Casa Cardito

A classic baked eggplant dish where fried eggplant slices are layered with tomato sauce, mozzarella, and parmesan. Melting and flavorful, it's a comforting dish typical of Southern Italy.

Toasted bread slices topped with diced fresh tomatoes, creamy buffalo mozzarella, and basil. A crispy and fresh starter, emblematic of Italian cuisine.

Rings of calamari coated in a light batter and fried until golden and crispy. Served with a zesty lemon mayonnaise for a touch of acidity.

A selection of Italian cured meats including Bresaola (air-dried beef), Parma ham (aged raw ham), and speck (smoked ham). Ideal for sharing to discover different regional flavors.

A cold dish from Piedmont consisting of thin slices of roasted veal coated in a creamy tuna, caper, and anchovy sauce. A delicate and flavorful surf and turf combination.

Thin slices of marinated raw sea bream, accompanied by a sweet mango mayonnaise, crunchy celery, and lemon zest. A light starter with exotic and fresh notes.

A small burrata (fresh stretched-curd cheese with a creamy center) served with an assortment of grilled vegetables. The contrast between the freshness of the cheese and the roasted vegetables is delicious.

Very thin slices of seasoned raw beef, served with a creamy parmesan sauce, crispy arugula, and intense sun-dried tomatoes. A classic revisited with varied textures.

A layered verrine starter with a melting eggplant puree, stracciatella (creamy center of burrata), fresh tomatoes, and basil pesto. Fresh and creamy.

A simple and elegant salad composed of peppery arugula, high-quality IGP Bresaola air-dried beef slices, and parmesan shavings, all seasoned with olive oil.

Fresh pasta (Tonnarelli) served in a creamy sage sauce, prepared spectacularly in a wheel of Grana Padano cheese and flambéed with cognac. A rich and theatrical dish.

Fresh square spaghetti-type pasta served with a classic tomato sauce, fresh basil, and small roasted datterino tomatoes for sweetness. A simple and authentic pasta dish.

Parsley-infused ribbon pasta (Tagliatelle), served with creamy stracciatella and grated bottarga (cured and salted mullet roe). An intense marine flavor balanced by the sweetness of the cheese.

Original fresh pasta flavored with coffee, served with a raw langoustine tartare seasoned with lemon. A bold and refined combination.

Ravioli stuffed with ricotta, served in a rich truffle cream sauce and sprinkled with parmesan. A luxurious dish with deep earthy aromas.

Large tubular pasta served with a traditional Roman tomato sauce, crispy guanciale (cured pork cheek), and a Pecorino cheese emulsion. Flavorful and slightly spicy.

Salad made with crisp romaine lettuce hearts, breaded chicken pieces, a soft-boiled egg, and the classic creamy Caesar dressing.

Raw beef cut by hand and seasoned Italian style (often with olive oil, parmesan, capers), topped with a marinated egg yolk. Served with roasted potatoes.

Tuna steak quickly seared to remain rare in the center, accompanied by an intense red pesto, a light yogurt mousse, and pickled red onions for crunch and acidity.

A generous breaded and fried veal cutlet (Milanese style), served with homemade potato chips and a rosemary-infused mayonnaise.

The classic pizza par excellence with a quality tomato sauce base, fresh mozzarella, and basil. The 'Pinsa' dough is typically lighter and airier than classic pizza.

A delicious pizza topped with tomato sauce, mozzarella, a whole creamy burrata, and 24-month aged raw ham added after cooking.

A fresh and light white pizza (without tomato sauce), topped with arugula, flavorful roasted tomatoes, creamy stracciatella, and basil.

Pizza with tomato and mozzarella base, topped with tuna and pickled red onions which provide a crunchy vinegary touch.

A rich white pizza with mozzarella, ricotta, and stracciatella, enhanced by thin slices of truffle. An elegant and aromatic choice.

Inspired by Amatriciana pasta, this pizza is topped with tomato sauce, crispy pork cheek (guanciale), and salty Pecorino cheese.

A rich signature dessert consisting of a moist olive oil cake, filled with pistachio cream, creamy mascarpone, and Nutella.

The famous Italian coffee, mascarpone, and biscuit dessert, presented here in a modern plate format.

A vanilla and lemon flavored cream dessert, accompanied by diced fresh mango and crunchy pistachio pieces.

A light and intense mousse made with high-quality Valrhona chocolate, enhanced with hazelnuts.

A coffee (usually an espresso) served with an assortment of several small miniature desserts, allowing you to taste different sweets.

A refreshing lemon sorbet, flavored with basil and drizzled with Italian lemon liqueur (Limoncello). Ideal for ending the meal on a light note.

Artisanal ice creams or sorbets. Choose your flavor from the daily selection.

A complete meal formula suitable for children under 10 years old, with a choice of main course and dessert.

Weekday lunch formula including two courses: either a starter and a main, or a main and a dessert. The choice of dishes varies according to the day's inspiration.

Full weekday lunch formula including three courses: a starter, a main course, and a dessert. The menu changes daily.

A floral and refreshing cocktail based on St-Germain elderflower liqueur, topped with Prosecco and sparkling water. An elegant alternative to the classic Spritz.

A fruity variation of the St-Germain Spritz with the addition of passion fruit puree, offering an exotic and sweet flavor.

A complex cocktail blending the floral sweetness of elderflower, the bitterness of Campari, and the fruitiness of raspberry. Sparkling and colorful.

A visually striking Spritz thanks to the blue color of Curaçao, mixed with elderflower liqueur and Prosecco. Slightly orangey and sweet taste.