Bresaola: cold cuts of beef with herb salad, olive oil and green pepper

Spek tirolese: smoked ham with dried tomato

Prosciutto crudo: ham of mountain with grilled arthichoke

Soppressata lucana piccante: sausage with chili peppers

Salsiccia di cinghiale: wildboar of sausage

Zuppa di verdura:
Vegetable soup with grated parmesan

Amatriciana:
Spaghetti with tomato sauce, little pieces of bacon and (a pinch of) chili peppers with pecorino cheese

Penne terribili:
Small pasta with tomato sauce,garlic,chili peppers

Panchilosch:
Pappardelle, broad long noodles, in eggs sauce,with peas, bacon,porcini mushrooms, grated parmesan

Vermicelli cacio e pepe:
Big spaghetti with pecorino cheese, black pepper and olive oil

Orecchitelle:
small pasta with meat sauce and grated parmesan

Ciabatte:
small fresh pasta with soft cow’s milk cheese “ricotta”, tomatoes, grated parmesan, basil

Cautarogni:
small fresh pasta with broccoli, olive oil, garlic,chili pepper

Cauzuni:
a round pasta parcel filled with “ricotta” cheese covered with tomato sauce, basil

Fusilli:
long pasta with oil ,garlic, chili pepper ,and crumb of bread

TRIS più uno:
our choise of four different kinds of pasta, it is possible for minimum two portions

Bistecca di manzo:
Beef steak, grilled

Tacchino alla “Rosin”:
Turkey breast cooked with butter and brandy

Lingua lessa:
Boiled toungue with green sauce and mustard of fruits

Pezze pazze:
Thin sliced of beef with chili peppers, origano, garlic and olive oil

Babette:
Roast veal, covered with truffles cream

Basilischi:
Thin slices of veal, filled with cheese, ham rolled and baked with peas cream

Fiorella:
Veal escalop with carrot cream

Glù-glù:
Turkey breast with orange sauce

Sette veleni:
Fillet of beef, cooked with porcine mushrooms and truffles cream

Gengiscan:
Raw minced fillet of beef with one egg, lemon, black peppers mustard,and parsley

Carpaccio:
Raw thin sliced of fillet-beef with lemon, olive oil, herb salad and parmesan

PICASSO:
Two different kings of meat, and three different kings of side dishes  chosen by the chef

Mix salad or green salad

Bild vegetable

Mashed potatoes covered with bread crumes and fried

Courgette filled with cheese and stewed in tomato sauce


Grilled unfermented cheese

Selecion of cheese  from Basilicata

Tagliata di frutta fresca: fresh fruits with a special preparation

Ice-cream: lemon, vanilla, hazel nuts

Gelato condito: ice-cream drowned in coffe or spirit or hot chocolate

Stregone stregato: mix ice-cream  with “strega”liqueur
       
Profiterole: cream puff, hot chocolate on top, whipped cream and cherries

Torta dello “chef”: cakes chef ’s

selection of first courses
selection of second courses
selection of dessert
*(it is possible minimum for two portions,and full tables without beverage)
*(to person)

evreryting from the appetizer to the coffee,
following the whims of the chef
*(it is possible minimum for two portions without beverage)
*(to person)