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.

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.

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.

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

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.