First Courses

"Prepare yourself for a unique and refined culinary experience. This dish is a true celebration for saffron lovers, where the aroma and flavour of this precious spice take centre stage. With just two excellent ingredients – with the addition of chives - intense saffron and crispy guanciale – we have created a symphony of flavours without the addition of milk or dairy products. If you notice a light golden film at the bottom, it is our secret saffron infusion water, which we use to finish the pasta and enhance every nuance. An irresistible invitation to a delicious final mop-up with bread!"

P.S.: adding cheese is not recommended

Imagine spelt ravioli filled with ricotta and walnuts, enveloped in a tomato sauce, for a perfect balance of rusticity and delicacy.

Homemade pappardelle with fresh eggs, veal and sausage ragù, cardoncelli mushrooms and saffron.
We roll the pasta ourselves every day with fresh eggs: it is the basis of everything. On top, a ragù that brings together veal and sausage, slowly cooked, together with cardoncelli mushrooms that add texture and a woodland flavour. Binding it all together is saffron, which gives it its golden colour.
A dish that tells the story of our land, brought to the table just as we used to make it.

Our fettuccine, hand-rolled every day, meet the sweetness of ricotta and the savoury flavour of crispy guanciale. To complete the dish, fresh truffle is added at the last moment, enveloping everything with its intense aroma.
A dish simple in its ingredients yet full of character, where the quality of the raw ingredients makes all the difference.

Handmade orecchiette, the scottona veal ragù is a prized meat for a prized ragù with a unique flavour.
A rustic dish, simple and authentic, that tastes of home and patience.

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