Ristorante Ma Lo

Gnocco and Tigelle

With its cold cuts platter: Culatta di Lagrimone with Romagna salt; Mortadella "La Favola" by Palmieri; Artisanal Felino salami (Salumeria Beltrami); Seasoned Coppa (Salumeria Beltrami)

Fried Pecorino

Served on Fig Jam

Parmesan cheese flan

Fried Parmigiano Reggiano (26 months) crust, cream of Parmigiano 26 months and pearls of balsamic vinegar

Tartare (Piedmont Fassona)

Served with Parmesan fondue, fried egg yolk, black truffle shavings

Selection of Parmigiano

Parmigiano Reggiano 26 Months PDO "Malandrone 1477"; Parmigiano Reggiano over 48 Months PDO "Malandrone 1477"; Parmigiano Reggiano 84 Months PDO "Malandrone 1477"

Carpaccio di manzo marinato

Accompagnato da giardiniera di nostra produzione

Black Tortellini

Stuffed with Culatta di Lagrimone and fresh mascarpone salsa with datterino and black truffle

Green Tortelloni with Pink Salmon

Stuffed with mountain ricotta and Salame Rosa "Villani 1886", bread crumble and lemon zeste

Tortellini in Broth

Comb Macaroni

With pork cheek ragout

Passatelli Asciutti

With crema di Parmigiano Reggiano 26 mesi, cardoncelli and black truffle

Spinach Dumplings

With sweet gorgonzola cream, radicchio and sweet and sour onion

Tortelloni di ricotta e spinaci

Irish Tenderloin Cut

With caramelized apples and Parmesan shavings (26 months)

Pork Cheek

Braised in red wine on mashed potatoes

Filet Ireland with Green Pepper

Irish Tenderloin Slices

Sauteed with shiitake mushrooms and potatoes

Scottish Black Angus Picanha

Marinated and cooked in CBT, repassed on the grill, accompanied by chimichurri sauce

Buckwheat Burger

With creamy avocado, julienne of fresh fennel and toasted sesame

Fried Cardoncelli

Fresh, breaded and fried seasonal mushrooms

Gardener

Our own production in bittersweet

Roast Potatoes

Marinated with herbs, EVO oil and baked in the hole

Grilled Vegetables

Zucchini, eggplant, date, bell peppers, and red onion

Cipolle Caramellate