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 Stefano Pace 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 Stefano Pace 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 mustard,
“Ubriaco” cheese (lit. “drunk” – aged in the wine) with Amarone Jelly
Monte Veronese d’Allevo aged 18 months and chestnut honey
Cheese aged in Rosemary and sage accompanied by red onion mustard

Red Verona Radicchio served with grilled courgettes

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

Coffee

€ 55 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 mustard,
“Ubriaco” cheese (lit. “drunk” – aged in the wine) with Amarone Jelly
Monte Veronese d’Allevo aged 18 months and chestnut honey
Cheese aged in Rosemary and sage accompanied by red onion mustard

Red Verona Radicchio served with grilled courgettes

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

Coffee

€ 55 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


Bottega del Gusto

Bottles of wine and wine barrels all around guarantee an evocative and exciting experience. Two special menus offer traditional Veronese dishes such as risotto with Amarone, Braised beef cooked in Ripasso and the traditional Sbrisolona. All masterfully served by our Wine Cellar Experts who passionately cultivate our "Temple of Wine"! You can also choose to enjoy a wine tasting to fall in love with Tommasi wines.

Bottles of wine and wine barrels all around guarantee an evocative and exciting experience. Two special menus offer traditional Veronese dishes such as risotto with Amarone, Braised beef cooked in Ripasso and the traditional Sbrisolona. All masterfully served by our Wine Cellar Experts who passionately cultivate our "Temple of Wine"! You can also choose to enjoy a wine tasting to fall in love with Tommasi wines.

Traditional Veronese Menu

 

 

Selection of cold cuts from the Lessinia region

Risotto with Amarone wine sauce (minimum for two people)

Braised Beef with Ripasso wine sauce served with Polenta from Storo

Borgo Antico’s Sbrisolona (typical dry pastry)

58 euro per person
(water, coffee, wines and other beverages not included)

Tasting Menu

 

 

Parma ham 24 months PDO, Valpolicella wine warm braised radicchio and chestnuts honey on a Grana cheese fondue
accompanied by a glass of Rafaèl Valpolicella Classico Superiore DOC

Homemade Potato Dumplings in a Cheese fondue with black Truffle from Lessinia region
accompanied by a glass of Arele Rosso Trevenezie Igt

Grilled beef tenderloin from Veneto served in Amarone wine sauce with potato mousseline
accompanied by a glass of Crearo Conca d’Oro Rosso Verona IGT

Borgo Antico’s Sbrisolona (typical dry pastry)

Euro 85 per person
(water, coffee and wine selection included)

Traditional Veronese Menu

 

 

Risotto with Amarone wine sauce
(minimum for two people)

Braised Beef with Ripasso wine sauce

Borgo Antico’s Sbrisolona
(typical dry pastry)

48 euro per person
(Water and coffee included)

 

Tasting Menu

 

 

Warm braised Radicchio and Parmesan cheese wrapped in Parma Ham
accompanied by a glass of Rafaèl Valpolicella Classico Superiore DOC

Homemade Potato Dumplings in a Cheese fondue with black Truffle from Lessinia region
accompanied by a glass of Ripasso Valpolicella Classico Superiore DOC

Beef tenderloin in Amarone wine sauce
accompanied by a glass of Crearo Conca d’Oro Rosso Verona IGT

Borgo Antico’s Sbrisolona (typical dry pastry)

Euro 75 per person

Water and Coffee included

The Wonder of the Bottega

Discover our wine tasting

Trust the Sommelier

2 Tommasi Family Estates wines

€ 18,00 per person

The Classics of Valpolicella

Tommasi | Rafaèl | Valpolicella Classico Superiore DOC
Tommasi | Ripasso | Ripasso Valpolicella Classico Superiore DOC
Tommasi | Amarone Classico | Amarone Classico della Valpolicella DOCG

€ 26,00 per person

The world of Ripasso

Tommasi | Ripasso | Ripasso Valpolicella Classico Superiore DOC
Tommasi Il Sestante | Ripasso | Ripasso Valpolicella Superiore DOC
Tommasi | I Pianeti | Ripasso Valpolicella Classico Superiore DOC

€ 26 per person

History and Innovation

Tommasi | Terra dei Ciliegi | Rosso Verona IGT
Tommasi | Arele | Rosso TreVenezie IGT
Tommasi | Crearo Conca d’Oro | Rosso Verona IGT

€ 24 per person

The Kings of Valpolicella

Tommasi | Amarone Classico | Amarone della Valpolicella Classico DOCG
Tommasi Il Sestante | Amarone | Amarone della Valpolicella DOCG
Tommasi | I Pianeti | Amarone della Valpolicella Classico DOCG

€ 40 per person - min. 4 person

The Family Estates

Casisano | Brunello di Montalcino | Brunello di Montalcino DOCG
Surani | Dionysos | Primitivo di Manduria Riserva DOC
Paternoster | Don Anselmo | Aglianico del Vulture DOC

€ 40 per person - min. 4 person

The elegance of white wines

Tommasi | Le Fornaci | Lugana DOC
Tommasi | Le VolpareSoave Classico DOC
Tommasi | Bosco del Gal | Custoza DOC

€ 24 per person


Our tasting proposals will be accompanied by a selection of cold cuts and local cheeses.


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

Parma ham 24 months PDO, Valpolicella wine warm braised radicchio and chestnuts honey on a Grana cheese fondue
18

Culatello ham aged in Amarone wine with dried grapes and Amarone jus
22

Knife-cut Garronese beef tartare, shallot sauce, creamed Grana Padano cheese, black Lessinia truffle and toasted hazelnuts
26

Salted cod served with grilled polenta
20

Fennel and citrus salad, steamed prawn tails, dill marinated salmon and cuttlefish
28

Seared octopus, mashed pumpkin, goat cheese, tasty almonds and octopus crackers
24

Il Casaro: Cheeses selection from Verona alpine huts served with mustard, Amarone jam and honey
18

Il Norcino: selection of cold cuts from the Lessinia region
18

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
18

“Pacchero” short pasta on a red farmhouse sauce, artichokes, dark pumpkin and toasted sliced almonds
18

Homemade filled pasta stuffed with green broccoli, vanilla red prawns cooked in low temperature and its bisque
22

Chestnut flour tagliatelle pasta, marinated and stewed hare, candied citron and cocoa Grue waffle
18

Risotti (minimum for two people)

Risotto with Amarone wine sauce
16

Risotto with spinach chlorophyll, river char and lemon confit
18

Our Soup

Purple potatoes cream, egg yolk gel, Stracchino cheese and turmeric flavored croutons

Second courses

Meat

Grilled beef tenderloin from Veneto served in Amarone wine sauce with potato mousseline
26

Braised beef with Ripasso wine sauce with Polenta from Storo
21

Deer cooked in low temperature, blueberry balsamic vinegar, braised pumpkin and its chips
28

Brandy flambéed Chateaubriand with béarnaise sauce and sautéed seasonal vegetables (minimun for 2 people – min. 600 g)
euro 11 /100g

Grilled T-Bone Steak and sautéed seasonal vegetables (1,100 kg – minimun for 2 people)
euro 8 /100g

Fish

Fried scallops on a bed of stewed black cabbage and toasted almonds
28

Mullet millefeuille with seasonal vegetables and creamy orange
27

The catch of the day and seasonal vegetables
from 27 to 32

Desserts

All Desserts will be anticipated by a pre-dessert: Pinot Nero Brut Caseo granita on an orange coulis

Foret noir
Chocolate sponge cake with dark and white chocolate mousse, black cherries, white chocolate chantilly cream, gianduia curls and pistachio cremino
10

Mon amour
polenta, apple jam with mulled wine, hazelnuts with caviar of Ciaculli late mandarin
10

Maccarville
Macaron with maron glacé and chantilly cream
10

Millefeuille with zabaione light cream and chocolate sauce
9

Our own Tiramisù
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

Sliced pineapple with sage ice cream and candied citron
9

Chef Stefano Pace

The kitchen brigade is led by Chef Stefano Pace, originally from France, who worked in various Parisian restaurants and then moved to Verona in 1993 where he achieved, in just a few years, the Michelin Star. 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 Valpolicella 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 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