Nonno Melo

Three variations of toasted bread slices topped with different ingredients. A classic Italian appetizer, crispy and flavorful. Ideal for sharing.

Leavened dough baked, thin and soft. Simply topped with oil and salt or other ingredients. Fragrant and tasty.

Fresh buffalo mozzarella served with sliced tomatoes and basil. A fresh, light dish with the colors of Italy.

Buffalo mozzarella accompanied by aged prosciutto crudo. A classic pairing between the sweetness of milk and the saltiness of cured meat.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with an unmistakable fresh milk flavor.

Thin slices of bresaola (cured beef) served with fresh rocket and Grana cheese shavings. Light and nutritious.

Mussels and clams sautéed with oil, garlic, parsley, and pepper. Served with its flavorful broth, excellent with toasted bread.

Floured and fried calamari rings until golden. Crispy outside and tender inside, usually served with lemon.

Typical Roman dish with Pecorino Romano cheese and abundant black pepper. Creamy, savory, and pleasantly spicy.

Pasta dressed with tomato sauce, crispy guanciale (cured pork cheek), and Pecorino cheese. Intense and rich flavor.

Pasta with egg, Pecorino Romano, guanciale, and black pepper. Rich, creamy, and without cream, as per tradition.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and Parmesan cheese. Baked for a golden crust.

Pasta with tomato sauce, garlic, and chili pepper. A simple dish but with a strong and spicy character.

Pasta dressed with a classic sauce of tomato and fresh basil. The simple and genuine taste of Italian cuisine.

Pasta filled with fresh ricotta and spinach, served with tomato and basil sauce. Delicate flavor and soft texture.

Fresh, long, thick pasta served with mixed seafood (mussels, clams, shrimp, calamari). Intense sea flavor.

Leafy green vegetable sautéed with garlic, oil, and chili pepper. Characteristic bitter taste and tender texture.

Fried potato sticks until golden. Crispy and salty, a classic accompaniment.

Mixed fresh lettuces dressed with oil and salt. Fresh and light, ideal for cleansing the palate.

Potatoes cut into pieces and baked with aromatic herbs. Soft inside and slightly crispy outside.

Salad with chicken, croutons, cheese shavings, and Caesar dressing. Rich and creamy.

Mixed salad with tuna, hard-boiled egg, and tomatoes. A fresh and nutritious main course.

Fresh mixed salad with bresaola, Parmesan shavings, avocado, crunchy walnuts, and lemon dressing.

Grilled chicken breast with rosemary, salt, and pepper. Simple, lean, and flavorful.

Prime cut of beef grilled with salt and pepper. Very tender and juicy.

Grilled beef sliced and served on a bed of rocket with Parmesan shavings. Flavorful and tender.

Thin slices of veal with prosciutto crudo, cooked in white wine and butter. A classic of Roman cuisine, tender and flavorful.

Tender veal slices cooked with a tangy lemon sauce. Fresh and delicate taste.

Grilled lamb chops. Traditionally eaten with the hands ('scottadito'). Intense flavor and tender meat.

Breaded and fried veal cutlet, served with french fries. Crispy outside and tender inside.

Mixed grilled squid and shrimp. A light seafood dish that enhances the natural flavor of the fish.

Layered spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa. Rich and creamy.

Frozen dessert flavored with lemon and Limoncello liqueur. Digestive, fresh, and thirst-quenching.

Frozen tropical fruit dessert. Sweet, sour, and very refreshing.

Fresh cheese cake on a biscuit base, topped with berry sauce. Sweet and slightly tart.

Fresh cheese cake enriched with chocolate. Dense, rich, and decadent.

Bottled mineral water.

Carbonated non-alcoholic beverage (like cola, orange soda, etc.).

Light or dark beer in bottle or on tap.

Classic Italian espresso.

Espresso with hot milk and milk foam.

Espresso diluted with hot water.

Herbal digestive liqueur, usually served at the end of the meal.

Long drink cocktail based on vodka and tonic water or lemonade.

Classic Italian cocktail with gin, red vermouth, and Campari. Strong and bitter.

Cocktail with Campari, red vermouth, and soda. Less alcoholic than a Negroni.

Non-alcoholic cocktail, usually fruit-based.

Italian aperitif with Prosecco, Aperol or Campari, and soda. Refreshing.

Refreshing cocktail with Prosecco, elderflower syrup, mint, and soda.

Cuban cocktail with white rum, sugar, lime juice, soda, and mint.

Long drink cocktail with gin and tonic water or lemonade.

Brut Prosecco from the Treviso area. Fresh and with fine bubbles.

Rosé version of Prosecco, with the addition of Pinot Noir.

Sparkling wine made with the Classic Method (re-fermented in the bottle) from Lombardy. Complex and structured.

Aromatic white wine from Alto Adige. Intense spicy and fruity notes.

Pinot Grigio from Friuli. Dry, fresh, and mineral white wine.

Indigenous white wine from Friuli. Floral and delicate.

Sauvignon Blanc from Friuli. Aromatic, with notes of vegetables and tropical fruit.

White wine from Abruzzo, structured and with good acidity.

Chardonnay produced in Lazio. Fruity and smooth.

Historic white wine from the Castelli Romani. Fresh and savory.

Vermentino from Sardinia. Aromas of Mediterranean scrub and sea.

Wine with a natural coppery color, obtained from contact with Pinot Grigio skins.

Intense rosé from Abruzzo. Fruity and full-bodied.

Aromatic sweet wine, ideal for accompanying desserts.

Red wine from Alto Adige. Dark color, notes of berries and spices.

Piedmontese red wine with good acidity and body. Intense and vinous.

One of the most prestigious Italian wines. Tannic, complex, and with long aging potential.

Elegant wine from Piedmont. Fine tannins and floral aromas.

Venetian wine of great structure obtained from dried grapes. Rich, warm, and velvety.

Wine made by re-passing Valpolicella over the Amarone pomace. More body and structure.

Great Tuscan wine. Robust, tannic, and with a long aging potential.

Special reserve of Brunello. Even more complex and structured.

The Tuscan red wine par excellence. Aromas of cherry and violet.

Aged Chianti for a longer period. Softer and spicier.

Red wine from the Maremma region of Tuscany. Fruity and easy to drink.

Syrah produced in Lazio. Spicy (black pepper) and full-bodied.

Red wine from Abruzzo. Intense ruby color and soft tannins.

Apulian red wine. Very fruity (plum, sour cherry) and warm.