RISOTTO WITH PURPLE CARROT, FRESH CHEESE AND SAFFRON SAUCE

CORTECCE PASTA WITH PEAS IN TWO TEXTURES AND CRISPY GUANCIALE

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MARINATED BEEF CARPACCIO WITH CAPER MAYONNAISE AND SWEET-AND-SOUR RED ONION

COD FISH FILLET IN A POTATO CRUST AND FAVA BEANS CREAM

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ROASTED POTATOES

MIXED GREEN SALAD