🍝 FIRST COURSES FROM THE LAND

Pappardelle with pesto, 200g of fresh pasta. An intense aroma of fresh basil, toasted pine nuts, and extra virgin olive oil envelops each bite. Our pesto, hand-made in the traditional Ligurian way, is creamy and velvety: just one taste and you'll want more.

Artisan ricotta and spinach tortelli
Fresh homemade pasta, prepared every day and rolled to order, with a delicate filling of ricotta and selected spinach. Served in the classic version with melted butter and sage, to enhance the authentic flavours of traditional Lombard cuisine.

Spaghetti Carbonara.
200g of fresh pasta

Meat, served with butter and sage

Pumpkin, served with butter and sage

Cacio e pepe, served with butter and sage.
The cacio is a medium-aged sheep's milk cheese, typical of the Roman countryside.

Bagoss cheese is a semi-fat, raw milk, extra-hard cheese produced in the municipality of Bagolino in the province of Brescia. The uniqueness of the cheese lies in the addition of saffron during its production. Served with butter and sage.

Traditional Lasagna with Ragú

At Zola.
Gorgonzola is a blue cheese made in Italy from whole cow's milk. It is a PDO cheese originating from the province of Milan.

200 g of fresh pasta with three-game salmi Boar, deer, hare. Compared to the classic Bolognese ragù, the three-game salmi has a more pronounced and very distinctive note, thanks to its slightly gamey flavour. After the long hours of cooking, these fine meats will be tender and it will be hard to resist the scent of freshly made salmi!

Traditional Ragù
200 g of fresh pasta dressed with a rich and genuine sauce made from pork, slowly cooked with tomato, aromatic herbs, and sautéed vegetables as per tradition.
Recently tested for quality and preservation, it is a dish that smells of home and authentic Lombard cuisine.

Fresh Pasta with Mushrooms and Bacon
200 g of fresh pasta seasoned with sautéed mixed mushrooms and crispy bacon, enhanced by a delicate sauté and tossed to bring out every flavour. A rich and enveloping main course that combines the tastes of the forest with homemade tradition.

Fresh Pasta with Speck
200 g of fresh pasta dressed with a light cream and tomato sauce, enriched with aromatic spices and crispy freshly sautéed speck.
Original dish created by our Chef Linda, combining smoky flavour and creaminess in perfect homemade style.

Fresh Pasta "Rustica Style"
200 g of fresh pasta served with a bell pepper cream, sautéed local sausage, and a touch of Tabasco for a slightly spicy finish.
A main course with a strong character, rich in flavour and tradition, signed Chef Linda.

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