Antipasti

• Carpaccio of bresaola and caprese with buffalo burratina from Campania

• Fried baby calamari on a spring salad

• Eggplant parmigiana

 

First Courses (Primi Piatti)

• Cappellacci filled with ossobuco, red wine, and rosemary

• Truffle tortelloni

• Tagliolini with pistachio cream and buffalo burratina

• Paccheri alla Norma

• Pappardelle with octopus ragù

• Paccheri with cacio cheese and clams, topped with grated tuna bottarga

 

Main Courses (Secondi Piatti)

• Octopus and potatoes on a spring salad

• Argentinian entrecôte with potato gateau and mushrooms

 

Desserts

• Tortino Poveracci

• Tiramisu

• Lemon semifreddo

• Orange semifreddo

• Chocolate lava cake