Cantina in Villa

A cultural and sensory food and wine experience exploring the flavours of Valpolicella and Lessinia. The great Tommasi Viticoltori wines will be paired with the dishes proposed by the Borgo Antico restaurant's kitchen and the local products that Chef Emanuele Selvi has selected for you to taste: cured meats, cheeses, olive oil, honey and many other delicacies expertly matched.

A cultural and sensory food and wine experience exploring the flavours of Valpolicella and Lessinia. The great Tommasi Viticoltori wines will be paired with the dishes proposed by the Borgo Antico restaurant's kitchen and the local products that Chef Emanuele Selvi has selected for you to taste: cured meats, cheeses, olive oil, honey and many other delicacies expertly matched.

The Cantina in Villa menu

Our Cured Meat Platter:
Lardo produced in Lessinia, Soppressa dello Schioppo, Sirloin cured meat with Amarone, Amarone-aged salami,Crunchy Polenta Squares and Italian giardiniera made with Crispy Vegetables

Risotto made with Amarone

Our Cheese Platter:
Monte Veronese (cheese produced in the Lessinia area) made with whole cow milk and served with pear and walnut Mostarda,Monte Veronese Refined with Amarone and Recioto della Valpolicella Jelly,Monte Veronese Aged 24 months and Chestnut Honey,Cimbro with rosemary and sage accompanied by sweet pepper Mostarda

Red Verona Radicchio served with grilled courgettes

Sbrisolona
(original Mantua dessert) handmade from Borgo Antico and Piece of Chocolate

Coffee

€ 48 per person
wines are excluded

The Cantina in Villa menu

Our Cured Meat Platter:
Lardo produced in Lessinia, Soppressa dello Schioppo, Sirloin cured meat with Amarone, Amarone-aged salami,
Crunchy Polenta Squares and Italian giardiniera made with Crispy Vegetables

Risotto made with Amarone

Our Cheese Platter:
Monte Veronese (cheese produced in the Lessinia area) made with whole cow milk and served with pear and walnut Mostarda,
Monte Veronese Refined with Amarone and Recioto della Valpolicella Jelly,
Monte Veronese Aged 24 months and Chestnut Honey,
Cimbro with rosemary and sage accompanied by sweet pepper Mostarda

Red Verona Radicchio served with grilled courgettes

Sbrisolona (original Mantua dessert)
handmade from Borgo Antico and Piece of Chocolate

Coffee

€ 48 per person - wines are excluded

Atmosphere surrounded by Taste

Please call us at T. +39 045 6767300 for any further information or for a customised offer


À la carte menu

Culinary tastes that constantly evolve according to the seasons, a wine selection awarded by Wine Spectator, the passion of a family, the Tommasi family, who are devoted to hospitality and love for the territory, as well as a professional team that makes you feel at home.

Culinary tastes that constantly evolve according to the seasons, a wine selection awarded by Wine Spectator, the passion of a family, the Tommasi family, who are devoted to hospitality and love for the territory, as well as a professional team that makes you feel at home.

Starters

Warm braised radicchio, chestnuts honey and grana cheese wrapped in Parma Ham 24 months PDO
15

Vinappeso culatello ham aged in Amarone wine
22

Knife-cut Garronese beef tartare, 20 months Grana padano cheese tacos, strawberries, basil and beer gelée
20

Salted cod served with grilled polenta
18

Cooked red shrimp carpacio, its bisque, green asparagus and candied lemon
22

Caldo e freddo di mare
Steamed tropical prawn tails and wild smoked salmon carpaccio with arugula salad, green apple and Parmigiano Reggiano shaves
26

Il Casaro Cheeses selection from Verona alpine huts served with mustard, Amarone jam and honey
16

Il Norcino selection of cold cuts from the Lessinia region
16

First courses

All of our pasta is House-made by our chefs

Homemade potato dumplings in a cheese fondue with black truffle from Lessinia region
15

Green tagliolini with lobster and burrata cheese cream
20

Homemade Ravioli pasta filled with white asparagus on a cream of 20-month old Grana Padano cheese and crumbles of red wine marinated ham
16

Spelled Bigoli pasta with rabbit ragout and Cardoncelli mushrooms
15

Maccheroncini pasta with cherry tomatoes, basil pesto and black olives
14

Risotto with Amarone wine sauce
15
(min for 2 people)

Green asparagus and seafood risotto
18 (min for 2 people)

Seasonal vegetables soup and cereals
12

 

Second courses

Meat Courses

Beef tenderloin in Amarone wine sauce with new potatoes sautéed with butter
24

Braised beef with Ripasso wine sauce with Polenta from Storo
19

Low temperature cooked pork collar, steamed white asparagus and Bourbon vanilla scented grilled spring onions sauce
20

Grilled sliced beef sirloin on a bed of mixed green salad, Maldon salt and oven-roasted new potatoes
22

Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables (minimun for 2 people)
(min. 600g) euro 10 /100g

Grilled T-Bone Steak (1,100 kg)
and sautéed seasonal vegetables (minimun for 2 people)
euro 7 /100g

Fish Courses

Grilled seafood selection langoustine, king prawns, scallops and fish of the day filet
26

Red mullets filled with prawns and sweet red peppers, its juice and snow peas
25

Traditional pike in gardesana sauce with corn cream
20

Baby calamari, anchovies and zucchini flowers lightly fried, served with a wasaby mayo
24

Desserts

All Desserts will be anticipated by a pre-dessert:
Prosecco granita on an orange coulis

Millefoglie with chantilly cream and chocolate sauce
9

Our own Tiramisù
9

Strawberry delight Strawberry Bavarian cream, its gelée, lavender scented meringue and a Garda lemon scented sponge cake
9

Crunchy almond tuille basket served with ice cream and wild berries marinated with maraschino liquor
9

Dark chocolate flan with a white chocolate soft heart and served with a toffee sauce
9

Pistachio parfait with a mango filling, giamaican rhum cookie and candied almonds
9

Seasonal Fruit salad with your choice of ice cream
9

Starters

Warm braised radicchio, chestnuts honey and grana cheese wrapped in Parma Ham 24 months PDO
15

Vinappeso culatello ham aged in Amarone wine
22

Knife-cut Garronese beef tartare, 20 months Grana padano cheese tacos, strawberries, basil and beer gelée
20

Salted cod served with grilled polenta
18

Cooked red shrimp carpacio, its bisque, green asparagus and candied lemon
22

Caldo e freddo di mare
Steamed tropical prawn tails and wild smoked salmon carpaccio with arugula salad, green apple and Parmigiano Reggiano shaves
26

Il Casaro Cheeses selection from Verona alpine huts served with mustard, Amarone jam and honey
16

Il Norcino selection of cold cuts from the Lessinia region
16

First Courses

All of our pasta is House-made by our chefs

Homemade potato dumplings in a cheese fondue with black truffle from Lessinia region
15

Green tagliolini with lobster and burrata cheese cream
20

Homemade Ravioli pasta filled with white asparagus on a cream of 20-month old Grana Padano cheese and crumbles of red wine marinated ham
16

Spelled Bigoli pasta with rabbit ragout and Cardoncelli mushrooms
15

Maccheroncini pasta with cherry tomatoes, basil pesto and black olives
14

Risotto with Amarone wine sauce
15
(min for 2 people)

Green asparagus and seafood risotto
18 (min for 2 people)

Seasonal vegetables soup and cereals
12

 

Second Courses

Meat Courses

Beef tenderloin in Amarone wine sauce with new potatoes sautéed with butter
24

Braised beef with Ripasso wine sauce with Polenta from Storo
19

Low temperature cooked pork collar, steamed white asparagus and Bourbon vanilla scented grilled spring onions sauce
20

Grilled sliced beef sirloin on a bed of mixed green salad, Maldon salt and oven-roasted new potatoes
22

Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables (minimun for 2 people)
(min. 600g) euro 10 /100g

Grilled T-Bone Steak (1,100 kg)
and sautéed seasonal vegetables (minimun for 2 people)
euro 7 /100g

Fish Courses

Grilled seafood selection langoustine, king prawns, scallops and fish of the day filet
26

Red mullets filled with prawns and sweet red peppers, its juice and snow peas
25

Traditional pike in gardesana sauce with corn cream
20

Baby calamari, anchovies and zucchini flowers lightly fried, served with a wasaby mayo
24

Desserts

All Desserts will be anticipated by a pre-dessert:
Prosecco granita on an orange coulis

Millefoglie with chantilly cream and chocolate sauce
9

Our own Tiramisù
9

Strawberry delight Strawberry Bavarian cream, its gelée, lavender scented meringue and a Garda lemon scented sponge cake
9

Crunchy almond tuille basket served with ice cream and wild berries marinated with maraschino liquor
9

Dark chocolate flan with a white chocolate soft heart and served with a toffee sauce
9

Pistachio parfait with a mango filling, giamaican rhum cookie and candied almonds
9

Seasonal Fruit salad with your choice of ice cream
9

Chef Emanuele Selvi

The kitchen brigade is led by Chef Emanuele Selvi, originally from Sant'Ambrogio, one of the five municipalities of Valpolicella Classica area. Valpolicella has always been in his heart: his dishes are impressive for their harmony and territorial expression. He personally selects the primary ingredients and chooses products from the local area: cheeses come from selected Lessinia dairies and undergo the ripening process that gives an extraordinary taste to both Monte Veronese and Cimbro; special cured cuts such as Vinappeso and others refined with Valpolicella and Amarone. He is passionately in love with the wines of his land, which he celebrates in his cuisine, particularly in the creation of the traditional Risotto with Amarone produced by Tommasi Viticoltori.

Chef Emanuele Selvi

The kitchen brigade is led by Chef Emanuele Selvi, originally from Sant'Ambrogio, one of the five municipalities of Valpolicella Classica area. Valpolicella has always been in his heart: his dishes are impressive for their harmony and territorial expression. He personally selects the primary ingredients and chooses products from the local area: cheeses come from selected Lessinia dairies and undergo the ripening process that gives an extraordinary taste to both Monte Veronese and Cimbro; special cured cuts such as Vinappeso and others refined with Valpolicella and Amarone. He is passionately in love with the wines of his land, which he celebrates in his cuisine, particularly in the creation of the traditional Risotto with Amarone produced by Tommasi Viticoltori.

Enrico de Togni

Passion for wine. Enrico de Togni, assisted by Antonio and Davide, welcomes you to the restaurant and helps you discover culinary tastes and wines that will make your experience unforgettable.

Enrico de Togni

Passion for wine. Enrico de Togni, assisted by Antonio and Davide, welcomes you to the restaurant and helps you discover culinary tastes and wines that will make your experience unforgettable.

The must-try Borgo Antico dishes