first courses

= gluten-free
= dairy-free
= vegan

crescents
half-moon dumplings with veal filling on apricot and rosemary

 

the tangle
green pea pappardelle (pasta) with musky octopus and garlic cream

 

by mistake
linguine (pasta) with lemon, red onion and mint

 

your classics

torino-lecce bypass
tonnarelli (pasta) with anchovy butter and herb-flavoured breadcrumbs