From Piedmontese Fassona meat: skirt steak battuta, filetto di anteriore in purity, tri-tip knife-cut carpaccio

Caramelized pumpkin, peat cream with white butter sauce, coffee and bitter almonds

From the Apennine hills, lightly marinated and served with smoked borettane onions, pineapple gel and coconut milk

Terrine of ethical Foie Gras flavored with grappa, brioche sfogliata and salad of baby figs, cardoncelli and hazelnut emulsion

Ear-of-corn shaped and seasoned with sage butter emulsion

In the classic Cantarelli-style version with corned tongue, risotto with Parmigiano Reggiano and porcini mushroom ragout with baby meatballs

The traditional Reggio version in beef broth and capon

Creamed with slightly spicy beetroot, goat milk’s cream and watercress

Sliced Lomo, sweet garlic, light green sauce and pear mustard

Sirloin in a sauce with chestnut honey, mustard and new potatoes

Free range, medium rare; accompanied by crunchy vegetables from our garden with sour apple sauce

Prosciutto, Coppa, Salame and Pancetta

Ravioli with sausage ragout, light béchamel and gratinated Parmigiano Reggiano

Cooked with legal herbs and balsamic vinegar

The traditional Reggio version: in beef broth and capon

High alcohol content with natural Alkermes from the Opificio Roteglia 1848 in Sassuolo

Three selections of Parmigiano Reggiano from our area, compared

Seasonal salad with biodynamic products from our garden

Caramelized pumpkin, peat cream with white butter sauce, coffee and bitter almonds

Creamed with slightly spicy beetroot, goat cream and watercress

Potatoes, cauliflower lightly grilled on embers with almond and orange cream

Egg cooked at low temperature, cream with extremely aged Parmigiano Reggiano, chanterelle mushrooms with burned onion crumble

Ancient recipe with vanilla beans, Apennine eggs and mountain milk, toppings of your choice

Homemade puff pastry, mascarpone cream with raspberries and hazelnuts

High alcohol content with natural Alkermes from the Opificio Roteglia 1848 in Sassuolo

Whipped ricotta with vanilla, candied pineapple in Habanero, almond crumble and chocolate chips Manjari 64%

In collaboration with Simone de Feo of the “Cremeria Capolinea”
Ancient recipe with vanilla beans, Apennine eggs and mountain milk, toppings of your choice

Bread and gianduia cream, basil figs and vanilla sauce

Osteria del Viandante implements an allergen management procedureaccording to EC Regulation 1169/2011.
At the request of interested parties is available the book “allergens”

Some of the fresh food purchased by us is slaughtered at -35° for reclamation reasons and to be eaten raw.

Reg. (EC) 853/2004, Annex 3, Section 4, Point D. Point