Scialatielli with clams lemon and ''provolone del monaco''

Calamarata with scorpion fish, red cherry tomatoes gaeta olives and chopped pistachios

Risotto with marine beads

Pasta alla carbonara with fish

Hotpot of homemade gnocchi with san marzano and local cheese

Ravioli with caciottina cheese and majoram with a scent of saffron

Cannelloni ''crepes'' filled with local cheese au gratin with butter and parmesan

Nerano vermicelli

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