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.
The Sicilian grandmothers’ vegetable stew, with sweet-and-sour eggplant.
Simple, honest and worth mopping up every last bit.
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.
Provola melted in the oven in San Marzano P.D.O. tomato sauce.
A spoon for the sauce is highly recommended.
Thin slices of milk-fed veal under a tuna and caper sauce. A Piedmontese classic that never lets you down.
Rock mussels Neapolitan-style in San Marzano P.D.O. tomato sauce, with a hint of chili and crispy bread so you don’t leave a single drop behind.
Grilled provola over arugula, with sun-dried tomatoes from Vesuvio, datterino tomatoes and a drizzle of pesto. Cheese at its finest hour.
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.
Paper-thin slices of raw beef tenderloin with arugula and parmesan shavings. Less is more.
Burrata fresh from Puglia over Sicilian caponata and arugula. Creamy inside, dangerous for the bread basket.
Salame piccante, San Marzano P.D.O. tomato, mozzarella, Gaeta olives and basil. Spicy enough to make itself heard.
Mozzarella, porcini and truffle. A walk through the woods without leaving your table.
Pistachio cream, fior di latte, mortadella and ricotta. The combination everyone’s talking about — and it’s here to stay.
Mozzarella, San Marzano P.D.O. tomato, basil and olive oil.
The queen: 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.
San Marzano P.D.O. tomato, a whole burrata, mozzarella, arugula, coppa di Parma and a touch of pesto.
Yes, the burrata comes whole.
Provola, parmesan, mozzarella, gorgonzola and basil. For those who believe there’s no such thing as too much cheese.
Italian cooked ham, mushrooms, mozzarella, San Marzano P.D.O. and basil.
A classic that never disappoints.
Chicken with zucchini, eggplant, mixed greens and datterino tomatoes, in a sweet vinaigrette. The salad that turns into a full meal.
Fresh spinach with smoked salmon, mushrooms and goat cheese. The salad you order ‘to make up for it’… and then order again.
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.
Rigatoni with mushrooms, guanciale, buffalo mozzarella and chili in our San Marzano P.D.O. sauce.
With a devilish kick.
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.
Layers of lasagne with San Marzano P.D.O. tomato, ground beef, béchamel and parmesan. Zia Lidia’s recipe, and nobody touches it.
The real deal: rigatoni, egg yolk, real guanciale, Pecorino Romano P.D.O. and black pepper.
No cream — Rome is watching.
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.
Homemade gnocchi with a deeply green Genovese pesto. Basil aroma guaranteed.
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.
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.
The one that always wins.
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.
Pappardelle with sun-dried tomatoes, porcini, arugula, pine nuts, a touch of San Marzano P.D.O. and truffle aroma. The forest served on a plate.
Fresh tagliatelle with truffle sauce and shavings of fresh seasonal truffle. For the days that call for a capital-I Indulgence.
Tortelloni filled with pumpkin in a creamy sauce with truffle aroma.
Sweet and savory at once, like every good surprise.
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.
Mussels, shrimp, fresh tomato and a touch of Genovese pesto.
The sea served in fresh pasta.
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 soaked in coffee, pasteurized egg yolk and mascarpone. The one you know, with a twist.
Nutella, mascarpone, gluten-free biscuit and pistachios. Quite possibly the most famous dessert in Madrid — and we’re not the only ones saying it.
Creamy, with red berries and gluten-free. The one you end up arguing over for the last slice.
Cream and sugar custard with red berry jam. Order it and we donate €1 to Asociación Justicia Poética: you enjoy, we give.
Two scoops of artisan gelato (vanilla, chocolate or pistachio). The happy ending to every good meal.
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.