Ristorante

Fagottini of fresh pasta with Castelmagno

Ravioloni filled with caciocavallo di Ciminà and aubergines (Cherry tomato, basil, smoked cheese, aubergines)

The 'Pasta and Potatoes' with black pork cheek and podolico cheese

Stroncatura (A typical Calabrian pasta)

Spaghetti from Gragnano with tomato

Veal & Tuna combined in sauce (Soft veal, tuna sauce and capers)

Meatballs with sauce

Chianina rolls

Cod fish carpaccio (Marinated with pink pepper)

Codfish with crazy water (Acqua pazza is simple cooking, and allows you to get the maximum taste from the fish)

Potatoes and turnip greens (vegan dish)