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