The pasta for the first courses is homemade. When we choose the dishes for the menu, we respect the seasonality of the products, and also the most popular requests of our guests.
Very popular are tagliatelle with wild boar, risotto with beetroots and hazelnuts, meat ravioli with parmesan cream, fillet and courgettes, nettle gnocchi with pouled beef, risotto with lemon, thyme and Colonnata lard, pappardelle “bastarde” (made with chestnut flour) with sausage, tomatoes and leeks, Chestnut trofie with ricotta and walnut cream, Lasagne with seasonal vegetables, Baked crepes with porcini mushrooms etc.