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Mafaldelle con gamberi rosa, sfumato di Amalfi su spuma di menta
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Mezze Maniche con Ragù Napoletano di gamberi, asparagi e scaglie di provolone del monaco
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Spaghetti ai pomodori
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Riccioli con cipollotto, tonno e lime
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Panciotti con vellutata di fagioli di Controne e crema di pomodorini del piennolo
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Gnocchi ripieni di provola con pomodoro secco, baccalà, olive e capperi in fiore
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Paccheri con polpettine e ragù di totano e menta “pulieo”
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Manicotti al ragù di pesci di scoglio, zattera di peperoni e crema di pinoli tostati.
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Tagliolini con salsa di basilico, calamaretti d’amo e limone “sfusato amalfitano”
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Linguine “2 allattante” con piselli, gamberi e limone
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