Dolce

A seafood twist on the classic Tuscan peasant dish. Stale bread softened is served with delicate raw fish and a sweet legume cream. Fresh and light, ideal for starting the meal.

High-quality raw Piedmontese beef, hand-chopped and seasoned with Mediterranean ingredients. The texture is tender and melt-in-your-mouth, enriched by the saltiness of anchovies and the creaminess of buffalo mozzarella. Served cold.

A small soft focaccia served with prized raw Sicilian shrimp and creamy fresh cheese. It combines the warmth of bread with the freshness of the sea. Perfect as a gourmet finger food.

A classic Piedmontese appetizer consisting of thin slices of boiled meat served cold. It is covered with a rich and flavorful sauce made from tuna, eggs, and capers. Tender and tasty.

A dish that combines the creaminess of fresh stretched-curd cheese with a thick soup of bread and tomato. Sweet, sour, and milky at the same time. Eaten by scooping everything with a spoon or bread.

Edible zucchini flowers fried in a light and crispy batter. Filled with mozzarella and anchovies for a stringy and savory contrast. To be eaten warm with hands or fork.

Fried croquettes filled with the typical flavors of Roman gricia pasta: artichokes, pecorino cheese, and aged guanciale. Crispy outside and soft inside. A savory treat.

Savory version of the typical Roman dessert, a soft bun cut in half and filled. The filling recalls Nerano pasta with zucchini and Campanian cheeses. Soft and tasty.

Battered and fried cod fillets served with crispy potatoes. Accompanied by an aromatic citrus mayonnaise. A Mediterranean version of the classic Anglo-Saxon street food.

A mixed platter of Italian cheeses with different aging periods and textures. It ranges from sweet and creamy flavors to spicy and hard ones. Often served with honey or jams.

An assortment of Italian aged cured meats like prosciutto, salami, and coppa. It offers a variety of savory and spicy flavors. Ideal for sharing, accompanied by bread.

Thick long pasta dressed with a rich sauce made from three varieties of tomatoes. A simple dish enhanced by the sweetness and acidity of fresh tomatoes. Flavored with basil.

Fresh egg pasta dressed with a cream of egg yolks, Pecorino cheese, black pepper, and crispy guanciale. Rich, creamy, and very flavorful. An icon of Roman cuisine.

Short tubular pasta dressed with tomato sauce, crispy guanciale, and pecorino cheese. A perfect balance between the sweetness of the tomato and the saltiness of the cured pork.

Creamy rice cooked slowly, flavored with cheese and pepper, enriched with prized red shrimp. Lime adds a fresh note that balances the richness of the dish.

Large pasta tubes served with a yellow aromatic saffron sauce and pieces of delicate white fish. A refined and fragrant seafood first course.

Fresh pasta sheets folded over a filling of mixed vegetables and herbs with creamy ricotta. Dressed with rich cream and aromatic oil. A delicate and enveloping vegetarian dish.

Thick ribbon pasta served with a slow-cooked rabbit meat sauce. Accompanied by a slightly bitter vegetable cream that contrasts the sweetness of the meat.

Soft potato gnocchi dressed with a fragrant green sauce made from fresh basil, pine nuts, and cheese. Topped with grated aged ricotta and sweet cherry tomatoes.

A meatball reinterpretation of the classic Saltimbocca alla Romana. Veal mixed with prosciutto and sage, served with a rich sauce. Tasty and aromatic.

Chicken breast served sliced with a smoky pepper cream. Accompanied by crispy and sautéed leafy greens. A light yet flavorful main course.

Octopus tentacles roasted until crispy outside and tender inside. Served with sautéed bitter vegetables and a flavorful sauce. A structured and tasty seafood dish.

Gourmet bun with premium beef, smoked cheese, and vegetables. Includes a crispy beef chip (loin). A rich and succulent experience.

A large veal cutlet with bone, breaded and fried in clarified butter. Golden and crispy on the outside, tender on the inside. An imposing dish from Lombard tradition.

Prized fish fillet covered with thin slices of crispy potatoes. Served with asparagus and an emulsified sauce made from the fish's cooking juices. Delicate and refined.

High-quality grilled beef steak served sliced. Generally cooked rare or medium to preserve tenderness. Accompanied by roasted potatoes.

The most famous Italian spoon dessert. Layers of coffee-soaked biscuits alternated with a sweet mascarpone cheese cream. Dusted with bitter cocoa. Served deconstructed to assemble as desired.

Light choux pastry balls filled with sweet cream. Served with a rich chocolate sauce to pour over. A decadent and interactive dessert.

A fresh dessert that mimics a savory panzanella. Seasonal fruit pieces mixed with crunchy sweet bread and ice cream. A play on textures and temperatures.

A summer version of apple pie. Apples cooked in cider served with ice cream and crunchy shortcrust pastry crumbs. Aromatic thanks to cinnamon and caramel.

Cup of creamy ice cream in three classic Italian flavors. Fresh and sweet, perfect for ending the meal simply.

A healthy and nutritious bowl based on thick and creamy yogurt and crunchy cereals. It is enriched with various toppings to choose from fresh fruit, chocolate, or sweet sauces.

Dessert of French origin composed of filled cream puffs. Here served with a rich zabaglione cream and hot chocolate on the side.

An elegant dessert based on sweet chestnuts and whipped cream. It features various textures thanks to crunchy meringue and soft creams. Flavored with rum.

Layered dessert made of very crispy and buttery puff pastry alternated with light cream. Enriched with berries for a tart note. A pastry classic.

American-style cheesecake, dense and creamy, on a biscuit base. Garnished with a red berry sauce.

Creamy fresh cheese cake served with sweet strawberry topping. Rich but balanced by the fruit.

Cheesecake variation enriched with pistachio cream and crumble. Salted caramel enhances the flavor of the nuts.

Very decadent cheesecake with sweet caramel sauce. Served with pieces of chocolate cake and crunchy hazelnuts.

Cheesecake generously garnished with the famous hazelnut and cocoa spread. A paradise for chocolate lovers.

Layered cake with an intense red color, filled with cream cheese. It has a delicate cocoa and vanilla flavor, enhanced here by raspberry notes.

The classic Italian dessert served deconstructed. All the traditional ingredients are present: biscuits, coffee, and mascarpone cream.

A version of tiramisù suitable for food intolerances. It maintains the taste of the original dessert using alternative ingredients.

A spherical dessert reminiscent of the famous chocolate candy. It combines milk chocolate, hazelnuts, and crispy wafer in different textures.

A dessert inspired by Roman tradition (maritozzo) with a filling reminiscent of ricotta and sour cherry tart.

Naturally leavened dessert typical of Naples, with a spongy texture. Here it is soaked in a vodka and lime alcoholic syrup instead of traditional rum.

Famous dessert from the Amalfi Coast. Soft sponge cake filled and covered with lemon cream. Sweet, tart, and very aromatic.

Frozen spoon dessert reminiscent of an Italian breakfast. Flavors of milk, cookies, and coffee in various cold textures.

A large cream puff filled like a sandwich with artisanal ice cream instead of classic cream. Served with hot chocolate sauce.

Fresh dessert with tropical flavors. Creamy coconut meets the tartness of lime and the sweetness of pineapple. Perfect for cleansing the palate.

A pistachio triumph in various forms: ice cream, cake, and crunchy dried fruit. Raspberry sauce adds a tart note that balances the sweetness.