Pici all’aglione (tomato sauce infused with giant garlic from Valdichiana called “aglione”)

Tagliatelle with fine beef sauce and pecorino cheese shavings

Cappellacci stuffed with ricotta and pecorino cheese with onion cream and crispy pork cheek

Tagliolini with clams and breadcrumbs with bottarga and parsley

Paccheri “carbonara” style (egg and crispy bacon) with roman pecorino cheese foam and pepper