Classical tradition
Gnudi alla Maremmana
This regional dish takes its main thread from ricotta, creating soft, fresh dairy richness.
The story
About the dish
The Davanti announcement behind Gnudi alla Maremmana names ricotta, spinach, bolognese sauce, and Parmigiano; a sequence of soft, fresh dairy richness then a fresh green edge and pleasant bitterness defines the profile; one more cue comes from deep, slow-cooked savory character.
The name gnudi means “naked”: Visit Tuscany explains that they are essentially ravioli filling without its pasta wrapper. Florence calls them gnudi, while Siena often calls their rustic cousins malfatti—“badly made”—an affectionate reference to their irregular handmade shape. At Davanti, Bolognese and an oven-browned finish turn those famously tender dumplings into a particularly hearty first course.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.