Entrante
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mushrooms and scamorza cheese toasts
Plato
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chickpea soup with porcini mushrooms
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lentil soup with toasted bread
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vegetables soupe
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spelled and pumpkin soup
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Pasta
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polenta with umbrian ragù sauce
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strangozzi (fresh, local, long pasta) with fresh truffle
Main course
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cut of veal with arugula and Grana cheese