Ristorante “LA PIÖDA”

Ristorante “LA PIÖDA”
Via Saroch 604, 23030 Livigno (SO)
Tel. 0342/997610
www.lapioda.com
ENGLISH MENU
Dear Guests,
We are pleased to welcome you in our restaurant.
The restaurant was founded in the late eighties a converted
farm house known as "al bait da Metilda”.
Our passion combined with the simplicity of a family environment has brought us great
satisfaction, including reporting on prestigious gastronomic guides.
Thanking you for choosing, we hope we can serve you better and offer you unforgettable
moments ...
Fam Cola
Restaurant "La Piöda"
Some info:
• You can taste wines by the glass, Ask to the waiter for the bottles of the day.
• You can also request ad hoc menus for banquets and celebrations.
• We are available for any dietary requirements. Tell the waiter when ordering and we
will try to accommodate you.
• The prices indicated will not have any addition or modification tablecloth and bread.
1
The Menu of the tradition
Sciatt: Small cheese balls with
Soncino salad
Homemade typical noodle with
hare ragout and cheese flakes
Breaded mushrooms tops
with salad and ricotta cheese
Buckwheat cake with caramelized apples,
chestnuts and combined elderberry jam
Full menu € 45,00
Suggested wine pairing in:
Cà Moréi Valtellina superiore Valgella DOCG 2004
2
€ 27,00
Ita’s Menu
Salmon tartar with lumpfish eggs,
curls of butter and toast triangles
Homemade ravioli stuffed with scallops-fish
and shrimps with fresh tomato and basil
Pork tenderloin with juniper
cooked in a pan with grilled apples
Fresh wild berries
with vanilla ice cream
Full menu: € 55,00
Suggested wine pairing in:
Franciacorta ’61 Brut Saten DOCG “Berlucchi”
€ 37,00
3
Pearls Valtellina
The heads of grilled mushrooms
Bresaola Valtellina and Casera cheese
toasted rye with herb butter
Pizzoccheri: Buckwheat noodles with cheese,
potato and vegetable
Apple fritters
with warm vanilla sauce
Full menu: € 28,00
Suggested wine pairing in:
Grumello Valtellina Superiore DOCG 2007 “A. Marsetti”
4
€ 21,00
STARTERS
GLI ANTIPASTI
1
Marinated venison Carpaccio with small mushrooms in oil and rocket
15,00
Il carpaccio di capriolo marinato al vino Sassella e erbe di montagna con piccoli funghi porcini sott’olio e rucola
17 Seasoned Bacon fat, local Raw ham, local sheep-ham, salami and Canapès
13,00
16 Dry-salted beef with Bitto cheese and mushrooms
11,50
3
13,00
I sapori della valle: lardo stagionato, fiocchetto di maiale, violino di pecora, salame rustico e crostino di pane
La bresaola con listarelle di formaggio "Bitto" e porcini sott’olio
Chef delights (deer bresaola, speck, local salami, mushrooms)
*Le delizie dello Chef (bresaola di cervo, speck, salamino nostrano, porcini)
37 Assortment of appetizers: grilled head of mushrooms, dry-salted beef of deer, 17,00
local salami, small cheese balls and small toast with tomato and mozzarella
L’antipasto misto: teste di porcini alla griglia, bresaola di cervo, salamino nostrano, Sciatt e bruschettina
10 Salmon tartare with lumpfish eggs, curls of butter and toast triangles
Tartare di salmone con uova di lompo, riccioli di burro e triangoli di pane tostato
20,00
HOT STARTERS
GLI ANTIPASTI CALDI
71 Pheasant’ terrine with mushrooms, green pistachio nut and Nebbiolo sauce
13,00
7 Bruschetta with garlic, tomatoes and mozzarella
7,50
La terrina tiepida di fagiano e porcini con pistacchi verdi in salsa Nebbiolo di Valtellina
Le bruschette calde con aglio, pomodoro, mozzarella
14 Grilled head of mushrooms with Rye bread and salad
13,00
46 Warm cheese puff pastry with asparagus
12,50
13 Snails Bourguignon (12 pieces)
16,00
24 Sciatt: Small cheese balls with Soncino salad
11,00
Le teste di porcini alla piastra con crostone di segale servito su insalata novella
La sfogliatina calda con fonduta al Bitto e asparagi al vapore
Le lumache alla Bourguignon (12 pz,)
I piccoli Sciatt al Casera della Valtellina adagiati su insalata Soncino
5
SOUPS
I PIATTI IN BRODO
18 Typically barley soup with julienne of dry-salted beef
La zuppa d'orzo alla nostrana con julienne di Bresaola livignasca
19 Cream of soup with Mushrooms
9,00
10,00
La crema di funghi porcini
20 Vegetable soup
9,00
Il minestrone di verdure fresche
FIRST COURSES
PRIMI PIATTI
23 Chestnuts noodles with mushrooms
Le tagliatelle di castagne ai funghi porcini
30 Pizzoccheri: Buckwheat noodles with cheese, potato and vegetable
I pizzoccheri della Valtellina al formaggio dell’Alpe Livigno
11,00
9,50
25 Homemade ravioli stuffed-fish with scallops
and shrimps with fresh tomato, basil
13,00
27 Risotto with Scimudin cheese, mushrooms and parsley
11,00
I tortellacci caserecci ripieni di capesante e gamberi al pomodoro fresco e basilico
Il risotto mantecato al formaggio Simudin con funghi e prezzemolo riccio
29 Gratinated buckwheat-Crêpes with spinaches, ricotta-cheese, butter and sage 10,00
Le crespelle di grano saraceno con spinaci e ricotta gratinate al burro e salvia
26 Home made typical noodle with hare ragout and cheese flakes
Gli straccetti di segale al ragù di lepre con scaglie di formaggio d’alpe
11,50
POLENTA (MAIZE PORRIDGE)
I PIATTI CON POLENTA
40 Alpino’s plate (Polenta with mushrooms and venison stew)
14,00
41 Montanaro’s plate
(Polenta with Chanterelles mushrooms, fondue-cheese and sausages)
14,00
Il piatto dell'alpino (polenta, funghi porcini, salmì di cervo)
Il piatto del montanaro (polenta, finferli, formaggio fuso e salsiccia)
6
MEAT
LE CARNI
60 Piöda: assorted meat cooked on hot stone (on the table)
with vegetables and sauces
20,00
61 Sirloin of stag with mushroom, chestnuts and truffle flavouring
20,00
65 Saddle of venison glazed with thyme, endive and Polenta
20,00
66 Breaded mushrooms tops with salad in season with goat cheese
16,50
62 Breaded lamb cutlet with Parmesan cheese and Spinach leaves
18,00
67 The morsels of chicken breast with citrus and curry sauce
17,00
69 Pork fillet with juniper and grilled apples
17,50
64 Beef fillet with béarnaise sauce and grilled tomatoes and artichokes
17,50
63 Slice beef fillet with rocket
17,00
La piöda di carni assortite (5 tipi di carne) alla pietra, con pinzimonio di verdure e salsine assortite
Il controfiletto di cervo con porcini e castagne al profumo di tartufo
La sella di Capriolo glassata al Timo selvatico con indivia e polenta Taragna
Le cappelle di porcini impanate, servite su insalatina di stagione con ricotta di capra
Le costolette d' agnello panate al grana Padano con spinaci in foglie
I bocconcini di petto di pollo agli agrumi con salsa al curry
Il filetto di maiale al ginepro cotto in padella con mele alla griglia
Il filetto di bue in salsa bernese con pomodoro alla griglia e carciofo
La tagliata di manzo al rosmarino su letto di rucola
GARNISH
I CONTORNI
53 Sautéed mushrooms with garlic and parsley
7,00
74 Potatoes rösti pie
5,00
73 Maize with fondue cheese
4,50
79 Grilled polenta
4,00
72 The baked potato with herb butter
4,00
76 Steamed or in butter vegetable
6,00
80 Grilled vegetables with oil mill
7,50
75 Mixed salad
5,00
77 Chips
4,00
78 Fresh steamed Spinach
4,00
47 Vegetable crudités with sauce
4,00
I porcini trifolati con aglio e prezzemolo
Il tortino di patate rösti
La polenta alla valtellinese con formaggio fuso
La polenta alla piastra
Le patate al cartoccio con burro aromatizzato
Le verdure al vapore o al burro
Le verdure alla griglia all’olio di frantoio
L'insalata mista
Le patate fritte
Gli spinaci freschi al naturale
Il pinzimonio di verdure crude
7
FISH DISHES
I PESCI
32 Tuna with chopped pistachios with mushy peas
19,00
33 Salmon escalope with porcini mushrooms and potatoes
17,50
35 Boiled river trout with boiled potatoes and mayonnaise sauce
17,50
34 The grilled imperial shrimps with green salad and balsamic vinegar
19,50
Cubetti di tonno con granula ai pistacchi su leggera purea di piselli
La scaloppina di salmone ai funghi porcini con patate al naturale
La trota di fiume bollita con patate al vapore e maionese
I gamberi imperiali alla griglia serviti su letto di insalata verde al balsamico di Modena
KID’S DISHES
I PIATTI PER BAMBINI
50 Rice with saffron
7,00
51 Noodle with tomato sauce
5,00
Il risottino giallo
La penne con sugo al pomodoro
52 Breaded veal cutlet with French fries
10,00
La cotolettina alla milanese con patate fritte
58 Pizza with ham
7,00
56 Small ice cream (2 bolls)
3,00
59 Ice cream with smarties
4,00
89 Crêpe with chocolate sauce
5,00
La pizza al Prosciutto
Il gelatino assortito -2 palline
La coppetta di gelato arcobaleno (con smarties)
La crêpe alla Nutella
CHEESE
I FORMAGGI
92 Plate of six tastes of cheeses with sauce and honey
18,00
57 Casera cheese au gratin and rhododendron honey with pears and nuts
11,00
La degustazione di formaggi (6 qualità) con salse e miele in abbinamento
Il formaggio Casera gratinato al miele di rododendro con pere e noci
8
OUR SELECTION OF CHEESES:
1 taste: 5,50
2 tastes: 8,50
3 tastes: 11,50
4 tastes: 14,00
extra tastes: 2,00
Bitto DOP
Mozzarella di bufala DOP
Production area: Val Gerola - Valtellina
Milk: whole cow’s milk, goat no more than 10%
Maturing: at least 70 days up to 10 years
Consistency: hard
Taste: structured and slightly spicy. It embodies profumes alpine
Production area: Campania
Milk: whole buffalo milk
Maturing: fresh
Consistency: spun pasta
Taste: sweet, and slightly acidulous, with lactic feeling and
animal notes
Valtellina Casera DOP
Production area: Livigno
Milk: Vaccine
Maturing: 6 months
Consistency: medium hard
Taste: sweet, intense
Scimudin della Valtellina
Production area: Livigno
Milk: pasteurized of the valley of Livigno
Maturing: at least 10 days
Consistency: soft
Taste: soft and sweet
Latteria Livigno seasoned cave
Production area: Livigno
Milk: partially skimmed raw milk
Maturing: more 6 months in caves of 2000 mt.
Consistency: medium hard
Taste: sharp, aromatic
Taleggio DOP
Production area: province of Bergamo
Milk: whole cow’s milk
Maturing: at least 35 days
Consistency: soft under crust, harder in the middle.
Taste: characteristic, slightly sour
National alpine goat
Production area: Valtellina
Milk: goat
Maturing: 6 months
Consistency: medium hard
Taste: savoury and slightly spicy
Local sheep cheese
Production area: Valtellina
Milk: sheep
Maturing: 5/6 months
Consistency: medium hard
Taste: savoury and intense
Parmigiano reggiano
Production area: Parma, Reggio Emilia, Modena, Bologna e
Mantova
Milk: Semi-skimmed raw cow’s milk
Maturing: from 20 to 24 months
Consistency: Hard, fine granules
Taste: tasty but not spicy
Castelmagno
Production area: Castelmagno - Cuneo
Milk: raw cow’s milk
Maturing: 2-5 months in cool and damps caves
Consistency: medium hard with blue-green marbling
Taste: intense and spicy
Strachitunt
Production area: Valle Teleggio - province of Bergamo
Milk: Cow’s milk
Maturing: 60 days
Consistency: Soft, dense
Taste: aromatic
Spicy-Gorgonzola DOP
Production area: Lombardia
Milk: whole cow’s milk
Maturing: no more than 6 months
Consistency: creamed, soft and with blue-green marbling
Taste: intense, sharp, rich of aromas
Roquefort AOC
Production area: Frence - Midi-Pyrenees
Milk: whole raw sheep’s milk
Maturing: medium matured (no more than 6 months)
Consistency: soft blue-veined
Taste: the savoury covers sweetness of the milk, leaving a
distinctive taste in the tongue of mold and salt
9
SWEETS
I DOLCI
88 Apple fritters served with vanilla sauce
*Le frittelle di mele con salsa di vaniglia calda
8,00
Moscato di Volpara DOC 2008 “La Versa” € 3,50
81 Fresh wild berries with vanilla ice-cream
Il ventaglio di frutti di bosco freschi con gelato alla crema
9,50
Eisswein Cuvèe DOC 2005 “Kracher” € 7,50
90 Fresh fruits fondue with hot chocolate
La fonduta di frutta fresca al cioccolato caldo
10,50
Tokaji Oremus Aszú 3 Puttonyos 2004 “Oremus” € 7,00
91 Small chocolate bolls fried with sauce
Gli sciatt al cioccolato fondente con salsa in abbianamento
9,50
Passito di Pantelleria Ben Rye DOC 2006 “Donnafugata” € 8,50
83 Crêpe filled with wild fruits served on chocolate & chantilly sauce
La crespellina ai frutti di bosco con fusione di cioccolato e crema chantilly
9,50
Moscato di Volpara DOC 2008 “La Versa” € 3,50
94 Spaghetti Chestnuts mousse with Vanilla sauce and chocolate
Gli spaghettini di castagne con scaglie di cioccolato fondente
7,50
Dindarello DOC 2006 “Maculan” € 5,00
96 Almond cake with cranberries
La crostata di mandorle ai mirtilli rossi
5,50
Vertemate vino passito 2006 “Mamete Prevostini” € 6,00
85 Home made tiramisù
Il tiramisù fatto in casa
5,00
Moscato di Volpara DOC 2008 “La Versa” € 3,50
95 The buckwheat cake filled with black cherry jam
La torta di grano saraceno farcita con mele caramellate, castagne e marmellata al sambuco in abbinamento
6,00
Margreid Moscato Rosa 2005 “Alois Lageder” € 7,00
86 Fresh fruit salad
5,00
84 Bormio’s Braulio sorbet
6,00
La macedonia di frutta fresca
Il sorbetto al braulio Bormino
We have a selection of spirits available, ask to the waiter
the list "dulcis in fundo"
10