First courses

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First courses

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Pansotti with ricotta cheese and spinaches filling and Bronte pistachio sauce
Pasta of Gragnano with angler fish's sauce
Penne of Gragnano with fresh tuna fish
Polenta with gorgonzola cheese
Potato gnocchetti with gorgonzola Guffanti cheese, liquorice powder and Sechuan's black pepper
Ravioli alla ligure with meat sauce
Ravioli with Guffanti butter and sage
Risotto with fresh cuttlefishes and courgettes
Sepia tagliolini with sea urchins
Tagliatelle with pesto sauce
White tagliolini with eggs and black truffle of Norcia
White tagliolini with sea urchins

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