Opera|02’s Staff reminds you that your course is prepared at the moment
of your order . The waiting time between the courses is therefore due to the
cooking time.
Starters
Cheese tasting : Ricottina of ‘Bianca Modenese’ white cow, D.O.P.
€ 13
Parmigiano Reggiano of ‘Bianca Modenese’ white cow, 24 months aged, by
‘Caseificio of Rosola; D.O.P. Parmigiano Reggiano of ‘Vacca Rossa Reggiana’
red cow, 28 months aged, by ‘Caseificio Montanari & Gruzza ; D.O.P.
Parmigiano Reggiano by ‘Caseificio Castelnovese’, 40 months aged, and
‘Scoparolo’ Pecorino Romagnolo, by ‘Antica Cascina’ accompanied by Saba
and Traditional Balsamic Vinegar of Modena D.O.P. of Opera|02.
“Slow Tasting”, the best of the ‘Slow Foods’ from Emilia Romagna
according to Opera 02: DOP ‘Culatello of Zibello’ by ‘Antica Corte Pallavicina
of Spigaroli Brothers’ (Polesine Parmense), Raw Ham of locally-bred ‘Mora
Romagnola’ pigs by ‘Zavoli Brothers’ (Rimini), Mariola Salami by ‘Salini
Brothers’ from Gropallo (Piacenza), IGP Mortadella of Bologna by ‘Salumificio
Artigianale Bolognese Scapin’, D.O.P. Parmigiano Reggiano of ‘Bianca
Modenese’ white cow 36 months aged by ‘Caseificio of Rosola (Zocca of
Modena)’, cocomerina pear jam by ‘Pro Ville’ Association of Verghereto
(Forlì/Cesena).
€ 15
“Calzagat”: fried corn-polenta slices with bacon and ‘Tosone’ of D.O.P.
€9
Parmesan cheese
Principe e Re: Basket of D.O.P. Parmigiano Reggiano of ‘Bianca Modenese’
€10
cow with D.O.P. Gran Riserva Parma Ham, 24 months aged, by ‘Salumificio
Villani’, valerian, Balsamic Vinegar from Opera|02 and D.O.P. Extra-virgin
Brisighella Olive Oil
Porcini mushrooms Flan on DOP Montese potatoes cream
€ 10
Pumpkin flan with Parmigiano Reggiano cream and black truffle strips
€ 10
Fried gnocchini with D.O.P. Gran Riserva Parma Ham by ‘Salumificio Villani’,
€6
24 months aged
Tartare with Opera|02 sauces
€12
Tartare with truffle and D.O.P. Extra-virgin Brisighella Olive Oil sauce
€ 14
Chef’s day starter
€ 12
First courses
Carla’s tortellini in chicken broth or with Parmigiano Reggiano cream
€ 13
Tortelli filled with ricotta of ‘Bianca Modenese’ cow and spinach with butter
€ 11
and sage sauce or Modenese meat sauce
Risotto with Balsamic Vinegar of Modena sauce on D.O.P. Parmigiano
€12
Reggiano fondue
Tagliatelle with Bianca Modenese’ cow (from Rosola breeding)
€10
and ‘Rustichello Romagnolo’ pork (from Zavoli Brothers, Rimini, breeding)
traditional meat sauce
Pumpkin-filled ravioli with butter and sage or Modenese meat sauce
€ 11
Traditional Bolognese lasagna with ‘Bianca Modenese’ cow and
€ 11
‘Rustichello Romagnolo’ (from Zavoli Brothers, Rimini breeding) pork meat
Sauce
Mezzelune filled with ricotta of ‘Bianca Modenese’ cow and walnuts
€11
with Traditional “Vecchia Modena” sauce (white bacon and Opera02
balsamic vinegar)
Passatelli (noodles made with eggs, bread crumbs, Parmesan and
€12
black pepper) with D.O.P. Parmigiano Reggiano of
‘Bianca Modenese’ fondue and black truffle flakes
Passatelli in chicken broth
€10
D.O.P Montese Potato Gnocchi in saffron and ‘Rustichello Romagnolo’
€13
pork sausage sauce, on a bowl of D.O.P. Parmigiano of ‘Bianca Modenese’
cow from Rosola
Chef’s day special
€ 12
Second courses
Grilled beef loin / Strip-steak
€ 17
Beef loin / Strip-steak with Balsamic Vinegar of Modena
€ 19
Beef Strip-steak with arugula and 24 months aged Parmigiano Reggiano of
€ 19
‘Bianca Modenese’ cow
Imperial ‘Rustichello Romagnolo’ pork filet, flambé on Opera02 Rosè wine,
€ 16
wrapped in bacon and cooked in Opera|02 Balsamic Vinegar sauce, with D.O.P.
Montese potatoes, mashed in D.O.P. Brisighella extra-virgin olive oil
‘Mora Romagnola’ pork filet on ‘Pecorino di fossa of Sogliano’-cheese cream, € 18
broad beans quenelles and black truffle strips
Parmigiano Reggiano-flavoured roasted Guinea fowl with D.O.P. Montese
€ 16
potatoes, mashed in D.O.P. Brisighella extra-virgin olive oil
‘Gnocco and tigelle’ (crunchy, fried, dough squares and crispy bread discs,
€17
cooked on refractory stone) with cold cuts (D.O.P Raw Ham of Modena by
‘Prosciuttificio Nini’ of Savignano, D.O.P. Piacentino Salami by ‘ Salumificio
Peveri’, I.G.P. Mortadella of Bologna by Pasquini & Brusiani, D.O.P. Piacentina
Coppa by ‘Salumificio Peveri’, D.O.P. Squaquerone (soft cheese) with salt of
Cervia by ‘Caseificio Mambelli’, arugula, Opera|02 jams, walnut cream and
honey
I.G.P. Cotechino of Modena (lean pig’s trotter) by Salumificio Regnani di
Serramazzoni, braised with OperaRosa flavoured-eggnog, red radicchio and
Opera|02 Balsamic Vinegar pears
€15
Grilled lamb ribs with seasonal flavours and vegetables
€ 17
Opera|02 Malbo Gentile-flavoured veal cheek with pumpkin purée
€ 16
‘Bianca Modenese’ cow hamburger, on mixed salad, with ‘Bianca
€ 13
Modenese’ Parmigiano Reggiano fondue, Opera|02 Balsamic Vinegar and
crunchy D.O.P. Prosciutto of Modena, accompanied by Opera|02 Lambruscoflavoured onions jam
Chef’s day second course
€ 19
Side dishes
Baked D.O.P. Potatoes of Montese
€5
Seasonal mixed salad, dressed with DOP Brisighella extra-virgin olive oil,
€5
Cervia salt, Opera|02 Balsamic Vinegar
Grilled vegetables
€5
Homemade desserts and cakes
Opera|02 Nocino (walnut liquor)-flavoured ‘semifreddo’
€7
Meringue cup with Chantilly cream and seasonal fruit sauce
€7
‘Colpo di fulmine’: Ricotta of ‘Bianca Modenese’ cow with pears (cooked
€7
in D.O.P.Opera|02 Lambrusco)
Opera|02 sorbet
€5
Pannacotta with Saba (sweet, cooked grape juice)
€7
Ricotta Cheesecake with I.G.T. Sour cherry of Vignola
€7
Custard or milk-flavoured ice cream
€5
Custard-flavoured ice cream with Opera|02 D.O.P. Traditional
€7
Balsamic Vinegar of Modena
Frozen chocolate mousse with almond cage and cinnamon-flavoured
€7
sauce
Traditional trifle
€7
Pistachio-flavoured semifreddo with dark chocolate sauce and brittle
€7
Chef’s dessert
€7
Microfiltered still/sparkling water
€3
Oxygen (oxygen-added water)
€3
Coffee
€2
Coffee with addition of Sambuca/Grappa/Sassolino liquor
€3
Service charge
€3
TASTING MENUES OPERA|02
(It’s required the choice of a fixed menu for all the diners)
Gluten-free “Emozioni a Opera|02” Menu
Starter
‘Principe e Re’: Basket of Parmigiano Reggiano of ‘Bianca Modenese’ cow with D.O.P.
Parma ham 22 months aged, valerian, Balsamic Vinegar from Opera|02
and D.O.P. Brisighella Olive Oil
Served with OperaRosa flute
First course
Risotto with the flavour of the Modenese Appenine’s truffle
Served with Opera|02 Fiano flute
Second Course
Parmigiano Reggiano-flavoured roasted Guinea fowl with
D.O.P. Montese potatoes, crushed in Brisighella D.O.P. olive oil sauce
Served with OperaPura Lambrusco flute
Dessert
Pistachio semifreddo with dark chocolate sauce and brittle
Served with OperaDolce Moscato flute
Wine excluded € 38 per person
With wine matched € 48 per person
“Grandi Emozioni a Opera| 02” Menu
Starters
Fried Gnocchini with 22 months aged D.O.P. Prosciutto Crudo of Parma
Pumpkin flan with Parmigiano Reggiano cream and black truffle strips
Served with OperaRosa flute
First courses
Carla’s Tortellini in chicken broth
Served with Opera|02 Lambrusco of Modena
Passatelli (noodles made with eggs, bread crumbs, Parmesan and black pepper) with
Parmigiano Reggiano of ‘Bianca Modenese’ cow fondue and black truffle strips
Served with Opera|02 Fiano flute
Risotto with Balsamic Vinegar of Modena on Parmigiano Reggiano fondue
Served with Opera Pura Lambrusco flute
Second Course
Opera|02 Malbo Gentile-flavoured veal cheek with pumpkin purée
Served with Opera|02 Malbo Gentile flute
Dessert
Frozen chocolate mousse with almond cage and cinnamon-flavoured sauce
Served with Opera|02 Moscato flute
Water, coffee, bread and breadsticks
Wines excluded € 50 per person
With wines matched € 60 per person
“Emozioni Opera|02” Menu
Starter
“Calzagat”: fried corn polenta slices with bacon and ‘Tosone’ of Parmesan cheese
Served with Opera Rosa flute
First courses
Tortelli filled with ricotta of ‘Bianca Modenese’ cow and spinach, with butter and sage
sauce
Tagliatelle with Bianca Modenese’ cow and ‘Rustichello Romagnolo’ pork traditional
meat sauce
Served with Opera|02 Lambrusco of Modena flute
Second Course
‘Bianca Modenese’ cow hamburger, on mixed salad, with ‘Bianca Modenese’
Parmigiano Reggiano fondue, Opera|02 Balsamic Vinegar and crunchy
D.O.P. Prosciutto of Modena, accompanied by Opera|02 Lambrusco-flavoured
onions jam
Served with Operapura Lambrusco flute
Dessert
Nocino-flavoured Semifreddo
Served with OperaDolce Moscato flute
Water, coffee, bread and breadsticks
Wines excluded € 38 per person
With wines matched € 48 per person
Vegetarian “Emozioni a Opera|02” Menu
Starter
Pumpkin flan with Parmigiano Reggiano cream and black truffle strips
Served with OperaRosa flute
First Course
Tagliatelle with Porcini mushrooms ragout
Served with Opera|02 Fiano flute
Second Course
Soya hamburger, on mixed salad, with ‘Bianca Modenese’ Parmigiano Reggiano
fondue, Opera 02 Balsamic Vinegar and crunchy D.O.P. Prosciutto of
Modena, accompanied by Opera|02 Lambrusco-flavoured
onions jam
Served with OperaPura Lambrusco flute
Dessert
‘Colpo di fulmine’: ‘Bianca Modenese’ cow Ricotta with pears (cooked
in D.O.P.Opera|02 Lambrusco).
Served with OperaDolce Moscato flute
Wine excluded € 38 per person /With wine matched € 48 per person
Vegan “Emozioni a Opera| 02” Menu
Starter
‘Veggy style’ aubergines ‘parmigiana’
(baked aubergines with tomato juice, soya/rice bechamel and tofu)
Served with OperaRosa flute
First course
Risotto with the flavour of the Modenese Appenine’s truffle
Served with Opera|02 Fiano flute
Second Course
Soya hamburger, on mixed salad, with tofu fondue, Opera|02 Balsamic Vinegar
and crunchy D.O.P. Prosciutto of Modena, accompanied by Opera|02 Lambrusco-flavoured
onions jam
Served with OperaPura Lambrusco flute
Dessert
Pannacotta made with almond milk with caramel mou
Served with OperaDolce Moscato flute
Wine excluded € 38 per person/With wine matched € 48 per person