Tortellini Reggio Emilia style with Parmigiano Reggiano cream and black truffle foam

Homemade tagliatelle with Bolognese meat ragù and Parmigiano Reggiano

Spinach ravioli with confit cherry tomatoes

Ravioli filled with buffalo ricotta and lemon, sautéed in butter and sage

Button-shaped ravioli filled with octopus and potatoes, topped with diced tomatoes and pistachio cream