Delightful menu overview at Pietro Rosa Due Buoi in Maniago Italy
Experience an exquisite culinary journey at Pietro Rosa Due Buoi, where Chef Marco Molaro presents a masterful blend of traditional Italian flavors with innovative twists. Nestled in Maniago, Italy, this restaurant’s 2025 menu offers a delightful selection crafted to excite food enthusiasts and travelers seeking an authentic taste of Friuli-Venezia Giulia cuisine.
Starters
Begin your meal with an array of enticing starters that balance fresh ingredients and refined preparation. Highlights include the Battuta di fassona piemontese , featuring tender Fassona beef paired with creamy Prescinsêua cheese, artichoke, and aromatic Monferrato hazelnuts. For something uniquely smoky, the asparagus with almond and smoked egg yolk offers a delicate yet complex bite. Adventurous diners will delight in the grilled tongue accented with fresh ginger and lemongrass, while the club sandwich of scallop, grilled bone marrow, and caviar provides a luxurious seafood start.
Main courses
The mains showcase the chef’s dedication to seasonal, locally sourced ingredients with a creative touch. Enjoy the traditional Plin della tradizione , delicate plin pasta served with a luscious salted butter mousse. The potato gnocchi with fava beans, pecorino cheese, olives, and spinach offers a harmonious blend of textures and Mediterranean flavors. Pasta lovers will appreciate the Grano Arso tajarin with caper leaf, garlic, agretti, and salmon roe, a dish that expertly balances earthiness with the subtle saltiness of roe.
Vegetarian options are thoughtfully represented by the vegetable Wellington, a dish that combines flaky pastry with rich vegetable fillings, while the corn gyoza stuffed with Asìno cheese, brovada, and rosemary introduces an intriguing fusion of flavors. For meat aficionados, the sambucano lamb with chamomile béarnaise and purple potatoes delivers a tender, aromatic experience. Seafood lovers should not miss the John Dory accompanied by fennel, orange, and vanilla, a beautifully balanced plate with citrus brightness and floral notes, or the succulent half pigeon with must and ajvar sauce, showcasing bold and traditional regional flavors.
Desserts
Conclude your meal with an elegant selection of desserts, each crafted to delight your senses. Cheese lovers can indulge in a curated selection ranging from four to seven varieties, showcasing the best regional cheeses. The playful NON sono un Bonet offers a modern take on the classic dessert, while the rose curd with lemon and strawberries brings a refreshing floral and citrus harmony. The apple tarte tatin paired with vanilla ice cream provides a comforting, timeless finish, and the rosemary & thyme yuzu cake with licorice infuses unexpected herbal and tangy notes for an intriguing finale.
