Bruno ai 4 Venti

Fresh scampi served raw. The meat is sweet, soft, and delicate. Usually enjoyed plain or with a few drops of lemon to appreciate its marine freshness.

Grilled octopus tentacle, cooked until crispy on the outside and tender on the inside. Served on a velvety eggplant cream. A contrast of Mediterranean textures and flavors.

Fresh mussels sautéed with oil, garlic, parsley, and pepper. The sauce is flavorful and smells of the sea. Eaten by extracting the mussels from their shells, excellent with toasted bread.

Fresh deboned anchovies, breaded and fried, enriched with chopped pistachios. Crispy and flavorful with a hint of dried fruit. Perfect as a tasty appetizer.

Fried mixed baby octopus (moscardini) and anchovies in a light batter. Intense sea flavor and crispy texture. Eaten warm, often with a squeeze of lemon.

Diced raw fresh tuna served with creamy fresh cheese (burrata). The delicacy of the fish pairs with the milky richness of the cheese. A fresh and refined dish.

Fried or baked morsels made from mashed potatoes and red cabbage. Served with a buffalo mozzarella sauce. Soft inside and flavorful.

Small, soft cake made with seasonal vegetables. Served with a Parmigiano cheese fondue. Delicate flavor and melt-in-your-mouth texture.

Trilogy of baked stuffed zucchini flowers. Varieties include cheese and pepper, classic filling (often mozzarella and anchovies), and salmon. A light way to enjoy this edible flower.

Mixed seasonal vegetables cut into sticks or rounds, battered and fried. Crispy, dry, and colorful. A delicious vegetarian side dish or appetizer.

Premium salad with thinly sliced raw oyster mushrooms, fresh arugula, and Grana cheese shavings. Earthy and delicate mushroom flavor balanced by savory cheese.

Layered fried eggplant baked with tomato sauce, mozzarella, and parmesan. A classic Italian dish, rich, soft, and very flavorful.

Fresh cold seafood salad with pieces of boiled octopus, arugula, cherry tomatoes, and boiled potatoes. Dressed with olive oil. Fresh, light, and nutritious.

Slice of toasted bread topped with sautéed clams and their sauce. Crispy bread combined with the savory flavor of seafood.

Selection of premium raw crustaceans. Includes scampi and red prawns, known for their sweetness. An experience of pure marine freshness.

Fresh egg pasta with calamari and zucchini. A delicate dish combining the flavor of the sea with the sweetness of vegetables.

Potato gnocchi served with clams, cherry tomatoes, and a sprinkle of bottarga (dried fish roe). Intense and savory flavor, soft texture of the gnocchi.

Thin fresh pasta with a sweet sauce of Datterini tomatoes and sea bass pulp. A light and fragrant dish with sea notes.

Classic Italian dish: spaghetti sautéed with fresh clams, garlic, oil, and parsley. Simple but rich in marine flavor.

Large format pasta with a cream of eggs and cheese, enriched with seafood instead of guanciale. Creamy and rich.

Thick fresh pasta (similar to chitarra spaghetti) with shrimp and crushed pistachios. Combines the sweetness of crustaceans with the crunch of dried fruit.

A variation of the classic Gricia (cacio e pepe with guanciale), enriched with sweet pepper powder. Savory, rich, and aromatic.

Large egg pasta with a meat ragù without tomato and truffle. Earthy, elegant, and very fragrant flavor.

Fresh pasta with crispy guanciale, pecorino cheese, and porcini mushrooms. A rich dish with strong traditional Roman and forest flavors.

Stuffed pasta served with a simple sauce of fresh tomatoes and basil. Classic, light, and comforting flavor.

Fresh pasta with swordfish cubes, fried eggplant, cherry tomatoes, and fresh mint. A dish with typically Sicilian and fresh flavors.

Thick Umbrian fresh pasta, with calamari, asparagus, and pecorino cheese. An interesting mix of sea and land with savory notes.

Thin egg pasta with sea bass pulp and lime zest. A very fresh, aromatic, and light dish.

Sardinian pasta similar to couscous, cooked like a risotto with mixed seafood. Granular texture and intense sea flavor.

Thick durum wheat flat pasta with octopus sauce and cherry tomatoes. Rustic and flavorful.

Curly-shaped calamari rings, cooked and served on a bed of sautéed (bitter) chicory. A contrast between the sweetness of the calamari and the bitterness of the vegetable.

Premium fish fillet coated with crispy artichokes or slices. Turbot has firm, delicate white meat that pairs well with the artichoke's flavor.

Whole fish or fillet baked with potatoes. Simple cooking that enhances the natural flavor of the fish. A light and traditional dish.

Classic mixed fry of calamari rings and peeled shrimp. Golden, crispy, and dry. To be enjoyed hot with lemon.

Large prawns cooked on the grill. The cooking imparts a smoky aroma to the sweet crustacean meat. Served whole to be peeled.

Grilled beef sirloin, cut into thick slices. Usually served rare or medium-rare, accompanied by roasted potatoes.

Very tender and lean cut of beef, grilled. Delicate flavor and melt-in-your-mouth texture. Accompanied by potatoes.

Young lamb chops, breaded and fried. Tender and flavorful meat with a crispy coating, served with fried artichokes.

Veal cutlet pounded until very thin and wide (like an elephant's ear), breaded and fried in butter. Very crispy.

Grilled chicken breast cut into strips, served with zucchini and Grana cheese shavings. A light and protein-rich main course.

Beef fillet pan-seared with a red wine reduction. The sauce is rich and full-bodied, the meat is tender.

Grilled beef slices served on a bed of arugula, enriched with crunchy walnuts and pecorino shavings. A mix of peppery and earthy flavors.

Sea bream baked with artichokes. Fish with a delicate flavor that pairs well with the distinct taste of artichoke.

Flatfish with firm white meat, baked with potatoes. Simple and tasty.

Whole grilled scampi. The heat intensifies the sweetness of the meat. To be peeled at the table.

Premium mollusks with a meaty texture served with porcini mushrooms. An elegant combination of sea and forest.

Leafy green vegetable with a slightly bitter taste, boiled and sautéed with garlic and chili pepper. A typical Roman side dish.

Fresh mixed seasonal salad. Light and refreshing.

Potatoes served as a side dish. You can choose between the rosemary-flavored roasted version or the classic crispy fried version.

Mixed vegetables (zucchini, eggplant, peppers) grilled. Dressed with oil and parsley. Light and flavorful.

Endive (scarola) sautéed with sweet raisins and pine nuts. A sweet and sour balance typical of Southern Italian cuisine.

Selection of fresh bread and focaccia/plain pizza to accompany the meal.