Main Course


Chef Nino D’Arenzo

Rice malted with parmesan and saffron Milan style

Paccheri pasta of Gragnano “Il Solferino” style

Home made pasta cicatelli sautè with aubergines and Buffalo’s mozzarella cheese

Gnocchi (potatoes dumplings) with tomato burrata cheese and basilic cream

Risotto with fresh seasonal porcini mushrooms

Big ravioli stuffed with potatoes and porcini mushrooms in butter and sage sauce

Bucatini matriciana style

Home made ravioli stuffed with fresh fish “Il Solferino style”

Fresh home made pasta “orecchiette” with broccoli and baby squids and shripm

Risotto with black squid ink sauce and pecorino cheese

“Spaghetti” with clams

Linguine pasta with mullet and courgette bottarga

Vegetables and cereals soup

Broad beans with chicory “pugliese”

Soup with potatoes mushrooms and savoy cabbage