Restaurant La Pecora Nera

La Pecora Nera's kitchen blends Romagna and Sardinian recipes, with a menu that changes seasonally according to the farm's produce. Nonna Pina does the cooking: hand-pulled pasta, slow-cooked sauces, rustic country dishes. Among the fixed dishes is the Mixed Antipasto della Pecora Nera, featuring cured meats and cheeses made on the property, along with homemade pickled vegetables. Among the first courses, tagliatelle al ragù and culurgiones. Then the grill: mutton, young rooster, suckling pig, tagliata. Seasonal side dishes and homemade desserts.