Company Name
Grand’Impero Srl Via Nino Bixio 51/B 29015 Castel San Giovanni (PC)
VAT: 01780870331
PEC: grandeimperosrl@legalmail.it
NOVO Osteria
Piazza De Cristoforis, 30/33 29011 Borgonovo Val Tidone PC
P. 0523 340175
E. info@novo-osteria.it
TASTE
It’s more than a passion, it’s an understanding. Our cuisine as a couple stems from the union of two visions, two paths, two sensibilities that complement each other. The result is a solid balance, never predictable, made up of discussion, creativity, and respect for what we love to do. From this harmony comes “Harmony,” a menu designed to immerse you in our idea of cuisine: personal, shared, and authentic.
Welcome to our Sintonia.
Beetroot cannolo filled with its own Mediterranean-style Russian salad, flower crust and wild garlic oil
Seared sturgeon, Thai sauce, celeriac and nori seaweed
“Riserva San Massimo” risotto with pumpkin, smoked eel and teriyaki sauce
Roast pigeon tortelli, duxelles sauce, cocoa nibs and pomegranate
Apennine venison seared with whisky, cavolo nero and redcurrants
Pre dessert
Nonna Giulia
Apple and prune tartlets with almond sorbet
€90
four goblets €40 | six goblets €60
Acqua Panna 0.75l and Acqua San Pellegrino 0.75l €4
Beetroot cannolo filled with its own Mediterranean-style Russian salad, flower crust and wild garlic oil
5,6,7,12€22
Crispy snails from “La Mirandolina”, chestnuts, celery, rosemary and guanciale
9,12,14€24
Seared sturgeon, Thai sauce, celeriac and nori seaweed
4€24
Traditional cured meats with seasonal mixed pickled vegetables
12€20
Potato gnocchi, savoury porcini mushroom zabaglione, Jerusalem artichoke and redcurrants
1,3,5,7,12€22
“Riserva San Massimo” risotto with pumpkin, smoked eel and teriyaki sauce
4,6,7,9,12€24
“Pastificio Mancini” spaghetti with sea urchin emulsion, razor clams and kaffir lime
1,12,14€26
Roast pigeon tortelli, duxelles sauce, cocoa nibs and pomegranate
1,3,7,9,12€24
Pork loin braised in milk, potato millefeuille and fried sage
1,7,12€30
Apennine venison seared with whisky, cavolo nero and redcurrants
9,12€32
Red mullet, peanuts and citrus, its “scarpetta” and endive
1,4,5,9,12€30
Poached egg with Fontina PDO fondue, black truffle and chard
3,7€30
Assorted cheese tasting, selected by the Bottegaro of “La bottega del Parmigiano”
€20
All cheeses are served and accompanied with compotes from our own production and bread from our own production
The big puppy our way
Cookie with fior di latte semifreddo and cocoa grue, chocolate and zabaglione
1,3,7,12€13
Nonna Giulia
Apple and prune tartlets with almond sorbet
8,12€13
Pear, sheep’s milk ricotta and balsamic vinegar
Caramelised pear, sheep’s milk ricotta ice cream, balsamic vinegar and corn crumble
1,7,12€13
Hot and cold cremino
Val Tidone hazelnut ice cream, nutmeg crumble and warm chocolate and whisky foam
1,7,8€13
Cover charge and service €4
Menus are served for the whole table.
All menus are accompanied by our own breads, breadsticks and flatbreads.
Cover charge and service €4
If there are any special intolerances or allergies, please mention them at the time of booking.
SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES: 1. Cereals containing gluten(wheat, spelt, khorasan wheat, rye, barley, oats) 2. Shellfish 3. Eggs 4. Fish 5. Peanuts 6. Soybeans 7. Milk and milk products (including lactose) 8. Nuts(almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts or Queensland walnuts) 9. Celery 10. Mustard 11. Sesame seeds 12. Sulfur dioxide and sulfites (if in concentrations above 10 mg/kg or 10 mg/liter) 13. Lupines 14. Mollusks
AN AREA ACCUSTOMED TO EXCELLENCE
Around the tables of the Tidone Valley in addition to eating well, people like to talk about wine: it is an irresistible lure, for us, that of the winery. Creating a wine list is a continuous motion of research, careful analysis and the most careful selection. Discover our treasure.
FOOD, WINE AND MORE
Monday – Tuesday
Closed
Wednesday through Sunday
12:30 – 14 and 19:30 – 21:30
P. 0523 340175
Il ristorante Novo Osteria rimarrà chiuso per una breve pausa da lunedì 17 febbraio. Vi aspettiamo da mercoledì 5 marzo a cena.