Ristorante La Pasta Locanda

Local charcuterie platter: wild boar salami, Chiavennasca bresaola, spicy capocollo, testun aged in chestnut leaves, goat’s cheese, Grana, mixed pickled vegetables, pizzaiola-style muffins (1, 5, 7, 8, 12)

meatballs in tomato sauce (1,3,7)

smoked swordfish with fennel, carrots and raspberry sauce (4)

Bruschetta with button mushrooms, Parmesan fondue and red radicchio (1, 7)

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)

bucatini (1)

half-sleeve tops (1)

egg fettuccine (1.3)

wholemeal pasta, rotating (1)

Neapolitan-style ragù (1, 7, 9, 12)

pumpkin purée, sausage, burrata sauce and toasted pumpkin seeds (1, 7, 9, 12)

prawns, garlic, olive oil and chilli, escarole and lemon zest (1, 4)

broccoli, sun-dried tomatoes and black olive powder (1)

pillow (12)

burrata (7)

Cantabrian anchovies (4)

Taggiasca olives

mullet bottarga (4)

sautéed prawns* (2)

black truffle – 10 g –

seared amberjack, celeriac cream and escarole (4, 7, 9)

stewed cuttlefish with potatoes and peas (4, 14)

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

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

green or mixed salad

our gardener (9)

baked pumpkin

grilled vegetables

baked potatoes

My love, Margherita: tomato, fior di latte, basil (1, 7)

garlic, oil and pummarola: tomato, garlic, oregano (1)

the Neapolitan ‘pescatora’: tomato, fior di latte, anchovies, oregano (1, 4, 7)

The ‘Confusa’: tomato, fior di latte, seasonal vegetables, charcoal-grilled cooked ham from ‘Norceria Umbra’ (1, 7, 12)

The Delicious Buffalo: tomato, basil, Campania buffalo mozzarella PDO (1, 7)

plain and simple: tomato, 18-month-aged Parma prosciutto from ‘Salumificio Galloni’, Campania buffalo mozzarella (PDO), basil (1, 7, 12)

Blimey, what a pizza: tomato, fior di latte, olives, capers, anchovies, oregano and chilli (1, 4, 7)

The Infernal: tomato, fior di latte, 'nduja, spicy salami (1, 7, 12)

The vegetable garden on a pizza: tomato, fior di latte, grilled vegetables, basil (1.7)

La Montanara: tomato, fior di latte, bresaola, rocket and Parmigiano Reggiano cream (1, 7, 12)

The Tuna Kiss: fresh cherry tomatoes, fior di latte, tuna fillets in oil and Tropea red onion jam (1, 4, 7)

The Pig in the Woods: tomato, fiordilatte, ‘Norceria Umbra’ charcoal-grilled cooked ham and button mushrooms (1, 7, 12)

sausage with greens: fiordilatte, turnip greens, sausage and chilli (1, 7, 12)

The cheese platter: fior di latte, mild Gorgonzola, Casera and goat’s cheese (1, 7)

Carbonara: fior di latte, crispy guanciale, egg yolk cream, pepper, Pecorino Romano DOP (1, 3, 7, 12)

Wow, amatriciana!: tomato, crispy guanciale, pepper, Pecorino Romano DOP (1, 7, 12)

Meatball pasta: tomato, meatballs in tomato sauce, basil, Parmigiano Reggiano (1, 3, 7)

The Shrimp in Love: fior di latte, basil, grilled courgettes, prawns and burrata (1, 2, 4, 7)

The Pig in the Vegetable Garden: buffalo mozzarella, spicy capocollo, potatoes, provola, roasted lettuce (1, 7, 12)

Truffles and Delirium: fior di latte, sausage, button mushrooms, truffles (1, 7, 12)

the filling: tomato, fior di latte, charcoal-grilled cooked ham from ‘Norceria Umbra’ and Parmigiano Reggiano (1, 7, 12)

Don’t mess with the ragù: calzone with Neapolitan-style ragù, fior di latte, tomato and Pecorino Romano (1, 7, 9, 12)

Focacciona: oil, salt, oregano (1)

Autumn focaccia: roasted radicchio, goat’s cheese and Testun cheese matured in chestnut leaves and walnuts (1, 7, 8, 12)

Traditional tiramisu (1,3,7)

Apple and chestnut panna cotta (7)

wild berry brioche with ricotta and orange cream and chopped hazelnuts (1, 5, 6, 7, 8, 11, 12)

Brownie with pistachio cream and mixed berries (1, 3, 7, 8)

covered