ITALIA MAGAZINE

Porceddu

Roasted Suckling Pig is one of Sardinia's most famous and appreciated dishes. It is normally prepared for special occasions and is considered a rite. Cooked directly on the fire very slowly and perfumed with myrtle leaves, the piglet should not be bigger than 4/5 kg.

WINTER CLOSING

FROM THE MONTH OF DECEMBER UNTIL MARCH 20TH 2016 THE RESTAURANT WILL CLOSE ON SUNDAY EVENINGS AND MONDAY ALL DAY.

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At the Pane Vino e San Daniele you will find a fine selection of food and wines. The house specialty is the famous San Daniele prosciutto, which you can eat simply on its own with some good bread from Altamura, or in one of the many dishes made according to traditional Friulian cuisine as for example “gnocchi di pane” or “frico”. The menu offers many other genuine and home made dishes which change seasonally. Our specialties include home made pasta such as tortelloni or lasgagnas, soups and meat courses. Our desserts are also specialities of the house and change daily. They include our wonderful pies made with home-made marmalades, the typical Friulian “gubbana”, various mousses and “panna cotta” depending upon the freshest available ingredients at the local markets. We provide delectable dishes for all palates whether you prefer meat or are vegetarian. We are able to satisfy your desires!