the Restaurant

La Lanterna

...The restaurant, with its family atmosphere, comprises a main room, typical tavern with open fireplace 
and a “summer” terrace and balcony which is open from April to November....

Giardino Estivo

Ours Menù

First Dishes

....Habits which are hard to loose...

...All pasta dishes are home-made...

...la nosta pasta...

Tortelloni filled with ricotta cheese and nettles, sauted with butter and cheese or fresh truffles
Lasagnole with mushrooms: wide tagliatelle made with mushrooms and served with a sauce made from different types of mushroom
Strozzapreti with bacon: a pressed pasta served with speck (smoked bacon), cream and tomatoes
Maccheroncini della Trivella: Pasta served with a sauce made from gorgonzola cheese, rocket and sausage meat
Tortellini in broth, with cream or cream and truffle
Tagliatelle with nettles: tagliatelle made with nettles and served with a sauce made with Parma ham
Lemon Tagliatelle
Baked Lasagna
Baked spinach pancakes
Baked Rosette with béchamel sauce, spinach and ragout Bolognese 
Risotto with red lettuce and Risotto with fresh black truffles
Pasta with sweet bell peppers, tomato sauce and smoked bacon  

 

Main Courses

Grilled kebabs, sausage, Florentine steaks, chops and filet steaks
Finely sliced beef cooked in garlic, oil and rosemary and garnished with rocket and cherry tomatoes
Steak cut in strips served with rocket and parmesan cheese
Escalopes cooked with balsamic vinegar and served with sweet and sour onions
Escalopes cooked with herbs and served with chives
Escalopes with mushrooms and escalopes with fresh truffle
Filet steak served with green pepper sauce, balsamic vinegar, fresh truffles or Voronoft style
Chicken, rabbit or wild boar stew
Roast rabbit, veal or pork
Polenta (corn meal) with chopped mushrooms, cod, stewed ribs, or sausage ragout
Grilled vegetables 

   

...the Taste of the Tradition....
  

Crescentine ("Tigelle") - Gnocco Fritto - Borlenghi
   

...."le tigelle"...

....a place where you can eat typical dishes of the Apennines.....

 Tigelle, Fried Gnocco and Borlenghi Traditional specialities of the Emilia Apennines
The “Tigella” is a type of bread cooked between two hot clay moulds and served warm
These are wonderful filled with sliced ham, salami and smoked pork, cheese etc.
or with a special spread made from smoked bacon, lard, garlic, rosemary and grated parmesan cheese
Fried “Gnocco” is another type of bread which fried in boiling lard and is served warm 
also served with cold cuts and cheese
“Borlenghi” are similar to very thin crépes which are flavoured with “pesto” 
(smoked bacon, lard, garlic, rosemary) and grated parmesan cheese