Three-colored cannelloni with white ragù and ginger on Grana cheese fondue with liquorice

Carbonara Cappelletti with butter, sage, and veal jus

Fettuccine pasta with duck ragu and rosemary oil

Stuffed pappardelle with buffalo ricotta, three types of tomatoes and fresh basil (vegetarian)

White risotto with clams, baby squid, shrimps, and fresh olive oil

Tonnarelli with scampi, cherry tomatoes, thyme and lemon