The restaurant at Farm-house Montagna Verde

Our cuisine is strongly linked to the territory and its typical products, as well as animated by a great passion for the valorization of the traditional recipes of the place and the rediscovery of the ancient and genuine flavors of yesteryear. Our agricultural company, certified organic, which extends, including also the pastures and woods in our management, for over 600 hectares, indeed represents the main source of products with which to create our much-appreciated dishes. Already from the appetizers one immediately grasps the virtue of the cuisine: one begins with a rich assortment of delicacies, which vary every day, and which for example have the shape of porcini mushroom crostini, ancient corn polenta "ottofile" with a veil of "lardo di Colonnata" and dusted with our very fragrant organic oregano, traditional herb pies, potato or squash and onion pies, warm "sgabei" or rosemary focaccia baked in a wood-fired oven, served with a prized selection of our own cured meats and with the inevitable Parma Gran Riserva prosciutto DOP, the traditional "pattone" of chestnut flour cooked inside chestnut leaves and served with sheep's ricotta from our partner company "Boschetti" of Tavernelle. The pasta of the first courses is all homemade and you must not miss the wild boar ravioli, the mushroom tagliatelle, the pappardelle with wild boar or roe deer sauce, the porcini crepes, the asparagus half-moons, the "bastarde" pappardelle with chestnut flour, the local beef ravioli, the squash tortelloni, totally different dishes and with an unrepeatable flavor are then the pappardelle with venison or wild duck, the borage tagliolini alla montanara, the chestnut tortelloni or gnocchetti seasoned with cherry tomatoes and lardo di Colonnata and always accompanied with extra virgin olive oil of our own production. The second courses also attract connoisseurs from everywhere, with meat from our free-range livestock such as that of the "agnello zerasco"