{"id":1975,"date":"2024-02-06T14:53:57","date_gmt":"2024-02-06T14:53:57","guid":{"rendered":"https:\/\/novo-osteria.it\/our-menu\/"},"modified":"2026-03-25T16:00:21","modified_gmt":"2026-03-25T16:00:21","slug":"our-menu","status":"publish","type":"page","link":"https:\/\/novo-osteria.it\/en\/our-menu\/","title":{"rendered":"Our Menu"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

TASTE<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

Our menu<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

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 \u201cHarmony<\/strong>,\u201d a menu designed to immerse you in our idea of cuisine: personal, shared, and authentic.<\/p>

Welcome to our Sintonia.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t

Harmony<\/h2>

Beetroot cannolo filled with its own Mediterranean-style Russian salad, flower crust and wild garlic oil<\/p><\/span>

Seared sturgeon, Thai sauce, celeriac and nori seaweed<\/p><\/span>

\u201cRiserva San Massimo\u201d risotto with pumpkin, smoked eel and teriyaki sauce<\/p><\/span>

Roast pigeon tortelli, duxelles sauce, cocoa nibs and pomegranate<\/p><\/span>

Apennine venison seared with whisky, cavolo nero and redcurrants<\/p><\/span>

Pre dessert<\/p><\/span>

Nonna Giulia<\/p>

Apple and prune tartlets with almond sorbet<\/p><\/span>

\u20ac90<\/span><\/p><\/div><\/div><\/div>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Matching<\/i> wine tasting<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

four goblets \u20ac40 | six goblets \u20ac60
Acqua Panna 0.75l and Acqua San Pellegrino 0.75l \u20ac4<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

\u00c0 LA CARTE.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n
\n
\n

ANTIPASTS<\/h3>\n

Beetroot cannolo filled with its own Mediterranean-style Russian salad, flower crust and wild garlic oil<\/p>5,6,7,12<\/span><\/span><\/div>

\u20ac22<\/p><\/div><\/div>

Crispy snails from \u201cLa Mirandolina\u201d, chestnuts, celery, rosemary and guanciale<\/p>9,12,14<\/span><\/span><\/div>

\u20ac24<\/p><\/div><\/div>

Seared sturgeon, Thai sauce, celeriac and nori seaweed<\/p>4<\/span><\/span><\/div>

\u20ac24<\/p><\/div><\/div>

Traditional cured meats with seasonal mixed pickled vegetables<\/p>12<\/span><\/span><\/div>

\u20ac20<\/p><\/div><\/div>\n\n<\/div>\n

\n

FIRST DISHES.<\/h3>\n

Potato gnocchi, savoury porcini mushroom zabaglione, Jerusalem artichoke and redcurrants<\/p>1,3,5,7,12<\/span><\/span><\/div>

\u20ac22<\/p><\/div><\/div>

\u201cRiserva San Massimo\u201d risotto with pumpkin, smoked eel and teriyaki sauce<\/p>4,6,7,9,12<\/span><\/span><\/div>

\u20ac24<\/p><\/div><\/div>

\u201cPastificio Mancini\u201d spaghetti with sea urchin emulsion, razor clams and kaffir lime<\/p>1,12,14<\/span><\/span><\/div>

\u20ac26<\/p><\/div><\/div>

Roast pigeon tortelli, duxelles sauce, cocoa nibs and pomegranate<\/p>1,3,7,9,12<\/span><\/span><\/div>

\u20ac24<\/p><\/div><\/div>\n\n<\/div>\n<\/div>\n

\n
\n

MAIN DISHES.<\/h3>\n

Pork loin braised in milk, potato millefeuille and fried sage<\/p>1,7,12<\/span><\/span><\/div>

\u20ac30<\/p><\/div><\/div>

Apennine venison seared with whisky, cavolo nero and redcurrants<\/p>9,12<\/span><\/span><\/div>

\u20ac32<\/p><\/div><\/div>

Red mullet, peanuts and citrus, its \u201cscarpetta\u201d and endive<\/p>1,4,5,9,12<\/span><\/span><\/div>

\u20ac30<\/p><\/div><\/div>

Poached egg with Fontina PDO fondue, black truffle and chard<\/p>3,7<\/span><\/span><\/div>

\u20ac30<\/p><\/div><\/div>\n\n<\/div>\n

\n

CHEESES.<\/h3>\n

Assorted cheese tasting, selected by the Bottegaro of \u201cLa bottega del Parmigiano\u201d<\/p><\/span><\/div>

\u20ac20<\/p><\/div><\/div>\n\n<\/div>\n

\n
\n

All cheeses are served and accompanied with compotes from our own production and bread from our own production<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n

\n
\n

SWEETS<\/h3>\n

The big puppy our way<\/p>

Cookie with fior di latte semifreddo and cocoa grue, chocolate and zabaglione<\/p>1,3,7,12<\/span><\/span><\/div>

\u20ac13<\/p><\/div><\/div>

Nonna Giulia<\/p>

Apple and prune tartlets with almond sorbet<\/p>8,12<\/span><\/span><\/div>

\u20ac13<\/p><\/div><\/div>

Pear, sheep\u2019s milk ricotta and balsamic vinegar<\/p>

Caramelised pear, sheep\u2019s milk ricotta ice cream, balsamic vinegar and corn crumble<\/p>1,7,12<\/span><\/span><\/div>

\u20ac13<\/p><\/div><\/div>

Hot and cold cremino<\/p>

Val Tidone hazelnut ice cream, nutmeg crumble and warm chocolate and whisky foam<\/p>1,7,8<\/span><\/span><\/div>

\u20ac13<\/p><\/div><\/div>\n\n<\/div>\n

Cover charge and service \u20ac4<\/p>\n\n<\/div>\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Menus are served for the whole table.
\nAll menus are accompanied by our own breads, breadsticks and flatbreads.
Cover charge and service \u20ac4
If there are any special intolerances or allergies, please mention them at the time of booking.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES: 1. Cereals containing gluten(wheat, spelt, khorasan wheat, rye, barley, oats<\/strong>) 2. Shellfish<\/strong> 3. Eggs<\/strong> 4. Fish<\/strong> 5. Peanuts<\/strong> 6. Soybeans<\/strong> 7. Milk<\/strong> and milk products (including lactose<\/strong>) 8. Nuts(almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts or Queensland walnuts<\/strong>) 9. Celery<\/strong> 10. Mustard<\/strong> 11. Sesame<\/strong> seeds 12. Sulfur <\/strong> dioxide<\/strong> and sulfites <\/strong>(if in concentrations above 10 mg\/kg or 10 mg\/liter) 13. Lupines<\/strong> 14. Mollusks<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

AN AREA ACCUSTOMED TO EXCELLENCE<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

In vino veritas<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

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.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tTHE WINE LIST<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t