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ANTIPASTI
TARTARE DI BISTECCA
SLICED DICED BEEF FILLET WITH HERBS, TRUFFLE OIL AND PARMESAN. SERVED ON TOASTED BRUSCHETTA
CARPACCIO DI MANZO
SLICED MARINATED BEEF FILLET MARINATED WITH HERBS, SALT AND SALT, WITH GORGONZOLA CREAM AND HAZELNUTS
POLPETTE AL SUGO
TRADITIONAL ITALIAN MEATBALLS COOKED IN MARINARA SAUCE WITH MELTED MOZZARELLA CHEESE
VITELLO TONNATO
TRADITIONAL RECIPE FROM PIEMONTE WITH THINLY SLICED COOKED BEEF FILLET, TUNA CREAM, PICKLED SHALLOTS ,RADISH, FRIED CAPERS AND GREMOLATA WITH LEMON ZEST, PARSLEY, PINE AND PARMESAN
MOZZARELLA IN CAROZZA
BREADED MOZZARELLA, TOMATO SAUCE AND BASIL PESTO
ARANCINI POMODORO
TOMATO RISOTTO QROQUETTES, FRESH SPICY TOMATO MARMELADE, GRATED GOAT CHEESE AND MINT
BRUSCHETTA CLASSICA
FUNGHI AL UOVO
MIXED MUSHROOMS BAKED IN OUR WOOD BURNING OVEN, SERVED ON TOASTED BRUSCHETTA WITH FRIED EGG, PARMESAN AND TRUFFLE OIL
COZZE AL LIMONCELLO
FRESH MUSSELS STEAMED WITH LIMONCELLO AND PEPERONCINO
INSALATA
BURRATA
TRADITIONAL ITALIAN CHEESE FROM PUGLIA. WITH CHERRY TOMATOES, TOMATO WATER AND CUCUMBER WATER. SERVED WITH FRESHLY BAKED BREAD
KALE
COUSCOUS FROM SARDINIA, CARROT, CUCUMBER, KALE, PISTACCHIO, CHERRY TOMATOES, FRESH HERBS AND CITRUS DRESSING
CAPRESE
TOMATO WITH FRESH MOZZARELLA DI BUFALA, BASIL AND OREGANO
DELLA CASA
MIXED GREEN SALAD WITH MARKET MUSHROOM, PARMESAN, RAISINS, PINENUTS AND BALSAMIC VINAIGRETTE
SPINACI BAMBINO
BABY SPINACH, PEPPER CRUSTED GOAT CHEESE. TOASTED FOCACCIA ANDHONEY ROSEMARY VINAIGRETTE
RUCOLA
ARUGULA, SUNDRIED TOMATO, PARMESAN FLAKES AND FIG VINAIGRETTE
RUCOLA WITH BEEF FILLETS
ARUGULA, SUNDRIED TOMATO, PARMESAN FLAKES AND FIG VINAIGRETTE WITH BEEF FILLETS
CESARE
GREEN SALAD, PARMESAN CROUTON, CHICKEN MILANESE AND CEASAR DRESSING
PLATEAU
PIATTELLA DI FORMAGGI MISTI
CHEESE PLATEAU
PIATTELLA DI SALUMI MISTI
COLD CUTS PLATEAU
PASTA
REGINETTE CACIO PEPE
WITH CRACKED PEPPER AND PECORINO SARDO
TAGLIATELLE PAGLIA E’ FIENO
FRESH GREEN TAGLIATELLE AND YELLOW TAGLIATELLE WITH CHICKEN, MUSHROOMS, PEAS AND ALFREDO SAUCE
AGNOLOTTI
FRESH PASTA FROM PIEMONTE, FILLED WITH BEEF AND RICOTTA, WITH MUSHROOMS, TRUFFLE OIL AND PARMESAN CREAM
CAPPELLI DEL PRETE
FRESH PASTA FILLED WITH RAGU SICILIANO, PARMESAN CREAM, PARSLEY OIL AND FRESH TRUFFLE
SPAGHETTI INTEGRALI (VEGAN)
WHOLE WHEAT PASTA, FRESH TOMATO JUICE, CAPERS, MARKET VEGETABLES, OLIVE SOIL AND PARMESAN FOAM
RAVIOLI CON RICOTTA E SPINACI
FRESH PASTA FILLED WITH RICOTTA AND SPINACH WITH FRESH TOMATO SAUCE, OLIVE OIL AND PARMESAN FOAM
GNOCCHI CON BRISKET
POTATO GNOCCHI WITH 48HOUR COOKED BRISKET, PECORINO CREAM AND GREMOLATA FROM LIME ZEST, PARSLEY, PINE AND PARMESAN
RIGATONI ALLA VODKA
WITH TOMATO SAUCE, VODKA, CREAM AND PARSLEY
RIGATONI POLLO ALLA VODKA
WITH TOMATO SAUCE, VODKA, CREAM,PARSLEY AND CHICKEN
RIGATONI SALMONE ALLA VODKA
WITH TOMATO SAUCE, VODKA, CREAM, PARSLEY WITH HOMEMADE SMOKED SALMON DILL AND CHIVES
RISOTTO
AL FUNGHI
WITH MARKET MUSHROOMS
AL PROSECCO E TARTUFI
WITH PROSECCO, TRUFFLE BUTTER, PARMESAN AND SAVED TRUFFLE
GAMBERI E ZAFFERANO
SHRIMPS, RED BELL PEPPER, ZUCCHINI, PERNOD AND SAFRON
ORZO VEGANO
RISOTTO FROM BARLEY, BLACK RICE, CARNAROLLI, MARKET VEGETABLES (WITHOUT BUTTER AND PARMESAN)
PASTA CLASSICA
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
SPAGHETTI POMODORO
FRESH TOMATO SAUCE AND BASIL
PAPPARDELLE NERE ALLA MARINARA
SQUID INK PAPPARDELLE WITH SEAFOOD AND TOMATO SAUCE, GRLIC, PARSLEY AND BASIL
LINGUINI TARANTINA
MUSSELS IN OLIVE OIL, GARLIC, PARSLEY, PEPERONCINO AND WHITE WINE SAUCE
LINGUINI CON GAMBERI
SHRIMPS, TOMATO SAUCE, GARLIC, PARSLEY,BASIL AND LIME ZEST
REGINETTE AL TARTUFO
MUSHROOM AND BLACK TRUFFLE SAUCE, PARMESAN AND SHAVED BLACK TRUFFLE
SPAGHETTI AL LIMONE
FRESH BUTTER, LEMON AND PARMESAN
SPAGHETTI CARBONARA
GUANCIALE, EGG YOLK, PECORINO AND BLACK PEPPER
TAGLIATELLE BOLOGNESE
TRADITIONAL SAUCE FROM BOLOGNA WITH BEEF AND PORK, COOKED FOR 4 HOURS WITH PECORINO
SPAGHETTI AGLIO E OLIO
OLIVE OIL, GARLIC, PARSLEY AND PEPERONCINO
RIGATONI ALL’ AMATRICIANA
TRADITIONAL ROMAN RECIPE WITH ONION, GUANCIALE, FRESH TOMATO SAUCE AND PEPERONCINO
RIGATONI CON POLPETE
FRESH TOMATO SAUCE WITH ITALIAN MEATBALLS AND PECORINO
SECONDI
PICATTINA AL LIMONE
VEAL MEDAGLIONS WITH BUTTER LEMON SAUCE. SERVED WITH POTATO PUREE
POLLO MILANESE
PARMESAN CRUSTED CHICKEN WITH BABY SPINACH AND CHERRY TOMATO SALD
TAGLIATA DI BISTECCA
BLACK ANGUS STEAK SERVED WITH POTATO PUREE
POLLO PAILLARD
CHICKEN BREAST MARINATED IN YOGUR. SERVED WITH A BLACK RICE SALAD WITH FRESH SPINACH, DILL, SCALLION AND HERBS
BRANZINO ACQUA PAZZA
SEABASS COOKED WITH CHERRY TOMATOES, MARKET VEGETABLES AND WHITE WINE
SALMONE
SALMON WITH CARROT-GINGER PUREE AND CHIVES
DOLCI
CANNOLI SICILIANI
CRUNCHY CINNAMON PASTRY FILLED WITH RICOTTA CHEESE FLAVORED WITH CANDIED HAZELNUTS
TIRAMISU
TORTA AL CIOCCOLATO
HOT MOLTEN CAKE WITH MASCARPONE CHEESE, FLAVORED WITH MADAGASCAR VANILLA
BIGNE ALLA CREMA
PATE A CHOUX, GELATO MASCARPONE, HOT CHOCOLATE SAUCE, CANDIED NUTS SERVED WITH DAILY MADE ICE CREAM
MILLEFOGLIE 1/2
WITH VANILLA CREAM AND BUTTERSCOTCH SAUCE
MILLEFOGLIE
WITH VANILLA CREAM AND SAUCE BUTTERSCOTCH FOR 4 PERSON
GELATO
VANILLA, SICILIAN PISTACHIO, BANANA, GIANDUJA, MASCARPONE
Start with the best and purest materials Cook with love, knowledge and dedication Serve every customer as if he is the most important person