8.Vos

Short and very intense coffee, brewed under high pressure. It has a rich, full-bodied flavor and a golden crema on top. Usually drunk in a few sips.

Two shots of espresso in a cup. Very strong taste and double the caffeine compared to normal.

Espresso with the addition of a small amount of liqueur, usually grappa or sambuca. A digestive and warming drink.

Decaffeinated espresso coffee. Maintains the taste of traditional coffee but without the stimulating effect.

Cold coffee, often sweetened. Refreshing, ideal for hot days.

Espresso diluted with hot water. Lighter and less intense than espresso, similar to filter coffee.

Drink based on espresso and foamed milk. Creamy and smooth, typically consumed at breakfast.

Espresso coffee shaken with ice and sugar in a shaker. It results in a cold, sweet, and foamy drink.

Variation of cappuccino prepared with soy milk instead of cow's milk. Suitable for lactose intolerant or vegan individuals.

Cappuccino prepared with decaffeinated coffee. Classic taste but without caffeine.

Espresso mixed with abundant hot milk, without the dense foam of cappuccino. Sweet and milky flavor.

Small coffee with espresso, cocoa powder, and milk foam. A delicious in-between of coffee and cappuccino.

Thick and creamy drink based on cocoa and milk. Sweet, hot, and comforting.

Simple glass of hot or cold milk.

Glass of hot milk with a small amount of coffee added. Lots of milk, little coffee.

Hot drink made from roasted barley. Similar to coffee but naturally caffeine-free and with a light roasted taste.

Juice obtained from the pressing of fresh oranges. Sweet, tangy, and rich in vitamins.

Infusion of tea leaves in hot water. Served with lemon or milk on the side.

Chamomile infusion. Relaxing, floral, and caffeine-free.

Sweet crescent-shaped puff pastry, hollow inside. Soft and buttery, ideal for dipping in cappuccino.

Savory cornetto filled with sweet pastry cream.

Crumbly shortcrust pastry tart, usually filled with jam or chocolate. Crispy and sweet texture.

Spoon dessert with a vanilla cream base and a crunchy caramelized sugar crust on top.

Famous Italian layered dessert with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa. Soft and creamy.

Small chocolate cake, baked on the outside but with a warm, liquid chocolate filling inside.

Bowl of creamy white yogurt served with crunchy cereal (granola) and fresh fruit. A healthy and fresh breakfast.

Savory cornetto filled with cheese. A flavorful alternative to the classic sweet version.

Savory cornetto filled with cheese and cooked ham. Tasty and substantial.

Savory cornetto filled only with ham.

Classic international dish with cooked eggs and crispy bacon.

Eggs served with slices of crispy toasted bread.

Bottle of still mineral water.

Bottle of sparkling mineral water.

Service charge per person, includes bread and table setting.

Slice of toasted bread topped with diced fresh tomatoes, garlic, basil, and olive oil. Fresh and crispy.

Fresh salad with tomato slices, creamy buffalo mozzarella, and basil. Dressed with olive oil.

Thinly sliced Parma ham served with fresh buffalo mozzarella. A classic Italian combination.

Slices of sweet melon wrapped in salty cured ham. A fresh, sweet, and salty appetizer.

Baked eggplant layers with tomato sauce, mozzarella, and parmesan. Soft and flavorful.

Large selection of mixed cold cuts and cheeses served on a platter. Ideal for sharing between two.

Traditional meatball served with tomato sauce. A homemade and comforting dish.

Tempura-battered zucchini flowers stuffed with fior di latte cheese and served with an anchovy sauce.

Floured and fried calamari and shrimp. Crispy on the outside and tender on the inside, served with lemon.

Fresh stretched-curd cheese with a creamy center, served with preserved vegetables in oil and crispy bread.

Raw beef finely chopped, seasoned, and served with egg yolk and Parmesan cheese shavings.

Very thin slices of raw beef served with a creamy caper sauce and pieces of cucumber.

Diced raw salmon with spicy mayonnaise and apples cooked in red wine. Fresh and slightly spicy taste.

Diced raw tuna served with creamy avocado and dressed with sweet and savory teriyaki sauce and ginger.

Fried cod meatballs served on a thick Tuscan bread and tomato soup.

Assortment of toasted bread with various toppings: burrata and anchovies, classic tomato, and sautéed chicory.

Assortment of mixed fish tartare with raw salmon and tuna.

Mixture of fresh seasonal salad leaves.

Rich composed salad with tuna, eggs, crunchy vegetables, and olives. A fresh and complete dish.

Classic American salad with romaine lettuce, grilled chicken, croutons, cheese shavings, and creamy dressing.

Exotic salad with smoked chicken, fresh fruit (mango, avocado), and citrus dressing. Fresh and fruity taste.

Tender baby spinach salad with creamy burrata, crispy guanciale, and mushrooms. Dressed with a sweet berry sauce.

Slightly bitter green leaf vegetable, boiled and then sautéed in a pan with garlic, oil, and chili pepper. A typical Roman side dish.

Potatoes cut into pieces and baked with aromatic herbs. Crispy on the outside and soft on the inside.

Fried potato sticks, salted and crispy.

Mixture of seasonal vegetables (usually zucchini, eggplant, peppers) grilled.

Fresh pasta similar to spaghetti but thicker, dressed with simple tomato sauce and fresh basil.

Classic Roman dish with Pecorino Romano cheese cream and abundant freshly ground black pepper.

Short ridged pasta dressed with tomato sauce, crispy guanciale (cured pork cheek), and pecorino cheese. Flavorful and slightly spicy.

Short pasta with a creamy sauce based on egg yolk, Pecorino Romano, guanciale, and black pepper. Does not contain cream.

Layered egg pasta with meat ragù, béchamel sauce, and cheese, baked in the oven.

Fresh pasta fettuccine tossed with butter and parmesan cheese until a rich cream is formed.

Pasta stuffed with soft ricotta cheese, served with tomato sauce.

Long flat pasta served with flavorful and aromatic porcini mushrooms.

Pasta dressed with classic Bolognese ragù made from minced meat and slow-cooked tomato.

Fresh pasta served with a mix of seafood (mussels, clams, shrimp, calamari) in a light sauce.

Soft potato gnocchi dressed with Genoese pesto (basil, pine nuts, garlic, parmesan, oil).

Pasta with a sauce of three varieties of tomatoes, enriched with fresh creamy burrata.

Refined pasta with prized red prawns, sweet cherry tomatoes, and edible flowers.

Tender octopus cooked with sweet peppers. A flavorful seafood main course.

Thin slices of veal with Parma ham and a sage leaf, cooked in white wine and butter. Tender and aromatic meat.

Rich gourmet burger with fontina cheese, crispy bacon, and onion jam. Served with fries.

Veal cutlet with the central bone, slow-braised and served with saffron yellow rice.

Beef steak simply grilled.

Grilled beef cut into thick slices, usually served rare or medium-rare.

Premium cut of beef, very tender and lean.

Lamb chops with the bone, grilled. Intense and characteristic flavor.

Grilled salmon fillet accompanied by basmati rice and Asian sweet and savory sauce.

Desalted cod stewed with tomato, raisins, and pine nuts. A traditional Roman dish.

Seared tuna with a sesame seed crust, served with fennel and citrus salad. Fresh and light.

Grilled octopus tentacles served on a colorful purple potato purée.

Sea bass fillet covered with crispy potato slices.

Fish burger served in a special black bun, with creamy avocado sauce and vegetables.

Simple white pizza base seasoned with oil and salt.

White focaccia served with slices of Parma ham.

Focaccia topped with fresh cherry tomatoes and aromatic herbs.

White pizza with fine buffalo mozzarella and cherry tomatoes.

White pizza with a mix of four intensely flavored cheeses.

Simple red pizza without cheese, topped with tomato, garlic, and oregano.

The most classic pizza with tomato, mozzarella, and basil. The colors of the Italian flag.

Pizza with tomato, mozzarella, and salted anchovy fillets.

Pizza rich in mixed grilled or cooked vegetables.

Pizza with spicy salami. Flavorful and slightly spicy.

Pizza with abundant toppings including ham, mushrooms, artichokes, and egg.

White pizza with mushrooms and sausage. Forest and meat flavor.

Margherita pizza with the addition of Parma ham after cooking.

Special house pizza with fresh ingredients and raw buffalo mozzarella added.

Half-moon shaped calzone filled with ham, mozzarella, and egg.

Simple calzone filled with tomato and mozzarella.

Savory calzone with provola cheese and salami.

Sweet pizza or focaccia topped with Nutella hazelnut cream.

Vanilla cream custard baked with a crust of caramelized sugar.

Creamy spoon dessert with coffee and mascarpone flavor.

Chocolate cake with a warm, molten chocolate center.

Small shortcrust pastry tart with pastry cream and fresh berries.

Cup of artisanal ice cream in classic flavors.

Warm apple pie served with a rich salted butter caramel sauce.

Dish of mixed fresh seasonal fruit.