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A refreshing mixed salad featuring peppery rocket. It is enhanced with intense sun-dried tomatoes and savory parmesan shavings. · Crispy texture and balanced flavors. · Ideal to start the meal lightly.

An assortment of grilled seasonal vegetables marinated in olive oil. May include peppers, eggplants, and zucchini. · Smoky and sweet flavors, tender texture. · To share or enjoy alone as a starter.

Thin slices of Italian cured ham (Prosciutto di Parma). · Melting texture and delicately salty, nutty flavor. · Enjoyed as is, often with bread.

Breaded and fried mozzarella balls. · Crispy exterior and a melting, gooey center. · Served hot, perfect for snacking.

Battered and fried squid rings until golden. Served with a creamy tartar sauce. · Crispy on the outside, tender on the inside. · A classic of Mediterranean cuisine, often drizzled with lemon juice.

A classic Caprese salad with rich and creamy buffalo mozzarella (DOP), fresh tomatoes, and pesto. · Freshness of tomatoes and creaminess of cheese. · A light and iconic Italian starter.

Layers of pasta interspersed with meat sauce (bolognese), béchamel, and gratinated cheese. · Rich, hearty, and melting. · A comforting dish served hot.

Long pasta served with a creamy sauce, smoked bacon, egg, and onions. · Creamy texture and rich flavor. · A gourmet version of the classic recipe.

Ribbon pasta topped with a pink sauce of cream and tomato, with pieces of salmon. · Creaminess and the sea flavor of salmon. · Elegant and flavorful pasta dish.

Tubular pasta served in a luxurious truffle cream sauce. · Powerful earthy aroma and creamy texture. · A sophisticated dish for mushroom lovers.

Short pasta served with a creamy sauce blending four types of cheese. · Very rich and creamy. · For great cheese lovers.

Pasta with a creamy tomato sauce, flaked tuna, and onions. · Savory blend of land and sea. · Hearty and fragrant dish.

Pasta served with a spicy tomato sauce. · Spicy and tangy. · A Roman classic that awakens the taste buds.

Long pasta served with a slow-cooked tomato sauce with minced meat. · Classic and nourishing. · To be rolled around the fork to enjoy.

Pasta served with a green sauce made from basil, garlic, olive oil, cheese, and pine nuts. · Very aromatic and herbaceous. · A fresh and light specialty from Genoa.

Pasta with a mix of grilled vegetables (often peppers, zucchini, eggplant). · Healthy and colorful. · Tasty vegetarian option.

Pasta served simply with a mild tomato sauce and fresh basil. · The pure taste of Italian tomato. · Simple, light, and authentic.

Also known as 'Aglio e Olio', this dish consists of pasta sautéed in olive oil, garlic, and chili flakes. · Simple but very fragrant and slightly pungent. · A traditional rustic dish.

Pizza folded into a turnover, filled inside with tomato sauce, mozzarella, and egg, with a choice of meat or fish. · Crispy outside, juicy and hot inside. · Beware of hot steam when opening the turnover.

Pizza topped with rustic ingredients like bacon, mushrooms, and egg. · Smoky and forest flavors. · A hearty country-style pizza.

Pizza featuring Spianata, a spicy Italian cured meat. · Spicy and flavorful. · For those who like spicy pizzas.

Tuna pizza with sweet caramelized onions, salty capers, and olives. · Sweet and savory balance with marine flavors. · A rich combination of flavors.

Pizza divided into sections (or mixing) representing the seasons, with ham, mushrooms, artichokes, and peppers. · Variety of textures and vegetable flavors. · An essential classic.

White base pizza topped with a mix of four strong cheeses. · Rich, melting, and intense (especially thanks to gorgonzola and goat cheese). · The cheese lover's dream.

Gourmet pizza with truffle cream (tartufata), mushrooms, and parmesan. · Distinctive and refined truffle aroma. · A luxurious pizza with forest floor flavors.

White pizza with smoked salmon. · Creaminess and the salty taste of smoked fish. · A seafood alternative to meat pizzas.

The restaurant's signature pizza (Grandfather), with garlic and fresh ingredients. · Fresh and fragrant. · Simple but carefully made.

Pizza topped after cooking with raw Parma ham and fresh rocket. · Contrast between hot dough and fresh topping. · Elegant and tasty.

Sweet and savory white pizza with goat cheese and honey. · Sweet and creamy. · A very popular flavor combination.

Varied pizza combining charcuterie, vegetables, and goat cheese with garlic. · Complex and spicy taste. · For those who want a bit of everything.

Traditional pizza with salty seafood flavors from anchovies and capers. · Strong and salty taste. · A great classic from Naples.

The simplest and most traditional pizza: tomato, cheese, and basil. · Allows you to appreciate the quality of the dough and sauce. · Light and universal.

The 'Queen' of pizzas, topped with cooked ham and mushrooms. · Sweet and appreciated by all. · A safe bet.

Vegetarian pizza loaded with sun-kissed vegetables. · Fresh and high in fiber. · Delicious even without meat.

A whole ball of buffalo milk mozzarella. · Creamier and tastier than classic mozzarella. · To add to a pizza or enjoy as a side.

A whole ball of fresh Italian cheese with a creamy center (stracciatella). · Incredibly smooth and rich texture. · Excellent luxurious addition to a pizza.

A complete menu for children under 10 years old. · Includes a main course, dessert, and drink. · Portions adapted for the little ones.

Raw beef, minced and seasoned with Italian flavors (parmesan, basil). · Fresh, tender, and aromatic. · Served with fries and salad.

Very thin slices of raw beef, usually marinated with lemon and olive oil. · Melting and light. · An elegant cold dish served with accompaniments.

Breaded and fried veal cutlet, served with pasta in tomato sauce. · Crispy and tender. · A great Milanese classic.

Grilled beef steak, then sliced, served on a bed of rocket with parmesan. · Juicy and flavorful meat. · A popular Italian way to serve beef.

The fresh fish selected by the chef today. · Preparation varies depending on availability. · Guaranteed freshness.

Veal cutlet served with a rich mushroom and truffle sauce. · Tender meat and very fragrant creamy sauce. · Refined winter or festive dish.

Selection of three cheeses: a creamy blue (Gorgonzola), a goat cheese, and a hard cheese (Parmesan). · Variety of textures and intensities. · Perfect to finish the meal before dessert.

Creamy vanilla custard topped with a layer of crunchy caramelized sugar. · Hot/cold contrast and smooth texture. · A timeless classic dessert.

Chocolate cake with a molten center, served warm with ice cream. · Intense chocolate and comforting. · The perfect combination of hot and cold.

Small pizza turnover filled with chocolate-hazelnut spread. · Gourmet, sweet, and warm. · A very hearty dessert.

Italian dessert made with coffee-soaked biscuits and mascarpone cream. · Light, creamy, and coffee-scented. · The Italian dessert par excellence.

Airy dark chocolate dessert. · Light texture and intense cocoa flavor. · Homemade for authenticity.

Small rum-soaked sponge cakes, served with whipped cream. · Moist, sweet, and slightly alcoholic. · A traditional Neapolitan dessert.

Vanilla custard jelly dessert topped with red fruit coulis. · Silky texture and mild milky taste. · Contrast of fruit freshness.

A scoop of vanilla ice cream 'drowned' in hot espresso coffee. · Mix of hot/cold and bitter/sweet. · Both a dessert and a coffee.

A coffee accompanied by small pastries and a small glass of Italian liqueur. · Gourmet and festive. · To finish the meal on a digestive note.

Espresso coffee served with a selection of small desserts. · Allows you to taste several sweets. · Ideal for the undecided.

Tea version of the gourmet coffee, accompanied by small pastries. · For a lighter end to the meal than a full dessert. · Variety of mini-desserts.

Classic ice cream sundae with vanilla ice cream, hot chocolate sauce, and whipped cream. · Delicious hot/cold contrast. · A timeless frozen dessert.

Large ice cream sundae with flavored ice cream, corresponding sauce, and whipped cream. · Refreshing and gourmet. · Available in several classic flavors.

Artisanal ice cream or fruit sorbet. · Creamy ice cream or dairy-free fruit sorbet. · Create your own.

Light red wine from the Veneto region. · Fruity and easy to drink. · Pairs well with pasta and white meats.

Classic Venetian red wine, close to Verona. · Cherry and almond notes, medium body. · Versatile, good with pizzas and cheeses.

Dry and full-bodied red wine from Abruzzo. · Soft tannins and black fruit aromas. · Excellent with sauced dishes and red meats.

Prestigious Tuscan red wine, aged longer (Riserva). · Complex, structured with woody and spicy notes. · Pairs well with grilled meats and game.

Sicilian red wine from the Nero d'Avola grape. · Intense, warm, and fruity. · Pairs well with spicy Mediterranean dishes.

Sparkling and sweet red wine from Emilia-Romagna. · Slightly sweet, effervescent, and low in alcohol. · Very popular with charcuterie and pizza.

Pale and elegant French rosé from Provence. · Citrus and floral notes, very fresh. · Ideal for summer and salads.

Friuli wine, often white but sometimes vinified with a coppery hue (ramato). · Dry, mineral, and crisp. · Pairs well with fish and starters.

Dry white wine from the Verona region. · Delicate, floral with a slight almond bitterness. · Very pleasant everyday wine.

Loire white wine (Sauvignon Blanc). · Mineral, flint, and citrus notes. · Racy wine perfect with seafood.

Sparkling Italian cocktail based on Prosecco and bitter (Aperol) or lemon (Limoncello) liqueur. · Bitter-sweet and refreshing. · The essential Italian aperitif.

Classic cocktail based on Campari, red vermouth, and soda water. · Bitter and aromatic. · Stimulates the appetite before the meal.

Italian vermouth (sweet or dry) or red bitter (Campari) served neat or on ice. · Herbal and spicy aromas. · Traditional aperitif.

Sweet fortified wine from Portugal. · Rich, fruity, and warm. · Can be drunk as an aperitif.

Typical anise liqueur from the South of France, to be diluted with water. · Pronounced licorice and anise flavor. · Very refreshing.

Mix of Champagne and cassis cream. · Sparkling, sweet, and festive. · An elegant aperitif.

Dry white wine mixed with fruit liqueur. · Sweet, fruity, and light. · A French classic.

Italian sparkling white wine. · Light, floral, and festive. · The Italian equivalent of Champagne, often a bit sweeter.

Prestigious French sparkling wine. · Fine bubbles, dry and elegant. · To celebrate a special occasion.

Strong alcohols served after the meal to aid digestion. · Varies from grape brandies (Grappa, Cognac) to sweet (Limoncello, Amaretto) or minty (Get 27) liqueurs. · Sip slowly.

Selection of popular whiskies (Bourbon, Irish, Scotch). · Served neat, on ice, or with water. · Woody and cereal aromas.

Premium spirits including Japanese/Scottish whiskies, gins, and rum. · For lovers of more complex spirits. · Refined tasting.

Large bottle of Italian mineral water. · Choice between still or sparkling water. · To share at the table.

Half bottle of Italian mineral water. · Individual or for two. · Refreshing.

Classic cola soda, original or sugar-free version. · Sparkling, sweet, and caffeinated. · Served fresh.

Fruit sodas: sparkling orange (Orangina) or iced tea (Fuzetea). · Sweet and fruity. · Alternative to cola.

Clear sodas: lemon-lime (Sprite) or bitter/citrus (Schweppes). · Sparkling and thirst-quenching. · Can be drunk on its own or mixed.

Various fruit juices. · Natural and vitamin-rich. · For a fruity break.

Premium Italian blonde beer. · Light, crisp with a touch of bitterness. · The classic pizza topping.

French wheat beer with citrus notes. · Cloudy, sweet, and fruity. · Very refreshing.

Traditional brewery Italian beer. · Balanced malty taste. · Authentic Italian table beer.

Different preparations of espresso coffee. · From very short (serré) to longer, or with a drop of milk (noisette). · The after-meal fuel.

Large coffee or coffee with milk. · Softer and longer than a simple espresso. · Comforting.

Espresso topped with creamy milk foam and cocoa. · Sweet, milky, and bubbly. · A classic Italian breakfast or afternoon treat.

Infusion of tea leaves or herbs. · Warm and soothing. · Light alternative to coffee.

Hot drink topped with a generous layer of whipped cream. · Very gourmet and rich. · A true drinkable dessert.