Vellutata di lenticchie con crostini di pane all’aglio dolce Polpette di Baccalà al pistacchio con crema di patate e polvere di prosciutto Zuppa di cardo Gobbo Romagnolo dal 1995 Raviolini di carciofi Spinoni al burro scuro con Pecorino della Valsamoggia
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