Lana

Crispy fried zucchini flowers filled with ricotta and anchovy, served with a lemon aioli.

Hand-pinched pasta filled with slow-roasted lamb and rosemary, served in a rich lamb jus.

Creamy Arborio rice with a medley of wild mushrooms, truffle oil, andParmigiano Reggiano.

Pan-seared swordfish with cherry tomatoes, capers, olives, and a hint of chili.

Grilled balsamic-glazed pork cutlets served with a pear and gorgonzola salad.