FuoriModena - Cucina km 200
Contrà San Gaetano da Thiene, 8
Vicenza
Reserve a table
T 0444 330994
FuoriModena - Cucina km 200
Contrà San Gaetano da Thiene, 8
Vicenza
T 0444 330994
A cup of parmesan cream (seasoned 24 months) dressed with balsamic vinegar drops (seasoned 12 years) and a piece of gnocco fritto.
Fresh seasonal vegetables in ice served with a dressing composit of tomato water, extra virgin olive oil, mustard seeds, traditional balsamic vinegar of Modena aged 12 years.
Crescentine (bread disk cooked on refractory stone) and gnocco fritto (puffy bread fried in lard) served with coldcuts and cheese trencher, some sauces in combination (lard flavored with rosemary and garlic, grated parmesan, eggplant and mixed vegetables). Secchia rapita in Modena tradition can also be a first course or a main course.
Secretum is the name of a completely underground cellar without windows, leaning on a crystalline source that the crosses, in which the ham is cured. Limited production, is a unique product with a maturing over 30 months; is a raw ham created for the maturer satisfaction and not for its spread. In FuoriModena we serve with hot crescentine.
Seasoning 36/42 months - production Antica Corte Pallavicina by Massimo and Luciano Spigaroli. The salted pork is produced exclusively with huge black pig meat, the ancient race black Parma bred in the semi-wild and slaughtered in cold days of the winter months. It is considered the best salted pork in the world. It is served according to the customs of the nations of the background with fried dumpling
Tagliolini pasta with double butter, Parmesan cheese and fresh black truffle.
Tortellini homemade served with parmesan cheese fondue.
Tortellini homemade served with capon broth.
Tortelloni: homemade big fresh stuffed pasta with ricotta and spinach stuffing, served with melted butter and seasoned 12 years balsamic vinegar.
Spinach fresh pasta dressed with meat sauce and parmesan cream.
Rib-eye of sirloin of beef from Piemontese white cow (weight 180/250 gr.); provenance slow food presidio la Granda in Genola (CN) - ethical farming. Maturation certified 40 days. Cooked sous vide, mayllard and finishing in the pan lyonnaise. It is served with salt of Pirano and e.v. oil (Paolo Cassini olives), caponata vegetables.
Steak tartare dressed with parmesan flakes, balsamic vinegar, pepper essential oil and salad leaves.
Pork fillet vacuum-packed cooked, dressed with balsamic vinegar, sweet salt from Cervia, little spicy apple mustard and vegetables cooked in the frying pan.
Pig’s trotter low temperature cooked, served with mash potatoes, lambrusco reduction and some pieces of crescentine.
Parmesan flakes (seasoned 40 months), covered with balsamic vinegar drops.
Parmesan cheese cake with blueberries blacks of Fanano.
Cantuccini almond known, ginger and cranberries accompanied by raisin wine.
Historic cake from modena’s tradition.
Tiramisu interpreted by lorenzo, FuoriModena’s chef.
100% fruit ice-cream, prepared with Paco jet.