(POL) Alc. 6.8%
From Poland, an AMERICAN IPA that pays homage to overseas hops. Full-bodied, with a caramelized character but with a strongly marked bitterness. Hoppy aroma with herbaceous and resinous hints with notes of tropical fruits. For lovers of pronounced bitterness.
(IRL) Alc. 4.8%
From Ireland, a gold-colored PALE ALE that plays a lot on the structure of the malts, as well as on the classic hop notes. The notes of caramel, biscuit and red fruit meet a classic yet contemporary hoppy part based on citrus fruits (orange, grapefruit), resin, pine and a light acidic note. The same malted base returns on the palate, together with a medium-structured body. The bitterness is present but not too intrusive (Ibu 48), as the style requires.
(GER) Alc.5.0%
Bright gold colored PILS with an aroma characterized by notes of bread crust, herbs, hay, honey and a light citrus scent. In the mouth it has a fruity and citrus attack, followed by pleasant sweet and honeyed notes given by the light grainy malts, and then leaves room for the abundant hops, which is the dominant character of this beer. Very persistent dry and bitter aftertaste, which cleans the mouth and invites you to drink another glass.
(ITA) Alc. 8.5%
TRIPLE balanced, persistent, warm and persuasive. The color is light amber with orange and ruby reflections. The warm aromas of ripe and caramelized fruit envelop the nostrils for a long time and are found in the first part of the tasting, sweet but not cloying. On the finish it is pleasantly dry, so as to leave the mouth soft and clean, ready for a new sip.
(UK) Alc. 5.7%
Toasted and robust Anglo-Saxon STOUT; deep, dark and full of roasted notes of coffee, licorice, coffee and brown bread. Very classic in its structure and construction. It is a classic example of an intense British Stout.
(BEL) Alc. 9.0%
Belgian TRIPEL dedicated to the goddess Tamara, produced with fragrant hops and a special yeast, offers a remarkable aromatic complexity. On the palate, it stands out for its fruity, floral, honey and spice scents, while the creamy consistency given by the yeast makes the experience enveloping. A perfect marriage of myth, history and Belgian brewing tradition, this beer celebrates refined brewing art and ancient stories in every sip.
(GER) Alc. 5.1%
RAUCHBIER (smoked beer) with a coppery colour. On the nose it has a strong aroma of smoked ham, which is accompanied by malty hints and hoppy notes. On the palate the smoked component is once again predominant, flanked by a good dose of sweet malt and toast.
(UK) Alc.4.1%
Exceptional PORTER in full Anglo-Saxon style: light, toasted, thirst-quenching and easy to drink. On the nose we find all the hints attributable to the toasting of the malt. On the palate it is a triumph of cocoa, coffee and biscuit. Dry and clean finish.
(ITA) Alc. 8.5%
Gold-colored DOUBLE IPA produced using only European hops, strong, dry and aromatic, remarkably drinkable despite the high alcohol content. Scarliga is the European side of hops. Excellent pairing with spicy, spicy or smoked dishes.
(NL) Alc. 8.6%
From Groningen a DOUBLE NEW ENGLAND IPA with a classic opaque/cloudy blonde appearance given by the use of oats and wheat in production as well as Eclipse, Nelson Sauvin and Citra Cryo hops.
(UK) Alc. 4.2%
A classic Anglo-Saxon BITTER with an amber-copper colour. Brewed with British Fuggle and Golding hops, it is characterized by a robust malt backbone and a pleasantly bitter finish which is very easy to drink.
(BEL) Alc. 9.0%
DOUBLE IPA made with a bouquet of superfruity hops: Galaxy, Idaho-7, El Dorado, Hallertau Blanc, Citra and Mosaic. Very accessible beer despite the high alcohol content, with an opaque and juicy appearance. Long fruity and strong bitter taste.
(ITA) Alc. 5.0%
Glutinized AMERICAN PALE ALE, produced with Amarillo, Citra and Centennial hops. From the golden color, the abundant hops are immediately evident on the nose. In the mouth the flavor and aroma of hops remain with their citric, citrus and herbaceous tones, accompanied by a light malty note. The low alcohol content leaves room for the pleasure of being able to drink it without worries, enjoying every last sip.
(BEL) Alc. 8.0%
BELGIAN IPA which offers a unique sensorial experience, expertly combining the characteristic bitterness of IPAs with the typical notes of Belgian brewing yeasts. With an explosive bouquet of floral, citrus and spicy aromas, this beer is a perfect balance between tradition and innovation. Enjoy the best of both worlds with this stunning handcrafted creation.
(BEL) Alc. 8.5%
BELGIAN STRONG ALE with a veiled pale golden colour. Sweet nose, rich in fruit in alcohol (apricot and peach), candied sugar, citrus fruits (orange peel), caramel, hops and a light spiciness given by the yeasts. The body is robust, but the alcohol content is dangerously very well hidden. In the mouth there is an almost total correspondence with the aroma, with the addition of honeyed notes. Soft, clean, sweet but characterized by a dry finish that cleans the palate well with a fruity aftertaste and the still well camouflaged ethyl note that only warms the pharynx.
(BEL) Alc. 8.0%
TRIPEL deep gold color, with soft white foam, has a fruity aroma and thanks to the use of coriander and Cascade hops, reveals its aftertaste with a slightly bitter and spicy note. The general balance makes it drinkable despite the high alcohol content.
(GER) Alc.5.0%
KELLER (Unfiltered and Unpasteurized Lager) from Franconia. On the nose, caramel, honey and bread crust stand out with delicate herbaceous and earthy aromas of hops. Very balanced, it is a beer to drink in rivers.
(GER) Alc. 4.9%
From Bamberg a KELLER in pure traditional style, characterized by aromas of bread crust and honey surrounded by herbaceous and wildflower scents. In the mouth we find the same suggestions that reach the nose, with a bitter, long and herbaceous finish that completes the picture. Definitely a beer to drink by the bucketful.
(UK) Alc. 6.2%
A truly delicious and intriguing BLACK IPA: close your eyes and the journey begins on a silky road with nuances of toasted cereals and hints of freshly roasted coffee beans that lead into pleasant hints of citrus, spices and pine resin. Hoppy with a perfect balance between Centennial, Galaxy and Mosaic.
(DK) Alc. 10.5%
Winter BARLEY WINE by Amager. Amber-brown in colour, it is complex on the nose, with slightly earthy notes of toffee, caramel, cocoa, honey, spices and dried fruit. Complex, intense and warm taste, in the mouth it gives a calm and satisfying drink with a very long finish.
(UK/NL) Alc. 9.6%
IMPERIAL STOUT produced in collaboration with the Utrecht brewery "Eleven". Soft, rounded and complex on the palate, with references to the peanut butter and cocoa used in production.
(ITA) Alc. 5.6%
Classic IPA with a golden colour: the hops give the characteristic fruity and herbaceous aroma. Fresh, thirst-quenching beer with a medium and light body. Bitterness is the distinctive note of the type but in this IPA the caramelized malt dampens and balances this characteristic. American hops give the classic and distinctive citrus taste, helping to make this beer easy and pleasant to drink.
(ITA) Alc. 8.0%
DOUBLE IPA extremely hoppy, with a light copper color and a significant alcohol content. Dextrose is added to the malts, to make the beer particularly dry and to best bring out the intense aromatic notes of the American hops used (Simcoe, Mosaic, Citra, Amarillo). The use of Vermont yeast makes the beer particularly soft and aromatic.
(IRL) Alc. 5.0%
IRISH STOUT which interprets the concept of "Dublin Stout" with pleasant hints of toasted malt with a light cocoa finish and a dry and smooth body.
(BEL) Alc. 8.0%
TRAPPIST STRONG ALE produced since 1852 which has an opalescent blonde color. Exceptionally high olfactory notes oriented towards yeasts and malt. Fresh, pungent, it passes through the palate with spicy and hoppy sensations that balance perfectly with the sweetness of the cereals, allowing the elegance that distinguishes Trappist beers to shine through. Long aftertaste that becomes dry with a very mature herbaceous bitterness.
(NL) Alc. 12%
From Groningen an exceptional IMPERIAL STOUT brewed with coconut, hazelnuts and cocoa. Deep black colour, intense toasted and delicate aromas given by the ingredients used in production. Complex and full taste with strong bitterness.
(ITA) Alc. 4.0%
INDIA PALE LAGER awarded in the "BEER OF THE YEAR 2021" competition with the gold medal for the style it belongs to. Clear, light colour, light and very easy to drink, it is perfect for the first warm days. Very light body but excellent hopping.
(GER)Alc.5.1%
WEISSE light amber colour, slightly cloudy, with a white and abundant foam. On the nose, slightly sweet notes of malt, hints of citrus, yeast and clove. In the mouth, an initial sweet fruity note accompanies a fine hint of hops, wheat and yeast.
(ITA) Alc.4.4%
BLANCHE slightly hazy straw yellow colour. Slim body, refreshing taste, with fruity and spicy character; on the nose you can appreciate fruity and acidic aromas of citrus, cloves and coriander combined with notes of cereals. Belgian soul and ancient heart. The origin of wheat makes it soft, the spices give it its peppery character but with an almost imperceptible level of bitterness.
(ITA)Alc.4.3%
STOUT made particularly original by the addition of cocoa beans and oats. Cocoa beans are contained in their fruit or... the cabossa! The use of toasted malts gives a full sensation of coffee which pairs well with the sensations of dark chocolate. The body is light, the drink is exceptionally smooth.
(BEL)Alc.5.5%
BLANCHE which combines the classic spiciness of the style with American hops. The result is a drink that enhances citrus and herbaceous nuances. In the mouth it is faithful to the reference style: balanced, refreshing, slightly acidic and with contained bitterness.
(ITA) Alc. 6.5%
Complex and hoppy AMERICAN IPA style beer, and indeed Global. It is born from the fusion of English and German malts, English yeast and generous hopping with USA hops. In the best Rural style, very drinkable, complex, rich and decisive. Excellent pairing with spicy, spicy or smoked dishes.
(BEL) Alc.6.5%
KRIEK produced with natural cherries and Oud Beersel Lambic (sour beer) matured in old wooden barrels. The cherries are slowly absorbed into the lambic and the beer develops a fruity character and a ruby red color. Oude Kriek is unique in that it contains approximately 400 grams of cherries per litre.
(SWE) Alc. 4.2%
BERLINER WEISSE - SOUR (acidified beer) with an opaque golden colour; extremely fruity, made with the addition of mango, pineapple and passion fruit during fermentation. Sour, acidic and very thirst-quenching.
(BEL) Alc. 6.5%
GEUZE (blend of multiple vintages of Lambic, spontaneously fermented sour beer) with a light golden color. On the nose we find the aromas of the great Gueuze with hints of hay, undergrowth, dust and grapefruit. Light woody notes are also perceived. In the mouth the acidity is immediately distinguishable which places the accent on notes of green apple, cellar and leather with the finish with a woody touch... An extraordinary Gueuze.
(IRL) Alc. 5.6%
Inspired by the aromatic ciders of northern France, this traditional dry cider is an elegant blend of over ten different apple varieties. Crisp Armagh Bramley apples balance the fragrant flavors of traditional dessert apples and bittersweet cider apples, giving a deep, dry cider style.
(SCO)Alc.4.4%
APPLE CIDER harvested by hand, soft and fruity which fully reflects the tradition of Scottish ciders. On the nose and palate it is well structured, with a pleasant sweetness inherited from the apples used. The fermentation takes place using Champagne yeasts and the refinement in oak barrels for six months characterizes its structure.
Slightly spicy and fried chicken nuggets
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Fried and salted pizza dough
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Basket with slices of freshly prepared focaccia.
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Portion of fried potato chips (for 1 person)
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Spicy fried chicken wings
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Fried breaded onion rings
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Breaded and fried chicken pieces
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Battered vegetables (cauliflower, courgettes, artichokes) and fried.
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Breaded and fried mozzarella
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Mutti tomato pulp, garlic, oregano, extra virgin olive oil.
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella Fior di latte Fattoria Dassogno (Rogeno - LC)
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, mozzarella fior di latte Dassogno farm (Rogeno-LC), frankfurters
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, mozzarella fior di latte Dassogno farm (Rogeno-LC), cooked ham Panini Marco D'oggiono (Oggiono-LC)
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Dassogno farm fior di latte mozzarella (Rogeno-LC), "Perla nera" anchovies, oregano
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, mozzarella fior di latte Dassogno farm (Rogeno-LC), red onion from Tropea, oregano
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella Fior di latte Dassogno farm (Rogeno -LC), Spicy salami (Salametto infernale Marco D'Oggiono (Oggiono-LC)
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, fior di latte mozzarella from the Dassogno farm (Rogeno-LC), cooked ham Panini Marco D'Oggiono (Oggiono-LC), Biraghi parmesan petals being cooked
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella fior di latte factoria Dassogno (Rogeno-LC), Cooked ham Panini Marco D'Oggiono (Oggiono-LC), Sausage
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella Fior di latte Dassogno farm (Rogeno-LC), Cooked ham Panini Marco D'Oggiono (Oggiono-LC), Natural champignon mushrooms
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella fior di latte Dassogno farm (Rogeno-LC), French fries
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, mozzarella fior di latte Dassogno farm (Rogeno-LC), tuna, red onion from Tropea
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella Fior di latte Dassogno farm (Rogeno-LC), Zola DOP, Delicate Speck Marco D'Oggiono (Oggiono-LC) after cooking
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella fior di latte Dassogno farm (Rogeno-LC), "Perla nera" anchovies, Black olives, Capers
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella Fior di latte Dassogno farm (Rogeno-LC), Biraghi petal parmesan, rocket
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella fior di latte fattia Dassogno (Rogeno-LC), Brie (Morbidella Fattoria Dassogno- Rogeno - LC), Delicate Speck Marco D'Oggiono (Oggiono-LC) after cooking
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, fior di latte mozzarella from the Dassogno farm (Rogeno-LC), smoked scamorza from the Dassogno farm (Rogeno-LC), cooked pancetta Marco D'Oggiono (Oggiono-LC)
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, fior di latte mozzarella from the Dassogno farm (Rogeno-LC), delicate speck Marco D'Oggiono (Oggiono-LC) being cooked, red onion from Tropea, oregano
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella Fior di latte Dassogno farm (Rogeno-LC), Porcini mushrooms
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Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella fior di latte Dassogno farm (Rogeno-LC), Sausage, French fries
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Fior di latte mozzarella from the Dassogno farm (Rogeno-LC), Taleggio from the Dassogno farm (Rogeno-LC), Marco D'Oggiono sweet raw ham (Oggiono-LC)
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Basel de Caslet cheese from the Dassogno farm (Rogeno-LC) "Casera type", Marco D'Oggiono tied cup (Oggiono-LC), fresh basil, extra virgin olive oil.
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella fior di latte farm Dassogno (Rogeno-LC), Zola DOP, Taleggio farm Dassogno (Rogeno-LC), Brie (Morbidella farm Dassogno-Rogeno-LC)
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, fior di latte mozzarella from the Dassogno farm (Rogeno-LC), fresh Datterino tomatoes, Biraghi petal parmesan, rocket, extra virgin olive oil.
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Mutti tomato pulp, fior di latte mozzarella from the Dassogno farm (Rogeno-LC), local sausage, red onion from Tropea
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella fior di latte Dassogno farm (Rogeno-LC), Zola DOP, Walnuts
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Campana DOP buffalo mozzarella, fresh basil, extra virgin olive oil.
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Double dough focaccia with cooked ham, Marco D'Oggiono sandwiches (Oggiono-LC), Dassogno farm fior di latte mozzarella (Rogeno-LC), sesame seeds, extra virgin olive oil, rosemary
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Dassogno farm fior di latte mozzarella (Rogeno-LC), Coelsanus grilled courgettes, Coelsanus grilled peppers, Coelsanus grilled aubergines
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
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Mutti tomato pulp, Mozzarella Fior di latte Dassogno farm (Rogeno-LC), Rocket, Shrimps (Jumbo tropical prawns), Extra virgin olive oil.
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Mutti tomato pulp, Mozzarella fior di latte Dassogno farm (Rogeno-LC), Champignon mushrooms, Artichoke segments, Black olives, Cooked ham Panini Marco D'Oggiono (Oggiono-LC)
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
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Mutti tomato pulp, fior di latte mozzarella from Dassogno farm (Rogeno-LC), capers, sliced artichokes, champignon mushrooms, black olives
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Mutti tomato pulp, Dassogno farm fior di latte mozzarella (Rogeno-LC), Arugula, Biraghi petal parmesan, Bresaola "La dolce chianina" Marco D'oggiono (Oggiono-LC), Extra virgin olive oil.
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Mutti tomato pulp, mozzarella fior di latte Dassogno farm (Rogeno-LC), Mortadella presidio Marco D'Oggiono (Oggiono-LC), Biraghi petal parmesan, chopped pistachios
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Mutti tomato pulp, fior di latte mozzarella farm Dassogno (Rogeno-LC), Red Kidney beans, red onion from Tropea, black pepper, cooked pancetta Marco D'Oggiono (LC), spicy oil
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Double dough focaccia with Coelsanus courgettes, segmented artichokes, black olives, champignon mushrooms, mozzarella fior di latte Dassogno farm (Rogeno-LC), sesame seeds, extra virgin olive oil, rosemary
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Mutti tomato pulp, Pesto alla Genovese DOP, buffalo mozzarella Campana DOP, pine nuts, extra virgin olive oil.
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Mutti tomato pulp, mozzarella fior di latte Dassogno farm (Rogeno-LC), frankfurter, cooked pancetta Marco D'Oggiono (Oggiono-LC), PDO mountain pork
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Mutti tomato pulp, mozzarella fior di latte farm Dassogno (Rogeno-LC), Bresaola "La dolce chianina" Marco D'Oggiono (Oggiono-LC), porcini mushrooms, Taleggio farm Dassogno (Rogeno-LC), extra virgin olive oil.
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Double dough focaccia with fresh Datterino tomatoes, Brie "morbidella" farm Dassogno (Rogeno-LC), mozzarella fior di latte farm Dassogno (Rogeno-LC), sesame seeds, extra virgin olive oil. , Rosemary
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Double dough focaccia with Marco D'Oggiono (Oggiono-LC) cooked bacon, smoked scamorza from the Dassogno farm (Rogeno-LC), fior di latte mozzarella from the Dassogno farm (Rogeno-LC), sesame seeds, extra virgin olive oil, rosemary
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Double dough focaccia with Pesto alla Genovese DOP, fior di latte mozzarella from the Dassogno farm (Rogeno-LC), sesame seeds, extra virgin olive oil, fresh basil
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Double dough focaccia with Zola Dop, walnuts, Mortadella Presidio Marco D'Oggiono (Oggiono-LC), mozzarella fior di latte Dassogno farm (Rogeno-LC), sesame seeds, extra virgin olive oil, rosemary
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Fresh sausage, Friarielli, fior di latte mozzarella from the Dassogno farm (Rogeno-LC), garlic, extra virgin olive oil
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Double dough focaccia, stuffed with fresh Datterino cherry tomatoes, Tropea onion and a drizzle of extra virgin olive oil
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Double dough focaccia with fior di latte mozzarella from the Dassogno farm (Rogeno-LC), Mutti tomato pulp, sesame seeds, extra virgin olive oil, basil
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Baked sandwich with cooked ham sandwiches Marco D'Oggiono (Oggiono-LC), Fiordilatte mozzarella Dassogno farm (Rogeno-LC)
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Oven-cooked sandwich with sweet raw ham Marco D'Oggiono (Oggiono-LC)
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Salad, cooked ham sandwiches Marco D'Oggiono (Oggiono-LC), smoked scamorza from the Dassogno farm (Rogeno-LC), sliced tomato, mushroom sauce
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Tuna, buffalo mozzarella from Campania DOP, salad, sliced tomato, mayonnaise
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Salad, slightly spicy breaded chicken pepitos, DOP Campania buffalo mozzarella, Tabasco, spicy sauce, black pepper
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Salad, Oven-cooked mountain pork, Smoked scamorza from the Dassogno farm (Rogeno-LC), Sliced tomato, Mushroom sauce
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Salad, Marco D'Oggiono(Oggiono-LC) bacon, smoked scamorza from the Dassogno farm(Rogeno-LC), sliced tomato, mayonnaise
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Salad, Champignon mushrooms, Artichoke segments, Sliced tomato, Mayonnaise
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(for further information regarding allergens contact the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Salad, Tropical Jumbo Prawns, Sliced Tomato, Oregano, Pink Sauce
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Salad, DOP Campania buffalo mozzarella, sliced tomato, crumbled pistachios, yogurt sauce
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Salad, Mortadella "presidium" Marco D'Oggiono (Oggiono-LC), Zola Dop, sliced tomato, chopped pistachios
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Salad, Bresaola "La dolce chianina" Marco D'Oggiono (Oggiono-LC), DOP Campania buffalo mozzarella, oregano and sliced tomato
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Salad, Marco D'Oggiono (Oggiono-LC) sweet raw ham, DOP buffalo mozzarella, pink sauce, sliced tomato
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Salad, Oven-cooked mountain porchetta, Taleggio farm Dassogno (Rogeno-LC), Sliced tomato, Yogurt sauce
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Fragrant and soft oven-baked roll of pizza dough, filled with fior di latte mozzarella Fattoria Dassogno (Rogeno-LC) and cooked ham Marco D'Oggiono sandwiches (Oggiono-LC)
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Fragrant and soft oven-baked roll of pizza dough, filled with Fattoria Dassogno scamorza cheese (Rogeno-LC) and Marco D'Oggiono bacon (Oggiono-LC)
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Fragrant and soft oven-baked roll of pizza dough, filled with Fattoria Dassogno (Rogeno-LC) fior di latte mozzarella and Mutti tomato pulp
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
(To ensure adequate service times, the staff kindly asks you not to make changes "or limit them to the essentials" to the dishes on the menu. Thank you for your cooperation.
Catalan cream with caramelized sugar
(For further information regarding allergens ask the staff)
Fresh panna cotta (Fattoria Dassogno - Rogeno)
(For further information regarding allergens ask the staff)
2 Nutella pancakes, with icing sugar and cocoa
(For further information regarding allergens ask the staff)
Fresh chocolate pudding (Fattoria Dassogno - Rogeno)
(For further information regarding allergens ask the staff)
Hot mini donuts with sugar
Flour: Molino Lario (Anzano del Parco-CO) - 92% 00 flour - 8% Wholemeal flour
Yeast: Dehydrated yeast from mother yeast - Dry brewer's yeast
(For further information regarding allergens ask the staff)
Typical dessert of the Neapolitan tradition. Soft shortcrust pastry filled with ricotta, cooked wheat and candied orange.
(For further information regarding allergens ask the staff)
Pistachio soufflé with a delicious liquid chocolate centre.
(For further information regarding allergens ask the staff)
Sweet meringue slices covered with cream and the classic meringue
(For further information regarding allergens ask the staff)
Soufflé with liquid white chocolate heart.
(For further information regarding allergens ask the staff)
27.5 cl bottle
27.5 cl bottle
27.5 cl bottle
33 cl bottle
33 cl bottle
25 cl bottle
cl 20 - Carbonated + Pils/Lager beer
cl 40 - Carbonated + Pils/Lager beer
25 cl can
Yoga cl 20
Yoga cl 20
Yoga cl 20
Estathe 33 cl can
Estathe 33 cl can
Schweppe 18 cl bottle
Bright straw yellow in colour, the name has a great stylistic cleanliness with notes of black pepper, citrus peel in alcohol and smoky tones, all alternating with sweeter aromas of milk chocolate without ever neglecting, of course, the marine profile. Warm, viscous, almost oily tasting, it shows numerous memories of wood and smoke, tobacco and honey, with a long persistent finish in which the smoky nuances, mixed with spices and chocolate, triumph.
The Dalwhinnie 15 Year Single Malt Whiskey comes from waters at 600 m above sea level and stands out for its elegance, cleanliness and freshness. It features aromas of malt, honey and vanilla combined with a light smokiness and notes of sweet spices
Unlike most Rums, which use molasses, only sugar cane juice, called "virgin honey" in Guatemala, is used for the production of Rum Zacapa 23 Years Solera, and for the fermentation process, which lasts 5 days, a yeast extracted from pineapple is used which guarantees an unmistakable taste and aroma. This is what makes Zacapa different from the others, only quality ingredients for superior products, like this 23 year old, aged in oak barrels that previously housed Bourbon and Sherry and obtained from a blend of Rums aged up to 23 years, for a noble distillate , elegant and refined like no other.
Very intense amber yellow color with coppery reflections. On the nose it reveals a great aromatic structure, with hints of ripe exotic fruit, dried yellow flowers, notes of cream and a slight sensation of sweet spices. The taste is dense and complex, it envelops the palate in a unique creamy sweetness, with hints of wood and dried figs on an elegant and infinite persistence.
Havana Club 7 years. The Havana Club aged 7 years is one of the most famous and appreciated Anejo rums by enthusiasts, for a classic style and always impeccable quality. It comes from a selection of rich molasses, coming from the processing of excellent quality local cane. At the end of the distillation process, the Rum matures for a period of 7 years in toasted oak barrels. In the glass it presents itself with an amber color with brilliant mahogany reflections. The olfactory picture is characterized by aromas of ripe yellow fruit, tropical fruit, notes of vanilla, caramel, blond tobacco, dried fruit, toasted hints, coffee, dark chocolate and sweet oriental spices. On the palate it has a soft and persuasive entry, with a long and complex sip, which anticipates a balanced and very persistent finish.
Villa Cardea Grappa is aged in oak barrels and has a strong flavor and is excellent to enjoy as an end to a meal
Mint, Peach, Licorice
Jagermeister + Redbull
75 cl bottle
20 cl glass
75 cl bottle
20 cl glass
20 cl glass
75 cl bottle
20 cl glass
75 cl bottle
20 cl glass
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof