🍝 FIRST COURSES FROM THE LAND

Pappardelle with pesto, 200 gr of fresh pasta.
An intense aroma of fresh basil, toasted pine nuts, and extra virgin olive oil envelops every bite. Our pesto, hand-prepared according to Ligurian tradition, is creamy and velvety: just one taste will leave you wanting 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 flavors of traditional Lombard cuisine.

Spaghetti Carbonara. 200g of fresh pasta

Casoncelli di Carne, serviti burro e salvia

Alla zucca, serviti burro e salvia

Cacio e pepe, serviti con burro e salvia.
Il cacio è un Formaggio di latte di pecora media stagionatura, tipico della campagna romana

Al Bagoss.
Bagòss è un formaggio semigrasso a latte crudo a pasta extra dura, prodotto nel comune di Bagolino in provincia di Brescia. La particolarità del formaggio è l'aggiunta dello zafferano durante la lavorazione che lo rende unico. Serviti burro e salvia.

Lasagna tradizionale al Ragú

Allo Zola.
gorgonzola è un formaggio erborinato, prodotto in Italia dal latte intero di vacca. Si tratta di un formaggio DOP originario della provincia di Milano

200 g of fresh pasta with three-game salmi: wild boar, deer, hare. Compared to the classic Bolognese ragu, the three-game salmi has a more decisive and very particular note, thanks to its slightly gamey taste. After long hours of cooking, these fine meats will be tender, and it will be hard to resist the aroma of freshly made salmi!

Ragù Nostrano
200 g of fresh pasta seasoned with a rich and genuine sauce made from pork, slowly cooked with tomato, aromatic herbs, and a traditional soffritto.
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 tossed with sautéed mixed mushrooms and crispy bacon, flavored with a delicate soffritto and creamed to enhance every flavor. A rich and enveloping first course that combines the flavors of the forest with homemade tradition.

Fresh Pasta with Speck
200 g of fresh pasta seasoned with a light cream of cream and tomato, enriched with aromatic spices and crispy speck sautéed at the moment.
Original dish created by our Chef Linda, combining smoked flavor and creaminess in a perfect homemade style.

Fresh Pasta Rustic 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 first course with a bold character, rich in flavor and tradition, signed Chef Linda.

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