With the scent of herbs playing on your senses you'll be reaching for the menu so here's a heads-up. Apart from the homemade pastas (breads are homemade too) and a multitude of salads and tramezzenis, the chef recommends the fish carpaccio, the calamari, the butternut gnocchi and the spinach and risotto ravioli.
Not forgetting the spaghetti with clams or truffle fettuccini. Or in winter, as a warm glow of a wall mounted fire lights the room, you might want something heartier, like the oxtail tagliatelli or T-bone steak Florentine. Each dish is made with the freshest ingredients meticulously sourced, and additive-free.
