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

Pastificio Secondi egg pappardelle with the classic ragout recipe as it once was. Beef from Simmenthal from Alto Adige, Padana veal and Ternano pork, celery, carrots, onions.

Mancini artisanal pasta, crispy bacon from S.Venanzo David, free-range eggs, Deroma IGP pecorino romano, black pepper

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

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