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)