PRENOTA

STARTERS
Piatto in porcellana
  • Typical salumi (salt pork)
  • Ham, culatello, coppa, salami
  • Deer ham, wild boar ham
  • Wild boar sausages and salami
  • Porcini mushrooms in olive oil
  • Fried pasta
  • Ovuli salad
FIRST COURSES - PASTA
  • Soups, creams
  • Tagliatelle, tagliolini, tortelli
  • Gnocchi, cappelletti
  • Home made products
  • Rice, spaghetti, penne
MAIN COURSES
  • Mushrooms from the Taro valley
  • Wild boar hunted in the Cisa Mountains
  • Veal brisket
  • Homegrown veal escalopes cooked in different sauces
  • Chianina fillet and steaks (cattle grown in Chiantishire, Tuscany)
  • Guinea fowl, chicken, duck cooked into the oven (coming from granted stock farms)

 
DESSERTS
  • Dolce Amore
  • Spongata
  • Almond cake - apple cake
  • Jam tart
  • Tiramisù
  • Home made desserts
  • Blackberries, strawberries, raspberries, blueberries picked in our woods
WINES
  • Local wines
    Malvasia, Sauvignon, Parma hills red wines, San Secondo Parmense Fontanina
  • National wines
    a selection of the best crù
  • Foreign wines
    a selection of the best crù
SPIRITS
  • Home made
    Bargnolino, Limoncino, Nocino
  • A wide selection of Whisky, Rum, Grappe, Cognac Armagnac e Calvados

 

Albergo Ristorante da Rino
Piazza Micheli, 12 - Berceto
Phone +39 0525 64306 Fax +39 0525 629512
P.I. 01835700343
E-mail: info@darino.it


Ristorante da Rino© 2003 - 2016 - All Rights Reserved** Created by Spazio Immagine Galli