Ristorante La Pasta Bistrot

Local charcuterie platter: mixed pickled vegetables, savoury tart with mushrooms and potatoes, wild boar salami, local salami and fig-flavoured pecorino cheese (1, 3, 5, 7, 8, 12)

Homemade bruschetta with chopped tomatoes and stracciatella, flavoured with garlic (1.7)

meatballs in tomato sauce (1,3,7)

leek flan with Taleggio fondue (3.7)

Valtellina pizzoccheri (1.7)

Bucatini all’amatriciana (1, 7, 12)

half a sleeve of carbonara (1, 3, 7, 12)

fettucine with Bolognese sauce (1, 3, 7, 9)

spaghetti with tomato and basil (1)

Linguine with Genoese pesto and toasted pine nuts (1,7,8)

Penne all’arrabbiata (1)

spaghetti (1)

linguine (1)

pens (1)

bucatino (1)

half-sleeve tops (1)

egg fettuccine (1.3)

wholemeal pasta, rotating (1)

prawn tails and baby broccoli, garlic and olive oil (1, 2, 4, 7)

Cream of pumpkin and button mushroom soup (1, 7, 12)

chickpeas with rosemary and fresh ricotta (1, 7)

Neapolitan-style ragù (1, 7, 9, 12)

pillow (12)

burrata (7)

Cantabrian anchovies (4)

Taggiasca olives

mullet bottarga (4)

sautéed prawns* (2)

black truffle – 10 g –

braised beef with polenta (1, 7, 9, 12)

Roast cockerel with mustard sauce and roast potatoes (1,7,10,12)

Boned sea bass with pomegranate sauce and braised radicchio (4)

green or mixed salad

Polenta Uncia: butter, garlic, Grana Padano and Casera (7)

baked potatoes

braised radicchio

grilled vegetables

Chestnut and caramel panna cotta (7)

chocolate brownie with hazelnut cream (1, 3, 5, 7)

Sweet brioche loaf with custard (1, 5, 6, 7, 11)

Traditional tiramisu (1, 3, 7)

covered