RAVIOLI RAVIOLI AI FUNGHI Homemade ravioli filled with porcini mushroom and ricotta cheese with parmesan sauce (V)
185
170
TORTELLONI DI MANZO Homade beef wagyu jumbo ravioli with buffalo mozzarella cheese sauce
285
230
CARAMELLE ALLA PARMIGIANA Homemade ravioli filled with eggplant parmigiana and tomato sauce (V)
185
170
MEZZELUNE DI ZUCCA ALLO ZAFFERANO
Homemade ravioli filled with pumpkin and saffron-parmesan cream sauce (V)
255
230
RAVIOLI NERI AI FRUTTI DI MARE Homemade black and white ravioli filled with mixed seafood in bisque lobster sauce (S)
245
220
THE HISTORY
Traditionally, ravioli are made at home. The filling varies according to the area where they are prepared. The earliest known of ravioli presence in historical literature is through the personal letters of Francesco di Marco Datini, a 14th-century Florentine merchant-banker who provided one of the great success stories of the Middle Ages. In Venice, the mid-14th-century cooking manuscript Libro per cuoco (Book for a cook) had ravioli with green herbs, blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with sweet and strong spices. In Rome, ravioli were already well-known when Bartolomeo Scappi, an Italian Renaissance chef, served ravioli with boiled chicken to the pope in 1549. A = Alcohol
S = Contains Shellfish
N = Contains Nuts
P = Contains Pork
ALL PRICES ARE DISPLAYED IN IDR AND IN THOUSANDS (000). ALL PRICES SUBJECT TO 10% SERVICE CHARGE AND PREVAILING GOVERNMENT TAX. Chef De Cuisine GianF ranco Pirrone Golden Circle Points Redemption.
V = Vegetarian