Baked fennel, béchamel sauce, butter, parmesan, breadcrumbs.

Oven-baked sandy artichokes and potatoes. (Fresh potatoes baked and seasoned with extra virgin olive oil, pecorino romano, and breadcrumbs).

Frittatina of bucatini seasoned with béchamel, peas, nutmeg, and Grana Padano. Served with cacio e pepe sauce.

Frittatina of bucatini pasta seasoned with béchamel, peas, nutmeg and Grana Padano cheese. Served with Italian Pezzata Rossa ragù.

Bucatini omelette dressed with béchamel sauce, peas, nutmeg, and Grana Padano. Served with Genovese (traditional Neapolitan recipe with beef and onions), topped with grated Pecorino Romano.

Bread and salami from Varzi (Romagnese farm)

Ragù of Italian red spotted cattle and bread.

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