Monteleone

Thin slices of homemade marinated raw salmon. Served with a fresh mesclun salad, mango chunks, and citrus for a sweet and sour touch. A light and refreshing starter.

Thin slices of raw beef seasoned with a drizzle of balsamic vinegar. Accompanied by peppery arugula and shavings of aged Parmesan. A classic Italian starter rich in umami.

A varied platter including prepared vegetables (grilled and sautéed), fresh mozzarella cheese, and Italian cured ham. Ideal for discovering several flavors in one plate, often shared.

Classic duo of salty and aged Italian cured ham, served with a ball of creamy and rich Bufala mozzarella. Enjoy by alternating bites for a perfect balance.

Toasted bread topped with crushed tomatoes, melted mozzarella cheese, and cured ham. Crispy and flavorful, perfect to start the meal.

Toasted bread topped with crushed tomatoes, melted mozzarella, and bresaola (dried beef). A mountain variation of the classic bruschetta.

Assortment of lightly breaded and fried seafood (shrimp, squid, smelt) until golden and crispy. Served hot, often with lemon.

Clams and mussels cooked in an aromatic broth with garlic, parsley, and white wine. A juicy and fragrant seafood dish.

Creamy savory flan with fresh spinach, topped with a rich Taleggio and Parmesan cheese sauce. A warm, smooth, and comforting starter.

Rolled eggplant slices stuffed with mozzarella and mortadella, then baked au gratin. Melting and flavorful.

Fresh mixed salad with artichoke hearts, Parma ham slices, and Parmesan shavings. A balanced mix of vegetables and fine cured meats.

Carpaccio made with Bresaola (dried and salted beef), served with salad, arugula, and Parmesan. A lean and protein-rich alternative to classic carpaccio.

Short tubular pasta served with tomato sauce, melting cubes of eggplant, and sprinkled with grated salted ricotta. A dish inspired by Sicily (Pasta alla Norma).

Long, flat pasta served with a light tomato sauce, flavored with garlic and garnished with tender small squid.

A great Italian classic: spaghetti served with fresh clams in a sauce made with olive oil, garlic, and parsley. Delicate marine flavor.

Penne pasta with a spicy tomato sauce. A simple but characterful dish.

Spaghetti with bottarga (dried and salted mullet roe) for an intense marine flavor, accompanied by green asparagus and cherry tomatoes.

The most traditional recipe: spaghetti with a simple tomato sauce flavored with fresh basil.

Linguine pasta served with a generous assortment of seafood (mussels, clams, squid, shrimp). A rich dish with ocean flavors.

Linguine with a creamy zucchini pesto sauce, enhanced with speck (smoked cured ham) and scamorza (smoked cheese). Woody and smoky flavors.

Penne in a tomato sauce with peppers, enriched with melting scamorza affumicata (smoked stretched-curd cheese).

Creamy Italian rice slowly cooked with a blend of four melted cheeses. Rich, creamy, and very flavorful.

Distinctly black risotto, prepared with squid ink. Deep marine flavor and creamy texture.

Risotto cooked with tender shrimp and zucchini pieces. A balanced dish between the sweetness of the vegetables and the taste of seafood.

Sea bass cooked in parchment with a rich Mediterranean garnish (olives, capers, seafood, fennel, tomatoes). The cooking preserves all the aromas and moisture of the fish.

Salmon fillet coated with a crispy potato crust, served with spinach shoots. Interesting texture contrast.

Sea bass simply grilled to highlight the freshness of the fish. Served with a side of vegetables.

Whole grilled squid, tender and slightly smoky from cooking. Simply seasoned to appreciate the natural taste.

Thin slice of veal cooked with a sauce made from Sardinian myrtle, a typical aromatic berry that gives a unique and fragrant taste.

Hearty dish consisting of a veal cutlet topped with San Daniele ham, tomatoes, and melted mozzarella.

Roman specialty: veal cutlet topped with Parma ham and a sage leaf, cooked in white wine. Tender and aromatic.

Breaded and fried veal cutlet, golden and crispy. A simple and popular classic, often served with lemon.

Extra portion of side dish (vegetables, potatoes, etc.).

The quintessential Italian dessert: coffee-soaked biscuits, creamy mascarpone cream, and cocoa powder. Sweet and energizing.

A fruity variation of tiramisu, made with fresh strawberries instead of coffee. Lighter and summery.

Three small portions of panna cotta (set cream), each with a different coulis: strawberry, caramel, and chocolate. Ideal for tasting everything.

Soft, moist cakes soaked in rum syrup. Juicy, sweet, and fragrant.

Crispy fried pastry tube, filled with a sweet ricotta cream, with chocolate chips, pistachios, and candied fruits. Typical of Sicily.

A hot drink (coffee, decaf, or tea) served with a selection of several miniature desserts.

Selection of various Italian cheeses served with acacia honey to accompany. A mix of savory and sweet flavors.

Cup of ice cream (2 scoops)

Original tiramisu combining the acidity of orange with the richness of chocolate.