Small pieces of local rabbit are left to rest for hours submerged in beaten fresh eggs; after being wrapped in a crunchy embrace of breadcrumbs, they are fried in boiling oil.
A dish from the culinary tradition of Fosdinovo, which is strictly enjoyed by eating with your hands and gnawing all the small bones well.

Lamb chops and slices from several-month-old hoggets, a choice that enhances the authentic flavor of the lamb.
These are then browned for hours in egg, coated in crispy breadcrumbs, and fried in boiling oil.
A tasty main course, directly from our tradition of the Lunigiana.

Coniglio disossato, farcito con prosciutto crudo, pancetta, burro e aromi

Filetto di trota salmonata diliscata, impanata nella farina bianca e fritta in olio bollente

Succulent roast beef, thinly sliced.
You'll be surprised by the tenderness of the meat and that unexpected hint of spiciness.
Carefully browned in white wine, aromatic herbs, and flavorful cooking juices.

Thin and tender slices of pork loin, enveloped in a warm and fragrant bath of milk.
The slow cooking allows the meat to release all its succulence, absorbing the sweetness and creaminess of the milk for an incredibly soft and flavorful final result.
A simple and genuine dish, perfect for those who love delicate yet rich flavors.

Carne di vitella, sugo e piselli

Filetto diliscato di trota salmonata della Lunigiana, cotta al forno su letto di patate

Trippa, patate, fagioli

Carne bovina tagliata e cucita in modo da fornire una tasca da riempire con macinato, verdure, uova sode e carote

Stoccafisso, patate e fagioli

Baccalà fritto, con marinatura in salsa di pomodoro

Può essere personalizzata con i vari componenti di maiele, di manzo, di pollo, di coniglio: rosticciane, bistecche, salsiccie, etc.