{"id":5993,"date":"2026-01-09T14:29:58","date_gmt":"2026-01-09T14:29:58","guid":{"rendered":"https:\/\/alpompiere.com\/menu\/"},"modified":"2026-07-16T16:00:08","modified_gmt":"2026-07-16T16:00:08","slug":"menu","status":"publish","type":"page","link":"https:\/\/alpompiere.com\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"\t\t
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\n\t\t\t\t\tCOLD CUTS\t\t\t<\/h2>\n\t\t\t\t\t

Served with warm bread and homemade pickled vegetables<\/p>\n\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Parma cured ham<\/h5>\r\n <\/span>\r\n

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Veneto cured ham (Montagnana)<\/h5>\r\n <\/span>\r\n

20<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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San Daniele cured ham<\/h5>\r\n <\/span>\r\n

20<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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Smoked cured ham from Montagnana (PD)<\/h5>\r\n <\/span>\r\n

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Nebrodi Mountains cured ham<\/h5>\r\n <\/span>\r\n

30<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\u201cPata Dok\u201d cured ham<\/h5>\r\n <\/span>\r\n

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Culatello di Zibello<\/h5>\r\n <\/span>\r\n

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Culaccia di Parma<\/h5>\r\n <\/span>\r\n

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Speck \u201cde na \u2019olta\u201d \u2013 Verona<\/h5>\r\n <\/span>\r\n

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Parma cooked ham<\/h5>\r\n <\/span>\r\n

18<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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Mortadella with pistachios<\/h5>\r\n <\/span>\r\n

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Coppa di Parma<\/h5>\r\n <\/span>\r\n

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Rolled pancetta<\/h5>\r\n <\/span>\r\n

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Lardo di Camaiore (LU)<\/h5>\r\n <\/span>\r\n

16<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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Felino salami<\/h5>\r\n <\/span>\r\n

18<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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Our selected Lessinia salami<\/h5>\r\n <\/span>\r\n

18<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n<\/div>\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
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\n\t\t\t\t\tSTARTERS\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\r\n Apulian burrata with datterino tomatoes and basil\r\n <\/h5>\r\n <\/span>\r\n

16<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Well-seasoned, slightly spicy beef fillet tartare with balsamic vinegar salad\r\n <\/h5>\r\n <\/span>\r\n

20<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Pan-fried Livorno hen eggs from Paolo Parisi with Grana Padano and black truffle\r\n <\/h5>\r\n <\/span>\r\n

19<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Chilled tomato soup with gazpacho sauce, basil and fresh goat\u2019s cheese\r\n <\/h5>\r\n <\/span>\r\n

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\r\n Pink-cooked veal fillet with tuna sauce and Pantelleria capers\r\n <\/h5>\r\n <\/span>\r\n

22<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\tCHEESE\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\r\n Selection of cheeses served with preserves, mostarda and fig and walnut bread\r\n <\/h5>\r\n <\/span>\r\n

22<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\tFIRST COURSES\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\r\n Lukewarm \u201cGiovanni Gabrielli\u201d pasta and bean soup\r\n <\/h5>\r\n <\/span>\r\n

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\r\n Eggplant parmigiana with basil sauce\r\n <\/h5>\r\n <\/span>\r\n

22<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Fresh tagliolini pasta with veal, guinea fowl and rabbit rag\u00f9\r\n <\/h5>\r\n <\/span>\r\n

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\r\n Green cr\u00eapes with ricotta and wild spinach, Valdostana fondue and smoked ricotta\r\n <\/h5>\r\n <\/span>\r\n

21<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Lessinia guinea fowl ravioli with roast jus, aged pecorino and lemon zest\r\n <\/h5>\r\n <\/span>\r\n

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\r\n Spaghettoni with yellow and red datterino tomatoes, basil and Grana Padano shavings\r\n <\/h5>\r\n <\/span>\r\n

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\r\n Preparation time: 15 minutes\r\n <\/p>\r\n <\/div>\r\n\r\n

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\r\n Fresh tagliolini pasta with mixed wild mushrooms and black truffle\r\n <\/h5>\r\n <\/span>\r\n

25<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Creamy risotto with sweet peppers from Cavallino Treporti (VE)\r\n <\/h5>\r\n <\/span>\r\n

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\r\n Minimum order for two people. Price per person.\r\n <\/p>\r\n <\/div>\r\n\r\n<\/div>\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

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\n\t\t\t\t\tMAIN COURSES\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\r\n Roasted Dolomite char with saut\u00e9ed zucchini, Taggiasca olives and a light wild garlic sauce\r\n <\/h5>\r\n <\/span>\r\n

30<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Venetian-style creamed cod with baby cuttlefish and Marano corn polenta\r\n <\/h5>\r\n <\/span>\r\n

28<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Venetian-style calf\u2019s liver with grilled polenta\r\n <\/h5>\r\n <\/span>\r\n

24<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Beef fillet marinated with rosemary and Sarawak green and black peppercorns, served with peperonata and balsamic vinegar sauce\r\n <\/h5>\r\n <\/span>\r\n

34<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Amarone-braised beef cheek with oxtail stew and mashed potatoes\r\n <\/h5>\r\n <\/span>\r\n

30<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Roasted free-range Paduan cockerel with baby spinach, peperonata and mildly spicy diavola sauce\r\n <\/h5>\r\n <\/span>\r\n

28<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Paolo Parisi free-range Tuscan lamb with eggplant tartare and mint\r\n <\/h5>\r\n <\/span>\r\n

30<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\tDESSERTS\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tiramis\u00f9<\/h5>\r\n <\/span>\r\n

10<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n
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\r\n Amedei 70% dark chocolate cake with gianduia ice cream and toasted pistachios\r\n <\/h5>\r\n <\/span>\r\n

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\r\n Chilled melon soup with elderflower sorbet\r\n <\/h5>\r\n <\/span>\r\n

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\r\n Cherry sorbet with almond milk cream, strawberries in Moscato d\u2019Asti and Lessinia saffron\r\n <\/h5>\r\n <\/span>\r\n

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\r\n Vanilla meringue cake with late mandarin sauce, strawberries and mixed berries\r\n <\/h5>\r\n <\/span>\r\n

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\r\n Pistachio semifreddo with white chocolate mousse and raspberry sauce\r\n <\/h5>\r\n <\/span>\r\n

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\r\n Vanilla ice cream with strawberries, amarena cherries and dark chocolate shavings\r\n <\/h5>\r\n <\/span>\r\n

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\r\n Traditional cornmeal and almond cake\u2026 with grappa?\r\n <\/h5>\r\n <\/span>\r\n

8<\/h4>\r\n <\/div>\r\n <\/div>\r\n\r\n<\/div>\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
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\n\t\t\t <\/svg> <\/span>\tDOWNLOAD MENU<\/span><\/a>\t<\/div>\n\t<\/div>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The offered \u00a0dishes may vary according to season and the availability of raw materials. Our kitchen is committed to ensuring quality and meeting customer needs.<\/em><\/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

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