SPAGHETTI ALLA SCARPARIELLO
Spaghetti with San Marzano DOP tomato sauce, confit Campana pomodorini, fresh basil, and extra virgin olive oil.
Chef’s recommendation: add stracciatella di burrata from Puglia DOP.
CITRUS PESTO MAFALDINE AND BURRATA STRACCIATELLA
Fresh mafaldine pasta with Ligurian pesto, finished with stracciatella di burrata pugliese DOP with lemon zest.
AGED BEEF RIB-STEAK LASAGNA
Get ready for the best lasagna ever created.
Magnificent lasagna stuffed with pulled beef cheek and meat from aged old-cow rib steaks. Slow-cooked in its own juices for over 8 hours. Creamy béchamel with 24-month aged Parmigiano Reggiano DOP.
RECOMMENDED PAIRING
Chianti Classico
Chianti Classico, full-bodied with notes of red fruit, accompanies the intensity and depth of the meat.
STUFFED PUMPKIN GNOCCHI
Spectacular toasted gnocchi stuffed with gorgonzola, served on a pumpkin cream and parmigiano. A feast for the senses.
SPAGHETTI FRUTTI DI MARE
Spaghetti made with our magnificent San Marzano DOP tomato sauce and carefully selected crustaceans, fish, and seafood from the day. All of it finished with a fantastic prawn from the bay cooked in the josper.
RECOMMENDED PAIRING
Pinot Grigio
Its vibrant acidity and minerality harmonize with the brininess of the seafood, leaving a clean, fresh finish.
CALAMARATA CARBONARA
Authentic and traditional carbonara recipe in calamarata pasta. With egg yolk, authentic pecorino romano, black pepper, and guanciale amatriciano. And of course 100% without cream.
RECOMMENDED PAIRING
Chardonnay
The structure and acidity of the Chardonnay cut through the richness of the guanciale and balance the creaminess of the sauce.
TRUFFLE MAFALDINE ALLA RUOTA
“Enjoy the best show”
Fresh mafaldine, Parmigiano Reggiano DOP sauce, tartufata sauce and fresh sliced truffle served in a wheel of pecorino cheese.
Chef’s recommendation: add guanciale amatriciana. 3,50
RECOMMENDED PAIRING
Vermentino
Vermentino enhances the fresh notes of the pasta with its lively acidity and citrus hints that balance the richness of the truffle and bring out its aroma.
SMOKED EEL RISOTTO
For our most gourmet diners, and without a doubt one of our most exquisite and memorable dishes
Red semolina risotto with smoked eel and a wasabi explosion—simply, “spettacolare”.
EXTRAS:
Sliced truffle · 4,9 / Stracciatella di burrata · 3,5 / Guanciale amatriciano · 3,5 /
´Nduja · 2,9 / Genoese pesto · 2,9 / Spianata piccante · 2,9 / Prosciutto cotto 2,5 /
Provençal-style mushrooms · 2 / Capers · 2
Gluten-free spaghetti +1,50
Vegetarian dishes
Vegetarian option available
Gluten-free Gluten-free option available 
Spicy
