SPAGHETTI AGLIO E OLIO

PANCETTA,  GARLIC, CHILLI AND OLIVE OIL

PENNE WITH SAN MARZANO D.O.P. TOMATO SAUCE,

BASIL AND RICOTTA CHEESE

SPAGHETTI WITH PRAWNS

CHILI, AND GARLIC

PENNE AL FORNO

BEEF TENDERLOIN, EGGPLANT, CHERRY TOMATOES AND MOZZARELLA

SPAGHETTI ALLA CARBONARA

PANCETTA, EGG, AND CREAM

SPAGHETTI ALLA BOLOGNESE

BOLOGNESE MEAT RAGÚE

LASAGNE ALLA NAPOLETANA

NEAPOLITAN MEAT RAGÚ

PENNE WITH TUNA FOAM, CAPERS

AND LIGURIAN OLIVES

WITH TUSCAN SAUSAGE SALSICCIA, RADICCHIO AND CHIANTI WINE

WITH MUSHROOMS, CHANTERELLES, CELERY STALKS, PARMA HAM AND PARMESAN

SAFFRON AND PARMESAN SHAVINGS

WITH GORGONZOLA, GARLIC AND FRESH SPINACH

ORANGE AND PULED DUCK MEAT

WITH CHICKEN, CHAMPIGNON MUSHROOMS AND TOMATOES SAN MARZANO

WITH SHRIMPS AND SQUID INK

WITH BLACK TRUFFLE AND STRACCIATELLA CHEESE

WITH CAULIFLOWER AND TYROLEAN SPECK

QUATTRO FORMAGGI WITH BASIL PESTO,

TAGLIATA DI MANZO

BEEF TENDERLOIN SLICES (200g) ON THYME AND GREEN PEPPER SERVED IN A CAST IRON SKILLET WITH RICE BREAD

FLANK STEAK (200 g)

WITH GRATINATED POTATOES AND TRUFFLE, GREEN BEANS IN PANCETTA, AND DEMI-GLACE SAUCE

GRILLED CHICKEN BREAST (180 g) WITH TARRAGON SAUCE

PARMESAN RISOTTO, AND BUTTERED CARROTS

GRILLED DUCK BREAST (200 g) WITH CHIANTI SAUCE

AND BASIL RISOTTO

YELLOWFIN TUNA STEAK (180 g) WITH ORANGE-ROSEMARY SAUCE

AND PARMESAN RISOTTO

TIGER SHRIMPS (250 g) ON A SALAD WITH MANGO

POMEGRANATE AND HONEY-CHILLI DRESSING

TIRAMISU

PANNA COTTA WITH RASPBERRY SAUCE

VANILLA ICE CREAM IN HOT CHOCOLATE WITH ALMOND CRUST

RED WINE POACHED PEAR WITH SABAYON