FLOCCO

Prestigious French sparkling wine from the Champagne region. Its fine bubbles and elegant taste make it an ideal celebratory drink. · Lively and mineral with notes of citrus and brioche. · Enjoy chilled as an aperitif or to celebrate a special occasion.

Italian sparkling white wine, lighter and fruitier than champagne. Primarily produced from the Glera grape. · Fresh, floral, and slightly sweet with lively effervescence. · Perfect for an aperitif, served chilled.

Iconic Venetian cocktail with an orange hue. A mix of sparkling wine (Prosecco), sparkling water, and a bitter (here Luxardo or Airone Rosso). · Refreshing and sparkling sweet and sour taste. · The quintessential Italian aperitif, served with ice cubes and an orange slice.

A floral and lemony variation of the classic Spritz. Combines Saint-Germain elderflower liqueur and Limoncello. · Fresh, sweet, and floral taste with intense lemon notes. · Drink very chilled, ideal for sunny days.

Classic Italian cocktail, a precursor to the Negroni, but without gin. A mix of vermouths and bitters lengthened with sparkling water. · Complex aromatic profile, herbaceous and bitter. · A light alcoholic aperitif, rich in flavor, served over ice.

Famous Cuban cocktail based on white rum, lime, fresh mint, and sparkling water. Offered here with a basil variation. · Very refreshing, tangy, and sweet taste with a strong mint presence. · Enjoy with crushed ice, mixed with a straw.

Simple and effective cocktail based on vodka, spicy ginger beer, and lime. · Spicy thanks to ginger, fresh and tangy. · Traditionally served in a copper cup to maintain freshness.

A great Italian classic composed of equal parts gin, red vermouth, and bitters. A cocktail with character. · Strong, dry, and frankly bitter with notes of herbs and citrus. · Ideal for whetting your appetite before a hearty meal.

A refreshing alcohol-free cocktail (mocktail) inspired by herbaceous and citrus flavors. · Sparkling, sweet, and aromatic thanks to fresh basil. · A festive and thirst-quenching alcohol-free option.

The non-alcoholic version of the famous Mojito. A mix of lime, mint, sugar, and sparkling water. · As fresh and tangy as the original, without the intoxication of rum. · Perfect for refreshing yourself at any time of the day.

Non-alcoholic version of the Spritz, using alcohol-free substitutes to mimic the bitterness and fizziness. · Retains the notes of bitter orange and the freshness of the original cocktail. · Ideal for enjoying an Italian aperitif without consuming alcohol.

Floral and fruity gin-based creation cocktail. Violet and blueberry provide a sweet color and flavor. · Delicate, slightly sweet and tangy taste. · An elegant and fragrant drink.

Cocktail rich in red fruits with a vodka base. The verbena cordial adds an herbaceous touch. · Creamy texture and intense, sweet berry flavors. · As the name suggests, a smooth and silky drink.

Complex cocktail based on American whiskey and amaretto (almond liqueur). Enhanced by bitters and rosemary. · Deep, woody, and slightly sweet-bitter flavor. · For lovers of strong cocktails like Sours.

A lively and spicy cocktail. Timut pepper brings citrus notes that complement the grapefruit. · Fresh, bitter, and slightly spicy. · An original creation with Mediterranean flavors.

Tropical blend of rums and stone fruits, warmed by cinnamon. · Exotic, fruity, and spicy flavor. · A warm and gourmet cocktail.

Cocktail with Asian influences with lychee and yuzu. Smooth vodka base. · Very aromatic, floral, and tangy. · An exotic and refreshing drink.

Italian white wine blend of Malvasia and Chardonnay. Generally dry and fruity. · Notes of tropical fruits and white flowers with a beautiful freshness. · Pairs well with fish and light dishes.

Classic Italian white wine from the Friuli region. Pinot Grigio is known for its lightness. · Dry, crisp, and mineral with pear and green apple aromas. · Excellent as an aperitif or with starters.

French southern white wine, Viognier grape known for its intense fragrance. · Rich and aromatic with notes of apricot, peach, and flowers. · Pairs well with spicy dishes or white meats.

Italian red wine from Puglia, a blend of Sangiovese and Merlot. · Round and fruity with cherry and plum flavors. · A smooth red wine that pairs well with pasta and pizzas.

Powerful Italian red wine (Primitivo grape, a cousin of Zinfandel). · Full-bodied, warm, and rich in candied black fruits and spices. · Ideal with grilled meats and sauced dishes.

Classic Bordeaux red wine, structured and elegant. · Balanced with present tannins and aromas of red fruits and undergrowth. · Pairs perfectly with beef and aged cheeses.

Organic Italian rosé wine from Tuscany. Often made from the Sangiovese grape. · Fresh, light, and fruity with a beautiful pale color. · Enjoyable as an aperitif or with salads and cured meats.

Temporary selection from the sommelier or manager. Ask your server for more details on the grape and origin.

Italian cured meat from Bologna, cooked and creamy, sprinkled with crunchy pistachios. · Soft and melting texture, delicate cooked pork flavor. · Served in thin slices, delicious with bread.

Traditional Italian cured meat made from the pork neck. · Rich and marbled flavor, slightly spicy. · A noble cured meat to be savored slowly.

Chicken roulade filled with fresh spinach and Italian cheese. · Tender and flavorful, served cold or warm as an antipasto. · A lighter protein option than red cured meats.

Dried and salted beef cured meat, from Lombardy. Very lean. · Deep red color, firm texture, and intense flavor. · Often served with a squeeze of lemon and parmesan shavings.

The king of Italian cured hams, aged for two years to develop its aromas. · Melting in the mouth, with a perfect balance between the saltiness and the sweetness of the meat. · An exceptional product to be savored as is.

Assortment of cured meats offered on the menu, ideal for sharing. · Allows you to taste different flavors and textures. · Convivial for an aperitif.

Focaccia or white pizza dough baked in the oven, simply seasoned. · Crispy and soft, flavored with herbs. · Serves as a side dish or a light aperitif.

Toasted rustic bread slice rubbed with garlic, topped with seasonal ingredients (often tomatoes, basil). · Crispy and fresh. · A simple and popular starter in Italy.

Sicilian eggplant ragout simmered with a sweet and sour sauce (vinegar and sugar). · Rich blend of sweet, savory, and tangy flavors with a melting texture. · Eaten warm or cold, very fragrant.

Whole or sliced eggplant roasted in the oven, served with the creamy heart of burrata (stracciatella). · Contrast between the melting eggplant and the creamy fresh cheese. · A gourmet vegetarian starter.

Baked eggplant gratin with tomato sauce and cheese, similar to lasagna but without pasta. · Rich, melting, and comforting with a gratinéed cheese crust. · A classic from Southern Italian home cooking.

Ball of mozzarella with a creamy center, a specialty from Puglia. Served with small sweet Sicilian tomatoes. · Firm exterior texture and flowing interior, very fresh milky taste. · To be cut with a knife to let the cream escape, eaten with bread.

Squid cooked on the grill for a slightly smoky flavor, served on a pea purée. · Tender texture of squid contrasting with the sweetness of peas. · A light and original seafood starter.

Mixed fried seafood and vegetables cut into pieces. · Crispy and golden on the outside, tender on the inside. · Served hot with tartar sauce for dipping, typical of Italian seaside towns.

Thin slices of marinated raw beef, served flat on the plate. · Fresh and light, enhanced by the salty taste of aged parmesan. · A classic and elegant starter.

Short tube-shaped pasta served with a spicy tomato sauce. · A spicy and flavorful Roman classic. · Simple dish but with character.

The true Roman recipe: no cream, but an emulsion of eggs and cheese (Pecorino/Parmesan). · Rich, creamy, and peppery, with the crispness of Guanciale (cured pork jowl). · An essential and gourmet pasta dish.

Small potato dough balls baked in tomato sauce with melted mozzarella. · Soft and stringy thanks to the cheese. · A comforting dish from Sorrento.

Long thin pasta served with fresh clams and an olive oil and white wine sauce. · Iodized and flavored with garlic and parsley. · A classic of Italian coastal cuisine.

Layers of fresh pasta, meat sauce (bolognese), and béchamel sauce. · Baked gratin, melting, and very hearty. · The quintessential family dish.

Long pasta with ruffled edges, perfect for holding the creamy truffle sauce. · Intense truffle and mushroom flavor, softened by stracciatella. · A luxurious and fragrant dish.

Short ridged pasta served with a green sauce made from fresh spinach. · Milder than basil pesto, very herbaceous and creamy. · An original vegetarian option.

Minimalist Roman recipe using only sheep's cheese (Pecorino) and plenty of black pepper. · Creamy sauce obtained by emulsifying cheese and cooking water, spicy and salty taste. · A masterpiece of simplicity.

White fish fillet cooked with a slivered almond crust. · Tender exterior and crispy skin, accompanied by a fresh and tangy garnish. · A refined and light fish dish.

Raw beef cut by hand and seasoned. · Fresh and textured, served with hot fries. · A bistro classic revisited in Italian style.

Grilled beef steak, sliced, served on a bed of arugula with parmesan. · Tender rare steak, enhanced by balsamic vinegar. · A protein-rich and balanced main course.

Thin slice of breaded and fried veal, served with pasta. · Crispy and golden, tender meat inside. · The Italian equivalent of Wiener Schnitzel, very popular with children and adults.

Large classic composed salad with chicken and a creamy parmesan and anchovy dressing. · Crispy thanks to the romaine lettuce and croutons, rich in flavors. · A complete and fresh meal.

Fresh salad with grilled squid. · Light and Mediterranean, with sweet tomatoes and olives. · A healthy alternative to fried dishes.

Vegetarian meal bowl based on grains (spelt) and marinated Italian vegetables. · Nourishing, varied in textures and Mediterranean flavors. · A healthy and balanced option.

Supplement of small creamy burrata to add to your salad.

Supplement of stuffed chicken to enrich your salad with protein.

The most classic pizza, in the colors of the Italian flag (red, white, green). · Simple and tasty, highlighting the quality of the dough and tomato. · A safe bet for everyone.

Very popular 'Queen' pizza, topped with ham and mushrooms. · Gourmet and soft. · The favorite choice for many for a complete meal.

Variation of the Margherita enhanced by salty anchovies and olives. · Fuller-bodied and more Mediterranean flavor. · For those who love iodized flavors.

White pizza (no tomato sauce) topped with dried beef and fresh arugula after baking. · Interesting hot-cold contrast, light and refined. · Sophisticated and less liquid than red pizzas.

Richly topped 'capricciosa' pizza with a mix of various ingredients. · Hearty and complex in flavors. · For those who don't want to choose between vegetables and meat.

Spicy pizza for spice lovers, with spicy salami and spreadable N'duja. · Fresh ricotta softens the heat of the chili. · Flavorful and spicy.

Flavorful pizza combining spicy cured meats, cheeses, and candied vegetables. · Sweetness of onions and peppers balancing the spiciness of the sausage. · A gourmet and colorful pizza.

White pizza with four Italian cheeses. Gorgonzola adds a powerful blue cheese touch. · Very rich, melting, and creamy. · Cheese lovers' paradise.

Vegetarian pizza topped with grilled or marinated sun-kissed vegetables. · Fresh and colorful, less heavy than pizzas with cured meats. · Full of garden flavors.

Baked pizza dough base without tomato, topped cold with noble ingredients (cured ham, whole mozzarella). · Resembles a gourmet salad served on warm bread. · Very hearty and high quality.

Red pizza topped with a whole ball of creamy burrata and pesto. · Hot-cold contrast with the intense creaminess of the cheese. · A luxurious and very photogenic pizza.