ramsons weeks

our highlights for the ramsons weeks

in addition to our a la carte menu

Tartara di Salmone, avocado, melograno, aglio orsino con crostini e goccie agli agrumi Salmon tartare with avocado, pomegranate, wild garlic with croutons and citrus drops		EUR 17,90 A D
Carpaccio d’anatra affumicata, mousse di aglio orsini, noci, carasau e gelée di lamponi Smoked duck carpaccio with wild garlic and walnut mousse, carasau and raspberry jelly		EUR 16,90 A G H
Ravioli di burrata con crema di caciocavallo, aglio orsini e pinoli tostati Burrata ravioli with caciocavallo-cheese sauce, wild garlic and roasted pine nuts		EUR 18,50 A G H
Penne all’amatriciana con pomodori gialli, crema di aglio orsini e pecorino romano Penne all ‘amatriciana with yellow tomatoes, wild garlic pesto and Pecorino Romano		EUR 16,50 A G O
Filetto di maiale (CBT), medaglioni di polenta bianca all’aglietto e salsa bruna al porto Pork fillet (CBT) with white polenta medallions, wild garlic and brown port wine sauce		EUR 22,00 A O
Filetti di nasello con salsa mediterranea e spinaci all ’aglietto orsino (pomodorini, aglio, capperi, olive taggiasche) Cod fillets with Mediterranean sauce and spinach with wild garlic (cherry tomatoes, garlic, capers, Taggiasca olives)		EUR 27,90 C D O

about ramsons

The ancient Germans gave the wild garlic its name: according to their beliefs the bear certain plants lent his strength and fertility, so that one through whose consumption could be as it were, incorporate a bear. This belief probably originated by the observation of bears who seek and eat deliberately after hibernation this herb. After the then mostly privation winters fresh wild garlic leaves were particularly highly valued for purification and strengthening of the body. These properties have been rediscovered by modernenen, health-conscious people in the last years, so to speak.

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 to discourage evil spirits, according to an old popular belief, incidentally.

In the spring there are places in the forest, the smell strongly of garlic. There, the wild garlic growing, often in large families, because if he is once felt at home where he spreads like lush out. A herb quark with plenty of wild garlic is one of the tastiest spring experiences and is on top of that very healthy. It not only promotes digestion, it also prevents arteriosclerosis and lowers blood pressure and can even prevent heart attacks and strokes. Thus, the wild garlic is the purest balm against civilians iSTATION diseases.