House Made Marinara, 3 cheese

Nduja, Caramelized onion, Ricotta

spring pea purée

anchovy citronette, pecorino.

lemon, parmigiano.

spring peas, watermelon radish, marcona almonds

testa, pickled red onion.

rice beans, chorizo, chicories

oyster mushrooms, calabrian chilies, fried egg, ricotta salata

chilled tomato sauce.

calabrian chilies, tomato, pecorino.

house-made sausage, pecorino romano.

parmigiano reggiano.

speck, egg, black pepper, pecorino romano

cacio e pepe, pecorino.

lemon ricotta, brown butter sage, pecan

lamb ragú, spring peas, fava beans, mint, grana gran moravia

shrimp, chorizo, lemon, oregano, white wine

confit potatoes, cerignola olives, aleppo pepper.

broccoli rabe, chilies.

Confit fingering potatoes

asparagus, mint gremolata

garlic, chilies.

agrodolce, cranberries, pepitas.

garlic, oregano, chili flakes

garlic, chilies, capers, lemon

alcohol free

A full-bodied espresso coffee with low acidity, excellent crema and high caffeine content. In the taste with pleasantly little acid and full body. Strongly, intensely, but without a lot of bitter substances. In the aftertaste long lasting almonds with a light perception of roasted bread. Coffee mixture: 60% Arabica beans / 40% Robusta beans Espresso

The aroma has floral elements, with citrus, and always grass and hay. The flavor has been noted as pungent, grassy, herbaceous, with notes of green tea. Traditions: Drizzle over grilled tuna, stewed white beans, roasted peppers and garlic or a salad of shaved fennel, fresh orange slices and capers.

Smoked paprika, fennel pollen, chili flakes

Tajarin are a fresh egg pasta typical of Piedmontese cuisine, especially of the Langhe; they are a sort of long tagliatelle, 4-5 millimetres wide and very fine (less than a millimetre), characterised by their deep golden yellow colour due to the use, in their preparation, of plenty of egg yolks – 30 per kilo of pasta .

Calabrian Chili Peppers (Peperoncino) Calabrian Chilis from Calabria, Italy have a spicy, mildly fruity taste and aroma. Excellent with pizza, pasta, garlic bread, stews, chilis, soups, salsa and for infusing olive oil. These spicy, red firecrackers that are ideal for adding color and medium-spicy heat to any dish.

The crisp freshness of Agrumato is achieved by the whole-fruit crushing process, which cannot be duplicated by the more common infusion method of other citrus flavored oils.

Orange and Lemon zest

Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 to 10 mm (0.26 to 0.39 in) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.

Tagliolini is a type of ribbon pasta, long like spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like capellini. It is a traditional recipe in regions Molise and Piedmont of Italy, in Piedmont called Tajarin and made of egg dough.