Classic fried rice balls filled with bacon bites served with our four cheese dipping sauce.
Eggs and semolina are whisked into a rich chicken stock with spinach and a dash of nutmeg.
Kalamata olives and sautéed sea bass join in a creamy and subtly spicy risotto with pomodoro sauce.
Roasted local leeks and smoky bacon are blended into a fit-for-spring pink cream sauce tossed with penne and dusted with butter-toasted breadcrumbs.
Roasted red peppers, button mushrooms and ricotta fill FIGO’s ravioli that is then tossed with local tomatoes, mozzarella,
crushed red pepper and parsley.