Teodora

From romagna a traditional flat bread on the griddle with the choice of: salumi, broccoli rabe or stracchino cheese

Raw tuna blended with spices, fresh herbs and vegetables

Thinly sliced raw filet mignon with Parmesan cheese, celery and mushrooms in a lemon dressing

Diced eggplant and zucchini topped with parmesan cheese.

Parmesan cheese souffle served on a porcini mushrooms ragout

Mussels and clams sauteed with spices and fresh herbs in extra-virgin olive oil and garlic

Chicken livers deglazed with balsamic vinegar over a pillow of roasted onions

Fried artichokes served with fried parsley

Seafood salad with red onions, tomatoes and celery in a lemon dressing

Tomato salad with red onions and anchovies in a balsamic vinegar dressing

Tuna salad with tomatoes, red onions and croutons in a balsamic vinegar dressing

Seasonal mix green salad in a balsamic vinegar dressing

Thinly shaved raw baby artichokes and Parmesan cheese in a lemon dressing

Baby spinach salad with apples, walnuts and topped with grated sheep cheese

Red radicchio salad with chopped crispy bacon and hard boiled eggs in a balsamic vinegar dressing

Homemade dumplings, filled with Veal and Parmesan cheese, in a capon broth

Breadcrumbs and Parmesan cheese dough, passed through a sieve, in a chicken broth

Bow tie pasta sautéed with green squash, shrimp in an olive oil sauce and topped with grated sheep cheese

Egg noodles with shrimp, crab meat and lobster meat ragout in a light tomato sauce

Potato and spinach dumplings in a cheese fondue

Triangle shaped pockets filled with ricotta cheese and spinach in a butter and sage sauce

Thin noodles with roasted tomatoes and basil

Rolled short strips of pasta with roasted Italian sausage and peppers in a tomato sauce

Long ribbons with meat sauce enriched with tomatoes and mushrooms

The traditional one from emilia-romagna

Fish and shellfish stew in a tomato sauce

Fried seafood and vegetables served in a potato basket

Whole broiled sea bream served with sautéed swiss chard and roasted potatoes

Crispy roasted salmon served with sautéed spinach and roasted potatoes

Thinly sliced roasted veal topped with a tuna-mayonnaise and asparagus tips

Slow cooked chicken breast in a balsamic vinegar sauce served with a mixed green salad

Roasted veal topped with mushrooms and served with roasted potatoes

Veal shank served with mashed potatoes blended with spinach

Thinly sliced filet mignon with bitter broccoli

Grilled Rib eye steak served with sautéed spinach and roasted potatoes

Grilled rack of lamb served with sautéed spinach and roasted potatoes