5pm to 7pm Tuesday to Thursday | 12pm to 7pm on Sundays
2 courses for €19 | 3 courses for €24
| Starters | |
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Frisella Di Farro Typical spelt bread from the South of Italy with cherry tomatoes, oregano, garlic and Biologic Evo |
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Polpette Alla Nduja Spicy meatballs with tomato sauce and smoked ricotta from Calabria |
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Sgombro Al Forno Baked mackerel, potatoes, herbs, red pepper cream and tender-stem broccoletti |
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Zuppa Di Orzo Perlato Pearl barley soup with a variety of organic legumes cooked in a terracotta pot |
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Nduja e Burrata crostini Smoked nduja, burrata mozzarella and broccoletti on toasted sourdough bread |
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| Mains | |
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Tagliatelle Alla Bolognese Authentic recipe passed on by a 'sfoglina' from Bologna |
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Struncatura Ancient long dark pasta made from different types of flour and grain with cockles, mussels and bergamotto |
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Fileja Al Pomodoro Traditional Calabrian pasta with organic tomato sauce and basil |
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Fileja Alla Nduja Fileja pasta with nduja, baked black olives and tomato sauce |
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Bombette di Martina Franca Pork neck, artisanal pancetta 'Santoro' rolled by hand and smoked with fragno wood, caciocavallo cheese and cime di rapa |
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| Desserts | |
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| Tiramisu | |
| Panna cotta with Sicilian cactus figs coulis and pistachio | |
| Deconstructed cannolo Siciliano | |