Our linguine, made from 100% re-milled durum wheat semolina, meet the flavors of Campania: a silky fondue of Provolone del Monaco DOP blended with whole milk coats the pasta, while crispy fried zucchini slices add crunch and aroma. A land-inspired dish born just steps from the sea.

A classic from Ligurian cuisine: coarse, al dente pasta wrapped in a fresh basil pesto made with 100% Italian organic EVO oil and DOP-certified ingredients. Finished with steamed potatoes and green beans for a crisp touch, and confit tomatoes adding a delicate hint of acidity.

A fresh and rich first course: small shell pasta coated with a delicate prawn ragout made with bisque, Piennolo tomato sauce, and fresh basil. Finished with a creamy, whipped stracciatella and a fragrant touch of Amalfi lemon. A true meeting of sea, sunshine, and tradition.

Our linguine, made with 100% finely ground durum wheat semolina, enhance the refinement of Italian sturgeon caviar. The contrast between butter and Amalfi lemon creates an intriguing balance, while chives and marinated egg yolk complete the dish with delicate, enveloping notes. An elegant and harmonious flavor experience.