The Oca Giuliva’s typical cousine mixes tradition and creativity, giving life to classical dishes with highly innovative variations. Seasonal raw materials and selected km-0 products are the main ingredients for our genuine dishes. The menu offers a fine selection of meat and fish courses and it changes every 2-3 months, according to the seasonal offers.


At first, there are simple and tasty starters, such as the pumpkin pie with “Montasio”   cheese, pistachio and bread chips or scallops on a liquorice flavoured Venus black rice cream and confit tomatoes (caramelized cherry tomatoes). Among the main courses, we can find the typical “Cappellacci” filled with pumpkin with goose breast and toasted pine nuts, or “Ravioli” stuffed with cod with a purple potatoes cream, cherry tomatoes and black “taggiasche” olives. As second courses, the menu recommends seared tuna on a green apple, natural yogurt and mint purée, or “Scottadito” lamb ribs with caramelized shallot and sautéed potatoes. The puff pastry of the main courses is rigorously hand-rolled, as tradition requires. The bread and all the desserts, which change every day, are also all hand-made baked.


The fusion between the simplicity of the products and the chef’s creativity are combined into a continuous culinary research that starts from the first light of dawn, at the local market. In addition to the dishes on the classical menu and the tasting of meat and fish, the chef works to create and to introduce new courses, suggested by a daily inspiration and duly described to the guests by our service team. The Oca Giuliva’s wine list offers a wide range of wines, carefully selected throughout the Italian territory, with a focus on the region of Emilia Romagna. More than 100 wine brands, from the best known to the rarest, selected by our sommelier to accompany the dishes and to better meet costumers’ taste and needs.

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