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restaurant, dating back to the half of the 20th century. Traditional cuisine,
sometimes recreated with a touch of fantasy.
Wide choice of wines. All the ingredients are rigorously fresh. Homemade
Via Gramsci, 16/A
bancomat e tutte le carte di credito
Sunday night and Monday
lunch: 12,30 p.m. / 2,30 p.m.,
dinner: 8,00 p.m./ 10,30 p.m.
600g home-made pasta, 300g ricotta, 200g raw
ham, 100g cooked ham cut into julienne strips, 2
eggs, 100g Parmesan cheese, grated, 1 leek, butter,
cream, salt, pepper and nutmeg to taste.
Pasta: Roll out the dough into strips approximately
10cm wide. Place spoonfuls of the mixture at intervals
of 6/7 cm, and fold over the pasta, making
sure it sticks well to the filling. Cut the pasta into
rectangles using a pasta wheel.
Dressing: Fry the leeks in a frying pan, then add the
ham cut into julienne strips. Meanwhile, cook the
pasta in boiling salted water, drain well and dress
with cream and cheese. Garnish with strips of raw
ham and chopped chives.