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First courses


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First courses
- 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