Calendario "Bellavista a Tavola"

MENU OF 12 LUNCHES:

January 19: crostino with lardo herb pesto on a bed of pomegranate; Valeggio tortellini in broth, potato gnocchetti with smoked ricotta; mixed boiled meats with pearà, salsa verde and kren, vegetables; frittole and galani.

February 16: polenta and Monte Veronese fondue with black truffle; amaro risotto with "drunk with love", gnochi sbatùi with golden butter; cimbra scallop, horse pastissada, vegetables; rose cake.

March 9: burratina with Soave cured ham on a bed of molesini; polenta ravioli with Monte velouté, porcini risotto and primo sale; wild boar with polenta; salà meat from Lessinia grilled, vegetables; Villafranca puff pastry with fragolino.

April 6: casalina soppressa with grilled polenta; risotto with asparagus and crispy bacon, bigoli with renga; shank with sauerkraut, veal rolls on a bed of chanterelles, vegetables; shortcrust biscuits with mascarpone cream.

May 1: cured meats from Val di Mezzane with vegetable tart; gnochi sbatùi with black truffle, nettle risotto with beer thyme; roasted brogna lamb ribs, cimbra stew with polenta, vegetables; shattered millefoglie with blueberry elixir.

June 15: bruschettina with Lessinia mozzarella and datterini tomatoes; Colognola peas risotto, pappardelle with grisa hen; mixed grill of bacano, vegetables; grandmother's focaccia with vanilla cream.

July 13: raw ham from Lessinia and melon; risotto with pioppini refined straw and hay, tagliolini with Veronese pesto; beef tartare with boiled cow, veal roll with Bolca potatoes, vegetables; tiramisù with strawberries from Velo.

August 24: salad of grisa hen with Rino olives; risotto with black truffle and Montelupo, Bertoldo bretelle with wild boar and olives; salà meat on a bed of arugula, herb pork loin from the Park, vegetables; artisanal ice cream cup.

September 14: wild boar ham with raisins and arugula; risotto with radicchio and Cimbro Fosse Venturi, bigoli with duck sauce; hunter-style rabbit, father-in-law's pork ribs, vegetables; apple strudel with passito cream.

October 12: polenta with soppressa and mushrooms from Lessinia; canederli in broth, Marrone San Mauro risotto; mixed boiled meats with pearà, salsa verde and kren, vegetables; chestnut cake with Marrone San Mauro and torbolin.

November 23: speck from 'na olta with fried gnocchi; ricotta gnocchi with dandelion in butter and sage, pumpkin and sausage risotto; pork shoulder with chestnut beer, bogoni from Sant'Andrea, vegetables; sbrisolona from the Park.

December 14: polenta topped with fresh ricotta and lardo; pasta and beans with new oil from San Mauro di Saline, risotto with tastasal and ciccioli; cheek of manzetta in Valpolicella, pike with polenta, vegetables; pandoro with chantilly cream.

By reservation call. 045 7840007