First Courses

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

"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.

Hand-rolled pasta sheet cut into wide, irregular strips, as tradition dictates in the Taverna’s home-style cooking. The sauce starts with sheep meat chopped by hand with a knife — not ground — slowly browned with golden onion, Abruzzo extra virgin olive oil, and a bundle of wild herbs, then left to the patience of the fire for hours, until the meat becomes tender and the sauce reduces into a thick, deep gravy that tastes of pasture and the seasons.