Magazzino

Crispy fried zucchini flowers filled with creamy ricotta and anchovies, served with a delicate lemon aioli.

Classic Roman pasta dish with Pecorino Romano and black pepper, elevated with freshly shaved black truffle.

Piedmontese pinched pasta filled with roasted meats (beef, pork, rabbit), served simply with butter and sage.

Whole Mediterranean sea bass baked in a salt crust, preserving its delicate flavor and moist texture. Filleted tableside.

Braised veal shanks with vegetables, white wine, and broth, traditionally served with gremolata and saffron risotto.

Authentic Neapolitan pizza with San Marzano tomatoes, mozzarella di bufala, fresh basil, and a drizzle of olive oil.