Menu

À la carte menu

Not available on Saturdays and Sundays for lunch
Agriturismo Ferdy, a kitchen at the disposal of the mountain.

When we tell the young people joining the brigade we tell them this: the mountain comes first, our table must be able to create value and contribute to what is around us. First and foremost, our farm allows us to enjoy unique products that follow the natural cycle of the seasons, milk, cheese, wild herbs, sustainable ethical meats, cured meats, what we can store in the pantry, from fermented to jam.

Ancient breeds of animals such as the Original Alpine Brown and the Orobic Goat allow us to carry out a now vanished agriculture, made up of only grazing for now 8 months and winter hay in the remaining months; composed of physical labors such as milking by hand, the performance of every manual process, which are necessary to be able to cheese at every height of the alpine pasture.

Since we could not be 100 percent self-sufficient, we built a project named "Mountain Superheroes": a supply chain built by farmer friends who reflect the values of a futuristic territorial agriculture, creating synergies and strengthening our proposal at the table.

We have always handled meat consumption the way it used to be done in mountain families: little was eaten, in times of celebration, nothing was wasted, and no one would ever imagine slaughtering an animal before it had reached the end of its natural cycle.
 
To be able to serve a product that comes from the fullest respect for animals that live long, eat only grass not stealing energy from the planet and at the same time contributing to the preservation of the environment is a duty and a central point of the project that has since expanded outside the farm with farmers who follow the same practices and are paid more than three times the market value.

A kitchen composed of wild herbs gathered in our pastures, under the tradition of Ferdy who has been practicing what we now call foraging for more than 30 years, complemented by herbs planted in the three greenhouses next to the dairy, allow us to self-produce the most common aromatics even in the cold autumn months.

All the plant part is shared with a territorial micro reality called "Al del mas," which with a coordinated program provides us with what is in season in a dynamic way.

A work of several years has led us to build two stone ponds in the mountain pasture where we raise our mountain trout at about 1450 meters; they feed only on what falls into the pond and are caught directly by the kitchen, which takes care of the supply chain in 360°, enhancing every.
Starters

  • Meatballs 1989
  • O.B
  • VEG
Vegetarian meatballs with wild herbs, vegetable and smoked cream
18 €

  • Tartare and Hay
  • O.B
  • GF
Bruna Alpina Original dry aged tartare seasoned with salt, pepper and oil plus an Amaro del Ferdy barbecue sauce, mascherpa, roasted chestnut powder. Finally, Bernese foam with hay butter
22 €

Granun cheese waffle, Agro del Ferdy Cheese, caramelized onion, wild herbs
22€

  • Wild Salmerino Trout from our Mountain
  • GF
Mountain trout cevice, yarrow, fermented figues, cucumbers and fresh curd
Farmed directly by us in our natural ponds at 1,500 meters
22 €

  • Pà Salam e Formai
  • SLOW
  • O.B
  • GF
Cold Cuts and Cheeses from the Farm, vegetables from the garden
22 €

First Course

  • Ragout e Tagliatelle
  • O.B
Our spicy meat ragout
22 €

Home made Spaghetto cooked in the whey, butter, pepper and liver bottarga
liver marinated for 8 months, dried and smoked, grated on the pasta as if it were bottarga
22 €

  • A Sheep in London
Raviolo homemade with sheep ragout, salted and seasoned ricotta milk
22 €

Rice cooked in our milk, romice sauce (wild herb), cow demiglace, cocoa beans
possibility of vegetable variant with vegetable base
22 €

  • Vegetable Casoncello
  • O.B
  • VEG
3 vegetable ravioli made with burnt wheat flour ,thick , hazelnut butter foam, apple chutney , apple jelly e and fresh apple
22 €

Second Course

  • Braised Orobic Goat Kid
  • GF
  • DF
Braised Goat Kid from the farm and vegetables
25 €

  • Roasted Bruna Alpina Cow
  • O.B
  • GF
Old Cow Sirloin Steak bbq cooked, vegetables and wild herbs
tough and consistent real grass fed meat, to chew.
25 €

  • Ciareghì Egg
  • VEG
  • GF
Poached egg from the farm, Stracchino Cheese Foam Polenta and sage poudre
20 €

  • Polenta Painting
  • VEG
  • GF
Polenta painting with cheese fondues and creams
ps. very delicious
20 €

Luxury cheeses tasting
degustazione luxury cheese al carrello

  • Luxury cheeses selection from the farm
  • SLOW
  • O.B
  • GF
Complete selection from our cheese trolley
the tastings are based on the guest's taste, (Small € variations according to the cut)
Da 25€

  • Tre Toch
  • SLOW
  • O.B
  • GF
Three slices of luxury cheeses from our cheese trolley
the tastings are based on the guest's taste, (Small € variations according to the cut)
Da 15 €

Desserts — home made

Apple compote, raisins, almond polenta biscuit, honey parfait, milk cream. Powders Dress
10 €

  • Iced Lake
  • O.B
  • GF
Sweet ricotta cheese, ice cream, cream and spruce snow.
10 €

  • Ice cream
  • O.B
  • GF
Cow milk ice cream from the farm.
7 €

  • Ricotta cake
  • O.B
Base frolla e ricotta vaccina
10 €

  • Chocolate fantasy
Chocolate, yogurt from the farm and blueberries
10 €

Kids Menu

  • Home made tagliatelle
Fresh egg pasta, tomato sauce or butter
12 €

  • Roast and backed potatos
Roast and backed potatos
14 €

  • Milk Ice cream
7 €

  • Chocolate cake
  • DF
6 €

  • Coperto
4 €

Dessert Wine by glass

  • Calido, La Costa
Moscato Rosso grape
7 €

  • Biava Moscato di Scanzo DOCG
Red Moscato grape
Manuel Biava - Scanzorosciate
25 €

  • Theia Nove Lune
Only 300 bottles from Piwi grapes
Manuel Biava - Scanzorosciate
12 €

  • Exenthia
Moscato giallo and moscato rosso grapes
Manuel Biava - Scanzorosciate
12 €

  • Ellis
Sweet white wine from Manzoni bianco and tokai grapes
Josef- Luca Francesconi
12 €

  • Saperandi 1989
Only 299 bottles, 31 years in a Sherry barrel
30 €

DRINKS AND SPIRITS — This project combines extreme mountain craftsmanship with people who have revolutionized the working method in their field. Three incredible workers: Fausto Andi Florian and Ferdy. A liqueur and a gin that speak of the mountains, in unique seasonal editions, because nature repeats itself in a similar but never the same way.

  • Eremyth Gin & Tonic
Gin and Tonic by Ferdy Wild
12 €

  • Eremyth Gin
artisanal gin obtained from the distillation of mountain juniper, wild apples, herbs and wild roots
6 €

  • Eremyth Liquor
Grappa liqueur from biodynamic pomace by Fausto Andi, mountain hay and pasture honey
5 €

  • Amaro del Ferdy
Yarrow, Angelica, Mint, Thyme, Spontaneous Licorice and Gentian Root
5 €

  • Wild Mixology
Eremyth Gin and Eremyth Liquor mixed with our Elderberry and Spruce extracts from Val d'Inferno
10 €

  • SLOW Slow Food Praesidium
  • O.B. Original Brown Cow milk and meat
  • VEG Vegetarian
  • GF Gluten free
  • DF Diary free
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