PASTA DISH

Cream of zucchini with angler-fish medallions and mint oil

Cuttlefish long pasta with octopus and potatoes on basil cream

Short pasta with swiss-chard leaves and cooked ricotta cheese sauce

Green sauce gnocchi with beef and sheep’s cheese slivers sauce

Stuffed ravioli with small beans on sage tomato and crispy sage sauce

Brandade of spelt with wild boar flavoured with bay and juniper