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First Courses

Tagliolini with squid ink and fresh clams

Allergens: Gluten, Egg, Clams, Sulfur dioxide

Egg tagliatelle with traditional Bolognese ragù

Allergens: Gluten, Milk, Egg, Celery, Sulfur dioxide

Trofie with traditional Ligurian pesto

Allergens: Gluten, Nuts, Milk

Ravioli stuffed with borage, with brown butter and sage

Allergens: Gluten, Milk, Egg

Daily preparation based on market availability (please ask staff)

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Creato su leggimenu.it

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