Alba Ristorante

A light and fruity Italian red wine from the Veneto region. It has notes of cherry and red fruits. Pleasant and easy to drink.

Classic Italian red wine, medium-bodied with good acidity. Notes of bitter almond and cherry. Pairs well with pasta and meats.

Robust red wine from Abruzzo, known for its black fruit and spice flavors. Velvety texture and soft tannins. Ideal with rich dishes.

Red grape variety from Southern Italy, often full-bodied and tannic. Complex aromas of black fruits, earth, and leather. A structured wine for connoisseurs.

Organic red wine made from Sangiovese. Offers a beautiful expression of the terroir with fruity notes and a touch of characteristic bitterness. Elegant wine.

One of the most famous Italian wines, from Tuscany. Dry, with aromas of violet and cherry. Perfect to accompany Italian cuisine.

Fruity and spicy Sicilian red wine. Medium to full-bodied with notes of plum and pepper. Warm and sunny.

Red wine from Northern Italy, known for its dark color and low tannin content. Refreshing acidity and red fruit aromas.

Sweet sparkling red wine from Emilia-Romagna. Fruity and light, served chilled. Often enjoyed with charcuterie or desserts.

French red wine from the Rhône Valley. Generally a blend of Grenache and Syrah. Spicy, fruity, and warm.

Prestigious Bordeaux red wine. Elegant, balanced with fine tannins. Offers complex aromas of ripe fruit and wood.

A great Burgundy wine made from Pinot Noir. Powerful and structured, with aromas of small red fruits and undergrowth. A benchmark.

Pale and elegant Provence rosé. Notes of citrus and white flowers. Very refreshing, ideal for summer.

A classic Provençal rosé, light and fruity. Pale color and delicate flavors. Perfect as an aperitif or with grilled dishes.

Italian wine with a unique coppery hue ('Ramato'). Made from Pinot Grigio with skin contact. Flavors of dried fruit and sweet spices.

Dry white wine from Veneto. Fresh, mineral with notes of white flowers and almond. Very versatile at the table.

Light and crisp Italian white wine. Aromas of citrus and green apple. Lively acidity, perfect with seafood.

Italian sparkling white wine. Fine bubbles, flavors of pear and peach. Popular as an aperitif or in Spritz cocktails.

World-renowned French sparkling wine. Brut means dry. Notes of brioche, citrus, and white fruits. Festive and elegant.

Sweet and refreshing carbonated drinks. Served cold, often with ice.

Bottled fruit juices. Natural fruit flavors. Served chilled.

French still mineral water. Pure and neutral in taste. Refreshing.

Italian sparkling mineral water. Fine bubbles and distinctive mineral taste. Highly appreciated to accompany meals.

Classic espresso. Strong and concentrated taste with a fine layer of cream (foam) on top. Served in a small cup.

Decaffeinated coffee. Same taste as espresso but won't keep you awake.

Two shots of espresso in one cup. Very strong and energizing.

Selection of teas (black, green) or herbal infusions (caffeine-free). Served with hot water.

Coffee with hot, frothy milk. Milder than black espresso.

Italian drink made with espresso, hot milk, and thick milk foam. Sometimes dusted with cocoa.

Assortment of grilled seasonal vegetables (zucchini, peppers, eggplant) seasoned. Served cold or warm. A light and healthy starter.

Thin slices of Italian cured ham aged for 18 months. Salty and delicate taste, melting texture. A classic of Italian charcuterie.

Classic Caprese salad. Buffalo milk mozzarella (creamier), ripe tomatoes, and basil. Dressed with olive oil.

Raw salmon diced small, mixed with dill and avocado. Fresh and creamy. Served cold.

Grilled tender octopus pieces, served as a salad. Firm but not rubbery texture, slightly smoky flavor.

Breaded and fried mozzarella balls, crispy on the outside and melting on the inside. Served with a spicy tomato sauce.

Fresh Italian cheese, mozzarella casing with a creamy center. Served with fine charcuterie. Very rich and creamy.

Very thin slices of marinated raw beef. Garnished with basil sauce (pesto) and parmesan cheese. A fresh and light dish.

A simple and elegant salad. The peppery arugula pairs with the sweetness of the sun-dried tomatoes and the saltiness of the parmesan.

Green salad with creamy dressing, croutons, parmesan, and often chicken. International classic.

Breaded and fried calamari rings. Crispy and golden. Usually served with lemon to squeeze.

Thin slice of breaded and fried meat (veal or chicken). Served with pasta in tomato sauce.

Milanese veal cutlet served with arugula and fresh tomatoes (primavera style). Accompanied by pasta.

Grilled and sliced beef steak. Served on a bed of arugula with parmesan. The meat is usually rare or medium.

Grilled or pan-seared salmon fillet. The Sicilian sauce often contains tomatoes, olives, and capers. Flavorful and healthy.

Pan-seared white fish with delicate flesh. Vierge sauce is a marinade of olive oil, lemon, and herbs. Served with green vegetables.

Veal shank slowly braised with vegetables, white wine, and broth. The meat is very tender. Served with pasta.

Pan-fried veal cutlet in a lemon and butter sauce. Tangy and rich flavor. Served with long pasta.

Extra portion of topping of your choice.

The most classic pizza. Tomato and cheese base. Simple and effective.

Pizza with savory and marine flavors thanks to anchovies and capers.

Pizza folded in half like a turnover. The filling is inside.

Pizza divided into four parts, each with different ingredients representing the seasons.

For cheese lovers. A rich and melting blend of four varieties.

Pizza topped with flavorful ingredients like chorizo and peppers. (Note: Ingredients may differ from traditional Parma pizza).

Vegetarian pizza topped with many grilled vegetables.

Smoked salmon pizza with a creamy and tomato base.

Tuna pizza. Pronounced marine flavor.

The "Queen" of pizzas. A popular classic with ham and mushrooms.

Rustic pizza with smoked bacon and an egg.

Flavorful pizza with goat cheese and garlic-spiced vegetables.

Gourmet truffle pizza. Intense aroma of mushroom and earth. Cream base.

Add a ball of fresh buffalo mozzarella to your pizza.

Add a ball of creamy burrata to your pizza.

Long, flat pasta served with a mix of vegetables.

Pasta with a simple tomato sauce flavored with basil.

Pasta with a rich meat and tomato ragù sauce.

Pasta with shrimp (prawns) in a creamy pepper sauce.

Wide ribbon pasta with a creamy salmon sauce.

Pasta with a creamy sauce of bacon and egg. Rich and comforting. (French recipe with cream).

Stuffed pasta served with a luxurious cheese and truffle sauce.

Short tubular pasta with a spicy tomato sauce.

Pasta with a creamy sauce of mushrooms, truffle, and olives.

Famous Italian dessert with coffee, mascarpone, and ladyfingers. Sweet, creamy, and lightly caffeinated.

Vanilla panna cotta with a tangy red fruit coulis. Smooth and silky texture.

Homemade chocolate lava cake. Served warm. Very rich in chocolate.

Coffee served with a selection of mini-desserts. Perfect for tasting everything.

Simple Italian dessert: a scoop of vanilla ice cream "drowned" in hot espresso.

Fresh creamy cheese served with candied morello cherries in syrup.

Artisanal ice cream. Refreshing at the end of the meal.

Pizza dough baked and topped with chocolate and hazelnut spread. A decadent dessert to share.