first courses

 

the odd
gnocchetti with endive, olives and marinated anchovies

 

the apothecary
bucatini with jowl bacon, cinnamon and black-peppered sicilian pecorino cheese

 

pure white
carnaroli rice with goat cheese, chestnut honey and rosemary

 

your classics

you appreciated them so much we are bringing them back

 

what was the hurry
pappardelle with white veal ragu, asparagus, sun-dried tomatoes and toasted peanuts
(in april, special wineat coupling with timorasso derthona by claudio mariotto)