LOCAL OCTOPUS, GRILLED WITH POTATO , OLIVES, CHERRY TOMATO CELERY AND LETTUCE ,WITH BASIL PESTO SAUCE.

LOCAL CALAMARI, MARINATED WITH MINT LIME AND CHILI, SERVED ON A BED OF ASPARAGUS PUREE WITH A QUENELLE OF LEMON RICOTTA

PRAWNS AND SCALLOP WITH HOMEMADE PANCETTA, SERVED WITH FENNEL AND ORANGE SAUCE.

ZUCCHINI STUFFED WITH BEEF MINCE AND PARMESAN SHAVED, COOKED IN RICH TOMATO AND BASIL SAUCE, WITH HOMEMADE BREAD CROUTON.

CURED SALMON, SERVED WITH SAVOR CREAM AND LIME, RADDISH, DILL AND PEAS PUREE.

ROASTED PORK BELLY WITH CRISPY SKIN, SERVED ON A BED OFPUMPKIN ROSTED AND PUREE' WITH SALSA VERDE.

HOMEMADE BREAD TOPPED WITH ITALIAN HOMEMADE SAUGAGE, WITH PORCINI AND CHAMPIGNON MUSHROOM, TRUFFLE OIL AND PARMESAN SHAVED.

MUSHROOM ARANCINI , PICKLES, MUSHROOM, ZUCHINNI, EGGPLANT AND OLIVES. PROSCIUTTO, PANCETA AND FOCACCIA. EVERYTHING HOMEMADE.

PACCHERI ARE A TRADITIONAL BIG SHAPE PASTA FROM SOUTH ITALY SERVED WITH A RICHSLOW COOCKED RAGU' MADE WITH PORK RIBS AND BEEF RIBS TOPPED WITH PARMESAN SHAVED

ARBORIO SEAFOOD RISOTTO WITH CALAMARI, PRANWS, MUSSELS, WITH FRESH PARSLEY BASIL AND LEMON ZEST

HOME MADE GNOCCHI SERVED ON A BED OF PUMPKIN PUREE WITH PRAWNS AND FRESH SPINACH

TRADITIONAL LONG PASTA SIMILAR TO TAGLIATELLE ,SERVED WITH FRESH PESTO BASIL PRAWNS AND PISTACCHOS

HOME MADE PASTA STUFFED WITH PRANWS ASPARAGUS AND RICOTTA,SERVED WITH SHELL SEAFOOD BISQUE,BASIL SAUCE AND BEETROOT PETAL.

PACCHERI PASTA SERVED WITH HOME MADE ITALIAN SAUSAGE PORCINI MUSHROOM AND PEAS

ORECCHIETTE PASTA WITH CALAMARI BROCCOLINI ANCHOVIS CHERRY TOMATO AND CHILY

SPAGHETTI WITH OLIVE OIL GARLIC CHILY SERVED ON A BED OF MUSSELS VELLUTE'AND ANCHOVIS

HOME MADE RAVIOLI STUFFED WITH SLOW COOCKED BRISKET AND PECORINO CHESE,SERVED WITH RED WINE JUS REDACTION AND PORCINI MUSHROOM

FETTUCCINE WITH CUTTLEFISH BABY OCTOPUS AND PEAS COOCKED IN A RICH AND FRESH TOMATO BASIL AND CHILY SAUCE

home made ravioli stuffed with porcini mushroom and truffle,served with gongorzola dolce sauce and walnuts

spaghetti alla chitarra with home made pancetta eggs parmesan and pecorino cheese

SHEELS SHAPE PASTA STUFFED WITH COD FISH POTATO AND SHALLOT ON A BED OF PEAS PUREE'

OCTOPUS,CALAMARI,PRANWS,CRAB,AND MUSSELS,COOCKED IN A RICH AND FRESH TOMATO BASIL SAUCE WITH BRANDY AND CHILY OIL,SERVED WITH FRESELLA BREAD

SPATCHCOOKGRILLED MARINATED WITH MUSTARD AND ITALAIN HERBS, FINISH ON FRY PAN WITH WITHE WINE,SERVED ON A BED OF ZUCCHINE AND MINT PUREE'AND POTATO GRATTEN.

LAMB SHOULDER BRASED WITH RED WINE AND MUSHROOM,SERVED ON A BED OF ROSTED CABBAGE WITH EGPLANT AND MAGGIORANA VELLUTE'

HOME MADE ITALIAN SAUSAGE FRYED PAN SERVED ON CARAMELLIZED ONION COOKED IN DARK PALE ALE BEER WITH RED GREEN AND YELLOW CAPSICUM PUREE'

SHORT CUT RIBS SLOW COOCKED IN BAROLO RED WINE SERVED ON A BED OF COLIFLOWER PURE'CRISPY KALE AND ORANGE ZEST.

LAYERS OF BEEF FILLET MARINATED AND GRILLEDWITH SAUTED PORCININ MUSHROOM AND GRANA CHEESE SHAVED,WITH SALSA VERDE

LAMB FRENCH CUTLETS CRUSTED WITH ITALIAN HERBS ON A BED OF COLINFLOWER PUREE'AND ROOSTED ESALNUTS SERVED WITH SEASONAL GREEN VEGETABLES

COD FISH PAN FRIED SERVED ON A BED OF CICORY DRIED TOMATO BLACK OLIVES AND SHALLOT POTATO VELLUTE'

SNAPPER FILLET MARINATED WITH ORANGE LIME LEMON AND DILL,SERVED WITH FENNEL SALAD CHIVES ROASTED BABY CARROTS AND ORANGE SAUCE

CALAMARI STUFFED WITH ZUCCHINE RISOTTO COOKED IN A TOMATO SAUCE WITH CAPPERS AND BASIL SAUCE