Piccoli Cugini

A classic, fresh Italian salad. Composed of juicy beefsteak tomatoes, creamy fior di latte mozzarella, and salty Parma ham. · Fresh and milky flavor with a salty touch. · Generally enjoyed as a cold appetizer.

A large, flavorful composed salad. Contains pesto-marinated chicken, artichokes, creamy avocado, and citrus notes. · Fresh, herbaceous, and slightly tangy.

A typical dish from Piedmont. Thin slices of cold veal topped with a creamy tuna sauce, capers, and sometimes anchovies. · Tender and creamy texture, rich umami flavor. · Served cold as an appetizer.

A classic sweet and savory duo. Fresh melon pieces served with thin slices of aged cured ham. · Refreshing contrast between juicy fruit and salty cured meat.

Breaded and fried buffalo mozzarella balls. Crispy on the outside and melting on the inside.

Specialty from the Marche region. Large pitted green olives stuffed with a meat mixture, breaded, and fried. · Savory and crispy, ideal for sharing.

Assortment of seasonal vegetables cut and fried in a light tempura. · Crispy and vegetal.

Large typical mixed fry platter. Includes ascolane olives, mozzarella, and fried vegetables.

Fresh cheese from Puglia with a creamy center. Served here with roasted tomatoes and pesto. · Very creamy texture and mild milky taste.

Italian cured meat platter. Aged Parma ham served with buffalo mozzarella and garnishes.

Thin slices of raw marinated swordfish. Seasoned with fresh dill. · Delicate marine flavor and melting texture.

The classic carpaccio. Thin slices of raw beef, served with peppery arugula and parmesan shavings.

Pasta served with a salmon fillet and a tangy 'piccata' sauce. Mix of capers, olives, and lemon. · Rich and lemony flavor.

Long pasta with various seafood (shrimp, calamari, shellfish). Light sauce with garlic, chili, and tomato. · A great classic from the Italian coastal areas.

Spiral-shaped pasta with seasonal vegetables. Enhanced with an olive tapenade or purée for extra flavor. · Flavorful vegetarian option.

Pasta with forest flavors ('Boscaiola'). Creamy saffron sauce with mushrooms and smoked bacon bits. · Rich, creamy, and comforting.

The day's special pizza. Creamy artichoke base with smoked cheeses and salami. · Intense flavors and rich texture.

The famous Milanese cutlet. Breaded and fried veal, served here with pasta as a side.

Children's menu including a main dish, ice cream, and syrup.

Strawberry and cream dessert.

Light and airy chocolate mousse.

The quintessential Italian dessert. Coffee-soaked biscuits, mascarpone cream, and cocoa powder.

Jellied vanilla cream dessert, often served with a red fruit coulis.

A coffee served with an assortment of miniature versions of homemade desserts.

Ice creams and sorbets.

Drowned dessert. A scoop of ice cream over which hot liquid or alcohol is poured.