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.
Oven-baked eggplant layered with San Marzano P.D.O. tomato, basil and parmesan, exactly as nonna decreed. In Italy, questioning her recipe is serious business.
Burrata from Puglia with pesto and datterino tomatoes. Creamy inside, dangerous for the bread basket.
Two crunchy slices of bread with datterino tomatoes, garlic, basil, olive oil and nuggets of Parmigiano Reggiano P.D.O. The starter that vanishes before the rest of the food arrives.
Thin slices of milk-fed veal under a tuna and caper sauce. A Piedmontese classic that never lets you down.
Provola melted in the oven in San Marzano P.D.O. tomato sauce with a hint of oregano. A spoon for the sauce is highly recommended.
Paper-thin slices of raw beef tenderloin with arugula and parmesan shavings. Less is more.
Salame piccante, San Marzano P.D.O. tomato sauce, mozzarella and black Gaeta olives. Spicy enough to make itself heard.
Pistachio cream, mozzarella, mortadella and ricotta. The combination everyone’s talking about — and it’s here to stay.
Mozzarella, San Marzano P.D.O. tomato sauce, Italian cooked ham and mushrooms. The lifelong classic, lighter and crispier.
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. tomato sauce, prosciutto crudo, arugula, parmesan and pomodorini datterino.
The pinsa in its finest outfit.
Chicken with zucchini, eggplant, mixed greens and datterino tomatoes, dressed with 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.
Spaghetti with San Marzano P.D.O. tomato sauce and fresh basil. Looks easy.
Doing it right is an art.
Homemade gnocchi in a sauce of gorgonzola, pecorino, parmesan and provola with a touch of black pepper. Cheese at its creamiest.
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.
Creamy rice with porcini, shavings of fresh truffle and Parmigiano Reggiano 24 months P.D.O. Made to order, so it’s worth the wait.
Homemade gnocchi with a deeply green Genovese pesto. Basil aroma guaranteed.
The real deal: rigatoni, egg yolk, real guanciale, Pecorino Romano P.D.O. and black pepper.
No cream — Rome is watching.
Layers of lasagne with San Marzano P.D.O. tomato, ground beef, béchamel and parmesan.
Zia Lidia’s recipe, and nobody touches it.
Carbonara’s red-headed cousin: rigatoni with crispy guanciale, San Marzano P.D.O. tomato, Pecorino Romano P.D.O. and a pinch of chili. From Rome, with pride.
Tagliatelle with Bolognese-style beef ragù and San Marzano P.D.O. tomato. The one that always wins.
Spaghetti with Bronte pistachio pesto, burrata stracciatella and Parmigiano Reggiano 24 months P.D.O. Sicily, in its creamiest form.
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. For the days that call for a capital-I Indulgence.
Pasta filled with ricotta and spinach, with pistachio pesto, crispy guanciale, chopped pistachio and parmesan. Our tribute to Mamma Maria; she’d give it her seal of approval.
The carbonara in gala dress: rigatoni, Pecorino Tartufato Moliterno®, fresh truffle, egg yolk, guanciale and pepper. The carbonara that puts on a tuxedo.
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.
Breaded veal with french fries and arugula with Sicilian cherry tomatoes. Crispy on the outside, happiness on the inside.
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 on the outside, soft on the inside, made with 100% pure butter.
Filled with creamy Nutella, for chocolate lovers.
Italian pistachio cream, an irresistible bite.
Homemade jam with fresh butter, for traditionalists.
Italian cooked ham with melted provola.
Thinly sliced veal with black truffle mayonnaise, Parmesan shavings and rocket.
Grated tomato with EVOO and a touch of oregano, served on sourdough bread.
*Prosciutto crudo available as an option.
Homemade red-berry jam with fresh butter on sourdough bread.
Poached egg on sliced avocado with a touch of black sesame.
Scrambled eggs with guanciale, mushrooms and spinach.
Poached egg on brioche bread with Italian prosciutto cotto and hollandaise sauce.
Fried egg with crispy speck and oven-baked potatoes.
Greek yoghurt, pure cocoa, banana, hazelnuts, granola and honey.
Açaí and banana with granola, desiccated coconut, strawberries, blueberries and chia seeds.
Mortadella with pistachio and creamy burrata.
With Nutella, banana, strawberries and toasted hazelnuts.
Freshly squeezed orange.
Strawberries, raspberries, beetroot and orange.
Carrot, orange and ginger.
Pineapple, coconut milk and banana.
Blueberries, raspberries, Greek yoghurt and honey.
Short, concentrated black coffee.
Double espresso, for those who need an extra energy boost.
Espresso with a touch of foamed milk.
Espresso with creamy milk and a thick layer of foam.
Winery: SILVESTRI Grape: 100% Moscato Aleatico Description: The grapes, selectively hand-picked, are pressed, destemmed, and macerated for 8-10 hours at low temperature with gentle pressing, separation of the “first drop” must, filtration, and storage at 0°C. Refermentation in an autoclave occurs naturally, interrupted with cold when the must has reached an actual alcohol content of 7% vol.; Isobaric cold bottling. Region: Castelli (RM)
Winery: CAPANNA Grape: 100% Sangiovese Description: Its flavor has a good structure, slightly tannic and persistent. Intense ruby color. On the nose, it is fresh, with notes of red fruits and vanilla. Region: Montalcino (Siena)
Winery: ZENATO Grape: Corvina-Rondinella-Oseleta Description: The name, as the word itself suggests, is due to the fact that it “repasses” over the skins of its famous older brother: the AMARONE. The result is a fruity, powerful, structured wine with good persistence on the palate. Region: Veneto
In the final dosage, reserve wines aged in American oak barrels were used, a technique inspired by the spirits industry. Mumm Ice Xtra is truly unique, with exotic and woody notes.
Sparkling, 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 lychee or pineapple. A perfect balance associated with a round and expansive vinous character.