A contemporary Sardinian penne built around browned sausage, saffron, tomato and Fiore Sardo, inspired by the flavors of Campidano and finished with a glossy pasta water emulsion.

Raviolo Aperto al Cervo Brasato al Cannonau, Crema di Porcini, Cioccolato Fondente e Tartufo Nero (Italian Open Raviolo with Cannonau Braised Venison, Porcini Cream, Dark Chocolate and Black Truffle) An open raviolo is an argument about proportion. Two thin sheets of egg pasta, no sealed border, and whatever sits between them has nowhere to hide. Here that is Sardinian red deer braised three hours in Cannonau, a porcini cream built on mushroom soaking liquid, dark chocolate m

Malloreddus con Favette, Crema di Pecorino, Menta e Guanciale Croccante (Italian Malloreddus with Fava Beans, Pecorino Cream, Mint and Crispy Guanciale) Malloreddus are the ridged semola shells the Campidano plain has made for centuries, built to catch sauce rather than be coated by it. This plate puts three Sardinian spring flavours into those ridges at once: young fava beans, sheep milk cheese and mint, with crisp pork fat over the top. Nothing in it is complicated, and eve