Ristorante La Pasta Taverna

meatballs in tomato sauce (1, 3, 7)

Salmon trout fillet au gratin: hazelnut-flavoured bread, warm black cabbage salad with pomegranate and apple (1, 4, 8)

Parmigiana-style bruschetta: tomato, aubergine and Grana Padano wafer (1.7)

Local charcuterie platter: savoury tart with leeks and Taleggio cheese, homemade mixed pickled vegetables, bresaola with stracciatella and chopped pistachios, local salami, donkey salami, pecorino with honey and fruit (1, 3, 5, 7, 12)

Valtellina pizzoccheri (1.7)

Bucatini all’amatriciana (1, 7, 12)

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

Fettuccine with Bolognese ragù (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)

Bucatini with cheese and pepper, served in the shape of a pecorino cheese – minimum 2 portions – (1.7)

spaghetti (1)

linguine (1)

pens (1)

bucatino (1)

half-sleeve tops (1)

egg fettuccine (1.3)

wholemeal pasta (1)

Neapolitan-style ragù (1, 7, 9, 12)

Pumpkin soup with guanciale and pecorino (1, 7, 12)

perch fillets, butter and Parmesan (1, 4, 7)

red baby spinach, lemon-infused cow’s milk ricotta and confit cherry tomatoes (1, 7)

pillow (12)

burrata (7)

Cantabrian anchovies (4)

Taggiasca olives

mullet bottarga (4)

sautéed prawns* (2)

black truffle – 10 g –

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

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

Perch fillet with a light lemon sauce and seasonal vegetables (1, 4, 7)

green or mixed salad

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

baked potatoes

grilled vegetables

chestnut panna cotta (7)

Traditional tiramisu (1,3,7)

Brownie with salted caramel cream and roasted peanuts (1,3,5,7)

Brioche bread with wild berries and cold zabaglione mousse (1, 5, 6, 7, 11, 12)

covered