{"id":7580,"date":"2019-09-24T18:11:05","date_gmt":"2019-09-24T16:11:05","guid":{"rendered":"https:\/\/www.villamadruzzo.com\/il-menu\/"},"modified":"2025-07-19T15:58:14","modified_gmt":"2025-07-19T13:58:14","slug":"the-menu","status":"publish","type":"page","link":"https:\/\/www.villamadruzzo.com\/en\/the-menu\/","title":{"rendered":"The menu"},"content":{"rendered":"\n

We offer a selection of the courses on the menu of the Villa Madruzzo restaurant. <\/p>\n\n\n\n

The presence on the menu of the courses may vary based on the availability of the ingredients and depending on the time of year.<\/p>\n\n\n\n

The prices are expressed in euros.<\/em><\/p>\n\n\n\n

\n
Menu<\/a><\/div>\n\n\n\n
Book your table<\/a><\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\n
\"Antipasto<\/a><\/figure>\n\n\n\n
\"Preparazione<\/a><\/figure>\n\n\n\n
\"Vino<\/a><\/figure>\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n

The \u00e0 la carte menu<\/h2>\n\n\n\n

Appetizers<\/h3>\n\n\n
Chanterelle mushrooms with Storo polenta and melted cheese<\/span>—<\/span>24<\/span><\/div><\/div>
Thin layers of baked eggplant, courgette, buffalo mozzarella cheese, basil and tomato cream<\/span>—<\/span>17<\/span><\/div><\/div>
Raw Parma ham with Prmesan cheese<\/span>—<\/span>20<\/span><\/div><\/div>
\u201cBresaola\u201d cold cuts with buffalo mozzarella<\/span>—<\/span>18<\/span><\/div><\/div>
Marinated anchovies with a variety seasonal salads <\/span>—<\/span>16<\/span><\/div><\/div>
Norwegian Smoked salmon with bread croutons and butter curls<\/span>—<\/span>19<\/span><\/div><\/div>
Smoked salmon trout and alpin char with butter shavings and croutons<\/span>—<\/span>18<\/span><\/div><\/div>
Crispy hashbrown served with homemade ham, cabbage and speck salad<\/span>—<\/span>14.50<\/span><\/div><\/div>
“Carne salada” with baby salad and golden apples<\/span>—<\/span>16<\/span><\/div><\/div>
Veal with tuna sauce mousse, capers and vegetables<\/span>—<\/span>20<\/span><\/div><\/div>
\u201cBurratina\u201d cheese with endive salad, baked tomatoes, \u201cTaggiasca\u201d olives, anchovies and Carasau flatbread<\/span>—<\/span>15<\/span><\/div><\/div>
Beef Tartare with salad, apples and “Trentingrana” cheese waffle<\/span>—<\/span>24<\/span><\/div><\/div><\/div><\/section>\n\n\n
<\/div>\n\n\n\n
\n
\"Bresaola<\/a><\/figure>\n\n\n\n
\"Insalata<\/a><\/figure>\n\n\n\n
\"Burratina<\/a><\/figure>\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n

First courses<\/h3>\n\n\n
Risotto “Carnaroli” with chanterelle mushrooms<\/span>—<\/span>17<\/span><\/div><\/div>
“Mezzelune” Pasta filled with ricotta cheese and chanterelle mushrooms, served with butter and sage<\/span>—<\/span>16<\/span><\/div><\/div>
Potato gnocchi with tomato and basil<\/span>—<\/span>15<\/span><\/div><\/div>
Candy-shaped pasta filled with ricotta cheese and asparagus with baked cherry tomatoes<\/span>—<\/span>15<\/span><\/div><\/div>
Meat and herbs filled ravioli over duck ragout<\/span>—<\/span>16<\/span><\/div><\/div>
“Conchiglioni” pasta with veal meatsauce<\/span>—<\/span>15<\/span><\/div><\/div>
Spaghetti cacio e pepe km 0, dried raspberries and crispy pork cheek chips<\/span>—<\/span>17<\/span><\/div><\/div>
Spinach spatzle with melted butter, sage and crispy speck<\/span>—<\/span>14<\/span><\/div><\/div>
Spinach gnocchi with melted cheese, butter and sage<\/span>—<\/span>15<\/span><\/div><\/div>
\u201cKn\u00f6del\u201d with melted cheese, (spinach, cheese and speck), melted butter and sage<\/span>—<\/span>15<\/span><\/div><\/div>
Homemade Tagliolini pasta with pieces of swordfish, shrimps and vegetables<\/span>—<\/span>18<\/span><\/div><\/div>
Vegetables minestrone<\/span>—<\/span>9<\/span><\/div><\/div>
Legume soup <\/span>—<\/span>12<\/span><\/div><\/div><\/div><\/section>\n\n\n
<\/div>\n\n\n\n
\n
\"Spaghetti<\/a><\/figure>\n\n\n\n
\"Crema<\/a><\/figure>\n\n\n\n
\"Strangolapreti<\/a><\/figure>\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Second courses <\/h3>\n\n\n
Octopus salad Catalan style<\/span>—<\/span>23<\/span><\/div><\/div>
Gratinated scallops with ginger and a hint of lime<\/span>—<\/span>25<\/span><\/div><\/div>
Oven-roasted local rubbit served with Storo polenta<\/span>—<\/span>22<\/span><\/div><\/div>
Chicken breast with apples and curry, served with rice pilaf<\/span>—<\/span>20<\/span><\/div><\/div>
Veal piccata with Pietragrande wine and chanterelle mushrooms<\/span>—<\/span>23<\/span><\/div><\/div>
Pork tenderloin with drizzled with Gemma di San Leonardo and Golden Apples<\/span>—<\/span>22<\/span><\/div><\/div>
Veal meatballs with porcini mushrooms and Storo Polenta<\/span>—<\/span>21<\/span><\/div><\/div>
Chicken cutlet with baked potatoes, braised cabbage and red cabbage with Teroldego<\/span>—<\/span>21<\/span><\/div><\/div>
Wiener Schnitzel with cranberry jam<\/span>—<\/span>23.50<\/span><\/div><\/div>
Calf’s Liver “Veneziana style” with onion and Storo polenta<\/span>—<\/span>23<\/span><\/div><\/div>
Cut of beef with rocket pesto<\/span>—<\/span>23<\/span><\/div><\/div>
Beef sirloin with pink pepper, roasted potatoes and grilled courgettes and braised cabbage<\/span>—<\/span>25<\/span><\/div><\/div>
Chateaubriand (double fillet steak) with Bernese sauce<\/span>—<\/span>80<\/span><\/div><\/div>
Beef tartare (150g) prepared by our chef, with salad and apples, served in Parmesan cheese waffle<\/span>—<\/span>24<\/span><\/div><\/div>
Beef Tartare with bread croutons (180 g)<\/span>—<\/span>32<\/span><\/div><\/div>
Grilled Filet of char km 0<\/span>—<\/span>23<\/span><\/div><\/div>
Grilled sea-bass slices<\/span>—<\/span>24<\/span><\/div><\/div><\/div><\/section>\n\n\n

Side dishes<\/h3>\n\n\n
Selection of Trentino cheeses <\/span>—<\/span>16<\/span><\/div>
(Puzzone di Moena, Grana Trentino 22 mesi, Casolet, Cuore di Fassa, Dolce della Val di Sole)<\/div><\/div>
Chef’s salad<\/span>—<\/span>18<\/span><\/div>
(salad, smoked salmon, Taggiasca olives, hard-boiled eggs, tomatoes and buffalo mozzarella)<\/div><\/div>
Salad buffet<\/span>—<\/span>6<\/span><\/div><\/div>
Grilled or boiled vegetables<\/span>—<\/span>8<\/span><\/div><\/div><\/div><\/section>\n\n\n
<\/div>\n\n\n\n
\n
\"Lombetto<\/a><\/figure>\n\n\n\n
\"Tartara<\/a><\/figure>\n\n\n\n
\"Cotoletta<\/a><\/figure>\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Dessert<\/h3>\n\n\n
Apple strudel with vanilla sauce and milk-flavoured ice cream<\/span>—<\/span>8<\/span><\/div><\/div>
Strudel filled with pastry cream and blueberry jam and milk-flavoured ice cream<\/span>—<\/span>8<\/span><\/div><\/div>
Apple turnover with vanilla sauce and milk-flavoured ice cream<\/span>—<\/span>8<\/span><\/div><\/div>
Chocolate cremoso with raspberry sauce and cocoa crumble<\/span>—<\/span>8<\/span><\/div><\/div>
Cr\u00e8me Caramel<\/span>—<\/span>6<\/span><\/div><\/div>
Nougat Semifreddo with Guanaya dark chocolate sauce<\/span>—<\/span>8<\/span><\/div><\/div>
Pistachio Semifreddo with raspberry sauce<\/span>—<\/span>8<\/span><\/div><\/div>
Chestnut Semifreddo<\/span>—<\/span>8<\/span><\/div><\/div>
Ice-cream with Chestnuts Grapp\u00e8s<\/span>—<\/span>9<\/span><\/div><\/div>
Meringue with Guanaya dark chocolate sauce<\/span>—<\/span>8<\/span><\/div><\/div>
Blueberries, raspberries and strawberries in a wafer basket with vanilla icecream<\/span>—<\/span>9.50<\/span><\/div><\/div>
Fresh fruit salad with lemon ice cream<\/span>—<\/span>8.50<\/span><\/div><\/div><\/div><\/section>\n\n\n
<\/div>\n\n\n\n
\n\n\n\n

The prices are expressed in euros<\/em>
Service and cover charge: 3\u20ac per person<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

We offer a selection of the courses on the menu of the Villa Madruzzo restaurant. The presence on the menu of the courses may vary based on the availability of the ingredients and depending on the time of year. The prices are expressed in euros. The \u00e0 la carte menu Appetizers First courses Second courses […]<\/p>\n","protected":false},"author":2,"featured_media":11356,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.villamadruzzo.com\/en\/wp-json\/wp\/v2\/pages\/7580"}],"collection":[{"href":"https:\/\/www.villamadruzzo.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.villamadruzzo.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.villamadruzzo.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.villamadruzzo.com\/en\/wp-json\/wp\/v2\/comments?post=7580"}],"version-history":[{"count":0,"href":"https:\/\/www.villamadruzzo.com\/en\/wp-json\/wp\/v2\/pages\/7580\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.villamadruzzo.com\/en\/wp-json\/wp\/v2\/media\/11356"}],"wp:attachment":[{"href":"https:\/\/www.villamadruzzo.com\/en\/wp-json\/wp\/v2\/media?parent=7580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}