First dishes

Tagliatelle with black truffle

Macaroni "with musso"

Bigoli all’Amatriciana

Bigoli with "anara"

Tagliatelle with tastasal

Potato dumplings with Gorgonzola

Stuffed pasta

Tortellini di Valeggio with Lessinia butter and sage

Tortelli with guinea fowl and Grana Padano fondue

First courses of fish

Fish soup

Spaghetti with cuttlefish ink with scampi

Spaghetti alla pescatora

Risotto

Risotto "with tastasal"

Risotto with radicchio and Amarone della Valpolicella

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