LA CUCINA

Mixed pasta from the Gerardo di Nola pasta maker, tomato, aubergines, basil. Served with grated hard sheep's ricotta.

Neapolitan meatballs served with grated hard sheep's ricotta.

Black chickpea hummus from the Murgia, sweet paprika, seasonal oven-roasted vegetables in sweet and sour sauce.

Panzanella with seasonal vegetables, Robiola from the Brusati dairy, basil.

Fresh potatoes baked in the oven, dressed with extra virgin olive oil, Pecorino Romano and breadcrumbs.

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