Al Peperoncino

Mineral water served in a one-liter bottle. Can be still or sparkling. Essential accompaniment to any meal.

Light beer served on tap in a medium size. Fresh and thirst-quenching, with a light foam. Ideal with pizza and fried food.

Light beer served on tap in a small size. Refreshing and light taste.

Sparkling non-alcoholic beverage served in a can. Usually available in various flavors like cola or orange soda. Sweet and fizzy.

Sweet and aromatic sparkling red wine, served by the bottle. Notes of red fruit and roses. Perfect paired with desserts.

Sparkling Italian white wine, fresh and fruity. Lively bubbles with notes of apple and pear. Excellent as an aperitif.

Beer produced using artisanal methods, served in a large bottle. Complex and distinctive flavor compared to commercial beers.

Platter of bresaola, a lean and tender aged beef cured meat. Delicate flavor, often served with a drizzle of oil and lemon.

House mixed appetizer, probably with spicy notes. Selection of local specialties to whet the appetite.

Selection of thinly sliced Italian prosciutto crudo. Sweet and salty flavor, soft texture.

Mixed platter of various Italian cured meats. An ideal way to taste different aged meat specialties.

Small fresh buffalo mozzarella. Soft and juicy consistency with a rich milky flavor.

Thin slices of bresaola served with fresh rocket and parmesan shavings. A light and flavorful dish.

Very spicy specialty, likely based on vegetables and chili pepper in oil. To be spread on bread.

Appetizer based on 'Nduja, a typical Calabrian spreadable spicy cured meat. Intense flavor of pork and chili pepper.

Calabrian specialty made from baby fish and chili pepper, known as the 'caviar of the south'. Strong and savory flavor.

Selection of three typical Calabrian specialties, likely spicy and flavorful.

Small scamorza cheeses (stretched curd cheese) wrapped in speck and cooked. Melted and smoked cheese.

Small scamorza cheeses wrapped in cooked or cured ham. A warm and stringy appetizer.

Selection of mixed cheeses, which may include fresh and aged varieties. Often served with honey or jams.

Dish composed of three different tastings of fish or seafood. Fresh and varied.

Cold salad with various seafood such as squid, shrimp, and mussels, dressed with oil and lemon.

Thin slices of marinated raw salmon, usually with citrus, oil, and herbs. Delicate flavor and soft texture.

Fresh anchovy fillets marinated in vinegar or lemon. A classic appetizer with a tangy and marine flavor.

Fresh mussels cooked in a pan with oil, garlic, parsley, and pepper. Served with their flavorful broth.

Classic Roman fried rice ball, filled with mozzarella and served with tomato sauce or ragù. Crispy outside, soft inside.

Breaded and fried potato croquettes. Soft mashed potato center, golden and crispy exterior.

Small fried croquettes filled with eggplant and mozzarella. A tasty and savory snack.

Green olives stuffed with meat, breaded and fried. A beloved specialty from the Marche region.

Fried zucchini flower in batter, often filled with mozzarella and anchovies. Delicate and crispy.

Salted cod fillet (codfish), desalted, battered, and fried. Tender fish encased in a crispy crust.

Mixed fried platter, which may include vegetables, croquettes, and other battered appetizers.

Small leavened dough fritters with a savory filling. Soft and tasty.

Stick-cut potatoes, fried. The classic side dish par excellence, salty and crispy.

Special version of the house french fries, likely seasoned with spices or chili pepper.

House-produced or selected wine, served by the bottle. A simple and genuine table option.

Half liter of house wine, usually served in a carafe. Ideal for a light meal.

Structured and mineral Campanian white wine. Aromas of fruit and almond, excellent with fish dishes.

Fresh and aromatic white wine typical of Southern Italy. Citrus and floral notes.

Famous Tuscan red wine based on Sangiovese grapes. Dry and harmonious taste, perfect with meats and cured meats.

Smooth and fruity Tuscan red wine. Full-bodied taste with balanced tannins.

Calabrian wine, likely red, with a strong and decisive character. Robust body and intense aromas.

Full-bodied and intense Sicilian red wine. Notes of cherry, plum, and spices.

Dry and savory white wine, with hints of aromatic herbs and citrus. Very refreshing.

Slice of toasted bread topped with diced fresh tomato, oil, garlic, and basil.

Toasted bread simply seasoned with extra virgin olive oil and salt, and sometimes rubbed with garlic.

Classic bruschetta enriched with fresh mozzarella in addition to tomato.

Bruschetta with tomato, mozzarella, and prosciutto crudo.

Tomato bruschetta garnished with fresh rocket leaves for a peppery touch.

Bruschetta topped with crumbled sausage, flavorful and hearty.

Bruschetta with artichoke hearts, available only when fresh and in season.

Bruschetta with oil-preserved artichoke hearts and tuna. A classic and tasty combination.

Bruschetta with salmon, likely smoked or marinated.

Bruschetta spread with 'Nduja, the Calabrian spicy cured meat.

Bruschetta with creamy stracchino cheese and crunchy walnuts.

Bruschetta with creamy stracchino cheese and smoked speck.

Rich combination of salmon and creamy stracchino cheese on toasted bread.

Bruschetta with porcini mushrooms, aromatic and with a forest flavor.

Bruschetta with roasted or oil-preserved peppers and tuna.

Platter with a selection of bruschettas with different flavors.

Bruschetta with fresh ricotta and spinach, a delicate combination.

Bruschetta with beans, typically cannellini or borlotti, and oil.

Bruschetta with olive paste or chopped olives.

Simple toasted bread, likely served as an accompaniment.

Warm crostini with mushroom topping.

Crostini with ham, likely melted with cheese.

Mixed crostini with ham and mushrooms.

Crostini with salmon.

Crostini with anchovies and mozzarella or butter.

Spicy crostini with 'Nduja.

Pizza with a mix of grilled vegetables and flavorful sausage.

Classic pizza with tomato, mozzarella, mushrooms, artichoke hearts, cooked ham, and olives.

White or red pizza with zucchini flowers and salted anchovies.

Simple pizza with tomato, mozzarella, and champignon mushrooms.

Flavorful pizza with mushrooms and sausage pieces.

Pizza with mushrooms and cooked or cured ham.

The quintessential Italian pizza with tomato, mozzarella, and basil.

Variation of the Margherita pizza with buffalo mozzarella from Campania DOP.

Margherita pizza enriched with sausage.

Margherita pizza served with fresh rocket added after cooking.

Margherita pizza with added ham.

Margherita with abundant basil and parmesan shavings.

Pizza with oil-preserved tuna and sliced onion, flavorful and aromatic.

Pizza with buffalo mozzarella and pachino cherry tomatoes.

Spicy pizza with spicy salami or chili pepper.

Pizza with spicy Calabrian 'Nduja.

Pizza with salmon, often paired with cream or fresh cheese.

House specialty pizza, presumably spicy.

Simple red pizza, with only tomato sauce, oil, and oregano.

Traditional pizza with tomato, garlic, oregano, and oil. No cheese.

Pizza with tomato, mozzarella, and anchovies.

Variation of the Napoli pizza with added capers.

Pizza with eggplant, fried or grilled.

Pizza with zucchini.

Ortolana pizza with a selection of seasonal vegetables.

White pizza with sautéed broccoli rabe and sausage.

Pizza with artichokes and parmesan shavings.

Kid-friendly pizza with mozzarella, tomato, and würstel (sausages).

Pizza with a strong flavor, featuring the bitterness of radicchio and the creaminess of gorgonzola.

White pizza with melted gorgonzola.

Flavorful pizza with gorgonzola and sausage.

White pizza with a creamy blend of four types of cheese.

White or red base pizza, topped raw with bresaola, rocket, and parmesan.

Simple and fresh pizza with rocket and parmesan shavings.

Pizza with creamy stracchino cheese and speck.

Pizza with melting scamorza cheese and speck.

White pizza with thinly sliced potatoes and rosemary.

Hearty white pizza with potatoes and sausage.

Pizza with roasted peppers, sweet and colorful.

Creative daily pasta dishes prepared by the chef.

First courses based on fresh fish of the day.

Chef's special of the day main courses.

Tender beef strips sautéed with pachino tomatoes and fresh rocket.

Sea bass fillet, delicate and light, cooked grilled or baked.

Shrimp served with a salad of rocket and cherry tomatoes.

Dish of fresh fish, variable based on the day's catch.

Crispy white pizza topped with only oil, salt, and rosemary.

Focaccia filled with tomato and mozzarella.

Focaccia stuffed or topped with tomato, mozzarella, and ham.

Simple focaccia accompanied by prosciutto.

Focaccia served with bresaola.

Focaccia with ham and mozzarella.

Focaccia topped with bresaola, fresh rocket, and parmesan shavings.

Fresh focaccia with cherry tomatoes, buffalo mozzarella, and rocket.

Focaccia with buffalo mozzarella and pachino tomatoes.

Half-moon shaped closed pizza, classically filled with tomato and mozzarella.

Probably a smaller or fried version of a calzone.

Stuffed calzone enriched with spicy 'Nduja.

Stuffed calzone with mortadella.

Abundant platter with a mixed selection of grilled meats (beef, pork, sausage).

Grilled beef steak.

Special house beef ribeye, likely with a particular cut or seasoning.

Prime cut of grilled veal, tender and flavorful.

Florentine steak, T-bone cut of beef. Price per 100g.

Very tender and lean cut of beef, grilled.

Beef fillet cooked and then sliced thickly.

Beef fillet served with a creamy green peppercorn sauce.

Beef fillet served with sautéed porcini mushrooms.

Beef fillet cooked with a Barolo red wine reduction.

Grilled chicken breast cut into strips.

Chicken bites cooked in a spicy curry sauce.

Grilled beef served sliced.

Veal tagliata, more tender and delicate than beef.

Beef tagliata flavored with rosemary oil.

Beef tagliata with balsamic glaze.

Beef tagliata served on a bed of rocket with parmesan shavings.

Beef tagliata served with porcini mushrooms.

Grilled pork sausages.

Dish of grilled seasonal vegetables (zucchini, eggplant, peppers).

Simple salad of lettuce or other green leaves.

Salad with lettuce, tomatoes, carrots, and other fresh vegetables.

Fresh salad with slices of tomato, mozzarella, and basil.

Rich salad with rocket, pachino tomatoes, and buffalo mozzarella.

Variation of the previous salad with added tuna.

Broccoli rabe sautéed in a pan with garlic, oil, and chili pepper.

Boiled or pan-sautéed spinach with butter or oil.

Leafy green vegetable with a slightly bitter taste, typically sautéed.

Oven-baked potatoes with rosemary.

Portion of green table olives.

Round stuffed chili pepper, often with tuna or cheese.

Cannellini beans stewed in tomato sauce with garlic and sage.

Egg and milk custard with caramel sauce.

Cream or custard-filled profiteroles, covered in chocolate.

Creamy dessert made with cream, sugar, and gelatin, garnished with caramel.

Panna cotta served with berry sauce.

Panna cotta served with chocolate sauce.

Shortcrust pastry base with pastry cream and fresh fruit.

Famous Italian dessert made with ladyfingers soaked in coffee and mascarpone cream.

Crumbly tart-like cake, filled with cream or chocolate.

Homemade or artisanally produced gelato.

Cup of fresh strawberries dressed with lemon juice and sugar.

Fresh strawberries served with a scoop of gelato.

Fresh strawberries served with whipped cream.

Fresh pineapple slices.

Chocolate lava cake with a warm, molten center.

Creamy vanilla dessert with a caramelized sugar crust.

Spherical gelato (truffle) coated in chocolate or sprinkles, available in white or black.

Strong and aromatic Italian espresso coffee.

Decaffeinated coffee.

Warm, caffeine-free beverage made from roasted barley.

Herbal digestive liqueurs, usually served after a meal.

Icy and creamy lemon dessert, to drink or eat with a spoon.

Lemon sorbet drink with vodka and prosecco.

Sweet lemon liqueur typical of Southern Italy.

Sweet dessert wine produced from sun-dried zibibbo grapes.

Digestive liqueur flavored with wild fennel.

Sweet wine-based drink with strawberry flavor.

Aged grain distillate.

Brand of blended Scotch whisky.

Fine French wine distillate.

Sardinian liqueur made from myrtle berries.

Thick, dark liqueur with a licorice flavor.

Italian pomace distillate.

Aged grappa in wooden barrels, smoother and more aromatic.

High-quality grappa from a renowned producer, aged in barriques.