Casa Novecento

Mixed vegetables coated in a light, crispy panko batter, then fried. A delicious and golden snack.

Fresh salad with buffalo mozzarella and a selection of three tomato varieties. Dressed with extra virgin olive oil and basil.

Soft cake made with seasonal vegetables, served on a velvety parmesan fondue flavored with saffron. A refined and flavorful appetizer.

Crispy potato base topped with melted mozzarella, pan-fried mushrooms, and an aromatic truffle cream. A dish rich in woodland flavors.

Polenta cubes served with your choice of amatriciana sauce or taleggio and porcini mushroom fondue. A rustic and comforting appetizer.

Alternating layers of fried eggplant, tomato sauce, mozzarella, and parmesan. An elegant twist on classic parmigiana.

Tuscan caciotta cheese baked until melted, garnished with truffle-flavored honey and crunchy walnuts. A perfect balance of sweet and savory.

Thin slices of aged bresaola served with lamb's lettuce, Grana Padano shavings, fresh green apples, and walnuts. A light and fresh dish.

Prized San Daniele prosciutto served with fresh buffalo mozzarella bites. A classic high-quality Italian pairing.

Fassona beef tartare, hand-chopped, served with fresh egg yolk and homemade mustards. For lovers of quality meat.

Prized Pata Negra Iberian ham, renowned for its intense flavor and melt-in-your-mouth texture. Served with bread.

Soup of the day prepared according to the chef's inspiration with seasonal ingredients. A warm and comforting dish.

Whole wheat pasta with a sauce made from three different types of tomatoes. A simple, healthy, and tasty first course.

Creamy risotto cooked with fresh citrus notes and garnished with prized crunchy Bronte pistachios. A refined dish with an intense aroma.

Large fresh pasta pockets served with a sweet datterino tomato cream and parmesan. Rich and enveloping flavor.

Two-colored egg pasta served with a white ragù of prized Chianina meat and diced mixed vegetables. A hearty and traditional first course.

Homemade flat pasta with fragrant porcini mushroom sauce. A rich and flavorful autumn classic.

Fresh homemade thin pasta with crispy speck and black truffle shavings. A dish with a bold and aromatic flavor.

Asian-inspired dish with stir-fried rice, chicken, eggs, and mixed vegetables, enriched with cashews and oriental sauces. Flavorful and complete.

Quality grilled chicken breast cut into strips, served with a rich mixed salad. A light but tasty main course.

Prized Sakura beef medallion served with cheddar cheese, crispy bacon, and fresh vegetables, accompanied by french fries. Similar to a gourmet burger served on a plate.

Beef cheek braised slowly until very tender, served with its sauce and creamy mashed potatoes. A rich and succulent dish.

Thin strips of veal sautéed with porcini mushrooms. A tender and flavorful main course.

Young rooster marinated with herbs and spices, then grilled and served with roasted potatoes. Flavorful white meat and crispy skin.

Prized cut of beef (ribeye) grilled. Juicy and flavorful, ideal for red meat lovers.

Grilled beef sirloin cut into slices, served with your choice of rosemary aroma or balsamic vinegar reduction. Tender and flavorful meat.

The most tender cut of beef, simply grilled to enhance its natural flavor. Lean and melt-in-your-mouth.

Beef fillet served with a creamy four-pepper sauce. An international cuisine classic, spicy and enveloping.

White pizza base simply topped with extra virgin olive oil, salt, and rosemary. Ideal as an appetizer or side dish.

White focaccia served with slices of prosciutto crudo. Simple and tasty.

Fresh focaccia topped with buffalo mozzarella, cherry tomatoes, and arugula. A summer classic.

Focaccia topped with aged bresaola, fresh arugula, and grana cheese shavings. Light and flavorful.

Half-moon calzone filled with mozzarella and smoked Prague ham. Warm and stringy center.

Red pizza without cheese, topped with tomato, garlic, and oregano. The simplest and most fragrant traditional pizza.

The queen of pizzas: red base with fior di latte mozzarella and basil. A symbol of Italian cuisine.

Margherita pizza enhanced with salted anchovy fillets. Savory and bold flavor.

Classic pizza with tomato, mozzarella, and sliced champignon mushrooms.

A prized version of the Margherita with Campana buffalo mozzarella instead of fior di latte. Richer and milkier.

Margherita pizza with added spicy salami (Ventricina or Napoli type). Also known as Diavola.

White pizza (no tomato) with mozzarella, mushrooms, and crumbled sausage. A rustic and autumnal flavor.

Vegetarian pizza with mozzarella and mixed seasonal vegetables (often zucchini, eggplant, peppers).

White pizza with mozzarella and Prague cooked ham. Delicate and flavorful.

Flavorful pizza with tomato, mozzarella, and sausage. Likely enriched with porcini mushrooms (given the name).

White pizza with a smoky flavor from provola and speck, balanced by the sweetness of zucchini.

White or red pizza with mozzarella, mushrooms, and cooked ham. A classic and beloved combination.

The 'capricciosa' pizza: rich with ingredients including artichokes, mushrooms, ham, olives, and egg. Very flavorful.

Typical Roman white pizza with mozzarella, fresh zucchini flowers, and anchovies. Delicate but with a hint of savoriness.

White pizza with buffalo mozzarella, cherry tomatoes, and grana shavings. Fresh and rich.

Gourmet white pizza with mozzarella, smoked salmon, and fresh arugula added after cooking.

Toasted bread topped with diced fresh tomato, basil, garlic, and oil. The simplest Italian appetizer.

Special bruschetta with sweet candied tomatoes, a hint of chili, and flavorful olives.

Toasted bread spread with artichoke cream and topped with prosciutto crudo.

Elegant bruschetta with cream cheese and smoked salmon.

Toasted bread with creamy burrata heart (stracciatella) and prized Cantabrian anchovies. Perfect sweet-salty contrast.

Fresh and digestive typical Sicilian salad with crunchy fennel and orange segments.

Rich composed salad with tuna, hard-boiled eggs, cooked and raw vegetables. A hearty main course.

House salad with a mix of sweet (honey, fruit) and savory (cheeses) flavors. Complex and tasty.

Light and healthy dish with quinoa, stewed vegetables, fresh cheese, and yogurt dressing.

Classic golden and crispy roasted potatoes.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and flavorful.

Bitter vegetable sautéed in a Roman-style pan, spicy and flavorful.

Fresh seasonal vegetables prepared simply.

Chef's special dessert of the day. Ask your server for details.

The quintessential Italian dessert: ladyfingers soaked in coffee, mascarpone cream, and cocoa. Served with a shot of hot coffee.

Shortcrust pastry crumble cake filled with chantilly cream, with your choice of Nutella or strawberries.

Sweet custard baked with a caramelized sugar crust on top, flavored with orange.

Creamy cheesecake enriched with white chocolate and topped with your choice of berry sauce or Nutella.

Small chocolate lava cake served warm with a molten center, accompanied by whipped cream.

Soft, spiced apple cake with cinnamon, served with a rich mascarpone cream.

Tasting of house desserts: a sample of Tiramisu, Cheesecake, and Crumble Cake on one plate.

Frozen dessert to be eaten with a spoon, lemon flavored. Fresh and digestive after a meal.

Selection of fresh seasonal fruit served in a jar. A healthy and colorful option.

Additional portion of bread to accompany the dishes.