Trattoria Gallo Nero

Mussels in a sauce of tomatoes, garlic, chili and Mediterranean herbs.

Gratinated goat cheese on salad with honey and spices.

Sweet potato carpaccio with crayfish, citrus dressing, olive oil and herbs.

Thinly sliced veal with a tuna sauce made of capers and lemon juice.

Spaghetti with mussels, garlic, olive oil, chili, parsley and white wine.

Black tagliatelle with beetroot salmon, sauce and herbs.

Ravioli with pumpkin filling in sage butter and Parmigiano Reggiano.

Tagliolini in truffle butter with black truffle.

Fried sea bass with tarragon sauce, seasonal vegetables and potatoes.

Fried monkfish with saffron sauce, seasonal vegetables and potatoes.

Fried veal medallions with Gorgonzola sauce, seasonal vegetables and potatoes.

Roasted lamb rack with herbs, jus, seasonal vegetables and potatoes.

Tiramisu with mascarpone cream, espresso biscuit and cocoa.

Chocolate soufflé with a creamy core.