La Caverna Restaurant and Wine Bar

Homemade fettuccine pasta with a creamy wild mushroom and black truffle sauce, finished with Parmigiano-Reggiano.

Pan-fried veal escalopes with prosciutto and sage, deglazed with white wine, served with roasted potatoes.

Acquerello rice slow-cooked with a rich seafood broth, prawns, mussels, clams, and a hint of cherry tomato.

Spicy Neapolitan pizza with San Marzano tomatoes, mozzarella, and hot salami, drizzled with chili oil.

Classic Italian vanilla bean panna cotta, served with a vibrant mixed berry compote.

Piedmontese pinched pasta filled with roasted meats, served with butter and sage sauce.