Head Chef Paolo del Monte built Raviolando to bring you through Northern Italy, one ravioli at a time.

Starting with fresh focaccia and snacking Sicilian olives, then guide you through three regions: pumpkin and white ragù from Emilia Romagna, slow roast beef from Piemonte, sausage and amaretti from Lombardia.

Pair it with a flight of Italian wines, red or white, each poured to match the plate. Finish with tiramisu the way Paolo makes it.

View the menu.

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