Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Served with Pio Tosini proscuitto, fresh mushrooms, tomatoes and Buffalo Mozzarella cheese.
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Filled with sausage and goat cheese.
Served with dry Parmesan cheese, chives and Olio Verde.
Served with warm brioche toast, Pio Tosini proscuitto and melted fontina cheese.
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Soaked in lemon with hazelnut cream, praline and lemon zest.
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Cocoa nibs, rum raisins and dulce de leche.
Served with spicy olive oil and parsley.
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Served with dry olive salt, endives and toasted Alba hazelnuts.
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Sheep's milk cheese and crushed pepper.
Served with porcini mushrooms.
Carbonara style.
Served with roasted tomatoes, smoked scamorza cheese and basil.
Served with chestnut cream, black truffle and Pecorino Romano cheese.
Served with sage and Parmigiano-Reggiano cheese.
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Served with grilled calamari.
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Served with olive oil mashed potatoes and Taggiasche olives.
Served with pancetta and soft polenta.
Served with smoked provolone cheese fondue.
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Served with butter and Parmigiano-Reggiano cheese.
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Served with spicy olive oil and parsley.
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Sheep's milk cheese and crushed pepper.
Served with porcini mushrooms.
Carbonara style.
Served with roasted tomatoes, smoked scamorza cheese and basil.
Served with chestnut cream, black truffle and Pecorino Romano cheese.
Served with sage and Parmigiano-Reggiano cheese.
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Served on warm brioche toast with Pio Tosini proscuitto and melted fontina cheese.
The 1st course consists of citrus, quinoa, capers and dill followed by Icelandic cod, black-eyed peas and Swiss chard. All ended with autumn pear.
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