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.

Sicilian-style sweet-and-sour eggplant. Humble, honest and addictive.

Paper-thin slices of beef tenderloin with arugula and parmesan shavings. Elegance, served raw.

Two crunchy slices of bread with datterino tomatoes, garlic, basil, oregano, olive oil, sun-dried tomatoes and nuggets of Cacio Nerone. Starting here is tradition.

Burrata from Puglia over Sicilian caponata and arugula. It opens up, and you surrender.

Provola melted in the oven, bathed in San Marzano P.D.O. tomato sauce. Don’t let it get cold.

Thin slices of milk-fed veal with tuna and caper sauce. Piedmont in its purest form.

Oven-baked eggplant layered with San Marzano P.D.O. tomato, basil and parmesan. Nonna’s recipe, untouched.

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.

Spaghetti with San Marzano P.D.O. tomato sauce and fresh basil. Looks easy. Doing it right is an art.

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

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

Rigatoni with crispy guanciale, San Marzano P.D.O. tomato, Pecorino Romano P.D.O. and a pinch of chili. Carbonara’s red-headed sister.

Layers of lasagne with San Marzano P.D.O. tomato, ground beef, béchamel and parmesan. A family recipe, and nobody touches it.

Rigatoni with mushrooms, guanciale, buffalo mozzarella and chili in San Marzano P.D.O. sauce. Devilish, just like the name.

Creamy rice with porcini and shavings of fresh truffle. Made to order — worth the wait.

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

Creamy, with a spark.

Tagliatelle with Bolognese-style beef ragù and San Marzano P.D.O. tomato. A classic that never goes out of style.

Spaghetti with zucchini, black pepper, provola, parmesan and basil. The Amalfi Coast recipe that wins you over without a single tomato.

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

Cream, just the right amount: none.

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

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

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. Indulgence with a capital I.

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

The house favorite.

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.

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

Salame piccante, San Marzano P.D.O. tomato, mozzarella, Gaeta olives and basil. With just the right kick.

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

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

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

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

Mozzarella, San Marzano P.D.O. tomato, basil and olive oil. Simple and perfect.

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.

Aperol, prosecco, soda

Campari, prosecco, soda

Campari, vermut, gin

Campari, vermut, soda

Sarti rosa, prosecco, soda

Mondoro, prosecco, soda

Non-alcoholic aperitif

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

Savoiardi biscuit soaked in coffee, pasteurized egg yolk and mascarpone. The classic, revisited.

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

Nutella, mascarpone, gluten-free biscuit and pistachios. Quite possibly the most famous dessert in Madrid.

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

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

Winery: CONTI D’ARCO
Grape: 100% Muller Thurgau
Description: Pale green-gold color with an intense aroma highlighting fresh fruits like apple and pear. The flavor is dry, clean, and has an aromatic finish.
Region: Trentino Alto Adige

Winery: Pojer e Sandri
Grape: 100% Pinot Nero
Description: A clear ruby red wine, transparent. With a persistent aroma of wild berries, strawberries, raspberries. Palate perfectly mirrors the nose, with beautiful density, generous and enhancing the fruit: a blueberry of perfect viscosity, impeccably clean. Pairs well with red meats (stews, roasts) and is interesting when paired with dark meat poultry such as guinea fowl, pigeons, ducks, and geese. It can also be accompanied by fish, such as tuna tartare and smoked salmon.
Region: Trento

Winery: Silvestri
Grape: 100% Merlot
Description: Red tending to garnet, on the nose notes of blackberry and blueberry with orange and leather. On the palate, it is powerful with an elegant spicy finish.
Region: Lazio

Winery: Conti d’arco
Grape: 100% Teroldego
Description: Dark purple-red color with a violet rim. Intense aroma of raspberry, currant, and ripe apple with a subtle hint of smoky wood. Its taste is dry, straightforward, and flavorful, harmonious, with a distinctive and pleasantly persistent aftertaste of berries.
Region: Calmasino (VR)

Winery: CASTELLO MONACI
Grape: 100% Negroamaro
Description: Garnet red wine with an intense aroma featuring notes of Mediterranean scrub and eucalyptus. On the palate, it is full, round, and has excellent structure.
Region: Puglia

Winery: CASTELLO MONACI
Grape: 100% Primitivo
Description: Strong violet-colored wine, with a powerful nose featuring hints of vanilla pods, blackberries, and blueberries. On the palate, it is complex, tannic, and has very good persistence.
Region: Puglia

Winery: CAPANNA
Grape: 100% Sangiovese Grosso
Description: Dark ruby red with garnet reflections, ethereal perfume of red fruit and vanilla. On the palate, it is harmonious with optimal tannicity. It can be released for sale on January 1st starting from the fifth year after the harvest.
Region: Tuscany

Bubbly, bold, and rich, it balances the structure of Pinot Noir with the elegance of Chardonnay and the fruitiness of Meunier. Aromas of fresh fruits, white and yellow peaches, apricots. It presents exotic notes of lychees or pineapple. A perfect balance associated with a round and ample vinous character.