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LEMON RISOTTO WITH OTAGO CLAMS & BOTTARGA

PERFECT FRESH EGG PASTA DOUGH

SQUID INK LINGUINE WITH MARKET FISH RAGÙ ’NDUJA CRUMB & DILL

FIGS, PARMA HAM, MOZZARELLA, VINCOTTO & FIG LEAF OIL

TUSCAN GREEN MINESTRONE WITH PANCETTA & CONCHIGLIONI

SALTED GRAPES WITH WASHED-RIND CHEESE & LINSEED CRACKERS

BEEF CARPACCIO WITH REDCURRANT, RADISH, TREVISO & ANCHOVY CREAM

NITA’S APPLE CAKE (TORTA DI MELE DI NONNA NITA)

CRÊPE CANNELLONI WITH RADICCHIO & BLUE CHEESE (CANELONI COL RADICIO)

STRUDEL WITH GREENS & POTATOES (STRUDEL DE ERBETE CO’ LE PATATE)

SPICED CHEESE STRUDEL (STRUDEL DI FORMAGGI)

MUSHROOM MOZZARELLA IN CAROZZA

MILANO-TORINO

OYSTER MUSHROOMS WITH ANCHOVY & RICOTTA

BLACK MANHATTAN

WOOD EAR, ’NDUJA & CHERRY TOMATO

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Established 1987. Still going strong…

Cuisine Magazine
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