A special treat that’s not just for special occasions. That’s because our wide range of authentic and exclusive delicacies lets you prepare recipes that are easy yet elegant, worthy of being called haute cuisine. Our chef suggests pairing thin slices of these specialities with herbed butters and vegetable purées. What a pleasure to deck your table with them every day, as the key ingredients in hors d’oeuvres, first courses, and entrées that will win you over for their refined flavour and elegance.

Pizzas

  • White pizza with breast of goose, arugula, cherry tomatoes and shaved parmesan
  • Shredded horsemeat and baby artichokes
  • Wild boar sausage, porcini mushrooms, and black olives
  • Wild boar prosciutto and porcini mushrooms
  • Duck speck and mascarpone
  • Truffled salami and grilled vegetables
  • Carpaccio of smoked venison, taleggio cheese and asparagus
  • Turkey tenderloin, buffalo mozzarella, and sautéed mushrooms
  • Cinta Senese prosciutto, grilled peppers, and cherry tomatoes
  • Herb-seasoned lardo and brie
  • Prague-style goose prosciutto and asparagus tips

Foccaccias

  • Wild boar prosciutto, black olive paté, and lettuce
  • Venison prosciutto, creamed asparagus, and taleggio sauce
  • Roebuck prosciutto, walnut sauce and mushrooms
  • Sirloin, creamed porcini mushrooms and brie
  • Breast of goose, buffalo mozzarella, and arugula
  • Bresaola, shaved parmesan, and arugula sauce
  • Elk prosciutto, truffle sauce, and artichoke salad
  • Duck speck, curried butter, and creamed green peas
  • Fallow deer prosciutto, juniper butter, and creamed artichokes
  • Turkey tenderloin, creamed asparagus and walnuts
  • Roast turkey breast, creamed mushrooms and arugula

Platters

    The farmyard platter

  • Breast of goose, duck speck, cured pheasant breast, goose salami, and turkey tenderloin accompanied by hot buttered toast, canapés with foie gras and walnuts, and a salad of artichokes, grana cheese, and toasted pine nuts.

    • The country platter

  • Herb-seasoned lardo, sirloin with porcini mushrooms, Cinta Senese salami, aged prosciutto, and smoked eye of round, accompanied by rosemary beans on toasted bread, grilled vegetables, and roasted red radicchio dressed in oil and shaved asiago.

    • The woodland platter

  • Wild boar prosciutto, speck, smoked tenderloin, wild boar salami and sausage, accompanied by canapés with black olive paté and butter, toasted bread with rosemary, and fresh pecorino and walnut carpaccio dressed in hot pepper oil.

    • The forest platter

  • Venison prosciutto, smoked venison, venison salami, roebuck prosciutto, fallow deer prosciutto, and venison sausage, accompanied by fresh porcini mushroom carpaccio dressed in truffle oil and cooked asparagus dressed in melted butter and shaved parmesan.

Dishes

    Marinated topside

  • Marinated topside dressed in thyme oil, lemon juice, and aged asiago shavings, accompanied by an arugula and walnut salad.

    • Venison

  • Venison carpaccio dressed in truffle oil and sautéed asparagus tips with butter and parmesan.

    • Ostrich

  • Ostrich carpaccio with pithed orange sections dressed in Bra cheese sauce.

    • Sirloin

  • Sirloin, sliced fresh porcini mushrooms, shaved parmesan, and walnuts, dressed in marjoram-flavoured olive oil.

    • Eye of round

  • Smoked eye of round with tender roast potato slivers and basil green beans.

    • Ox bresaola

  • Bresaola with pine nut vinaigrette, arugula sauce, and slices of fresh pecorino dressed in porcini oil.

    • Venison bresaola

  • Venison bresaola, pesto (basil, oil, garlic), raisins, and toasted pistachios dressed in olive oil and a passito wine reduction.

    • Venison carpaccio

  • Carpaccio of venison with figs sautéed in port and red currant butter, dressed in a balsamic vinegar reduction.

Crostoni (open-faced sandwiches on toasted bread)

  • Venison prosciutto, creamed asparagus, and asiago
  • Herb-seasoned lardo, basil butter, and walnuts
  • Wild boar prosciutto, grilled eggplant, and cherry tomatoes with marjoram
  • Turkey tenderloin, red radicchio, and bitto cheese
  • Roast turkey breast, porcini mushrooms, and fontina sauce
  • Smoked breast of goose, artichoke and mozzarella salad
  • Shredded horsemeat, zucchini sautéed in butter, and shaved parmesan
  • Elk prosciutto, creamed celeriac, hazelnuts, and truffle oil
  • Prosciutto, foie gras, and truffle
  • Slivers of lardo, porcini mushrooms, and shaved grana cheese
  • Roasted truffled prosciutto, creamy cheese sauce with arugula
  • Sliced lardo, beans, and rosemary-flavoured oil


Swordfish

Our top quality smoked products are best savoured with a simple dressing of olive oil and on toasted crostini with butter. Or here are some ideas for something a bit more fancy:

  • Swordfish carpaccio with orange and fennel salad
  • Swordfish carpaccio with crunchy vegetables and toasted pine nuts
  • Swordfish roulade with baby tomatoes dressed with basil and pesto

Tuna

Our top quality smoked products are best savoured with a simple dressing of olive oil and on toasted crostini with butter. Or here are some ideas for something a bit more fancy:

  • Tuna, orange and buffalo mozzarella millefeuille
  • Tuna carpaccio with stewed vegetables
  • Tuna roulade with ricotta, rosemary and walnuts

Marlin

Our top quality smoked products are best savoured with a simple dressing of olive oil and on toasted crostini with butter. Or here are some ideas for something a bit more fancy:

  • Marlin roulade with creamy burrata and chives
  • Marlin carpaccio with apple and rocket salad