Beef and Parma ham stuffed ravioli with Parmigiano Reggiano DPO sauce

Tubetti short pasta from Gragnano, cooked in fish soup, served with croaker sashimi

Risotto S. Andrea, creamed with Mantuan pumpkin soup, Castelmagno cheese sauce, poplar mushrooms and home-made duck speck

Spaghettone from Gragnano, with Chianina beef ragout and Parmigiano Reggiano DPO

Pasta swirl stuffed with Genoese, served on lentils with sautéed Tuscan cabbage and pecorino sauce

Tomato and basil soup, served with bread croutons and Parmesan cheese
(variant with the addition of shrimp upon request at a charge)

Amatriciana: bucatini, pork cheek, tomato, pepper, chili pepper, pecorino. [3, 4]
Carbonara: chitarra spaghetti, pork cheek, eggs, pecorino, pepper. [4,9](SL)
Gricia: mezze maniche, pork cheek, pecorino, pepper. [4](SL)
Cacio e Pepe: tonnarello, pecorino, pepper. [4,9] (SL)(V)

A surcharge of €6 per course will be applied to shared dishes.

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