• Our Chef First Courses

    • Acquerello Risotto with Black Truffle and Champagne

    • Fresh Pasta Tortello Filled with Buffalo Mozzarella on Cherry Tomato Sauce with Confit Tomatoes, Apulian Caciocavallo and Basil

    • Linguine from Gragnano I.G.P. with Sardinian Bottarga and White Shrimp from Adriatic Sea and Lemon Scent

    • Roman Classics: Amatriciana, Carbonara, Cacio e Pepe

    • Ziti di Gragnano with Our Ancient Tomato Sauce and Fresh Basil