Funghi e Tartufo

Olive Nocellara del Belice served wih tarallini

Mediterranean capsicum casserole with tender potato wedges, extra-virgin olive oil and parsley. A warm rustic dish with sweet and savoury flavours.

Velvety cannellini bean cream with tender grilled artichokes. Finished with toasted pumpkin seeds and pine nuts, parsley oil, and spinach piadina.

This dish expertly mimics real calamari, with remarkable taste and texture. Lemon pepper calamari, crisped and seasoned, served on a fresh bed of mixed salad and carrots.

“Polpette alla pizzaiola” is a plant-based reinterpretation of Italian-style meatballs served in a rich tomato sauce with garlic and oregano.

Mushroom and truffles arancine three per serve

Fresh pappardelle with truffle and mushroom sauce

Black ravioli filled with potato and truffle, served with porcini and oyster mushrooms on white asparagus velouté, finished with fresh mushrooms and chives

Homemade green campanelle pasta with pumpkin cream, sautéed escarola and toasted walnuts.

Fresh Tagliatelle with fresh basil Napoli sauce wrapped in fried eggplant

Arborio risotto with zucchini, artichoke cream and baby spinach, topped with toasted hazelnuts

Baked lasagne with vegan bolognese sauce and bechamel

Homemade potato gnocchi served in fresh basil Napoli sauce and cheese