The Menu

A selection of fine Italian cured meats to share.

Burrata from Puglia on a velvety beetroot cream, accompanied by confit tomatoes and fresh basil.

Beefsteak tomato and cherry tomatoes, buffalo mozzarella, homemade basil pesto and black olive cream.

Thin slices of beef, toasted pistachios, black truffle mayonnaise and aged Parmesan shavings.

Herb-breaded mozzarella, served with a fragrant pesto verde.

Green salad with bread croutons, cherry tomatoes, house dressing and hard-boiled egg.

Authentic Roman recipe with peppered guanciale, Pecorino Romano PDO and egg yolk.

Mafaldine delicately coated in a creamy black truffle sauce and enhanced with aged Parmesan shavings.

Fresh mafaldine coated in a slow-cooked Bolognese ragù for an authentic flavor.

Creamy rice with flavorful plancha-grilled prawns scented with fresh herbs.

Al dente linguine with fresh clams and crunchy Romanesco broccoli, scented with garlic and white wine.

Soft gnocchi with basil pesto, topped with creamy stracciatella and confit tomatoes.

Sliced grilled beef, served with crispy potatoes and lemon-paprika mayonnaise.

Milanese-style breaded veal cutlet, golden to perfection and served with a fresh salad.

Braised chicken thighs with olives, capers and lemon, served with an eggplant caponatina.

Peeled tomatoes, creamy fior di latte mozzarella, fresh mountain oregano from Sicily and vibrant basil.

A blend of Grana Padano PDO, Taleggio, Gorgonzola PDO and fior di latte mozzarella on an Italian tomato base.

Tomato sauce, fior di latte mozzarella, spicy salami and oregano.

Parma ham PDO, fior di latte mozzarella, arugula and Grana Padano PDO shavings on a tomato base.

Gombitelli ham cooked in a cloth, button mushrooms, fior di latte mozzarella and oregano.

Fior di latte mozzarella, mushroom cream, Grana Padano PDO and summer black truffle.

Roasted red kuri squash cream, sautéed zucchini, olives, caramelized onions and red peppers.

The classic coffee tiramisu, a traditional house recipe.

Light mascarpone and coconut mousse, fresh mango and olive oil crumble, enhanced with lime.

A soft slice of pan brioche, golden-browned in butter like French toast, served warm with a generous scoop of Sammontana vanilla ice cream.

Creamy panna cotta, accompanied by a tangy red berry coulis.