La Forchetta d´Oro

A light and healthy soup prepared with a mix of fresh seasonal vegetables.

Hearty lentil soup, slow-cooked to enhance its flavor.

A classic Italian dish: short pasta cooked with beans in a flavorful broth.

A traditional, simple but flavorful dish with pasta and chickpeas.

Creamy risotto with porcini mushrooms, intense and fragrant flavor.

Famous yellow risotto prepared with saffron, typical of Milanese tradition.

Risotto with a characteristic black color and sea flavor, prepared with squid ink.

Delicate and refined risotto, with a shrimp-based cream sauce.

The simplest and most beloved pasta dish, with tomato sauce and basil.

Spaghetti with a rich gorgonzola cheese sauce, with a strong flavor.

Spaghetti with fresh tomato and mozzarella.

Spaghetti with clams, garlic, oil, and parsley.

A Roman classic with eggs, guanciale, pecorino, and black pepper. Creamy and flavorful.

Spaghetti with squid ink for an intense sea flavor.

Long pasta with a flavorful anchovy sauce.

Spaghetti served with the classic meat and tomato ragù.

Rolled egg pasta, stuffed, baked with béchamel and tomato sauce.

Short pasta with fresh tomato and flavorful salted ricotta flakes.

Rolled pasta with porcini mushrooms and shrimp (surf and turf).

Hollow long pasta with tomato sauce, guanciale, and pecorino.

Short pasta in spicy tomato sauce with garlic and chili pepper.

Typical Ligurian pasta with squid and zucchini.

Long egg pasta with porcini mushroom sauce.

Chitarra pasta with a Roman pecorino and black pepper cream.

Thin egg pasta with mixed seafood.

Stuffed pasta served with a rich and creamy walnut sauce.

Stuffed pasta with porcini mushroom sauce.

Layers of egg pasta interspersed with ragù, béchamel, and cheese, baked.

Potato gnocchi served with either Genoese pesto or Sorrentina style (tomato and melted mozzarella).

Baked dish of fried eggplant, tomato, mozzarella, and parmesan.

Oven-cooked veal, tender and juicy.

Prime cut of grilled veal.

Ossobuco: veal cut with the bone, slow-stewed and served with peas.

Beef steak cooked in tomato sauce with garlic, oil, and oregano.

Grilled beef steak simply seasoned to enhance its natural flavor.

Beef cooked long in wine and herbs, very tender.

Sliced beef served with grilled mushrooms.

Veal slices with raw ham and sage, cooked in white wine.

Breaded and pan-fried veal cutlet, golden and crispy.

Floured and pan-seared meat slices, served with white wine or lemon sauce.

Meat slices served with a porcini mushroom sauce.

Mixed selection of grilled meats and vegetables.

Historic Roman dish: oxtail stew with celery, tomato, and spices.

Tripe stewed with tomato, Roman mint, and pecorino.

Lamb chops grilled, served piping hot.

Roast lamb cooked in the oven, often with potatoes.

Grilled pork steak.

Whole roasted pork shank, crispy outside and tender inside.

Rabbit stew prepared with tomato, olives, herbs, and wine.

Oven-baked chicken with herbs.

Chicken stewed with peppers and tomato.

Open-grilled chicken, seasoned with spicy oil or pepper.

Diced chicken breast cooked in a creamy curry sauce.

Breaded and fried chicken breast cutlet.

Grilled swordfish steak.

Whole fish (choice of sea bass, sea bream, or turbot) cooked roasted or grilled.

Turbot fillet prepared with the chef's creative recipe.

Classic mixed seafood fry with golden and crispy calamari rings and shrimp.

Whole squid cooked on the grill.

Grilled scampi.

Salt-cured cod, desalted and cooked traditionally.

Fresh seasonal vegetables, cooked or raw.

Fresh salad with various types of lettuce and vegetables.

Simple salad of dressed tomatoes.

Potatoes served fried as sticks or roasted in the oven.

The classic Margherita with tomato, mozzarella, and basil.

Pizza with added salted anchovies.

Pizza with champignon or mixed mushrooms.

Spicy pizza with salami.

Vegetarian pizza with a mix of grilled or baked vegetables.

White pizza with fresh arugula and shrimp.

Famous spoon dessert with ladyfingers, coffee, and mascarpone cream.

Creamy dessert made with cream, milk, and sugar, often served with berry or caramel sauce.

Egg and milk custard with a layer of liquid caramel.

Sweet cream custard with a crunchy caramelized sugar crust on top.

Shortcrust pastry tart filled with pastry cream and topped with pine nuts.

Soft or creamy chocolate-flavored cake.

Dessert flavored with the famous lemon liqueur.

Assortment of jam tarts or sweet pizzas.

Rolled dessert filled with apples, raisins, pine nuts, and cinnamon.

Sweet crepes with choice of filling.

Selection of typical Middle Eastern desserts, often with honey and dried fruit.

Coppa with scoops of mixed ice cream flavors.