| STARTERS |
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- Typical salumi (salt pork)
- Ham, culatello, coppa, salami
- Deer ham, wild boar ham
- Wild boar sausages and salami
- Porcini mushrooms in olive oil
- Fried pasta
- Ovuli salad
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| FIRST COURSES - PASTA |
- Soups, creams
- Tagliatelle, tagliolini, tortelli
- Gnocchi, cappelletti
- Home made products
- Rice, spaghetti, penne
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| MAIN COURSES |
- Mushrooms from the Taro valley
- Wild boar hunted in the Cisa Mountains
- Veal brisket
- Homegrown veal escalopes cooked in different sauces
- Chianina fillet and steaks (cattle grown in Chiantishire, Tuscany)
- Guinea fowl, chicken, duck cooked into the oven (coming from granted stock farms)
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| DESSERTS |
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- Dolce Amore
- Spongata
- Almond cake - apple cake
- Jam tart
- Tiramisù
- Home made desserts
- Blackberries, strawberries, raspberries, blueberries picked in our woods
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| WINES |
- Local wines
Malvasia, Sauvignon, Parma hills red wines, San Secondo Parmense Fontanina
- National wines
a selection of the best crù
- Foreign wines
a selection of the best crù
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| SPIRITS |
- Home made
Bargnolino, Limoncino, Nocino
- A wide selection of Whisky, Rum,
Grappe, Cognac Armagnac e Calvados
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Albergo
Ristorante da Rino
Piazza Micheli, 12 - Berceto
Tel. +39 0525 64306 Fax +39 0525 629512
E-mail: info@darino.it
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Ristorante da Rino© 2003 / 2012 - Spazio
Immagine Galli |
