Dove il tempo si ferma

The classic thick vegetable soup, made each day with whatever the season is doing best.

Our soup of the sea: prawns, calamari, line fish, clams and mussels simmered in tomato, garlic, good olive oil, herbs and white wine.

Fresh seasonal greens with sliced tomato, cucumber, shaved fennel and a spoon of whipped ricotta.

A ball of fior di latte with confit cherry tomatoes, roasted red pepper purée, basil, olive oil and balsamic.

Our house salad: seasonal greens, tomato, cucumber, marinated artichoke, robiola and rocket.

Seasonal greens with poached pear, candied walnuts and a generous crumble of gorgonzola.

Creamy stracciatella wrapped in mozzarella, with heirloom and roasted tomato, basil and roasted stone fruit.

Wild mushrooms cooked down with onion, garlic, white wine and truffle oil, finished with shaved parmesan.

Sweet pea purée with crispy guanciale, white wine and cream.

Whatever the boats bring in, cooked with tomato sugo, white wine, lemon zest and whipped ricotta.

Tomato sugo with garlic, chilli and basil, lifted with roasted tomato.

Simple and honest — tomato sugo, garlic, basil and roasted tomato.

The old-school way — cooked long and slow, exactly the way Nonna makes it.

Tomato with olives, capers and anchovy, a little garlic and chilli behind it.

Wild mushrooms with onion and garlic, extra virgin olive oil and a butter emulsion, finished with shaved parmesan.

Parcels stuffed with butternut and thyme, finished in cream and tomato sugo.

Parcels stuffed with spinach and ricotta, finished in cream and tomato sugo.

Layered with pasta rolled by hand, baked until the edges catch — the Avero way.

Beef mince with mushroom, a little chilli and garlic, brought together with cream.

Crispy guanciale in tomato sugo with chilli, garlic and basil, showered with grated pecorino.

Fresh clams opened in white wine with garlic, chilli, lemon, parsley and olive oil.

Traditional, without exception. Egg yolk, parmesan and guanciale. No cream, ever.

Smoked salmon in tomato sugo and cream with ribboned vegetables, crispy capers, dill and a splash of vodka.

Soft potato gnocchi in creamy gorgonzola, topped with a candied hazelnut crumble.

Grilled prawns in tomato sugo and cream with garlic, chilli, a butter emulsion and white wine, topped with rocket and lemon zest.

Prawns, calamari, mussels and clams brought together in white wine and tomato sugo.

Tomato sugo, fior di latte and fresh basil.

Hickory ham and mushroom.

Mozzarella, aubergine, chilli and garlic.

Salami, chilli and 'nduja.

Hickory ham, mushroom, artichoke and olives.

Guanciale, feta and avocado.

Anchovies and fresh tomato.

Anchovies, capers and olives.

Parma ham, rocket and parmesan shavings.

Seasonal seafood, chilli and garlic.

Seared sirloin, caramelised onion, roasted cherry tomato, fig, rocket and parmesan shavings.

Baby chicken roasted in the pizza oven with oregano, lemon thyme and rosemary, served with aglio e olio pasta.

Thinly sliced ox liver with crispy guanciale and aubergine — a proper old-country plate.

Veal scallops pan fried in a lemon butter emulsion with cream and chives, with crisp fried sage.

Veal scallops pan fried with wild mushroom in a butter emulsion with cream and sage.

The Avero way: the traditional recipe, cooked slowly and with love, served with aglio e olio pasta.

Pan seared beef fillet draped in creamy green peppercorn sauce, with parmesan mash, roasted fine green beans and cherry tomatoes.

A 1.2kg T-bone dry aged for 31 days, with spinach, lemon and truffle chips. Bring someone to share it with.

Grilled calamari with olive oil, garlic and butter, brightened with lemon, dill and fried capers.

The day's line fish with olive and caper tapenade, chargrilled romanita tomatoes, zucchini, lemon and dill.

Grilled seasonal vegetables.

Zucchini fritters.

A side of pasta.

Fried polenta.

Truffle fries.