Raviolini filled with burrata and tossed in a roasted garlic butter sauce topped with toasted panko breadcrumbs.

Spizzulus tossed in a burst cherry tomato sauce topped with creamy stracciatella, toasted garlic breadcrumbs and fresh basil.

Agnolotti filled with fresh robiola and Parmigiano, tossed in a lemon butter sauce and topped with chives. A light & fresh pasta dish for spring.

Traditional tortellini filled with pork loin, mortadella, prosciutto, Parmigiano Reggiano, egg yolk and nutmeg served in a chicken and beef brodo. Cozy, comforting and perfect for cold weather!