things to know about our meals

Our cuisine comes from the love and passion for the products of our lands.

The dishes are made with ingredients and raw materials produced by our Farm or from other local farms, which provide us with some typical products of the territory (asparagus, late radicchio, Lamon beans, mushrooms) and small excellent artisanal productions (such as cheeses).

Pasta, the protagonist of our first, is strictly made at home according to the skill and imagination of Chef Michele.

The meats proposed respect the principle of “zero km”, coming from our backyard or from local breeders friends.

All our dishes are designed and built in accordance with the seasonality of the products, which is why every month at Noiari you will find an updated menu from which to draw every time new taste experiences and new inspirations to taste the products of the territory.

December menu

Appetizers

pasta dishes

This kind of bean has been considered ‘prestigious’ since 1530 when it began to spread in Italy from the Val Belluna It was introduced by the Belgian theologian Giovanni Piero Valeriano, Latin teacher at the Pontifical University at the time of Pope Clement VII. It was the Pope who gave him some seeds of this bean, coming from South America, in gratitude for saving Alessandro De Medici from a conspiracy. And so, back in his lands, John Valerian took them with him, with the promise of beginning their cultivation.
Rich in protein, highly digestible, unique for its refinement and versatility, the Gialetbean in the kitchen is much appreciated by Italian chefs who consider it one of the Italian excellences.
Beansused in this dish are produced by Azienda Agricola De Poli, Ponte nelle Alpi (BL).

main courses

This kind of bean has been considered ‘prestigious’ since 1530 when it began to spread in Italy from the Val Belluna It was introduced by the Belgian theologian Giovanni Piero Valeriano, Latin teacher at the Pontifical University at the time of Pope Clement VII. It was the Pope who gave him some seeds of this bean, coming from South America, in gratitude for saving Alessandro De Medici from a conspiracy. And so, back in his lands, John Valerian took them with him, with the promise of beginning their cultivation.

accompaniment

Dessert

The list of allergens is available in the restaurant

finish in sweetness...

don’t miss an unforgettable experience with Michele’s patisserie and his creations

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