Slow cooking dish. Minimum 2 portions, it takes at least 20 minutes to wait for this Risotto, with a few simple, but important ingredients: Grumolo delle Abbadesse De.Co. rice, Berici Black Truffle and good Broth. It is cooked gently and carefully and then whipped with Burro di Malga & Asiago Nero DOP and a grind of pepper just before serving.

So good that you can order 2 servings directly. They have been on our menus since 2000, and have never been removed, they have many attempts at imitation, but as we do them no one does them.

They have been on our menus since 2000, and have never been removed, they have many attempts at imitation, but as we do, nobody does them.

Egg Tagliolini, mixed directly with Berici's Black Truffle, seasoned with White Asparagus & Venetian Walnuts. A drizzle of Evo oil and a handful of grana padano cheese.

The Linguine need 12 minutes of cooking, as soon as they are drained they are sautéed in the pan where the mussels were cooked with the chilli pepper and basil flavored cherry tomatoes.

We make the noodles with 10 eggs, a pinch of salt and a pound of flour for our always hand-pulled noodles. We make our gnocchi with potatoes from Fimon, steamed, peeled and mashed while still hot, mixed with white flour and a pinch of salt. Few ingredients for a great dish! - To season with: the Ragout of the Locanda, Pesto Veneto (wild asparagus, Asiago stravecchio & walnuts and pumpkin seeds) or Wild Mushrooms

Pie, The one with a capital P! Five alternating layers of soft egg lasagna generously sprinkled with béchamel sauce, Locanda's ragout (which is slow cooked for at least 8 hours) and grana Padano cheese. Served au gratin. Slow cooking dish

Egg lasagna sheet with alternating layers of béchamel sauce with green asparagus, Vicenza-style salt cod and grana padano cheese. Serve au gratin. Slow cooking dish

Homegrown pea and spring onion velouté, freshly sautéed red shrimp and evo oil.