Piero

A platter of assorted premium Italian cured meats. Features various textures and flavors from savory ham to spiced salami. Typically served as a shared appetizer.

Fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid cheese, while the inside contains stracciatella and cream, giving it a soft, rich texture. Served here with fresh salad elements for contrast.

A seasonal appetizer featuring a smooth soup made from Jerusalem artichokes. Enriched with a poached egg and savory ham. Offers a warm, earthy flavor profile.

A mix of fried seafood and vegetables, similar to fritto misto. Crispy on the outside with tender seafood inside. Served hot, often with a squeeze of lemon.

An appetizer centering on the intense, salty flavor of anchovies. Paired with earthy mushrooms and a hint of cocoa for a unique savory combination. Smooth and firm textures.

A classic dish of cold, sliced veal covered in a creamy, mayonnaise-like sauce flavored with tuna. Savory, creamy, and tender. Served here with crunchy vegetables for texture.

Raw tuna sliced thinly and served carpaccio style. Fresh and delicate, accented with savory olives and sweet tomato jam. A light, refreshing starter.

Raw scallops served in two distinct styles. The meat is sweet and tender, paired with either fresh fruit or luxurious truffle soup.

Fresh sea bream prepared raw or lightly seared ('snacked'). Dressed with aromatic oil and citrus. Delicate texture with fresh, zesty flavors.

Raw cuttlefish served with rich accompaniments. Features the distinct savory flavor of squid ink. Firm, slightly chewy texture.

Long, thin pasta strands tossed in high-quality olive oil. Flavored with bottarga (cured fish roe) for a salty, umami kick. Simple yet rich in flavor.

Thick, square-cut spaghetti (spaghetti alla chitarra) with a distinctive chewy texture. Available with a classic tomato sauce or a luxurious truffle topping.

Flat pasta strands served in a classic Roman sauce of Pecorino Romano cheese and black pepper. Creamy, salty, and spicy. A comforting and rich dish.

Small, pinched pasta parcels typical of the Piedmont region. Stuffed with savory lamb. Tender pasta with a rich, meaty filling.

Button-shaped ravioli filled with a vegetable and cheese mixture. Served in an aromatic herb broth or sauce. Delicate and herbaceous.

Pasta pockets filled with a unique sweet and savory mixture of onion and citrus. Served with a savory meat jus (juice). A complex balance of flavors.

Creamy Italian rice dish made with high-quality Carnaroli rice. Cooked slowly to create a rich, velvety texture. Offered in aromatic saffron or indulgent truffle variations.

Soft dough dumplings, likely made from potato. Pan-seared for a slightly crispy exterior and pillowy interior. Served with rich seafood or cheese sauces.

Cooked scallops, roasted to bring out their natural sweetness. Served with creamy lettuce sauce and earthy black trumpet mushrooms. Tender and savory.

Grilled octopus tentacle served with a spicy celeriac puree. Nduja (spicy spreadable sausage) adds heat and depth. Texture is tender with a slight char.

A variation on the Roman classic, using beef instead of veal. Layered with prosciutto and cheese. Savory, salty, and rich.

Veal dish served with mushrooms and artichokes. The meat is mild and tender, complemented by the earthy vegetables and a savory sauce.

A selection of Italian cheeses ranging from soft blue gorgonzola to hard aged parmesan. Offers a variety of textures and intensities. Served with fresh salad greens.

A small yeast cake saturated in a hard liquor syrup, typically rum. Sweet, moist, and spongy. Served with whipped cream and citrus marmalade.

A dessert focusing on Amalfi lemons. Features a mousse-like texture with sweet and tart elements. Complex and refreshing.

Semi-frozen dessert made from sugar, water, and flavorings. This version features Prosecco wine and fruits. Icy, crunchy texture and very refreshing.

A traditional Sicilian dessert (Cassata) featuring ricotta and nuts. Rich and sweet with the distinct flavor of pistachio. Creamy texture with crunch from hazelnuts.

A classic Italian dessert of sweetened cream thickened with gelatin. Silky and smooth texture. Served here with almonds and tart berries.

A rich dessert, likely Bonet (a Piedmontese chocolate custard). Flavored with chocolate and served with ice cream and caramel. Creamy and decadent.

A seasonal dessert plate featuring fall fruits like persimmon and pear. Served with a unique licorice ice cream. Sweet, fruity, and aromatic.

Coffee-flavored Italian dessert. Made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese. Rich and creamy.

A selection of house-made frozen desserts. Ice creams are creamy and milk-based, while sorbets are fruit-based and dairy-free. Refreshing way to end a meal.

A bar of house-made artisan chocolate. Rich cocoa flavor. Can be eaten as a dessert or taken home.