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| Fresh Spaghetti with pachino tomatoes in a basil scent. |
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| Oven-baked Lasagna. |
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| ettuccine with Chianina meat ragù. |
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| Chitarra Spaghetti Carbonara with Norcia pork jowl. |
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| Bucatini all’Amatriciana: bronze-extruded dry pasta with Norcia pork jowl, Tropea onion and tomato sauce.
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| Chitarra Spaghetti Cacio e Pepe – Cheese and Pepper. |
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| Fresh Spaghetti with open clams or lupini fished from our sea. |
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| Cavatelli Boscaiola: fresh pasta with Norcia pork jowl, porcini mushrooms and Romanesca ribs |
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| Bucatini alla Gricia: bronze-extruded dry pasta with Norcia pork jowl and Dop pecorino romano. |
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| Seasonal vegetable soup. |
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| Linguine with sword-fish, taggiasche olives and Pantelleria capers. |
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| Mediterranean seafood Risotto (20 minutes cooking time). |
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| Small potato dumplings with porcini mushrooms, scented with Alba tartufo. |
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| Ravioli in the 3 colors of the Italian flag. |
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| Chitarra Spaghetti with clams and fish eggs in a lemon scent. |
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| Pappardelle with Lobster. |
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| Hand-made Fettuccine with shellfish. |
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| Paglia e fieno fettucine with muscles and sea scents. |
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| Notice to the public! Il Patriota guarantees that our fish is exclusively fished and not bred, is fresh and not frozen. |
