Oil bread, double burger made with Piedmontese "La Granda" beef, a Slow Food Presidium, peppers, bacon, caramelized onions, tomato, salad and fondue... lots of fondue
4%. Di Baladin, Piozzo (CN). Amber color with reddish-gold highlights. Delicate, short-lived head. Moderate carbonation, in keeping with the reference style. On the nose, citrus aromas of hops and resinous notes complement the citrus, enriched with hints of yellow-fleshed fruit.
5.5%. By Baladin, Piozzo (CN). Baladin's first Czech-style lager, with a deep golden color and a persistent head, and herbaceous and slightly floral notes.
6%. Di Baladin, Piozzo (CN). Clear APA with golden yellow hues and a fine, persistent head. On the nose, immediate hints of hops and citrus, with light fruity and cereal notes on the finish.
6.8%. From Baladin, Piozzo (CN). It harks back to the ancient history of spices and Triticum Monococcum Hammurabi wheat. Its warm, amber color is topped with a ginger-infused head.
5.5%. From Baladin, Piozzo (CN). Our way of making IPA. It has a bright amber color with a white head. On the nose, citrus notes of mandarin combine with hints of melon and mango.
8%. By Baladin, Piozzo (CN). A bitter version of the Super thanks to the dry-hopping addition of American hops, which, however, manages to balance the natural sweetness and malty notes of the original beer.
4.8%. From MC-77, Serrapetrona (MC). Fresh notes of citrus and coriander seeds on the nose. On the palate, it is harmonious in its balance of cereals, bitter orange peel, and coriander.
5%. From Altavia, Quiliano (SV). On the nose, aromas of wildflowers, freshly cut grass, and a sweet hint of baking. On the palate, the aroma of cold hops stands out, balanced by the sweetness of barley malt.
5.2%. Perugia Brewery, Torgiano (PG). Tropical fruit on the nose, with citrus, resinous, and herbaceous notes. On the palate, it's cereal with a pleasant savory note and a finish of fruit and hop bitterness.
7%. Ritual Lab. On the nose, it offers aromas of ripe fruit, dark bread, and caramel. The alcohol content and smooth, silky body make it a full-bodied, rounded beer, with a balanced finish of chestnut honey and a pronounced hop bitterness.
5.5%. By MC 77. Top-fermented amber beer characterized by a malty flavor, good dryness, and a pleasantly bitter finish. Inspired by the Altbiers produced in Duesseldorf.
4%. By Altavia, Quiliano (SV). NITRO STOUT. Hints of chocolate and coffee, characterized by nitrogen replacing carbon dioxide and making the head fine and creamy.
8%. By Ritual Lab, Formello (RM). DOUBLE IPA. Characterized by the presence of mango and the perfect tropical blend of American hops. Bright orange in color, the high percentage of oat flakes and wheat, and the presence of pectin in the mango, make it slightly cloudy but at the same time give it a particular smoothness in the mouth that accompanies the drink, making it truly juicy.
5.3%. From Ritual Lab, Formello (RM). APA characterized by clear citrus and tropical notes released by the star: American CITRA hops. Strongly aromatic on the nose, unexpectedly easy on the palate, with a distinct bitterness.
Gluten
Mini teku 4,50 €
Teku 5,50 €
Pint 6,50 €
Added to the notepad
CAN BEERS - 33 CL (2)
They are small in size but big in taste (Baladin Brewery)
Vinochat. From the Beaujolais region, Gamay grape variety, traditional Beaujolais semi-carbonic maceration for 10-20 days and spontaneous fermentation in stainless steel tanks, aged in the same containers for 9 months.
The Archetype. Originating in Puglia, the Maresco grape variety is soft-pressed and spontaneously fermented at low temperatures using a pied de cuve in stainless steel tanks. Aged for several months with frequent batonnage.
Originating from Piedmont, the Nebbiolo undergoes a week-long maceration process and the Barbera undergoes a five-day roto-maceration process, followed by spontaneous fermentation in steel.