Il Segreto

Portuguese fortified wine, sweet and rich in flavor. Often consumed as an aperitif. To be sipped slowly.

Classic Italian aperitifs, bitter or sweet. Served chilled, often with a slice of orange or lemon.

Prestigious French sparkling wine. Fine bubbles and elegant taste. Ideal for celebrating or starting the meal.

Sicilian fortified wine with notes of hazelnut and almond. Sweet and complex flavor.

Typical aniseed aperitif from the South of France. Drunk diluted with plenty of fresh water and ice cubes.

Cocktail based on Champagne and fruit cream. Sparkling and fruity.

Traditional cocktail based on white wine and fruit cream. Light and pleasant at the start of the meal.

Classic digestifs served neat or on ice.

Bright orange Venetian cocktail based on Prosecco and bitters. Sweet and sour, sparkling taste. Served with an orange slice.

Small Burrata, fresh Italian cheese with a creamy center. Very smooth texture. Eaten as is or with bread.

Selection of Italian cured meats. Salty and flavorful. Ideal for sharing.

Breaded and fried squid rings. Crispy on the outside, tender on the inside. Often served with lemon.

Fried fresh zucchini sticks or rounds. Crispy and light vegetable.

Typical Tuscan composed platter with charcuterie, cheese, and vegetables. Fresh and varied.

Cured Italian ham. Delicate and salty flavor, melting texture. Enjoyed in thin slices.

Large composed salad with grilled vegetables, pasta, charcuterie, and cheese. A complete and fresh meal.

Gourmet salad with goat cheese and cured ham. Mix of crunchy and melting textures.

Classic Caesar salad with chicken and Italian cheese. Creamy dressing and crunchy croutons.

Rich vegetarian salad with various vegetables and egg. Fresh and crunchy.

Smoked salmon freshness salad. Light and flavorful.

The classic tricolor Italian salad. Simple and fresh, highlighting the quality of the mozzarella and tomatoes.

Salad with bresaola (cured beef) and feta. A mix of Italian and Greek flavors.

Tuna and cheese salad. Protein-rich and salty, typical of coastal areas.

Salad served with warm goat cheese, often on toast. Delicious hot-cold contrast.

Simple green leaf salad, dressed with vinaigrette. Light accompaniment.

Pizza topped with creamy cheese and a sweet touch of honey.

Rich white pizza with truffle aromas. Earthy and luxurious taste.

Pizza for cheese lovers, combining four varieties with distinct flavors.

Pizza topped with eggplant and ham. Flavorful and melting.

Pizza with peppers and pepperoni. Slightly spicy and colorful.

Pizza loaded with various vegetables. Fresh and healthy.

Traditional Neapolitan pizza with salty and oceanic flavors thanks to anchovies.

The most classic pizza. Simple, with tomato, cheese, and herbs.

Folded pizza like a turnover. Hot and juicy inside.

Tuna and onion pizza. Rich and full-bodied flavor.

Pizza divided into sections representing the seasons, with various ingredients.

Classic Italian pizza topped with ham and vegetables.

Rich pizza with a creamy base and quality cured ham.

Pizza topped with Italian cured beef.

Smoked salmon and cream pizza. Mild and flavorful.

Seafood pizza with garlic shrimp and fresh greens.

Flavorful pizza with blue cheese and smoked bacon.

Pizza featuring goat cheese, enhanced with garlic and herbs.

"Chef's" pizza with minced meat. Hearty and protein-rich.

Pizza with spicy flavors and merguez sausage.

Pizza inspired by Greece with peppers and olives.

White pizza without tomato, fresh with rocket added after cooking.

Very simple and intense pizza, dominated by the salty taste of anchovies.

Rich vegetable pizza, no cheese.

A French classic: ham and mushrooms.

Veal cutlet topped with a rich four-cheese sauce. Served with pasta and salad.

Turkey cutlet cooked in Marsala wine, resulting in a sweet, amber sauce.

Breaded and fried turkey cutlet, crispy and golden.

Complete dish in the parmigiana style with meat, baked in the oven.

Veal cutlet served with a fresh and tangy lemon sauce.

Roman specialty of rolled veal with ham and sage (creamy version here).

Creamy Italian rice slowly cooked with fragrant porcini mushrooms.

Luxurious risotto flavored with truffle. Rich and creamy texture.

Seafood risotto with garlic shrimp.

Long, flat pasta served with a very rich cheese sauce.

Pasta with a creamy truffle-scented sauce.

Simple tube pasta with a classic tomato sauce.

The international classic: spaghetti with a meat tomato sauce.

Pasta with a blue Italian cheese sauce. Strong and creamy taste.

Pasta with a rich sauce of cream, eggs, and bacon (French version).

Smoked salmon and cream pasta. Mild and oceanic combination.

Pasta with shrimp in a light tomato and garlic sauce.

Spicy pasta with tomato sauce. The chili adds character.

Spaghetti sautéed in oil with a mix of charcuterie and vegetables.

Rustic pasta with mushrooms, bacon, and cream.

Layers of pasta, meat sauce, and cheese, baked in the oven.

Baked eggplant gratin with tomato and cheese. Melting and comforting.

Fresh half-moon shaped stuffed pasta, filled with four cheeses.

Large ravioli stuffed with ricotta cheese and spinach.

Ravioli stuffed with ricotta and porcini mushrooms.

Selection of Italian and French cheeses by the piece.

Tasting platter including several varieties of cheeses.

The quintessential Italian dessert. Coffee-soaked biscuits, mascarpone cream, and cocoa.

Fruity variation of tiramisu, fresher and more tart.

Light whipped mascarpone cream, served with your choice of topping.

Airy and rich chocolate dessert. Light texture and intense flavor.

Jellied Italian cream dessert, sweet and vanilla-flavored. Often served with fruit coulis.

Simple dessert combining the milky sweetness of ricotta and the sweetness of figs.

Mixed fresh seasonal fruit. Fresh and vitamin-rich.

Ice creams and sorbets in classic flavors. Refreshing at the end of the meal.

Ice cream coupe combining ice cream, sauce (coffee or chocolate), and whipped cream.

Classic ice cream coupe: vanilla ice cream, hot chocolate sauce, and whipped cream.

Gourmet dessert with a fresh banana, three scoops of ice cream, and toppings.

Rich ice cream coupe combining coffee ice cream and chocolate mousse.

Sorbet coupe with vodka. Very refreshing and digestive.

The classic iced digestif: lemon sorbet with vodka.

Lemon sorbet coupe with Italian lemon liqueur.

Robust and fruity Sicilian red wine, with notes of black cherry.

Piedmont red wine, acidic and low in tannins, very gastronomic.

Popular Italian red wine, smooth and pleasant, easy to drink.

Sparkling and slightly sweet red wine. Very popular with pizza.

Dry and light white wine, with notes of citrus and green apple.

Fresh and fruity Italian rosé wine from the Lake Garda region.

House table wines, available by the pitcher or glass.

Selection of liqueurs and strong spirits for the end of the meal.

Traditional Italian digestifs: anise, lemon, or grape marc.

Classic Italian espresso.

Selection of hot teas or herbal teas.

Espresso with hot milk and milk foam.

Coffee served with an assortment of small sweet pastries.

Large coffee with milk.

Tea served with an assortment of miniature desserts.