Panatè butter bread made in prison, burger made with Piedmontese La Granda beef (Slow Food Presidium), fondue, speck, tomato, salad, red sauce, mayonnaise
Panatè butter bread made in prison, La Granda Piedmontese beef burger (Slow Food Presidium), bacon, fondue, caramelized red onions, tomato, lettuce, ketchup, mayonnaise
Panatè butter bread made in prison, double burger made with Piedmontese La Granda beef (Slow Food Presidium), Langa mustard, double cheese fondue, double bacon, caramelized red onion and sautéed mushrooms
Brisket made from Piedmontese beef (Slow Food Presidium La Granda), shredded and served in Panatè butter bread made in prison with caramelized onions, crispy salad, crispy leeks and Langa mustard mayonnaise.
3.2%. From Baladin, Piozzo (CN). Straw yellow in color and with a low alcohol content, it's pleasantly light. Citrus and herbaceous notes from the hops complement delicate hints of grain.
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.
4%. By Baladin, Piozzo (CN). BEST BITTER with citrus aromas of hops and resinous notes. The malt aroma and the bitter, resinous notes of hops are enhanced on the palate. A pleasant and satisfying drink. (PUMP)
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.
6.5%. From Opperbacco, Notaresco (TE). Notes of citrus and tropical fruit with a resinous nuance on the nose. On the palate, the malty grain balances the aromatic intensity of the bitter hop note.
5%. By Birrificio Elvo, Graglia (BI). A lager with a star-spangled soul. American hops blended into a pale malty base. Exotic, floral, and citrus notes. Vibrant, finishing with a dry bitterness.
12.5%. By Ritual Lab, Formello (RM). IMPERIAL STOUT. A dark beer characterized by a full, creamy, velvety body. Aromas of chocolate, caramel, and coffee. It lends itself to long aging in barrels that have previously housed various spirits.
10%. From Opperbacco, Notaresco (TE). A QUADRUPEL that expresses great strength and balance. Six different types of barley malt are used, which give rise to all the aromatic notes.
9.5%. By MC77, Serrapetrona (MC). BELGIAN STRONG DARK ALE, with honey and Vernaccia di Serrapetrona grape flavor. Also contains Belgian roasted malts and dark candied sugar for a warmer, more alcoholic drink.
6.3%. By MC77, Serrapetrona (NC). NEIPA with added oats and a Vermont yeast strain that gives it a fruity aroma. Rounded mouthfeel balanced by a well-balanced bitter finish.
8%. From Ritual Lab, Formello (RM). DOUBLE NEIPA with explosive aromas of tropical fruit, especially mango and papaya. Opalescent appearance, compact and persistent head. Smooth on the palate and a dry, bitter finish.
4.5%. By Altavia, Quilano (SV). FRUIT GOSE with raspberries and lemons. Brewed using the kettle sour technique, 50% barley malt, 50% Senatore Capelli wheat malt, and a touch of salt at the end of the boil. Raspberries and lemons are added during fermentation.
7.7%. From Oppebacco, Notaresco (TE). SPONTANEOUS FERMENTATION (sour beer) characterized by fermentation and maturation in oak barrels for approximately one year in which Montepulciano grape skins were added for maceration.
Mini teku 6,00 €
Teku 7,00 €
Pint 8,00 €
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.