Linguine alla busera with prawns

Potato and leek cream with black truffle slies

Fresh pasta ricciole stuffed with ricotta and spinach au gratin with saffron béchamel and Taggiasca olives

Potato gnocchi* with old Piave cheese cream, broad bean gel and roasted almonds

Scrigni filled with burrata di Puglia with rocket and dandelion pesto and powdered mullet roe