LAND FIRST COURSES

with Eggs, Pecorino Romano Cheese and Guanciale

Tonnarello with Cherry Tomato Sauce, Burrata and Fresh Basil

with Zucchini Cream, Parmigiano Reggiano DOP Fondue, and Crispy Parma DOP Prosciutto

Risotto with Porcini Mushrooms and Crispy Italian Guanciale

Potato and Herb-Filled Cappelletto with Porcini Sauce and Fried Porcini

Large ravioli stuffed with beef and onion stew, served on a Parmigiano Reggiano DOP fondue

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