First Courses

"Get ready for a unique and refined culinary experience. This dish is a true celebration for saffron lovers, where the aroma and flavor of this precious spice are the undisputed stars. With just two excellent ingredients – plus chives - intense saffron and crispy guanciale – we have created a symphony of flavors without the addition of milk or dairy products. If you notice a light golden veil at the bottom, it is our secret saffron infusion water, which we use to toss the pasta and enhance every nuance. An irresistible invitation to a delicious final bread-dipping!"

P.S.: adding cheese is not recommended

Imagine spelt ravioli stuffed with ricotta and walnuts, wrapped 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 out the pasta ourselves every day with fresh eggs: it is the foundation of everything. On top, a ragù that combines veal and sausage, slowly cooked, together with cardoncelli mushrooms that add texture and a forest-like flavor. Binding it all together is saffron, which gives it its golden color.
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 savoriness of crispy guanciale. To complete the dish, fresh truffle is added at the moment, enveloping everything with its intense aroma.
A dish simple in its ingredients but rich in character, where the quality of the raw ingredients makes the difference.

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

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