Ristorante La Pasta Bistrot

A platter of local specialities: roasted tomino with grilled vegetables, Parma ham with burrata, and creamed salt cod on a slice of homemade bread (recommended for 2 people) (1,4,7,12)

Homemade bruschetta with tomato pulp and stracciatella, flavoured with garlic (1.7)

meatballs in tomato sauce (1,3,7)

Warm aubergine flan with cherry tomato coulis (3.7)

Valtellina-style pizzoccheri (1.7)

Bucatini all’amatriciana (1.7)

half a portion of carbonara (1, 3.7)

Fettuccine with Bolognese ragù (1, 3, 7, 9)

Spaghetti with tomato and basil (1)

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

Penne all’arrabbiata (1)

spaghetti (1)

linguine (1)

pens (1)

bucatino (1)

mezze maniche (1)

egg fettuccine (1.3)

wholemeal pasta, rotating (1)

strips of veal, rocket and confit cherry tomatoes (1,7,12)

red squid sauce (1, 4, 7, 12, 14)

snow peas, buffalo mozzarella, lemon zest and anchovies (1,4,7)

cashew and almond pesto (1,5,7,8)

pillow (12)

burrata (7)

Cantabrian anchovies (4)

Taggiasca olives

mullet bottarga (4)

sautéed prawns* (2)

black truffle – 10 g –

sliced beef with rosemary oil, a few drops of balsamic vinegar and roast potatoes (approx. 200g) (12)

boneless sea bass with coconut and lemongrass sauce and stir-fried pak choi (4.7)

green or mixed salad

spinach with butter (7)

baked potatoes

stir-fried pak choi

grilled vegetables

Strawberry panna cotta (7)

apricot cheesecake (1.7)

platter of fresh fruit

Chilled yoghurt and wild berry cake (1.7)

Traditional tiramisu (1,3,7)

covered