Il Sorpasso

Fresh Italian stretched-curd cheese made from buffalo milk. Elastic texture and creamy center, rich and delicate flavor.

Italian cured ham aged for 18 months. Salty and savory flavor, thinly sliced.

Assortment of different Italian cured hams. Allows tasting several varieties and aging periods.

Assortment of Spanish cured hams (Serrano or Ibérico type). Intense flavors and melt-in-your-mouth texture.

Italian cured meat from Bologna served with a special seasoning. The mortadella is sweet, enhanced by the acidity and spices of the sauce.

Assorted platter of artisanal cured meats. May include salami, sausages, and hams.

Platter of exceptional cheeses chosen for their rarity and taste. Ideal for cheese lovers.

Classic cheese and pear pairing. The sweetness of the fruit complements the saltiness of the cheese.

Thin slices of raw Trentino beef. Served with peppery arugula and shavings of salty Parmesan.

Raw beef, finely hand-cut. Tender texture and pure meat flavor.

Classic Italian salad in the colors of the flag. Fresh tomatoes, creamy buffalo mozzarella, and basil.

Fresh bread served with quality olive oil. A simple and traditional accompaniment.

Similar to bruschetta. Toasted bread rubbed with tomato and drizzled with local olive oil.

Italian-style vegetable gratin. Layers of eggplant and zucchini baked with tomato and melted mozzarella.

Warm melted Tomme cheese. Served with flavorful Iberian bacon and slightly bitter radicchio to balance the richness.

Side of fresh vegetables prepared according to the day's availability.

Portion of assorted roasted vegetables. Served with a sweet carrot cream and crispy chips for contrast.

Spicy octopus served on a puree of organic chickpeas. A classic blend of land and sea flavors.

Grilled lamb chops. Accompanied by sautéed cabbage with Asian flavors (soy and sesame).

Traditional rustic dish. A type of corn bread served with a mix of cooked wild herbs and leafy vegetables.

Knife-cut beef tartare. Uses Prussian beef known for its tenderness and marbling.

Soup of ancient legumes (spelt and black kale). Served with herb croutons. A warm and nutritious dish.

Large egg pasta served with a rabbit meat sauce, without tomato (white ragù). Delicate flavor and tender meat.

Thin egg pasta. Sauce made with crispy pork jowl (guanciale), sweet pumpkin with rosemary, and salty sheep cheese.

Large spaghetti served with fish (red mullet) and lemon. A fresh and zesty seafood pasta dish.

Fresh pasta shaped like ears. Served with salted cod and broccoli. A typical dish from southern Italy.

Small potato cake with assorted mushrooms. Served with melted cheese (Tomino) and a green parsley sauce.

Baked eggplant and zucchini gratin with tomato and buffalo mozzarella.

Raw beef tartare, briefly seared on the outside but raw inside. Offers a contrast of textures.

Tender beef fillet served with thinly sliced potatoes and grilled eggplant.

Raw fish marinated in citrus juice (Peruvian style). Served with sweet potato, corn, and cassava.

Traditional Roman dish. Boiled beef then simmered in tomato sauce with lots of onions. The meat is very tender.