Risotto & Pasta

Risotto with tomato, mozzarella fiordilatte creamy sauce, cappers powder, olives powder and basil oil
(7,8,12) V

Saffron risotto “al salto” served with Parmigiano 24 months fondue and veal jus reduction
(7,9,12)

A handmade ravioli with spinach pasta with “Borragine” herb and wild Swiss chard filling, with walnut sauce and pecorino cheese reduction
(1,3,4,7,8) V

A handmade ravioli filled with potato, pecorino cheese & mint, served with ricotta and burrata sauce with bottarga and lemon zest
(1,4,7) V

Fusilloni pasta with pesto, potatoes, green beans and pine nuts
(1,8) V

A modern crunchy lasagna, finished with tomato reduction and bechamel
(1,3,7,9,12)

Homemade “Plin” ravioli filled with duck breast slow cooked served with duck jus and Castelmagno cheese fondue
(1,3,6,7,12)

Homemade tagliatelle served with porcini mushrooms and mushrooms sauce
(1,3,7,12) V

Slow-cooked octopus ragout with rigatoni pasta
(1,9,12,14)

An indulgent four different types of tomatoes sauce, parmesan and basil oil
(1,7) V

Pasta with swordfish ragout, tomato-fish sauce, cherry tomatoes, thyme and Taggiasca olives
(1,4,9,12)