I PANINI

Cooked pancetta “La Giovanna” by Capitelli, coleslaw (white cabbage salad, carrots, gherkins, mustard mayonnaise).

Brusati dairy robiola, baked courgettes scapece-style, oven-roasted cherry tomato, mint pesto.

Cooked shoulder “La Proibita” by Capitelli, sweet provolone, seasonal vegetable caponata.

Mortadella Bologna PGI, spoonable gorgonzola.

Tuscan pancetta, creamy Gorgonzola, anchovies, natural lemon.

Burrata, ‘nduja, friarielli cream.

Italian red pezzata beef burger, cacio e pepe sauce, crispy guanciale. Served with artichokes and sandy roasted potatoes. (Fresh potatoes roasted with extra virgin olive oil, pecorino romano and breadcrumbs).

Mortadella Bologna PGI, burrata, sun-dried tomatoes in oil, pistachio pesto.

Meatballs with Neapolitan sauce, melted smoked scamorza cheese and grated sheep's ricotta.

24-month cured culatta (Az. Maletti), burrata, datterino tomatoes, basil.

Raw Bra sausage, goat cheese, hazelnut crumble and Parmigiano Reggiano, caramelised onion and anchovy mayonnaise.

Pulled Bergamasca sheep (Maroni farm), courgettes alla scapece, Greek yoghurt mayonnaise, sweet and sour onion.

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