic herbs and a complex extraction and mixing process that make the product unique and inimitable. Once in the herbalist workshop, the selected aromatic herbs go through three main methods of extraction: boiling, maceration and distillation. From this long and complex process, twelve mother essences are obtained which, skilfully blended, give life to the six aromatic notes that characterize the product.
Fernet is the generic name of a type of drink of the amari family, very alcoholic, drunk mainly as a digestive or as an aperitif, based on aromatic herbs. Ingredients include cinnamon, aloe, rhubarb, chamomile, cinchona, zedoaria, galangal, lime, bitter orange, iris, saffron and myrrh, in a base of vine alcohol.
Baileys Irish Cream is an Irish whiskey and milk cream liqueur manufactured by RA Bailey & C. of Dublin, Its alcohol content is 17%. Ingredients Whiskey, milk cream, beet sugar, cocoa, vanilla, caramel.
Molinari Extra: the most drunk Italian sambuca in the world. A liqueur with an unmistakable taste, based on star anise, whose recipe is still secret today.
Licorice liqueur is an aromatic liqueur of Calabrian origin, also well known as the Black Soul. It is a slightly thick and creamy liqueur, excellent at the end of a meal, with a very aromatic taste
The Sgnape dal Fogolâr Stravecchia is a grappa that comes from the selection of fine marc distillates, left to mature naturally in oak barrels for over 18 months. Aging gives this precious distillate an amber color and a soft but decisive aroma, typical of the Friulian tradition.
Twenty-nine among herbs, flowers, fruits and roots of the splendid Calabrian land, united to offer you an intense experience of pleasure: the bittersweet taste of oranges, the delicacy of orange blossom and chamomile, the intensity of licorice, peppermint and aniseed. All in one, inimitable secret recipe. Served iced so mint, anise and licorice emerge in all their strength, while the herbs create a fresh and seductive sensory carpet.
A refined herbal liqueur with Mediterranean flavors prepared according to the founder's recipe. A skilful blend of spices and herbs in the purest grape distillate. Salicornia, Limonio, Marine fennel, Sea wormwood, or the precious Santonego, together with the use of pure water from the Friulian Alps and aging in carats, give a unique and unmistakable nuance to the Amaro Tosolini.
The Vecchia Grappa Caffo is the result of over a century of experience in the field of distillation. Its processing method involves a slow steam distillation of fine Italian pomace and the subsequent aging of the precious distillate in oak barrels.
Grappa with a strong character, coming from the native vines of Teroldego and Marzemino. The name reveals a rich and persistent, robust and enveloping structure.
Infusion of Trentino Chamomile in Grappa. Liqueur obtained thanks to a period of about 30 days of cold maceration of the plant itself. Delicate, Aromatic.
Mountain herb liqueur from an ancient recipe. Obtained from a period of 20-30 days of cold infusion of 8 typical Trentino mountain herbs. Bitter, Fresh.
Liqueur obtained from the infusion of hay in pure alcohol and a subsequent redistillation of the previously used hay. A mountain concentrate that reminds us of nature with every sip. Delicate, aromatic
Quintessentia of herbs, spices, fruit, berries and roots enriched with ÙE®, Nonino Grape Distillate, aged in barriques. The amber and not dark color proves from the first glance the balance and softness of Amaro Nonino. On the nose and on the palate the harmony is confirmed with an extraordinary hint of herbs and citrus notes.