First Courses

Special gnocchi made without potatoes, but with lentils. A unique and distinctive dish, very tasty.

"Prepare yourself for a unique and refined culinary experience. This dish is a true celebration for saffron lovers, where the aroma and flavour of this precious spice take centre stage. With just two excellent ingredients – with the addition of chives - intense saffron and crispy guanciale – we have created a symphony of flavours without the addition of milk or dairy products. If you notice a light golden film at the bottom, it is our secret saffron infusion water, which we use to finish the pasta and enhance every nuance. An irresistible invitation to a delicious final mop-up with bread!"

P.S.: adding cheese is not recommended

Imagine spelt ravioli filled with ricotta and walnuts, enveloped in a tomato sauce, for a perfect balance of rusticity and delicacy.

Hand-rolled pasta, cut into wide irregular strips, as per the tradition of the Taverna housewives. The sauce is made from sheep meat chopped by hand with a knife — not minced — left to brown slowly with golden onion, extra virgin olive oil from Abruzzo and a bunch of wild herbs, then entrusted to the patience of the fire for hours, until the meat becomes tender and the sauce reduces into a thick, deep dressing that tastes of pasture and the seasons.