Mamma Maria

Delicate pasta purses filled with sweet pears and tangy gorgonzola, served in a light cream sauce with asparagus tips.

Braised veal shanks slowly cooked with vegetables, white wine, and broth, garnished with gremolata and served with saffron risotto.

Piedmontese pinched pasta filled with a mix of three roasted meats (beef, pork, rabbit), served simply with butter and sage sauce.

Whole Mediterranean sea bass baked in a salt crust, preserving its delicate flavor and moist texture, filleted tableside and served with seasonal vegetables.

Grilled lamb chops, marinated with herbs and garlic, traditionally eaten with hands ('scottadito' meaning 'burnt fingers'), served with roasted potatoes.

Handmade potato gnocchi tossed in a vibrant sauce of fresh cherry tomatoes, basil, and a touch of garlic, finished with grated ricotta salata.