The Factory Kitchen

Piedmontese pinched pasta filled with a mix of three roasted meats, served with a butter and sage sauce.

Crispy fried zucchini flowers stuffed with mozzarella and anchovies, a Roman classic.

Handkerchief pasta with a delicate almond basil pesto, a Ligurian specialty.

Braised veal shanks with gremolata, served with saffron risotto.

Grilled lamb chops marinated with herbs, served with a side of roasted potatoes and sautéed greens.