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Fagottini alla Mozzarella
Grilled eggplant stuffed with mozzarella cheese, baked in a light tomato sauce topped with Parmigiano-Reggiano, cheese and basil
Culatello con Cacio di Fossa, Quenelle di Mellone Organico e Erbazzone Reggiano
Culatello the "King" of Italian cured meats served with pecorino "cacio di fossa", hailed as the millennium cheese of Italy, organic cantaloupe melon, and spinach and parmesan cheese pie
Salsiccia Casareccia in Umido con Polenta Fresca 
House made Italian style pork sausage stew with braised onions and tomato sauce. Served with soft polenta.
Carpaccio di Storione con Insalatina Fragole e Acetosa
Fresh wild sturgeon marinated with lemon and white wine served carpaccio style with Italian pancetta, chives, sorrel leafs, capers, organic fresh strawberry in a homemade yogurt.
PASTE
Penne Arrabiata
Short tube pasta sauteed with spicy tomato sauce.
Picchiatelli al Ragu di Carne
Short pasta sauteed with bolognese meat sauce.
Tortelloni d’Aragosta in Colata di Zafferano
Tortelloni filled with lobster and shrimps, bathed in a creamy saffron sauce
CHEESE
Sinfonia di Formaggi Italiani
Cheese plate served with honey made in Tuscany from blossoming acacia tree,Italian
quince jam, balsamic vinegar spread, multi seed lavosh and walnut raisin bread.
Vacche Rosse Parmigiano Reggiano:The king of cheese made from red cow’s milk, originally
the only acceptable type of cow for creating authentic Parmigiano Reggiano cheese, aged for 30
months ( E.Romagna)
Fiore Sardo: Sheep milk cheese made in Sardegna, the best know pecorino, it is the sweetest as well.
It is a straw colored, grainy cheese, tasting of caramel sweetness, a salty tang and a hint of fruit.
Bitto: This rare cheese made in Valtellina is a blend of cow and goat milk, aged up to 12 months (Lombardia)
Brinata: Sheep milk brie from the fields of Mugello, brinata which means’’ early morning frost’’ (Toscana)
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