La Lampada

Crispy fried artichokes served with shrimp, sprinkled with chopped pistachios and pecorino flakes. An appetizer that plays on contrasts of texture and flavors between land and sea.

Aged PDO Parma raw ham. Thinly sliced, it has a sweet and delicate flavor with a melt-in-your-mouth texture.

A classic Italian summer pairing. Salty raw ham wraps slices of sweet and juicy melon for a refreshing contrast.

A traditional selection of cured meats, cheeses, and pickled or grilled vegetables. Ideal for tasting a variety of rustic Italian flavors.

An assortment of vegetables prepared in various ways (grilled, marinated, fresh) accompanied by cheeses. A fresh and light option without meat.

Thin slices of marinated eggplant in oil, vinegar, garlic, and aromatic herbs. Tangy flavor and tender texture.

Small fresh mozzarella balls made from buffalo milk. They have a rich, milky flavor with a soft, elastic texture.

A mix of seafood (such as octopus, squid, shrimp) served cold, dressed with oil and lemon. Fresh and light.

Clams sautéed in a pan with oil, garlic, parsley, and white wine. Served hot in their flavorful sauce.

Marinated anchovy fillets in vinegar or lemon and oil. Intense sea flavor with a pungent tangy note.

A simple and fresh salad with tomato slices, mozzarella, and basil, dressed with olive oil and oregano.

Thinly sliced marinated salmon, usually with citrus and spices. Delicate flavor and soft texture.

Mussels quickly cooked in a pan with garlic, oil, and parsley. Served hot, often accompanied by toasted bread.

An appetizer that combines tender squid and zucchini, sautéed together to blend the flavors of the sea and the garden.

Portion of fresh bread to accompany the dishes.

Long, flat egg pasta seasoned with a rich minced meat and tomato sauce (ragù). A classic, hearty, and flavorful dish.

Egg pasta seasoned with sautéed porcini mushrooms. Offers an intense and aromatic earthy flavor, typical of Italian forests.

Soft homemade potato dumplings served with small meatballs in tomato sauce. A rustic and comforting dish.

Fresh pasta filled with ricotta and spinach, served with a light tomato and basil sauce. Delicate flavor and soft texture.

Thick egg pasta similar to spaghetti, seasoned with a cream of Pecorino Romano and abundant black pepper. Savory, spicy, and creamy flavor.

Spaghetti seasoned with traditional green pesto made from fresh basil, pine nuts, garlic, cheese, and olive oil. Aromatic and herbaceous.

Fettuccine seasoned with a creamy salmon sauce, often enriched with cream. Sweet and delicate flavor.

Potato dumplings served in a Gorgonzola cheese fondue. Rich, creamy, and intensely flavored.

Long fresh pasta with a rich mixed seafood topping (mussels, clams, shrimp, squid). Intense sea flavor.

Thin egg pasta sautéed with green asparagus and shrimp. A refined dish that combines sweetness and freshness.

The classic Italian dish: spaghetti with a simple tomato sauce and fresh basil. Light and tasty.

Spaghetti sautéed with clams, garlic, oil, and parsley. An iconic seafood dish, flavorful and aromatic.

Rice slowly cooked in broth until creamy, seasoned with a delicate scampi-based sauce. Sweet and refined flavor.

An elaborate "surf and turf" dish combining gnocchi, clams, porcini mushrooms, and sweet cherry tomatoes. Complex and rich flavor.

Short pasta seasoned with tomato sauce, crispy guanciale, pecorino, and black pepper. A Roman classic with a decisive and savory flavor.

Pasta seasoned with a creamy sauce made from eggs, pecorino, crispy guanciale, and black pepper. Rich and flavorful, without cream.

Short pasta seasoned with spicy tomato sauce, garlic, and parsley. Lively flavor with a hint of heat from chili pepper.

Wide egg pasta seasoned with a simple tomato sauce and basil. An essential and tasty dish.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked until golden. A rich and traditional dish.

Local red wine from Lazio. Usually full-bodied and structured, with notes of dark red fruit.

Tuscan red wine based on Sangiovese. Elegant and fruity, it is the younger and fresher version of Brunello.

Tuscan red wine from the Bolgheri area. Intense, soft, and persistent, often with hints of berries and spices.

One of the most prestigious red wines in Italy. Complex, powerful, and suitable for long aging, with notes of spice, leather, and ripe fruit.

Piedmontese red wine known for its lively acidity and flavors of cherry and red berries. Versatile and pleasant.

Red wine based on Nebbiolo grapes. Structured and tannic, with aromas of flowers and red fruit.

Piedmontese red wine with a dry and harmonious taste, low acidity, and a typically almond finish.

Great Piedmontese red wine from Nebbiolo grapes. Elegant and complex, similar to Barolo but often gentler on the palate.

Considered the king of Piedmontese wines. Powerful, tannic, complex, and austere, ideal for accompanying important dishes.

Calabrian DOC red wine, produced with local grapes. Usually warm, full-bodied, and with a Mediterranean character.

Calabrian red wine produced from the indigenous grape of the same name. Fruity, spicy, and well-structured.

Naturally sparkling mineral water.

Famous Italian sparkling mineral water.

Natural still mineral water from Tuscany.

Carbonated beverage with cola flavor.

Carbonated beverage with orange flavor.

Carbonated beverage with lemon and lime flavor.

Classic Italian lager beer. Balanced and refreshing taste with malt notes.

Sardinian lager beer, slightly more hopped and full-bodied than classic Italian lagers.

Classic Italian espresso, concentrated and aromatic.

Espresso with hot milk and milk foam.

Hot tea served in a cup.

Italian pomace brandy. High alcohol content, dry and intense taste.

Herbal liqueur with a sweet-bitter taste, usually consumed as a digestif after a meal.

Barrel-aged distilled spirit from grains.

Sweet lemon liqueur typical of southern Italy, served very cold as a digestif.