Malloreddus alla Campidanese
Sardinian sausage ragu with saffron and pecorino. Sweet, rich, with a proper bite and a bit of warmth from the chilli.
Bolognese
The real one. Slow, rich, and nowhere near as much tomato as you’d think. Four hours well spent.
Ricotta and Spinach Ravioli
Fresh pasta filled with ricotta, spinach and a little something extra. Served with brown butter and crispy sage. Worth every minute it takes.
Pizzoccheri
Fresh buckwheat pasta, waxy potatoes, savoy cabbage, and alpine cheese in quantities that would concern a doctor. One of the most overlooked dishes in Italy and one of the best.