Il Capriccio

A classic salad combining fresh tomatoes and creamy buffalo mozzarella. Flavors are enhanced by pesto, anchovies, and capers. A fresh and light dish, ideal to start the meal or as a main course depending on the chosen size.

A gourmet variation of the Caprese salad with aged Parma ham. The sweetness of the mozzarella contrasts with the saltiness of the ham. Enjoyed fresh, with a drizzle of olive oil.

A fresh salad combining buffalo mozzarella with bresaola, a cured Italian beef charcuterie. Bresaola offers a tender texture and delicate flavor. A balanced and tasty choice.

A ball of fresh cheese with a creamy, flowing heart (stracciatella). Creamy texture and rich milky taste. Simply served with tomatoes and herbs to appreciate its pure flavor.

The creaminess of burrata combined with thin slices of Parma ham. A mix of creamy and melting textures with a hint of salt. Ideal for lovers of Italian charcuterie.

Creamy burrata served with bresaola, a lean cured beef. A dish rich in protein and flavor. The freshness of tomato and basil balances everything.

Zucchini flowers stuffed with ricotta and fried. A crispy outside and melting inside specialty. Perfect for sharing or as a gourmet starter.

An elegant tartare-style composition with mozzarella and tomatoes, topped with Parma ham. Fresh and flavorful. Served on a bed of peppery arugula.

A fresh plate combining creamy avocado, smoked salmon, and mozzarella. Mild and rich flavors with good fats. Ideal for a light yet nourishing meal.

A mix of Italian-style candied and marinated vegetables accompanied by bresaola. Rich in intense Mediterranean flavors. A colorful and varied plate.

A composed salad with a warm mozzarella toast, Parma ham, and candied vegetables. A pleasant contrast between hot and cold. Hearty and flavorful.

A sweet and savory salad with marinated chicken and fresh fruits like grapefruit and pineapple. Fresh, juicy, and vitamin-rich. Perfect for a hot day.

Refined salad with pan-seared scallops. Accompanied by candied vegetables for sweetness. An elegant dish with marine flavors.

Tender octopus salad prepared Puglian style. Marine flavors enhanced by tomatoes and olive oil. Firm but tender texture of the octopus, served cold.

Pizza with a tomato base and a whole or cut fresh burrata. The contrast between the hot pizza and the fresh, creamy burrata is delicious. Topped with arugula for a peppery touch.

Pizza topped with speck (smoked cured ham) and creamy burrata. Smoked and milky flavors balance perfectly. Classic tomato base.

A pizza with flavors of Southern Italy with sun-dried tomatoes, olives, and capers. The burrata softens the intensity of the condiments. Rich and fragrant.

Spicy pizza with spianata calabrese (spicy salami). The fresh burrata soothes the spiciness of the salami. A bold and flavorful combination.

Pizza topped with bresaola (cured beef) and arugula. The burrata adds creaminess to this light topping. Flavorful and balanced.

Original pizza with smoked salmon and burrata flavored with chives. A fresh and marine combination on a tomato base. Melting texture.

Gourmet pizza with mortadella and pistachio pieces, a classic Italian combination. The burrata and crème fraîche make it very creamy. Creamy white base.

Rich pizza with flavors of the French Southwest. Foie gras and smoked duck breast on a creamy base. A festive and generous dish.

Aromatic pizza with black summer truffle cream. Intense forest and mushroom flavor. For truffle lovers.

Pizza with smoked cheese (scamorza) and speck. Woody and intense flavors, softened by crème fraîche and candied tomatoes. White base.

White pizza with multiple cheeses and speck, enhanced with fresh spinach shoots. Rich and varied in taste with a touch of greens.

A sweet and savory mix with gorgonzola, honey, and walnuts. Crunchy and melting texture with a pronounced blue cheese taste. Original and flavorful.

White pizza with smoked scamorza, coppa, and duo of tomatoes. Balanced between the smoky cheese and the freshness of the tomatoes. Gourmet.

Rustic pizza with gorgonzola, bacon bits, and walnuts, enhanced by a touch of honey. Robust and comforting flavors.

Vegetarian pizza rich in vegetables (eggplant, asparagus) with a touch of gorgonzola. Garlicky and creamy. A blend of garden flavors.

Linguine pasta served with whole clams, garlic, and tomatoes. An Italian classic with iodized flavors. Light and fragrant.

Pasta with tender scallops, flavored with garlic and basil. A refined seafood dish. Delicate flavors.

Pasta coated in a creamy mascarpone and smoked salmon sauce. Enhanced with zucchini and candied tomatoes for freshness. Rich and creamy.

Mix of shellfish (mussels, clams) served with pasta in olive oil and tomatoes. Authentic sea flavor. To be enjoyed by shelling the shellfish.

Pasta with a creamy sauce of artichokes and truffle. Earthy and sophisticated flavors. Vegetarian and fragrant.

Green pesto pasta (basil) served with stracciatella (creamy burrata heart). The warmth of the pasta slightly melts the fresh cheese. Very creamy and aromatic.

An original variation of clam pasta with asparagus cream. Adds vegetable sweetness to the iodized dish. Creamy and flavorful.

Spaghetti aglio, olio e peperoncino, a simple and spicy classic. Golden garlic, olive oil, and red chili pepper. Very fragrant and zesty.

Spaghetti coated in a rich sauce with summer truffle and black olives. Powerful and refined mushroom flavor. For gourmets.

The true carbonara recipe without cream, with egg, cheese, and crispy guanciale. Rich, creamy thanks to the egg-cheese emulsion, and peppery.

Spaghetti coated in a rich tomato sauce with minced beef. A family-friendly and comforting dish. Flavors of slow-cooked tomato and meat.

A version of Bolognese without tomato sauce, based on minced meat, butter, and parmesan. Richer and focused on the taste of meat and cheese.

Pasta with southern flavors with fennel sausage and friarielli (slightly bitter green vegetable). Zesty tomato sauce. A dish with character.

Cacio e Pepe: pasta with cheese and pepper. A creamy sauce obtained by emulsifying cheese and cooking water, enhanced by plenty of black pepper. Simple yet intense.