menu dell'antica osteria del mirasole - a culinary journey through emilia's rich tradition.

starters

• Culatello di Nera Parmigiana – A luscious slice of rare Culatello di Nera Parmigiana served with buttery crostini.
• La Mortadella – Traditional Mortadella Lo Santo, a silky-smooth flavor hallmark of the region.
• Salumi d’Emilia e Giardiniera – An assortment of Emilia’s finest cured meats paired with refreshing giardiniera.
• Carne Cruda Battuta – Finely chopped raw Frisona Italiana beef, a delicacy for the adventurous palate.
• Crostini con Fegatini di Pollo – Crisp crostini topped with rich chicken liver pâté for a classic taste sensation.
• Frittatina Morbida con Cipollotto e Balsamico 12 Anni – Soft omelette infused with spring onion and aged 12-year balsamic vinegar.
• Cipolla Dorata al Forno Ripiena di Fegati di Coniglio – Golden baked onion stuffed with delicate rabbit liver, a savory surprise.
• Acciughe del Mar Cantabrico con Pane e Burro – Cantabrian anchovies served simply with fresh bread and creamy butter.
• Lumache Vignarole con Erbe dell’Orto – Garden herb-infused snails, a fragrant and traditional starter.
• Midollo di Vitello sulla Brace – Grilled veal marrow, rich and luscious to awaken your appetite.
• Carpaccio di Asparagi con Caprino e Fragole – Thinly sliced asparagus carpaccio with creamy goat cheese and fresh strawberries.

mains

• Tortellini alla Panna d'Affioramento Mirasole® – The legendary tortellini in rich Mirasole cream, a signature dish praised by all who visit.
• Tortelli Fior di Ricotta e Parmigiano al Burro Fuso – Delicate ricotta and Parmesan filled tortelli finished in melted butter.
• Tortellini in Doppio Brodo di Gallina – Classic tortellini served in a rich double chicken broth, comforting and flavorful.
• Tagliatelle all'Antico Ragù di Cortile – Traditional tagliatelle served with a rustic poultry ragù and chicken giblets.
• Lasagne Verdi all'Ortica con Ragù di Cortile e Panna d'Affioramento – Nettled green lasagna layered with poultry ragù and creamy Mirasole cream.
• Mezzi Rigatoni a Cacio e Pepe – Simple yet bold rigatoni with Pecorino Romano and cracked black pepper.
• Spaghetti ai Tre Pomodori e Basilico – Fresh spaghetti tossed with three varieties of tomatoes and fragrant basil.
• Gramigna al Torchio con Salsiccia in Bianco – Twisted gramigna pasta with delicate white sausage sauce.
• Maccheroni al Pettine con Culatello e Carciofi – Maccheroni with finely sliced Culatello and fresh artichokes.
• Strettine all'Ortica con Prosciutto e Piselli – Nettled strettine pasta combined with ham and fresh peas.
• Faraona alla Cenere – Guinea fowl roasted over ashes for a smoky, tender main course.
• Coratella d'Abbacchio e Cace e Ova – Lamb offal cooked with traditional cheese and eggs, a rustic regional delight.
• Cervella e Zucchine Fritte – Fried calves’ brains paired with crispy fried zucchini for a texture contrast.
• Rognone di Vitello Trifolato – Sautéed veal kidney with garlic and parsley, a bold regional favorite.
• Costola di Vitella in Cotoletta alla Bolognese – Veal rib cutlet breaded and cooked in classic Bolognese style.
• Polpettine di Vitello e Mortadella con Piselli Novelli – Tender veal and mortadella meatballs served with fresh young peas.
• Tegamino di Galletto al Limone e all'Alloro – Chicken pan-cooked with fragrant lemon and bay leaves.
• Trippa alla Parmigiana – Tripe cooked with tomato and topped with Parmigiano Reggiano.
• Bistecca alla Fiorentina di Vacca Vecchia – Aged old cow’s Fiorentina steak, richly flavored and expertly grilled.
• Collo Reale di Vacca Vecchia – Royal neck cut from aged old cow, tender and bursting with taste.
• Costole di Vacca Vecchia Arrostite sulla Brace – Grilled ribs of old cow, simply seasoned with salt and pepper.
• Fracosta di Maiale con la Sua Cotica – Pork shoulder with its own crispy skin, a hearty traditional roast.
• Nodino di Vitella da Latte – Tender veal nodino cut, showcasing delicate flavors.
• Salsiccia di Nostra Produzione – House-made pork sausage, bursting with traditional spices.
• Fegatelli di Maiale nella Rete con l'Alloro – Pork liver wrapped in netting and flavored with bay leaves.
• Costine di Maiale – Simply seasoned pork ribs, grilled to juicy perfection.
• Agnello sulle Braci – Lamb roasted over coals for a smoky, tender experience.
• Cosciotto di Pecora allo Spiedo – Roasted sheep leg with rosemary and garlic, a rustic classic.
• Calamaretti Borsotti sulle Braci – Grilled small calamari, tender and infused with smoky notes.

desserts

• Tiramisù – One of the best tiramisù experiences, creamy and perfectly balanced.

drinks

specials and highlights