Wednesday to Friday from 12pm to 3pm
Starter and main course €12 | Main course €9
| 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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Zuppa Di Orzo Perlato Pearl barley soup with a variety of organic legumes cooked in a terracotta pot |
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Nduja Crostini Artisan smoked nduja spread on sourdough toast |
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Sgombro Mackerel and julienne of fennel and orange with baked olives |
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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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Fileja Al Pomodoro Traditional Calabrian pasta with organic tomato sauce and basil |
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Orecchiette Grano Arso Orecchiette pasta made with 'burnt grain flour' from Puglia, tomato sauce and burrata cream |
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Struncatura Ancient long dark pasta made from different types of flour and grain with mussels, bergamotto and breadcrumbs |
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