Cà del Moro Inn, defined a “nice restaurant with rooms” by the Michelin guide, is a tempting alternative to the hotel restaurant for the guests of the Resort. The inn, made out of an old farm after accurate renovation works, is surrounded by a century-old chestnut wood that will be the unique background for your romantic dinners on the grass by candlelight.
The delicious dishes prepared by our chef, that you can taste either in the charming stone cellars or outdoor in the farmyard, combine the classical recipes of the Lunigiana country tradition with the newest and most tempting dishes, offering also an excellent wine selection.
 Starters |
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| Deer ham with garden rocket and Parmesan | |
| Smoked goose breast | |
| Goose liver pâté with toasts | |
| Elk bresaola with red chicory | |
| Colt sflilacci with carrots | |
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First Courses |
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| Tortelli with vegetable stuffing and olive oil | |
| Homemade fine noodles with boletus | |
| Testaroli with pesto | |
| Pasta with meat stuffing, butter cream and truffle | |
| Potato and yellow pumpkin gnocchi with speck | |
| Big tortelli with ricotta stuffing, butter, pears and Parmesan | |
| Spelt fine noodles with colt meat sauce | |
| Gratin girelle with bresaola and aromatic vinegar | |
| Tortelli with caciotta flakes | |
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Second Courses |
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| Val di Chiana beef steak | |
| Roast lamb leg | |
| Lamb small steaks served hot from the grill | |
| Thinly-sliced raw beef with garden rocket | |
| Beef entrecôte with Gorgonzola | |
| Thinly-sliced raw bison with rosemary | |
| Beef fillet with crisp vegetables | |
| Alpine-style beef fillet | |
| Mixed boiled meat with gravy | |
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Dessert |
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| Semifreddo with pine-seeds, cream ad chocolate | |
| Tiramisù with coffee | |
| Cream ice-cream with warm bitter marmalade | |
| White chocolate mousse | |
| Apple-pie | |
|
Cheese |
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| Mixed cheese with Lunigiana honey and preserve | |
| Fossa sheep’s milk cheese | |
| PDO Gorgonzola | |
| Grilled tomino | |
| PDO taleggio | |
| Pienza caciotta | |
| Noceto sheep’s milk cheese | |
