LA CUCINA

Penne from the Benedetto Cavalieri pasta maker with Chianina ragù, Parmigiano Reggiano.

Mixed pasta from the Gerardo di Nola pasta factory, potatoes and provola cheese. Served with Parmigiano Reggiano.

Pulled Bergamasca sheep (Maroni farm), crushed potato, tzatziki, mixed salad leaves.

Chickpea farinata, tahini, sautéed seasonal vegetables, glazed carrots (roasted carrots with honey mustard)..

Low-temperature cooked cod fillet, citrus purée, seasonal vegetables sautéed in a pan.

Neapolitan meatballs served with grated hard sheep's ricotta.

Fresh potatoes baked in the oven seasoned with extra virgin olive oil, pecorino romano, and breadcrumbs. Plus homemade yellow cherry tomato ketchup €2.

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