Lunch

with pepper confit

flled with Modena cheese, parmesan fondue
with balsamic vinegar glaze

with sweet and sour onions and honey mustard

with rosemary and vanilla dried apples

homemade tonnarelli pasta with smoked pork cheeck from Norcia, BIO eggs, Pecorino Romano DOP cheese

homemade tonnarelli pasta with smoked pork cheeck from Norcia, Pecorino Romano DOP cheese

Senatore Cappelli spaghetti with clams

cooked at a low temperature with roast potatoes

sea bream or sea bass depending on availability

with friarielli

in red wine and sour cherry sauce