Il Caminetto Restaurant

Prized cured meat from the pig's thigh, served with fresh arugula and almonds. It has a sweet and delicate flavor that contrasts with the bitterness of the arugula and the crunchiness of the almonds.

Sweet cured ham typical of Parma. Served in thin slices, it has a soft texture and a savory yet delicate flavor.

A generous portion of Prosciutto di Parma accompanied by buffalo mozzarella from Campania. A classic, fresh, and milky Italian pairing.

Classic summer appetizer that combines the sweetness of melon with the saltiness of cured ham. Fresh and light.

Cured lean beef, served with arugula, Grana cheese shavings, olive oil, and lemon. A fresh and aromatic dish.

Smoked salmon fillets from Scotland. It has a silky texture and an intense smoky flavor.

A mixed salad specially dressed with chives and sauce. Fresh and flavorful.

Simple and fresh salad with tomato, mozzarella, and basil. Usually dressed with olive oil and oregano.

A hearty cold salad with green beans, tuna in oil, boiled potatoes, and cherry tomatoes. A light and nutritious single dish.

Thin slices of smoked provola cheese dressed with balsamic vinegar. An appetizer with an intense and smoky flavor.

Exotic salad with sweet corn, palm hearts, and creamy avocado. Fresh and crunchy.

Friulian cured ham, known for its sweet flavor and soft texture that melts in your mouth. Served in thin slices.

Selection of hot mixed fried items including vegetables and stuffed specialties. Crispy and flavorful, ideal for sharing.

Breaded and fried chicken meatballs, handmade. Served with crispy zucchini.

Giant pitted green olives, stuffed with minced meat, breaded, and fried. A Marche specialty, crispy outside and soft inside.

Fried zucchini flowers in batter, with a melting mozzarella center and the salty touch of anchovy. Tasty and delicate.

A warm reinterpretation of Caprese salad served on a crumbly shortcrust pastry base. The heat slightly melts the mozzarella, enhancing the flavors.

Creamy spread made by working cod with oil until it becomes soft like a mousse. Served with toasted bread.

Small warm focaccia topped with a selection of four melted cheeses. Soft and flavorful.

Braised red radicchio served warm with Taleggio cheese and melted mozzarella. A rich side dish or appetizer with a slightly bitter and creamy taste.

Fried eggplant layered with tomato, mozzarella, and Parmesan, then baked. A classic, rich, and comforting Italian dish.

Puff pastry roll filled with zucchini and smoked provola cheese. Served warm, crispy outside and soft inside.

Filled pasta served with a rich dressing of butter, Parmesan, mushrooms, peas, and cooked ham. A creamy and flavorful house specialty.

Tortellini served with Aurora sauce, a base of tomato and cream. Delicate and creamy taste.

Very thin puff pastry dressed simply with abundant melted butter and Parmesan. A delicate dish that enhances the quality of the pasta.

Thick flat pasta served with sautéed fresh porcini mushrooms. A fragrant dish with an intense forest flavor.

Fettuccine dressed in a fresh and light way with raw olive oil, fresh diced tomatoes, and basil. Ideal for those seeking a simple taste.

Spiral pasta dressed with delicate Genoese pesto (no garlic), enriched with potatoes and green beans as per Ligurian tradition. Fragrant and vegetarian.

Fettuccine served with the classic beef and tomato ragù from Bologna. A rich and hearty dish.

Pasta served with a cooked minced meat ragù without tomato. Flavorful and aromatic.

Short pasta served with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A classic Roman dish with a strong flavor.

Thick fresh pasta served with a Pecorino Romano cheese cream and abundant black pepper. Simple, creamy, and spicy.

Pasta served with a creamy sauce based on egg, pecorino, guanciale, and black pepper. Rich and flavorful.

Small meatball cooked in a pan with white wine, served with creamy mashed potatoes. A tender and homemade dish.

Meatballs cooked in tomato sauce with peas, accompanied by pilaf rice. A complete and juicy single dish.

Chicken morsels cooked in a spiced curry sauce, served with aromatic white rice. A dish with an oriental flavor.

Slices of roasted beef sirloin, usually served pink inside. Accompanied by mashed potatoes.

Thin slices of veal, floured and briefly pan-fried with a sauce of your choice. Tender and flavorful.

Roman specialty with veal slices, cured ham, and sage, cooked in white wine. Decisive and aromatic flavor.

Very thin veal slice, pounded thin and quickly grilled. A light and simple second course.

Thin slices of cold boiled veal, covered with a creamy sauce made of tuna, capers, and mayonnaise. A classic Piedmontese appetizer or second course.

Roast veal served with baked potatoes. A Sunday dish, tender and flavorful.

Turkey meat prepared with typical Sicilian ingredients such as tomato, olives, or capers. Tasty and aromatic.

Thin strips of beef quickly sautéed in a pan, often with arugula or vegetables. A quick and tasty dish.

Cubes of fine beef fillet sautéed with fresh porcini mushrooms. Very tender meat with the intense aroma of mushrooms.

Diced beef fillet sautéed with fresh seasonal vegetables. Light and colorful.

Veal cutlet breaded and fried in clarified butter. Golden and crispy.

Likely a variation of Cotoletta alla Bolognese, enriched with cured ham, melted cheese, and tomato on top of the meat.

A very large and thin Milanese cutlet, resembling an elephant's ear. Crispy and very wide, often served with the bone.