cafe | pizzabar

October 20th

ZUPPA DI ZUCCA E FARRO 7
butternut squash and farro soup, croutons, sage, olive oil

INSALATA INVERNALE 14
local fall vegetables, broccoli, fennel, radish, carrot, farro, fennel pesto, sheep’s milk ricotta salata

FUNGHI IN PADELLA 14
roasted maitake mushroom, Treviso, arugula, butternut squash puree, black truffle vinaigrette, shave parmesan

INSALATA DI TONNO 14
olive oil poached tuna, tomato confit, roasted peppers, Kalamata, white bean puree

RAVIOLO CAMPANGNA 15/21
fresh pasta stuffed with braised pork and kale, serve in rustic tomato sauce, marjoram, parmesan cheese

AGNOLOTTI CON ERBETTE 14/21
fresh pasta stuffed with braised greens, parmesan, ricotta, served in parmesan broth with spigarello