LIGURIAN TRADITION ON OUR DINNER TABLE
At dinner you can taste, among the other specialities, Testaroli with pesto, mushroom sauce or simply oil and cheese. Testaroli is made of a mix of soft wheat, water and salt which is spread on a preheated terracotta or cast iron mould where it is left to cook. It is served very hot with cold sliced meat, fresh cheese and quiches made with seasonal vegetables.
All the fresh pasta we serve is handmade daily and includes ravioli (filled with meat or aromatic herbs and ricotta cheese) green and plain lasagne, tagliatelle, pappardelle tortellini and gnocchi. On the barbecue brazier, Rita and her children Michela and Daniele skilfully grill, among other things, piglets, sliced steaks, spare ribs, and tasty sausages which are then served to the guests in the beautiful and bright restaurant hall.