First courses

Traditional homemade fresh cavatelli pasta, dressed with tomato sauce and plenty of melting mozzarella.

Traditional Cilentano fresh pasta fusilli with our Sunday-style red ragù, slowly cooked with tender chunks of lean beef.

The ultimate celebration dish, prepared with our own fresh egg pasta sheets. Generous layers filled with a rich slow-cooked meat ragù, meatballs, cubes of stringy mozzarella, all bound together by our homemade béchamel sauce. It is baked in the oven until it develops a golden, irresistible crust. A triumph of authentic flavours

The unmistakable aroma that welcomed guests in the countryside. A thick, rich pasta dish, where local beans are slowly stewed until they gently break down, creating a natural cream that coats the pasta. Served piping hot, it is a dish that tells our story and the patience of slow-cooked cuisine. A return to our roots with every spoonful.

Our fresh handmade pasta filled with soft buffalo ricotta, simply dressed with tomato sauce.

A side dish or healthy soup made with fresh endive and beans cooked over a low heat. A 100% vegetarian and vegan dish, simple, authentic and comforting in flavour.

The signature dish that brings the land together with our sea: spaghetti dressed with tomato, olives, capers, a pinch of chilli and our Menaica anchovies.

Traditional first courses with egg pasta sheets, filled with beef and buffalo ricotta, house béchamel sauce and tomato sauce.

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