The bundles of savoy cabbage with the roveja sauce and pork ribs are one of the delicious main courses that make up the winter menu of the Restaurant of Villa Giulia. The roveja, also called Pea of the fields or [...]
The Passatelli with black truffles proposed by our Chef Danilo Mariotti are a truly unique first course! The Passatelli isa typical pasta that originated in the Marche, the valley of the Cesano River, and has spread throughout the Region and in Romagna Region. The [...]
The Noodle filled with Borlotti beans and beef tail sauce is an unusual, exquisite first course created by the exceptional taste of the Chefs Danilo and Umberto of the Restaurant of Villa Giulia for the Fall-Winter menu.
Hand made rabbit bundles, with soft and crispy eggplants, smoked cottage cheese, cherry tomatoes confit and marjoram
Small hand made potatoes dumplings lightly smoked, red spinach, the water of roasted peppers and coriander seeds
Wholemeal “Pacianelle” (a sort of spaghetto) with cherry tomatoes sauce, burrata cheese, olives and fennel
Potato dumplings stuffed with goat cheese and dandelion, with roast meat sauce, lentils and grated walnuts
Recipe for 4 persons 500gr of turnip greens 1 garlic clove 1 fresh chilli cayenne type 2 desalted anchovies (optional) 50gr of extra virgin olive oil Divide the stems from leaves. Blanch the stems in boiling water and cool them [...]