Tonnarelli pasta served in the form of Pecorino Romano Dop. Flour, eggs, salt, water, black pepper, pecorino Romano DOP certified cheese.

Egg pasta ravioli stuffed with aubergine and scamorza cheese with smoked stracciatella, Martina Franca capocollo, yellow date tomato, cardoncelli mushrooms, garlic, oil, salt and pepper. Dish recommended by chef Luca Urso

Fresh durum wheat pasta, seafood, fresh molluscs and shellfish depending on the availability of the day, garlic, white wine, fresh tomato, parsley and extra virgin olive oil

Fresh egg semolina pasta filled with scampi and lemon cream with prawns, scampi, oil, garlic, brandy, cherry tomatoes, butter, parsley. Since 2008, over 15,000 portions sold per year!