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

GNOCCHI NERO DI SEPPIA WITH GORGONZOLA FONDUE

AND BABY SPINACH

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 YELLOWFIN TUNA AND LEMON

WITH PARMA HAM AND MARINATED ARTICHOKE

WITH KING OYSTER MUSHROOM AND THYME

TAGLIATA DI MANZO

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

RIB EYE STEAK (250G) SOUS-VIDE

WITH MUSHROOM SAUCE AND BAKED GRENAILE POTATOES

GRILLED CHICKEN BREAST (180 g) ALLA CACCIATORA

WITH PARMESAN RISOTTO

GRILLED DUCK BREAST (200 g) WITH ORANGE SAUCE

AND BEETROOT SALAD

YELLOWFIN TUNA STEAK (180 g) WITH SICILIAN CAPONATA

MUSSELS (350 g) IN PINOT GRIGIO WINE,

SERVED WITH RICE BREAD TOAST

TIRAMISU

PANNA COTTA WITH RASPBERRY SAUCE

VANILLA ICE CREAM IN HOT CHOCOLATE WITH ALMOND CRUST

SEMIFREDDO WITH CHOCOLATE