Ristorante 40

Pasta pockets filled with braised beef, refined with a parmesan cream sauce.

Classic carbonara prepared with pecorino cheese and guanciale (cured pork jowl).

Gnocchi with beetroot served in a mascarpone sauce and basil cream.

Large mixed salad bowl topped with chicken strips.

Homemade lasagna layered with beef ragu.

Pasta pockets filled with shrimp and arugula in a lemon sauce.

Traditional vegetarian eggplant lasagna.

Shrimp risotto prepared with a vegetable-based sauce.

Wide spaghetti with fresh tomato sauce, diced eggplant, and ricotta shavings.