Autentico

panna cotta

topped with orange segments

mixed berry tart

molten center chocolate cake (or soufflé)

escorted by berries and a scoop of passion fruit sorbet

pappardelle alla bolognese

lush meat sauce

anellini siciliani

unpleasantly mushy tiny rings of pasta, eggplant and a tomato-based sausage sauce, topped with a gorgonzola sauce

emilian rosette

noodles mixed with smoked ricotta and seafood. as a bonus, it was served with slices of turnip and a whole apple-size beet, cooked, peeled and carved to resemble a rose. a footlong octopus tentacle crowned the dish.

fried chicken fingers

served with a spicy mayonnaise

baby artichokes

served with a spicy mayonnaise

fillet of orata (sea bream)

accompanied by zucchini millefoglie (a mound of it in thin slices) and pine nuts

la piadina di rimini

flatbread or crepe folded over prosciutto, baby arugula and a melting cheese. it was cut into wedges

nest of sautéed cubed potatoes with crisp bacon and perfect scrambled eggs

standard mixed salad

plate of beef carpaccio

topped with sliced raw mushrooms, celery, wisps of cheese and lime

spaghetti with black garlic and clams

thumbnail-size manila clams in the shell. the spaghetti was seasoned with a

bacon and scrambled eggs | beef carpaccio | piadina di rimini | spaghetti with clams | pappardelle alla bolognese | fried chicken and artichokes | fillet of orata | all desserts