Tippy-Tay

Hand-rolled potato gnocchi served with a rich, slow-cooked wild boar ragu, braised in red wine and aromatic herbs.

Creamy Arborio rice risotto with sautéed porcini mushrooms, parmesan cheese, and a touch of truffle oil.

Neapolitan-style pizza topped with Italian sausage, sautéed wild broccoli (friarielli), mozzarella, and a hint of chili.

Small, pinched pasta parcels filled with roasted meats, served simply with sage-infused butter and grated Grana Padano.

Grilled swordfish steak topped with a vibrant Sicilian salsa of cherry tomatoes, capers, olives, and fresh oregano.

Silky smooth cooked cream dessert, infused with vanilla and served with a compote of fresh mixed berries.