FIRST COURSES

Bean cream with prawns, ginger flavored with thyme

Black Spaghettoni Cacio e Pepe (Cheese and Pepper, Roman style) with Bottarga Lime and raspberry

Risotto with black truffle from Garda lake, “Trentingrana” and egg yolk

Homemade “tagliolini” (very thin tagliatelle) with fresh chantarelle mushrooms and crispy speck 

Filled “pacchero” (big pasta style) with ricotta and spinach on a fresh cheese cream and a cherry tomatoes sauce