1. Strozzapreti with stewed chicken with saffron, cinnamon,
pomegranate, aniseed and Parmesan cheese.
2. Risotto with candied duck, cranberries, hazelnut and pumpkin.
3. Ravioli filled with ricotta cheese and watercress. Served with in a brown butter (caramalised) sauce, fried garlic, sage and almonds.
4. Wholegrain penne with a sauce of tomato and eggplant.
Served with a compote of chestnut,
walnut, roasted red union and mozzarella.
5. Spaghetti Frutti di Mare with mussels, vongole, gamba's and yellow tomatoes.
6. Lasagna with mushrooms, Gorgonzola and cime di rapa.
7. Penne "Bolognese" with tomato sauce,
ground beef, vegetables.
Served with fried parsnip and parmesan cheese.
8. Linguine Bouillabaisse with dutch shrimps, cavallo Nero and spring union.
9. Classico: Spaghetti Carbonara.
10. Fresh Tagliolini, with trufflesauce and fresh shaved truffle.
(supplement 7,50 per person)