ALL OUR RECIPES
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Earthy foods
Ligurian
Fagiolane beans, chickpeas with cream of olives and cream of dried tomatoes, oil, pepper.
Barbagiuai
Fried large raviolo. Egg-free dough made with only flour and extra virgin olive oil, stuffed with pumpkin, rice, parmesan, gorgonzola, pre scinseua cheese, pepper, chilli pepper.
Carrot sauce is a recipe from the 1800s.
€ 12,00
beans Trio of all three appetizers Shortcrust pastry stuffed with carrot sauce € 6,00 € 5,00
€ 6,00
APPETIZERS © © ©
Earthy foods
FIRST COURSE
The first courses are served with a sprinkling of seasoned Ligurian ricotta, if you don’t like it, let us know.
Trofie with basil pesto
Basil pesto homemade.
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€ 10,00
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Pansotti
€ 10,00
Ravioli stuffed with spinach, ricotta cheese, marjoram, served with walnuts sauce.
Old ligurian lasagna with meat sauce
€ 12,00
Without béchamel. Lasagna with lard, sausage, veal, dried mushrooms, tomato sauce, onion, carrot, rosemary, parsley, parmesan cheese.
This lasagna was called “lasagna for wheat beaters” because it was offered to those who worked in the fields during the harvest period, it was a very hearty lasagna to celebrate the abundance of the harvest.
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Lasagna “Sciopà”
€ 10,00
La Spezia recipe from the early 1900s. Meatless lasagna with tomato sauce, with onion, carrot, pepper, thickened with eggs and breadcrumbs, baked in the oven, with pecorino and parmesan.
Earthy foods
FIRST COURSE
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The first courses are served with a sprinkling of seasoned Ligurian ricotta, if you don’t like it, let us know.
Meat and vegetables ravioli seasoned with “Tocco” ragout € 14,00
“Tocco” ragout: meat, pine nuts, mushrooms.
Broad bean pesto (marò) with pasta “abbracci” € 10,00
Artisanal pasta from the Alta Val Scrivia, short screwed pasta.
Marò = pesto with broad bean completely peeled with parmesan, pecorino cheese, mint, oil, pepper.
Integral trofie pasta, served with Stuffo sauce € 10,00
© on demand
Recipe from the 1800s. This sauce is made with minced meat ragù and beans, along with onion, rosemary, sage, pepper, tomato paste.
Earthy foods
SECOND COURSES
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Barbotta € 10,00
Corn flour cake with cauliflowers, black cabbage, onion and cheese.
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Cima ripiena served with ligurian beans € 12,00
A loaf of meat stuffed with vegetables, eggs, legumes and cheese served with chickpea cream. This stuffed meat is one of the historical Ligurian dishes, it is a stuffed bag made of a loaf of meat.
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Ligurian stewed rabbit €
15,00
Served with Genoese pumpkin sauce with: onion, milk, majoram and cinnamon.
The rabbit is marinated with vinegar and wine, then cooked with onions, carrots, pine nuts, olives. Halfway through co oking it is moistened with grappa, sugar and vinegar.
At the end of cooking cocoa dissolved in wine is added. Original recipe from the 1mid-1700s
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Rattatuia
Vegetable soup from the early 1900s.
€ 10,00
With onion, carrot, peeled tomatoes, green beans, courget tes, peppers, aubergines, pepper and oil.
Earthy foods
SECOND COURSES
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Ligurian duck
€ 17,00
Made with olives, mushrooms, oil, rosemary, onion, carrot, wine. Recipe from the mid-1800s of La Spezia origin.
Rabbit with mushroom cream
Made with mushrooms, butter, rosemary, onion, carrot, wine. Recipe from the 1800s ©
© Stew “Sciabecco”
€ 15,00
€ 15,00
It was born as a poor but hearty dish with tripe and beef stewed with onion, bay leaf and a little tomato, sprinkled with cheese. We further enrich it with a white ossobuco concentrated sauce.
Recipe from the mid-1800s.
Seafood dishes
APPETIZERS
Mussels in oil € 6,00
Steamed mussels, infused with wine and vinegar and then soaked in oil with thyme.
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Codfish meatballs
With pine nuts, chopped olives, onions, breading with egg yolk and fresh thyme.
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Octopus patè € 8,00
The cephalopods are first blanched, then chopped and cooked with capers, onion, bread soaked in a little vinegar and wine, pepper. Served on a potato waffle flavored with the cooking water and baked in the oven. Original recipe from Portovenere.
Trio of appetizers € 14,00
*
Frozen food
Seafood dishes APPETIZERS
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Baucogne Stockfish
€ 8,00
White dried codfish with pine nut, olives, walnuts, hazelnuts, and mushrooms. This is the oldest recipe on the menu, from around the 1700s, but most likely it is medieval and then revisited later in the 1800s
Shortcrust pastry with grouper mousse, citrus sauce reduction, chili € 10,00 ©
on request
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Mussels Patè * € 6,00
Minced muscles cooked in Vermentino wine with cherry tomatoes, parsley, marjoram.
Baby octopus soup € 8,00
With onion, pepper, oil, white wine.
* Frozen food
Seafood dishes
FIRST COURSE
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€ 12,00
With onion, mushrooms, pine nuts, tomato paste, parsley, pepper, chili pepper
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Baked pasta with seafood
€ 14,00
With mallet roe, crabmeat, minced mussels. Bechamel made with mussels water, prescinseua and foie gras. Decorated with squid ink with thyme oil.
Ravioli with “macheto” sauce
Rice with codfish € 12,00
© on demand
Macheto Sauce: Ligurian sauce made up of anchovies, butter and oil with thyme.
The ravioli are of our production with stuffing of monkfish, muscles (mussels), potatoes, thyme, prescinseua.
* Frozen food
Seafood dishes
FIRST COURSE
Ravioli with scampi cream € 14,00
Cream: cicadas of the sea, smoothed cherry tomatoes, onion, wine, oil. on demand (long or short pasta)
Dumplings with Ligurian flavors € 12,00
with sautéed onion with rum, mussels, prescinseua (cheese cream), cream, and basil cream. on demand
Trofie with Ligurian flavors € 12,00
Trofie with squid ink with prescinseua cream, musky octopus ragout and basil oil. on demand (long pasta)
foodgram _ laspezia
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“Camalli” Pasta Linguine with anchovies € 12,00
With pine nuts, olives, fresh cherry tomatoes, sun-dried tomatoes, thyme, myrtle, simmered with brandy. on demand (long pasta)
The ravioli are of our production with stuffing of monkfish, muscles (mussels), potatoes, thyme, prescinseua.
*
Frozen food
Seafood dishes
FIRST COURSE
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Ravioli with white mussel ragù *
€ 14,00
Pasta with seafood
€ 12,00
With mussels, shrimp, cuttlefish, onion, flavored with marsala, end lemon. on demand (long pasta)
Ravioli stuffed with European bass and with cicadas of the sea cream
€ 12,00
Cream: cicadas of the sea, smoothed cherry tomatoes, onion, wine, oil.
Stuffed with scampi, potatoes, eggs. on demand (long or short pasta)
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Baked pasta
With clams, peas, tomato, pepper, chilli, onion
€ 12,00
The ravioli are of our production with stuffing of monkfish, muscles (mussels), potatoes, thyme, prescinseua.
* Frozen food
Seafood dishes
SECOND COURSE
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Stuffed anchovies
With Prescinseua cheese, Grana Padano cheese, mortadella, thyme, breadcrumbs, pepper.
Brandacujun
Anchovies mini pie
Anchovies mini pie stratified with potatoes, anchovies, breadcrumbs flavored with fresh thyme, parsley, red onion, salt, pepper, thyme oil and finally beef tomato and breadcrumbs. Baked in the oven.
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€ 14,00 € 15,00
White stockfish and potato cream over lemon seasoned potato wafer.
a richiesta
Stuffed squid
€ 14,00 € 18,00
With chopped squid, Grana Padano cheese, mortadella, bread soaked in milk.
Seafood dishes
SECOND COURSE
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Stuffed cuttlefish
Dish created for slow fish 2021 event held by Slow Food Liguri.
€ 18,00
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Stockfish “alla spezzina”
Sweet and sour Cuttlefish € 16,00
Reinterpretation of the Sicilian recipe “Beccafico”. With red onion, pine nut, raisins, bread crumbs, vinegar flavored with Marsala wine, pepper, little chili pepper.
€ 16,00
Without potatoes but served with rosemary polenta. Stockfish arranged with pine nuts, capers, rosemary, bay leaf, onion, carrots, tomato sauce and salted anchovies.
Most of the recipes in our MENU, in constant updating, date back to the early 19th century.
© The dishes marked with this symbol are Ligurian classics
The dishes marked with this symbol are gluten-free Cover charge € 3
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