Ristorante Al Borgo

lamb weeks

our highlights for the lambweeks

in addition to our a la carte menu

Tartara d’agnello con dressing allo yogurt, cipolla rossa, cetriolo e pane all’ aneto
Lamb tartare with yoghurt dressing, red onions, cucumbers and dill bread
EUR 13,80
A G
Verdure marinate al Gin con fegato d’agnello fritto con gel al Gin Tonic
Vegetables marinated in gin with baked lamb liver and gin tonic gel
EUR 10,60
A L
Zuppa di zucca con lingua d’agnello
Pumpkin soup with lamb tongue
EUR 5,90
G L
Tagliatelle con straccetti d’agnello, friarielli e pecorino
Tagliatelle with strips of lamb, wild broccoli and pecorino cheese
EUR 11,90
A C G L O
Risotto con ragù d’agnello, cacao un n’duja
Risotto with lamb ragù, cocoa and n'duja
EUR 12,90
A G L O
Stinco d’agnello alla salsa mirto con polenta bianca
Lamb shank with myrtle sauce with white polenta
EUR 18,50
G L O
Carré d’agnello ripieno di fegato grasso e castagne con salsa all’uva e cipolloto al forno
Lamb role stuffed with goose liver and chestnuts, grape sauce and fried onions
EUR 21,80
A G L
Mousse al pistacchio con pan di spagna al cacao e gel all’ arancio
Pistachio mousse with cocoa sponge cake and orange gel
EUR 6,40
A C G

Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant


about lambs

LammwochenLamb is becoming increasingly popular. Gourmet food and nutrition-conscious have long recognized as exceptionally digestible and aromatic meat and this is how diverse it ways of eating these. Now for Easter has the Lamb high season because of the roast lamb is considered by many as a traditional Easter food. The origin of this tradition is thousands of years back. As Jesus with the disciples celebrated the Last Supper, there was also lamb. Christianity took over this tradition, and began at the end of Lent and at Easter to eat lamb.

The Celts used wild garlic to come with his forces to go into battle; still adorns leeks (originally Ramson) the Welsh coat of arms. A witches onion soup, cooked in the Walpurgisnacht is, according to an old popular belief, incidentally, keep away evil spirits. but

The tradition of Easter roast lamb also has very practical reasons: The sheep was one of the first pets people. It provided meat, but also milk and wool. In addition, lamb is very digestible, and that is after the long fast phase also an important aspect. Meat of young lambs has a unique, delicately spicy and yet unobtrusive flavor. In addition, due to its high nutritional value, it makes a major contribution to a balanced and healthy diet.