Bronze-extruded spaghetti with mixed seafood

Risotto allo scoglio (min2pers)

Cappellacci con gamberi, crema allo zafferano, porro fritto e pepe di Sichuan

Handmade pumpkin-filled cappellacci with local "violina" pumpkin from Bando, a village in Portomaggiore.

Handmade cappelletti filled with meat, served with a raw meat sauce.

Handmade pappardelle with a lamb ragù

Handmade passatelli with scallop meat and pork cheek

Bronze-extruded spaghetti with true clams