L'Oste e la Civetta

A selection of premium cured hams featuring Hungarian Mangalica and Italian Parma ham. The meat is savory, salty, and incredibly tender with a melt-in-the-mouth texture. Best enjoyed slowly to appreciate the aging process, potentially paired with wine.

Toasted bread topped with a rich goose liver pâté and aromatic white truffle. The flavor profile is earthy and creamy, contrasted by the sweetness of caramelized pears. An indulgent appetizer with a mix of crunchy and smooth textures.

High-quality Spanish Iberian ham aged for two years, served with fondue. The ham is nutty and rich, while the cheese fondue adds a creamy, savory element. Dip the croutons in the cheese and eat with the ham.

Cured and smoked goose breast served with regional cheeses and chestnuts. The meat has a distinct smoky flavor and a firm texture. A sophisticated platter reflecting Aosta Valley ingredients.

Raw beef sirloin, finely chopped and seasoned. It has a soft, delicate texture and fresh meaty flavor. Mix or dip with the provided sauces (whisky BBQ, sweet mango, or spicy pepper) to vary the taste.

Creamed spinach prepared with rich dairy and hard Italian cheese. Smooth, creamy texture with a savory, cheesy taste. A comforting side dish.

Steamed green beans dressed simply with high-quality olive oil and lemon. The beans are tender yet crisp. A light and healthy vegetable option.

Chicory greens cooked until tender and pan-fried with aromatics. The flavor is slightly bitter and earthy, balanced by the spicy kick of chili and savory garlic. A traditional rustic side dish.

Asian cabbage (Bok Choy) sautéed with oil and garlic. It features crunchy stalks and soft leaves. Mild, fresh flavor with a hint of garlic.

Fresh lamb's lettuce (mâche) salad. The leaves are small, soft, and have a delicate nutty flavor. Served as a light and refreshing side.