What made us “famous” is our local chicken cooked in cast iron. However, in the traditonal Lunigiana cast iron we also prepare our rabbit with olives, guinea fowl, Tavernelle lamb, pork shank and sometimes even wild boar. The long and slow cooking in cast iron heated on the embers makes the meat tender and tasty.
In the menu you will also find good grilled beef, stewed wild boar with polenta, veal or pork roasts, veal steaks with cheese and sage, juicy pork ribs cooked at low temperature, grilled lamb steaks etc.