There is even braised donkey, custom cured meats and stuffed homemade pastas a few meters away from the sanctuary on the Curtatione plain. The enigma of the Ztl was resolved and we left our car a stone’s throw from the restaurant. The dining area and the menu have a tone of rustic elegance. Ample attention is given to the queen of Mantua, the pumpkin, and to the river pike which arrives “a carrello” and which also shows up in the masterful “antipasto grande” with polenta in two versions, soft and seared. “We are outside the city, we don’t ask to be judged, we provide a service,” says the menu. Modesty and simplicity are, at the same time, the fuel to a cuisine that is correct. Tradition, in potent doses, is at the center of everything (the agnoli in broth have a primary role here). There are two tasting menus: one called “a merenda”, (snack) which begins with “due fette di salame” (two slices of salami), and closes with pudding and zabaione, the other is more substantial. The sbrisolona is the best on the dessert list. Decent wine list.
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