Osteria Mozza

with mustard vinaigrette & breadcrumbs

with semi dried tomatoes, Cantabrian anchovies & garlic confit

with pine nuts, currants & mint pesto

with speck, Parmigiano Reggiano & mint

with marinated escarole & caramelized shallots

with Cantabrian anchovies & garlic toast

with cruschi pepper, garlic toast, Fontodi olive oil

with basil pesto, salsa romesco, black olive tapenade & caperberry relish

with spring onion & avocado

with chrysanthemum & kumquats

with salsa verde & sourdough crisp

with anchovy date dressing & Parmigiano Reggiano

with potato, celery, green onion & lemon

with hazelnuts, bacon, gorgonzola dolce & egg

with preserved lemon, peas & asparagus

with egg, leek & anchovy crostini

with mint, almonds & Pecorino Romano

with extra virgin olive oil

with finocchiona, ventricina, coppa, mortadella & duck rillette

with Beurre de Baratte & 36 mo. White Cow Parmigiano

with burro e salvia

with ramp butter

with browned butter

with pancetta & Fresno chiles

with English peas, ricotta, green garlic & lemon

with short rib, sunchokes & morel mushrooms

with Tellicherry Pepper & Pecorino di Amatrice

with fennel sausage & Swiss chard

with ragù Bolognese

with rabbit ragù

with oxtail ragù

with duck ragù

with tahini marinade, eggplant & zhug

with Prosciutto di Parma, artichoke, capers & lemon

with parmesan jus, beech mushrooms & roasted shallots

with sautéed Brussels sprouts & pear mostarda

with celery, fennel & Trasimeno beans

with celery leaf pesto, ceci & Sicilian pine nuts

with calabrian chiles, grilled lemon, fennel & celery

with rucola, Parmigiano Reggiano & Aceto Balsamico

with fried potatoes & rosemary

with cucumbers, radish & herbs

with spiced seeds, carrot leaf pesto & dill

with ricotta & cruschi peppers

with huckleberry compote & lemon mascarpone

with Monini olive oil gelato & rosemary brittle

with polenta crepes, strawberry gelato, spiced almonds

with coffee caramel, Trufflebert Farms hazelnuts

with cassis sorbetto & creme fraiche

with chocolate amaretti custard, caramel, belli e brutti

with pistachio currant, almond & anise seed