Le Stresa

A typical focaccia or pizza from the house, baked in the oven. Crispy and flavorful, ideal for sharing as an appetizer.

Whole artichokes cleaned and slowly cooked with olive oil, garlic, and mint. Tender and rich in aromatic flavor.

Fried stuffed zucchini flowers, usually with mozzarella or ricotta. Crispy outside with a soft, stringy center.

Baked eggplant flan layered with tomato sauce, mozzarella, and parmesan. Soft, rich, and oven-baked.

Traditional soup prepared with fresh seasonal vegetables. Warm and healthy, often served with a drizzle of raw oil.

Sweet and savory cured raw ham, thinly sliced. A world-famous specialty from Parma.

Air-dried beef salami, lean and dark red in color. Served in thin slices, often dressed with oil and lemon.

Very thinly sliced raw artichokes, dressed with an oil and lemon emulsion. A fresh and crunchy appetizer.

Simple fresh arugula salad garnished with shavings of Parmigiano Reggiano. A classic combination with a peppery and savory taste.

Fresh salad with tuna fillets and cherry tomatoes. A light and flavorful dish, typically Mediterranean.

Fresh stretched-curd cheese with a creamy center, served with sweet cherry tomatoes. Delicate flavor and soft texture.

Stuffed egg pasta served with a fragrant lemon sauce. A dish with a fresh and citrusy taste.

Long ribbon pasta dressed with a rich sauce typical of Roman tradition. Flavorful and abundant.

Short pasta dressed with a spicy tomato sauce, garlic, and chili pepper. A classic Roman dish with a bold flavor.

Pasta dressed with tomato, fried eggplant, and grated salted ricotta. A Sicilian specialty rich in Mediterranean flavors.

Spaghetti sautéed with clams, garlic, oil, and white wine. A classic seafood dish, delicate and fragrant.

Pasta dressed with a cream of eggs, Pecorino Romano, crispy guanciale, and black pepper. Rich, creamy, and flavorful.

Fresh pasta served with a tasty ragù made from crumbled sausage and tomato. A rustic and hearty dish.

Layered fresh pasta alternated with Bolognese meat sauce, béchamel, and parmesan. Baked until golden.

Prized sole fish prepared according to the house recipe. White, delicate, and light meat.

Fresh sea bass cooked on the grill. Crispy skin and tender meat, simply seasoned to enhance its flavor.

Breaded and fried veal cutlet, traditionally in butter. Crispy and golden on the outside, tender on the inside.

Thin slices of veal garnished with prosciutto and sage, cooked in white wine. A classic of Roman cuisine.

Simple and light chicken breast, grilled. Served hot, often accompanied by vegetables or lemon.

Prized, tender, and juicy beef fillet. Prepared according to a special or classic recipe.

Prized white truffle from Alba, available only in season. Known for its intense and unique aroma.

Aromatic black truffle, available in season. Ideal for enriching first courses or meat dishes.

Supplement for changing the side dish accompanying the main course.

Whole baked apples, soft and sweet. A simple and comforting dessert.

Selection of fresh berries such as raspberries, blueberries, and blackberries. Served plain or with lemon.

Berries covered with a sweet cream and baked until golden.

Famous Italian spoon dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Spoon dessert made with cream, sugar, and vanilla, served with mango and passion fruit sauce.

Soft or dense chocolate-based cake. Rich and decadent, perfect for cocoa lovers.

Dessert based on crunchy caramelized almonds or hazelnuts. Sweet and crunchy.

Creamy artisanal ice creams or fresh fruit sorbets, prepared directly from the kitchen.