Profumo Spazio Sensoriale

The quintessential Italian pizza with tomato, fiordilatte mozzarella, and basil. Soft dough with crispy crust. Simple, fresh, and traditional taste.

Pizza topped with ingredients reminiscent of eggplant parmigiana. Tomato, fried eggplant, and salted ricotta for a rich and savory flavor.

Inspired by the famous Roman pasta dish. Red base with crispy pork cheek and flavorful pecorino cheese. Intense and peppery taste.

A premium version of the Margherita with high-quality ingredients. Creamy buffalo mozzarella and organic tomato. Fresh and milky.

White pizza with delicate zucchini flowers and salty anchovies. Enriched with creamy cheeses like fiordilatte and stracchino. Balanced sweet and savory flavor.

Simple pizza base without sauce, seasoned only with olive oil, aromatic rosemary, and salt flakes. Crispy and fragrant, ideal as an appetizer or side.

Fried pizza dough balls served as dessert. Coated with sugar and Nutella hazelnut cream. Hot, soft inside, and crispy outside.

Toasted rustic bread slices topped with fresh tomatoes and buffalo mozzarella. A classic Italian appetizer, fresh and crunchy.

Classic eggplant flan layered with fried eggplant, tomato sauce, and melted cheese. Soft, rich, and comforting.

A pasta dish that varies daily based on fresh ingredients available. Ask the staff for details of the day.

Sharing platter for two people. Includes a variety of aged cured meats accompanied by warm rosemary focaccia.

Prized Spanish Iberian ham served with toasted bread rubbed with tomato. A flavorful and refined pairing.

Mixed platter for two with high-quality cured meats and cheeses. Ideal as an appetizer with wine.

Grilled lamb skewers. Typical of Abruzzese cuisine, they are flavorful, juicy, and slightly salty.

Fried seafood with small octopuses (moscardini) and shrimp. Served crispy and hot, typically in a paper cone or bag.

Small hollowed-out fruits filled with their own ice cream or sorbet. A fresh and colorful dessert, ideal for sharing.

Spoon dessert similar to crème brûlée but flavored with lemon. Creamy inside with a crust of caramelized sugar on top.

The most famous Italian dessert made with ladyfingers dipped in coffee, mascarpone cream, and cocoa. Soft, sweet, and creamy.

Modern take on the Sicilian cannolo served on a plate. Crispy shell, sweet ricotta, chocolate, and crumble, presented artistically.

Fresh cheese tart with a biscuit base, garnished with passion fruit sauce. Sweet and sour taste, creamy texture.

Elegant dark chocolate dessert. A dome of rich and intense mousse, served with vanilla custard.

Modern tart with a crumbly shortcrust pastry base. Filled with sweet white chocolate ganache and balanced by the acidity of raspberries.

Light and fresh dessert based on whipped Greek yogurt. Enriched with crunchy almonds and sautéed sweet apricots.

Fruity dessert in a log shape with the fresh taste of Granny Smith green apple. Different textures: creamy, fresh fruit, and crunchy crumble.

Selection of cut fresh fruit, including tropical and seasonal varieties. A light and healthy end to the meal.

Large bottle of still or sparkling mineral water.

Classic non-alcoholic carbonated drinks like cola, orange soda, or lemonade.

Single bottle of beer. Choice of international and classic Italian brands.

Beers produced using artisanal methods, often with more complex and distinctive flavors than industrial beers.

Italian digestifs to be drunk after a meal. Includes herbal bitters, sweet liqueurs, and grappa (pomace brandy).

Classic Italian espresso. Intense, aromatic, and served in a small cup.