Trattoria Silvano

Tubular Italian pasta stuffed with a mixture of ricotta cheese and spinach. Usually topped with sauce and baked. A rich and creamy vegetarian dish.

Long, flat pasta served with porcini mushrooms (wild mushrooms). Offers a distinct woody and earthy flavor, often accompanied by a cream or olive oil sauce.

Ribbon pasta served with pieces of fresh salmon and zucchini. A balanced mix of the richness of the fish and the freshness of the vegetables.

Thin, flat pasta prepared with clams (vongole). The sauce is typically based on white wine, garlic, and parsley, offering a delicate seafood flavor.

Pieces of beef tongue simmered until very tender. Served with a tangy and spicy sauce. A traditional specialty with a melt-in-your-mouth texture.

Whole sardines grilled simply to preserve their natural flavor. A flavorful oily fish, often served with lemon.

Thick Italian vegetable soup. It contains a variety of seasonal vegetables, beans, and often pasta or rice. A comforting and nutritious dish.

Italian red wine from the Piedmont region. Known for its dark color, light to medium body, and red fruit flavors.

Creamy dessert made from lemon, eggs, and sugar. Offers a perfect balance between the vibrant acidity of citrus and creamy sweetness.

Classic pastry filled with cooked apple slices, served warm. The crust is crisp and the fruit is tender and caramelized.