{"id":76,"date":"2018-03-02T09:12:39","date_gmt":"2018-03-02T09:12:39","guid":{"rendered":"https:\/\/www.magnagallo-hotel.com\/home\/"},"modified":"2023-03-16T15:54:03","modified_gmt":"2023-03-16T15:54:03","slug":"home","status":"publish","type":"page","link":"https:\/\/www.magnagallo-hotel.com\/home\/?lang=en","title":{"rendered":"Home"},"content":{"rendered":"

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From the large hall with wooden ceiling you can see the surrounding park.
\nThe fine furniture fits well with the piano that makes a fine show at the center of the hall.\u00a0The finely prepared table invites you to enjoy rich foods and happy wines of the Emilia land.
\nThe Emiliana cuisine is Restaurant Magnagallo’s specialty.
\nEmilia is the homeland of the balsamic vinegar, the Parmesan cheese, the homemade pasta, the Parma ham.
\nFaithful to its roots, our Chef suggests tortellini, strichetti (special shape of homemade pasta), rice with balsamic vinegar, gnocco e tigelle, sliced sirloin steak with balsamic vinegar, spiced pork sausage. Carefull with the changing seasons, the kitchen proposes, to complete the dishes, the freshness of the vegetables and the intense aromas of mushrooms and truffles. The Magnagallo complex also has 28 rooms all on the ground floor with private entrance. Conference rooms with 40 seats.<\/p>\n

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Starters<\/u><\/strong>
\nFrittata al Balsamico<\/em><\/span>
\nTerrina di grana all’aceto Balsamico<\/em><\/span>
\nCrostini caldi ai funghi<\/em><\/span>
\nGnocco fritto con prosciutto di Parma<\/em><\/span>
\nCucina Pedemontana<\/em><\/span>
\nGnocco fritto<\/em><\/span>
\nCrescentine nelle tigelle<\/em><\/span>
\nSalame casereccio<\/em><\/span>
\nCoppa stagionata<\/em><\/span>
\nPancetta steccata<\/em><\/span>
\nCiccioli campagnoli<\/em><\/span>
\nProsciutto di Parma<\/em><\/span><\/p>\n

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First Course<\/strong><\/span>
\nPappardelle al cinghiale<\/em><\/span>
\nTagliatelle ai funghi<\/em><\/span>
\nTortelloni dorati<\/em><\/span>
\nMaccheroncini al torchio con rag\u00f9 di manzo<\/em><\/span>
\nTortellini della casa<\/em><\/span>
\nRisotto al Balsamico<\/em><\/span>
\nTrenette agli asparagi<\/em><\/span>
\nGnocchi al guanciale<\/em><\/span>
\nMaltagliati con fagioli<\/em><\/span><\/p>\n

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Second Course<\/strong><\/span>
\nTagliata di filetto<\/em><\/span>
\nConiglio rosolato in padella<\/em><\/span>
\nCostoline d’agnello alla griglia<\/em><\/span>
\nGrigliata mista di carne<\/em><\/span>
\nBaccal\u00e0 fritto<\/em><\/span>
\nFritto misto all’emiliana<\/em><\/span>
\nPetto d’anatra al Balsamico<\/em><\/span>
\nSpiedini della casa<\/em><\/span>
\nArista al forno<\/em><\/span>
\nPorcini alla griglia<\/em><\/span>
\nStracotto di cinghiale<\/em><\/span>
\nPan di cacio al forno<\/em><\/span><\/p>\n

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Dessert<\/strong><\/span>
\nTorta mantovana di ricotta e cioccolato<\/em><\/span>
\nTortelloni ripieni di crema<\/em><\/span>
\nSorbetto al limone<\/em><\/span>
\nPesche dolci al forno<\/em><\/span>
\nAmaretti<\/em><\/span>
\nDolce Carolina<\/em><\/span>
\nTorta di tagliatelle<\/em><\/span>
\nAmarene con gelato<\/em><\/span>
\nGelato di crema con Balsamico<\/em><\/span>
\nCrostata di riso<\/em><\/span><\/p>\n

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