Caffè Italia

A classic Italian espresso. Intense, aromatic, and served in a small cup. To be drunk quickly at the counter or table.

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

Espresso with a small amount of liqueur, usually grappa or sambuca. Ideal as a digestif.

Espresso topped with a spoonful of sweet whipped cream.

Espresso diluted with hot water, served in a larger cup. Lighter and less concentrated flavor than espresso.

Cold espresso, often shaken with ice.

A cold, dense, and velvety coffee cream. Similar to a dessert or soft-serve coffee ice cream.

Hot caffeine-free beverage made from roasted barley. A popular alternative to coffee.

Sweet and creamy drink with ginseng root flavor. Energizing and very popular in Italy.

Espresso with hot milk and foamed milk. An Italian breakfast classic.

Cappuccino made with barley or decaffeinated coffee instead of regular espresso.

Cold version of cappuccino, ideal for warm days.

Cappuccino made with soy milk instead of cow's milk.

Cappuccino with soy milk and barley or decaffeinated base.

Similar to caffè latte, usually served in a large glass with more milk than cappuccino and less foam.

Cold caffè latte.

Hot milk with cognac.

Hot tea served with lemon or milk on the side.

Iced tea, usually lemon or peach flavored.

Thick and creamy chocolate drink.

Hot chocolate served with whipped cream.

Triangular sandwich made of soft bread without crusts, with various fillings such as ham, cheese, tuna, or vegetables.

Toasted multi-layered sandwich, filled with chicken, lettuce, tomato, mayonnaise, and often bacon.

Classic sandwiches with cold cuts, cheese, or vegetables.

Sandwiches with gourmet ingredients or richer combinations.

Small round pizzas, usually with tomato and mozzarella, ideal as a snack.

Very small version of pizzetta, typical for aperitifs.

Small puff pastry snacks, filled with, for example, sausage or ricotta and spinach.

Selection of Italian cured meats served on a wooden board, accompanied by warm focaccia. Portion for two.

Variation of the mixed platter with a selection of cured meats and focaccia.

Mixed cured meats platter accompanied by focaccia.

Classic pasta dish with fresh tomato sauce and basil.

Long, hollow pasta served with tomato sauce, guanciale (cured pork cheek), and Pecorino Romano cheese. Flavorful and slightly spicy.

Thick pasta seasoned with a Pecorino Romano cheese cream and abundant black pepper. A Roman cuisine classic.

Considered the ancestor of Amatriciana, it's pasta seasoned with guanciale, pecorino, and black pepper, but without tomato.

Short pasta seasoned with an egg cream, Pecorino cheese, crispy guanciale, and black pepper. Rich and flavorful.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and Parmesan cheese, baked.

Pasta filled with fresh ricotta and spinach, usually served with butter and sage or tomato sauce.

Creamy rice cooked slowly with broth and a delicate scampi cream (crustaceans).

Spaghetti served with clams, garlic, oil, and parsley. A simple and refined seafood dish.

Roasted chicken thigh served with potatoes.

Grilled chicken breast sliced into strips, served with artichokes.

Simple omelette prepared to order.

Omelette enriched with extra ingredients such as cheese, ham, or vegetables.

One-dish meal with a beef burger, baked potatoes, and fresh salad.

Breaded and fried chicken breast, served with potatoes and salad.

Potatoes cut into pieces and roasted with rosemary and oil.

Simple green leaf salad.

Large mixed salad enriched with ingredients such as tuna, mozzarella, corn, eggs, or olives.

Similar to pizza but with a lighter, oval, and crispy dough. Topped with tomato and mozzarella.

Pinsa topped with buffalo mozzarella and tomato, richer and creamier.

Pinsa seasoned only with tomato, garlic, oregano, and oil. No cheese.

White Pinsa (without tomato) with mozzarella and cooked ham.

Pinsa with tomato, mozzarella, and spicy salami.

Pinsa with tuna.

Pinsa with salmon, usually smoked.

Pinsa served as bread, seasoned only with oil and salt or rosemary.

Leavened breakfast pastries, such as croissants or brioches, often filled with jam, cream, or chocolate.

Mini version of breakfast pastries.

Large filled puff pastry, typical of Roman pastry. Usually filled with cream or jam.

Assorted fresh pastries, such as cream puffs, cannoli, or fruit tarts.

Small fresh pastries, ideal for a bite-sized treat.

Shortcrust pastry biscuit with jam or chocolate in the center.

Typical Neapolitan seashell-shaped pastry, made of crispy puff pastry filled with ricotta, semolina, and candied fruit.

Caramelized puff pastry dessert shaped like a fan or heart. Crispy and sweet.

A slice of the day's cake.

Light and crumbly dessert made of egg whites and sugar.

Elaborate individual desserts, such as mousses or cheesecakes.

Dry tea biscuits, cantucci, or almond pastries, sold by weight.

Small fresh pastries sold by weight.

Whole cakes sold by weight.

Small cup of artisanal ice cream, small portion.

Medium cup of artisanal ice cream, medium portion.

Large cup of artisanal ice cream, large portion.

Finely crushed ice flavored with syrups or fresh fruit. Very refreshing.

Granita served with whipped cream.

Sicilian specialty: a soft sweet bun (brioche) cut in half and filled with ice cream.

Thick drink made by blending fresh fruit with milk or water.

Drink made by blending ice cream and milk.

Fresh strawberries served with whipped cream.

Fresh strawberries seasoned with lemon juice and sugar.

Small bottle of mineral water.

Large bottle of mineral water.

Canned carbonated drinks (Coca Cola, Fanta, etc.).

Non-alcoholic or lightly alcoholic drinks typical of aperitifs (e.g., Crodino, Sanbitter).

Non-alcoholic aperitif with added alcohol (gin, vodka, or prosecco).

Light Mexican beer, often served with a slice of lime.

Clear and balanced Dutch lager.

Classic Italian lager beer.

Strong ale Danish beer, with a decisive flavor and higher alcohol content.

Full-bodied and intense Scottish strong lager beer.

Sardinian beer, available in both filtered and unfiltered versions (more cloudy and aromatic).

High-quality Piedmontese beer, balanced and smooth.

Sicilian beer, often characterized by the addition of salt crystals.

German Pilsner with a fresh and slightly bitter taste.

A glass of house or à la carte white or red wine.

A glass of mineral water.

Fresh juice obtained from freshly squeezed oranges.

Fresh fruit and vegetable juice prepared to order.

Bottled fruit juice (e.g., peach, pear, apricot).

Blueberry juice.

Structured and intense Puglian red wine, produced by the Paololeo winery.

Full-bodied and fruity red wine, typical of Puglia.

Soft and aromatic red wine based on Malvasia Nera.

Dark red wine from Salento with notes of berries and spices.

Robust and velvety red DOC wine from Puglia.

Intense and alcoholic red wine, with notes of plum and cherry.

Aromatic and fresh white wine.

International white wine, fruity and elegant.

Dry, light, and refreshing white wine.

Delicate and floral white wine.

Structured white wine from Campania or Puglia, with hazelnut notes.

White wine from central Italy, fresh, savory, and mineral.

Fresh and citrusy white wine.

Small bottle (375ml) of Chardonnay.

Small bottle of Primitivo di Manduria.

Small bottle of Negroamaro.

Small bottle of Primitivo.

Variety of Italian digestive liqueurs such as limoncello, amaro, or sambuca.

Aged grappa in wooden barrels, with an amber color and smoother flavor.

Fine French grape distillate.

J&B Blended Scotch Whisky.

Scotch whisky or American Tennessee whiskey.

Japanese Kensei Whisky.

Japanese Tokinoka Whisky.

Sugar cane distillate. Price varies by type.

Neutral distillate from cereals or potatoes.

Fruit-flavored vodka.

Irish cream liqueur.

Mix of fruit juices and non-alcoholic syrups.

House special cocktail for aperitif.

Classic international cocktails.

Alcoholic version of the house aperitif.

Shot of rum served with pear juice, a sweet and strong combination.

High-quality aged Guatemalan rum.

Cocktail based on premium gin and tonic water.

Juniper-flavored distillate.

Famous Italian aperitif based on prosecco, soda, and a bitter (Aperol, Campari) or sweet (Hugo, Limoncello) liqueur.

Sparkling Italian white wine, dry and fruity.

Calabrian herbal amaro.

Cuban cocktail with rum, lime, mint, and sugar.

Strong and bitter cocktail based on gin, red vermouth, and Campari.

Artisanal Caribbean rum.

Martinique agricole rum.