| Tenderloin from boskarin “Gatto Nero” (prosciutto & black truffles) |
| Tenderloin from boskarin prepared on a charcoal grill |
| Tenderloin from boskarin in green pepper sauce or red wine |
| Flank steak „UNFORGETTABLE“ |
| Boskarin cheeks in teran wine sauce with surlice |
| Boskarin stew with surlice |
