mussels from Ardborea, garlic, oil, cherry tomatoes from Sarno and shavings of Pecorino Romano from Rome

egg pappardelle from Pastificio Secondi with the classic ragout recipe as it once was.
Beef from Simmental in South Tyrol, Padana veal and Ternano pork, celery, carrots, onions.

Mancini artisanal pasta, crispy guanciale from S.Venanzo David, free-range eggs, Deroma pecorino romano P.D.O., black pepper

with pine nuts, almonds, garlic, cheese and extra virgin olive oil Flaminio

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