Served automatically to the whole table, priced per person. Have as much bread as you like. If you’d rather skip it, just let your server know.

Wafer-thin slices of the finest Bologna P.G.I. mortadella with pistachio, sliced to order. It vanishes from the board before the rest of the table gets there.

Milk-fed veal with tuna and caper sauce. Cold, delicate and addictive.

Beef tenderloin carpaccio with arugula and parmesan shavings. Little fuss, lots of flavor.

Sicilian-style sweet-and-sour eggplant stew. You’ll be mopping up the plate.

Burrata from Puglia, Sicilian caponata and arugula. Fresh, creamy and irresistible.

Two crunchy slices with datterino tomatoes, garlic, herbs, olive oil and nuggets of Parmigiano Reggiano P.D.O. One order is never enough.

Provola melted in San Marzano P.D.O. tomato sauce. Made for non-stop bread dipping.

Eggplant baked au gratin with San Marzano P.D.O. tomato, basil and parmesan. Just like at grandma’s.

Salame piccante, San Marzano P.D.O., mozzarella, Gaeta olives and basil. For those who like a spark.

Mozzarella, porcini and truffle. A walk through the woods without leaving your table.

Provola, parmesan, mozzarella, gorgonzola and basil. For those who believe there’s no such thing as too much cheese.

Mozzarella, San Marzano P.D.O., basil and a drizzle of olive oil. Less is more.

Italian cooked ham, mushrooms, mozzarella, San Marzano P.D.O. and basil. A classic that never disappoints

Dough filled with San Marzano P.D.O., ricotta, mozzarella, salame piccante, cooked ham and basil. A pizza that folds over to keep the secret inside.

San Marzano P.D.O. tomato, a whole burrata, mozzarella, arugula, coppa di Parma and a touch of pesto. Yes, the burrata comes whole.

Pistachio cream, fior di latte, mortadella and ricotta. The combination everyone’s talking about — and it’s here to stay.

Chicken with zucchini, eggplant, mixed greens and datterino tomatoes, in a sweet vinaigrette. The salad that turns into a full meal.

Spinach, shrimp, avocado and datterino tomatoes with olive oil, served in a parmesan basket.

Yes, you eat the basket too.

Penne with San Marzano P.D.O. tomato sauce, garlic, chili and parsley. ‘Arrabbiata’ means angry: it bites, but kindly.

Spaghetti with San Marzano P.D.O. tomato sauce and fresh basil. Looks easy.

Doing it right is an art.

Perfectly creamy rice with porcini, fresh truffle and Parmigiano Reggiano 24 months P.D.O. Patience, rewarded.

Rigatoni with mushrooms, guanciale, buffalo mozzarella and chili in our San Marzano P.D.O. sauce. That spicy kick is addictive.

Homemade gnocchi with a deeply green Genovese pesto. Basil aroma guaranteed.

Tagliatelle with beef ragù and San Marzano P.D.O. tomato. The one that always wins.

Layers of lasagne with San Marzano P.D.O., ground beef, béchamel and parmesan. Zia Lidia’s recipe.

The authentic Roman: rigatoni, egg yolk, guanciale, Pecorino Romano P.D.O. and black pepper.

No cream whatsoever.

Rigatoni with guanciale, San Marzano P.D.O. tomato, Pecorino Romano P.D.O. and chili. Rome, in red.

Homemade gnocchi wrapped in a gorgonzola sauce. Comforting on a winter-blanket level.

Spaghetti with zucchini, black pepper, provola, Parmigiano Reggiano 24 months P.D.O and basil. The Amalfi Coast recipe that wins you over without a single tomato.

Pennette with smoked salmon, red onion, a touch of San Marzano P.D.O., cream and vodka. Creamy, with a spark.

Spaghetti with homemade bisque, shrimp, datterino tomatoes and a spicy kick. The sea concentrated in every bite.

Pasta filled with ricotta and spinach with pistachio pesto, guanciale, chopped pistachio and parmesan.

Hard to order anything else.

Tortelloni filled with pumpkin in a creamy sauce with truffle aroma. Sweet and savory at once, like every good surprise.

Fresh tagliatelle with truffle sauce and shavings of fresh seasonal truffle.

A proper treat.

Chicken breast fillet with San Marzano P.D.O. tomato sauce, chili and roasted potatoes. Hunter-style, without ever leaving the trattoria.

Beef tenderloin in a rosemary, porcini and red wine sauce, with roasted potatoes. The dish for occasions that have earned it.

Cod stewed Neapolitan-style in San Marzano P.D.O. tomato sauce with Gaeta olives and capers. A classic of Naples’ feast days.

Aperol, prosecco, soda

Campari, prosecco, soda

Campari, vermut, gin

Campari, vermut, soda

Sarti rosa, prosecco, soda

Mondoro, prosecco, soda

Non-alcoholic aperitif

Crispy shell filled with ricotta cream, chocolate chips and candied fruit. Straight from Sicily, no layovers.

Savoiardi biscuit, coffee, pasteurized egg yolk and mascarpone. The dessert that never fails.

Creamy, with red berries and gluten-free. The one you end up arguing over for the last slice.

Two scoops of artisan gelato (vanilla, chocolate or pistachio). The happy ending to every good meal.

Nutella, mascarpone, gluten-free biscuit and pistachios. Hard to share.

Cream and sugar custard with red berry jam. Order it and we donate €1 to Asociación Justicia Poética: you enjoy, we give.