Basmati rice salad with prawns and curry, thyme and Condirè
Country style Maltagliati with sausage strips, friarielli and parmesan cream
Egg tagliolini with cherry tomatoes of Vesuvius and grilled vegetables in stick
Lightly whipped Risotto with grilled aubergines, swordfish cubes and hot provolone.
Paccheri carbonara with grilled artichoke wedges
Pansoti del Golfo stuffed with Swiss chard, seasoned with a pine nut and walnut sauce and flakes of Parmigiano Reggiano
Raviolo with tasty grilled vegetables filling, Colfiorito potato cream and cooked drops.
Tortelloni with Fossa cheese filling on pea velouté with pumpkin and thin strips of salame felino