SLICED DICED BEEF FILLET WITH HERBS, TRUFFLE OIL AND PARMESAN. SERVED ON TOASTED BRUSCHETTA
TRADITIONAL ITALIAN MEATBALLS COOKED IN MARINARA SAUCE WITH MELTED MOZZARELLA CHEESE
BREADED MOZZARELLA, TOMATO SAUCE AND BASIL PESTO
MIXED MUSHROOMS BAKED IN OUR WOOD BURNING OVEN, SERVED ON TOASTED BRUSCHETTA WITH FRIED EGG, PARMESAN AND TRUFFLE OIL
TRADITIONAL ITALIAN CHEESE FROM PUGLIA. WITH CHERRY TOMATOES, TOMATO WATER AND CUCUMBER WATER. SERVED WITH FRESHLY BAKED BREAD
MIXED GREEN SALAD WITH MARKET MUSHROOM, PARMESAN, RAISINS, PINENUTS AND BALSAMIC VINAIGRETTE
BABY SPINACH, PEPPER CRUSTED GOAT CHEESE. TOASTED FOCACCIA ANDHONEY ROSEMARY VINAIGRETTE
ARUGULA, SUNDRIED TOMATO, PARMESAN FLAKES AND FIG VINAIGRETTE WITH BEEF FILLETS
GREEN SALAD, PARMESAN CROUTON, CHICKEN MILANESE AND CEASAR DRESSING
WITH CRACKED PEPPER AND PECORINO SARDO
FRESH PASTA FROM PIEMONTE, FILLED WITH BEEF AND RICOTTA, WITH MUSHROOMS, TRUFFLE OIL AND PARMESAN CREAM
FRESH PASTA FILLED WITH RICOTTA AND SPINACH WITH FRESH TOMATO SAUCE, OLIVE OIL AND PARMESAN FOAM
POTATO GNOCCHI WITH 48HOUR COOKED BRISKET, PECORINO CREAM AND GREMOLATA FROM LIME ZEST, PARSLEY, PINE AND PARMESAN
WITH TOMATO SAUCE, VODKA, CREAM AND PARSLEY
WITH TOMATO SAUCE, VODKA, CREAM,PARSLEY AND CHICKEN
WITH TOMATO SAUCE, VODKA, CREAM, PARSLEY WITH HOMEMADE SMOKED SALMON DILL AND CHIVES
WITH MARKET MUSHROOMS
SHRIMPS, RED BELL PEPPER, ZUCCHINI, PERNOD AND SAFRON
RISOTTO FROM BARLEY, BLACK RICE, CARNAROLLI, MARKET VEGETABLES (WITHOUT BUTTER AND PARMESAN)
SOMETHING THAT CAN CHARACTERIZE ITALIAN CUISINE IS ITS SIMPLICITY. IT IS KNOWN THAT ITALIAN COOKS CARE MOST ABOUT THE QUALITY OF THEIR IGREDIENTS THAN THE COMPLEXITY OF THEIR DISHES. HERE YOU WILL FIND CLASSIC ITALIAN RECIPES THAT WERE ONCE MADE IN ITALIAN HOMES AND NOW ARE LOVED ALL OVER THE WORLD
FRESH TOMATO SAUCE AND BASIL
SHRIMPS, TOMATO SAUCE, GARLIC, PARSLEY,BASIL AND LIME ZEST
MUSHROOM AND BLACK TRUFFLE SAUCE, PARMESAN AND SHAVED BLACK TRUFFLE
GUANCIALE, EGG YOLK, PECORINO AND BLACK PEPPER
TRADITIONAL SAUCE FROM BOLOGNA WITH BEEF AND PORK, COOKED FOR 4 HOURS WITH PECORINO
BASIL PESTOPINE NUT AN PARMESAN FLAKES
TRADITIONAL ROMAN RECIPE WITH ONION, GUANCIALE, FRESH TOMATO SAUCE AND PEPERONCINO
BEEF COOKED FOR 14 HOURS WITH VEGETABLES SAUCE AND AROMATIC HERBS
FRESH TOMATO SAUCE WITH ITALIAN MEATBALLS AND PECORINO
VEAL MEDAGLIONS WITH BUTTER LEMON SAUCE. SERVED WITH POTATO PUREE
PARMESAN CRUSTED CHICKEN WITH BABY SPINACH AND CHERRY TOMATO SALD
CHICKEN BREAST WITH THYME. SERVED WITH POTATO PUREE WITH LEMON
SALMON WITH CARROT-GINGER PUREE AND CHIVES
CRUNCHY CINNAMON PASTRY FILLED WITH RICOTTA CHEESE FLAVORED WITH CANDIED HAZELNUTS
WITH VANILLA CREAM AND BUTTERSCOTCH SAUCE
WITH VANILLA CREAM AND SAUCE BUTTERSCOTCH FOR 4 PERSON
VANILLA, SICILIAN PISTACHIO, BANANA, GIANDUJA, MASCARPONE