Sliced bread from the artisan bakery PanuManu, cooked pork shoulder La Proibita (Capitelli), 12-month cave-aged emmental (Vaghi), béchamel sauce.

Spicy Calabrian flatbread, sweet provolone, sautéed black cabbage.

Mortadella Bologna PGI, spoonable gorgonzola.

24-month aged culatta (Az. Maletti), spoonable gorgonzola (Brusati), homemade giardiniera.

Portobello mushroom cutlet, melting scamorza cheese, marinated red cabbage, Laura's sauce (homemade mayonnaise, aromatic herbs, gherkins, paprika).

Anchovies in extra virgin olive oil (L'Anciua-Sestri Levante), braised escarole with Pantelleria capers, Leccino olives and pine nuts, melted scamorza cheese.

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).

Traditional Neapolitan recipe with beef and onions. Served with grated Pecorino Romano.

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

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

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