Melted talleggio cheese with sauté wild mushrooms, epazote and toasted focaccia bread

Stuffed cannelloni with wild mushrooms and truffle sauce

Rigatoni pasta with confit duck, figs and aged balsamic

Fettuccine with a pecorino cream sauce

Traditional spaghetti carbonara

with guanciale and pecorino Romano.

Risotto Huitlacoche

Mexican style risotto with corn truffle and cuttlefish

Our special risotto with wakami seaweed, cockels and katsuobushi

Aztec soup- crispy fried corn tortilla, feta cheese, avocado, chicken and pasilla chili

Aubergine parmeggiana, Italian classic baked in our Stone oven with a homemade tomato sauce

Antipasto

Italian antipasti, a selection of italian cold cuts