THE WARM OF THE FIREPLACE

- petorai in syrup

- "toc in braide" stewed
meat with sause

- grilled chicory of
Sant Andrea

- "sanganel tal puar" blood pork
sausage served with leeks

- "brud brustulat da cjase dai siors"

- "biecco selvatico ingentilito"
homemade pasta

"Ginepro" sorbè

- grilled fillet of veal served
with red currants

- cream fastry served with figs in liquor