calamarata, cuttlefish ragu

eggless pasta in the shape of calamari ring, made with water & semolina. it is served with a cuttlefish ragu.

the cuttlefish [uglier, chubbier than squids] get chopped into small cubes, and added to the ragu made with onion, garlic, celery & fennel, white wine & fish stock. this cook for 3hours.

in service, the ragu is cooked with butter.

fermented agretti [type of Italian seaweed], lemon juice & parsley are added on top

allergens: gluten [r], dairy [r], fish, molluscs, sulphites