MAIN COURSE

Very soft potato dumplings with potato pieces
In culatello sauce with toasted almond slivers

Passatelli sauteed with truffles
With black truffle sauce, crispy bacon and parmigiano reggiano cream (allergens: garlic)

Tortellini in broth
Of capon “as traditionally”

Tortellini with saffron
With saffron cream, parmigiano reggiano crisp, brunoise of browned cooked ham

Tortellini with traditional ragout
With homemade ragout from the family tradition and parmesan crumble

Classic green lasagna
In steaming cotto

Tortelloni stuffed with truffles
With parmigiano reggiano and black truffle cream, crystallized sage, toasted hazelnut granules and slivers of (allergen: garlic)

Gramigna
With white sausage ragout and bell pepper cream

Green Tagliatelle
With traditional ragout, parmesan cream cheese and smoked ricotta cheese