Greppia

Twenty-seven month aged Parma ham served with pickled vegetables.

Local salami, Sopressa Veneta, and lard served with polenta.

Layered eggplant and cheese dish.

Burratina cheese served with grilled vegetables.

Buffalo mozzarella Caprese salad.

Homemade pickled vegetables.

Veronese style warm bean soup.

Tortellini served in broth.

Three pastas: bigoli with duck ragù, potato gnocchi with radicchio and mascarpone, and ricotta spinach ravioli.

Green ricotta and spinach ravioli with melted butter and sage.

Spaghetti served with tomato sauce.

Rigatoni pasta with bolognese sauce.

Baked lasagna.

Homemade tagliolini with donkey ragout.

Venetian style calf liver served with polenta.

Sautéed kidneys served with polenta.

Fried calf brain.

Stewed tripe.

Milanese style veal cutlet.

Stewed veal shank served with polenta.

Beef cheeks braised in Amarone wine served with celeriac purée.

Stewed horse meat served with polenta.

Veal sirloin served with cardoncelli mushrooms and chestnuts.

Beef rib eye steak.

Beef fillet.

Sliced sirloin served with arugula and parmesan.

Lamb ribs.

Cod prepared Vicentina style, served with polenta.

Sea bass fillet in citrus sauce.

Small portion of mixed cooked vegetables.

Large portion of mixed cooked vegetables.

Grilled vegetables.

Mixed salad.