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ANTIPASTI
A CLASSIC ITALIAN MEAL ALWAYS BEGINS WITH ANTIPASTI SINCE THEY ARE THE ESSENCE OF ITALIAN CUISINE. EASY TO CONCEIVE BUT HARDER TO EXECUTE; NOT BECAUSE OF THE DIFFICULTY IN COOKING BUT FOR USING THE CORRECT INGREDIENTS. IN ITALY THERE IS A FIRE LINE WHEN IT COMES TO COLD AND HOT APPETIZERS WHICH DIFFER FROM ONE AREA TO ANOTHER
TARTARE DI BISTECCA
FINELLY DICED BEEF FILLET TARTARE WITH HERBS, TRUFFLE OIL AND PARMESAN ON A TOASTED BRUSCHETTA
VITELLO TONATO
FINELY SLICED BEEF FILLET COOKED WITH HERBS, TUNA SAUCE, CAPERS, MARINATED ARUGULA AND RADISH
ARANCINI POMODORO
TOMATO BASED RISOTTO FRITTERS, FILLED WITH MOZZARELLA FIOR DI LATTE, GOAT CHEESE AND PARMESAN, SERVED ON A SLIGHTLY SPICY MARMALADE
CARPACCIO DI SALMONE
HOMEMADE SALMON GRAVLAX, SLICED BELUGA LENTIL SALAD, CUCUMBER, CARROT, AVOCADO, ORANGE, CHILLY PEPPER AND BEETROOT WITH SOUR CREAM AND CITRUS VINAIGRETTE
MOZZARELLA IN CAROZZA
BREADED MOZZARELLA FIOR DI LATTE WITH GOAT CHEESE AND PARMESAN, BASIL PESTO AND FRESH BASIL
BRUSCHETTA
BRUSCHETTA CLASSICA
TOMATO, BASIL, FRESH OREGANO AND GARLIC ON A TOASTED BRUSCHETTA
BRUSCHETTA AL FUNGHI AGLIO OGLIO
MIXED SEASONAL MUSHROOMS, COOKED IN THE WOODBURNING OVEN WITH GARLIC AND OIL, PICKLED SHIMEJIS AND PARMESAN SERVED ON TOP OF A TOASTED BRUSCHETTA
BRUSCHETTA CON PESTO DI BASILICO
TOMATO, BASIL PESTO, MOZZARELLA FIOR DI LATTE AND ARUGULA ON A TOASTED BRUSCHETTA
BRUSCHETTA PRIMAVERA
PANZANELLA SALAD WITH VEGETABLES, SMOKED EGGPLANT CREAM, BURRATA AND FRESH HERB OIL ON A TOASTED BRUSCHETTA
INSALATA
BURRATA
TRADITIONAL ITALIAN CHEESE FROM PUGLIA. WITH FRESH COLORFUL CHERRY TOMATOES, TOMATO WATER AND CUCUMBER WATER. SERVED WITH FRESHLY BAKED BREAD
DELLA CASA
MIXED GREEN SALAD WITH CROUTONS, PARMESAN, RAISINS, PINENUTS AND BALSAMIC VINAIGRETTE
DELLA CASA WITH SHRIMPS
MIXED GREEN SALAD WITH CROUTONS, PARMESAN, RAISINS, PINENUTS , SHRIMPS AND BALSAMIC VINAIGRETTE
CESARE
MIXED GREEN SALAD, PARMESAN, CROUTON, CHICKEN MILANESE AND CEASAR DRESSING
SPINACI CON FRAGOLE
BABY SPINACH, MIXED SEASONAL FRUITS, DRIED CRANBERRIES AND APRICOTS, BREADED GOAT CHEESE FRITTERS, STRAWBERRY VINAIGRETTE AND MIXED CARAMELIZED NUTS
RUCOLA PRIMAVERA
BABY ARUGULA, MIXED SEASONAL VEGETABLES, RED PEPPER PESTO, HAZELNUTS, PICKLED SHIMEJIS, CHERRY TOMATO CONFIT, ASPARAGUS, PARMESAN FLAKES, CHIVES AND ROSEMARY VINAIGRETTE
PLATEAU
PIATELLA DI FROMAGGI MISTI
MIXED CHEESE PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS
PIATELLA DI SALUMI MISTI
MIXED COLD CUT PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS
PIATELLA DI FORMAGGI E SALUMU MISTI
MIXED CHEESE AND COLD CUT PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS
GNOCCHI
GNOCCHI CON PESTO DI BASILICO
HOMEMADE POTATO GNOCCHI, BASIL PESTO, PINENUTS, BURRATA, PARMESAN FLAKES, CHERRY TOMATOES CONFIT AND BASIL OIL
GNOCCHI PAGLIA E FIENO
HOMEMADE POTATO GNOCCHI ,GORGONZOLA CREAM, BABY SPINACH, CHICKEN, MUSHROOMS, TRUFFLE OIL AND PICKLED SHIMEJI MUSHROOMS
GNOCCHI ALLA NORMA CON POLPO
HOMEMADE POTATO GNOCCHI, TOMATO SAUCE, SMOKED EGGPLANT, CRISPY EGGPLANT, MARINATED OCTOPUS AND FRESH HERBS
PASTA DI VITTORIA
AGNOLOTTI
FRESH PASTA FROM PIEMONTE, FILLED WITH BEEF AND RICOTTA, WITH MUSHROOMS, TRUFFLE OIL AND PARMESAN CREAM
REGINETTE AL TARTUFO
CREAM FROM MUSHROOMS AND BLACK TRUFFLE, PARMESAN AND TRUFFLE SLICES
PAPARDELLE BOLOGNESE
AUTHENTIC RECIPE FROM BOLOGNA, TOMATO SAUCE WITH BEEF AND PORK COOKED FOR 4 HOURS AND FRESH PECORINO
RIGATONI ALFREDO
CHICKEN, MIXED SEASONAL MUSHROOMS, PARMESAN CREAM AND NUTMEG
RIGATONI POMODORO
TOMATO SAUCE, BURRATA AND BASIL OIL
PAPARDELLE ALLA VODKA
TOMATO SAUCE, VODKA,PARMESAN CREAM AND PARSLEY
PAPARDELLE POLLO ALLA VODKA
WITH TOMATO SAUCE, VODKA, CREAM,PARSLEY AND CHICKEN
PAPARDELLE SALMONE ALLA VODKA
WITH TOMATO SAUCE, VODKA, CREAM,PARSLEY AND SALMON
SPAGHETTI CARBONARA
GUANCIALE, EGG YOLK, PECORINO SARDO, PARMESAN AND CRACKED BLACK PEPPER
SPAGHETTI AL LIMONE CON GAMBERI
SHRIMPS, LEMON SLICES, PARMESAN, LEMON BUTTER SAUCE AND BASIL
RISOTTO
AL FUNGHI
MIXED SEASONAL MUSHROOMS, MUSHROOM CREAM, PARMESAN AND PICKLED SHIMEJIS
GAMBERI E ZAFFERANO
SHRIMPS, RED BELL PEPPER, ZUCCHINI, PERNOD AND SAFRON
POMODORO
TOMATO RISOTTO, WHIPPED RICOTTA, CHERRY TOMATO CONFIT, BLACK OLIVE POWDER AND FRESH HERB OIL
SECONDI
PICATTINA AL LIMONE
VEAL MEDAGLIONS WITH BUTTER LEMON SAUCE, PARSLEY AND CRISPY CAPERS SERVED ON MASHED POTATOES
TAGLIATTA DI BISTECCA
BLACK ANGUS STEAK SERVED WITH PARNSHIP POURE SCENTED WITH TRUFFLE OIL, RED WINE SAUCE, FRESH TRUFFLE AND CHIVES
POLLO VIRTUOSO
SOUS VIDE COOKED CHICKEN, SERVED WITH BABY SPINACH AND ARUGULA SALAD, VEGETABLES, YOGURT CREAM ND BALSAMIC VINAIGRETTE
SALMONE
SALMON FILLET, SERVED WITH WILD BLACK RICE COOKED WITH FRESH HERBS, LEMON AND SPINACH, SOUR CREAM AND FRESH HERB OIL
PESCE ESTIVO
CROAKER FILLET, CARROT PUREE, CHERRY TOMATO CONFIT, SEA GRASS AND LEMON BUTTER SAUCE
DOLCI
TIRAMISU
ORIGINAL RECIPE EST 1913 IN TREVISO WITH SPONGE CAKE DIPPED IN ESPRESSO, ZABAGLIONE WITH MASCARPONE, COCOA AND SUGAR
BIGNE ALLA CREMA CON PISTACHIO
PATE A CHOUX FILLED WITH PISTACHIO CREAM, HOT CHOCOLATE SAUCE AND MIXED CARAMELIZED NUTS
CANNOLI SICILIANI
CRUNCHY CINNAMON PASTRY FILLED WITH RICOTTA CREAM LEMON AND MINT, LEMON CURD AND SWISS MERINGUE
TORTA AL CIOCCOLATO
MOLTEN CHOCOLATE CAKE WITH ALMOND CRUMBLE, BUTTERSCOTCH SAUCE AND VANILLA MADAGASCAR GELATO ON THE TOP
PANNA COTTA ORIGINALE
TRADITIONAL ITALIAN FLAN WITH PLUS COOLIS, MIXED FRESH FRUITS AND ALMOND CRUMBLE
GELATO
MADAGASCAR VANILLA AND GIANDUJA
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