First Courses

"Get ready for a unique and refined culinary experience. This dish is a true celebration for saffron lovers, where the aroma and flavor of this precious spice are the undisputed stars. With just two excellent ingredients – plus chives - intense saffron and crispy guanciale – we have created a symphony of flavors without the addition of milk or dairy products. If you notice a light golden veil at the bottom, it is our secret saffron infusion water, which we use to toss the pasta and enhance every nuance. An irresistible invitation to a delicious final bread-dipping!"

P.S.: adding cheese is not recommended

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

Handmade pappardelle made with an exclusive selection of flours and toasted grains, a truly unique specialty. Toasting is an ancient art that consists of gently applying controlled heat to the grains before milling: a natural process that gives the pasta a dark, golden hue, releasing an intense, enveloping aroma of hazelnut and bread crust.

A first course with a rustic yet refined character, where golden eggplant and crisp zucchini meet the savoriness of local sausage, brought together and enhanced by the red gold of our land: the pure saffron infusion from Navelli.

Our fettuccine, hand-rolled every day, meet the sweetness of ricotta and the savoriness of crispy guanciale. To complete the dish, fresh truffle is added at the moment, enveloping everything with its intense aroma.
A dish simple in its ingredients but rich in character, where the quality of the raw ingredients makes the difference.

Handmade orecchiette, the scottona veal ragù is a prized meat for a refined ragù with a unique flavor.
A rustic dish, simple and authentic, that tastes of home and patience.

An encounter of ancient grains and the perfection of simplicity
​Our chitarra is not just a pasta shape: it is a sensory experience rooted in tradition. It comes from the perfect blend of isolina flour and saragolla flour, two ancient grains that give the dough a rough, porous texture and a unique aromatic profile, capable of capturing every single moment of cooking.

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