Ragazzi

Pasta served with a creamy pistachio sauce, topped with mortadella and stracciatella (creamy burrata center). A rich and flavorful blend with Italian inspiration.

Rigatoni pasta prepared with a rich truffle sauce. An iconic dish with intense earthy flavors.

Penne served with a simmered tomato sauce and cheese. A simple and comforting Neapolitan classic.

Penne prepared with salmon, often accompanied by a creamy sauce. A classic pairing of pasta and fish.

Penne coated in a creamy four-cheese sauce. Rich and melt-in-your-mouth.

Sicilian rigatoni with eggplant, tomato sauce, and salted ricotta. A vegetarian dish full of Mediterranean flavors.

Penne in a spicy tomato sauce with chili and garlic. A piquant and stimulating dish.

Spaghetti prepared traditionally with eggs, pecorino cheese, guanciale (pork jowl), and black pepper. Creamy without added cream.

Spaghetti served with a slow-simmered meat ragù sauce. A great family classic and filling.

Penne mixed with a sauce of fresh basil, pine nuts, garlic, and cheese. A herbaceous and fresh taste.

The daily pasta suggestion according to the chef's inspiration and market products.

A special presentation or a signature accompaniment for your pasta, likely served in a cheese wheel or an edible crust.

Creamy rice slowly cooked with broth and flavored with truffle. An elegant and very aromatic dish.

Creamy risotto generously enriched with parmesan. Simple, rich, and flavorful.

Breaded and fried meat escalope, golden and crispy. Traditionally served with a slice of lemon.

Tender chicken escalopes topped with a mushroom sauce. Served with a side of your choice.

Thinly sliced marinated raw beef, served cold with parmesan, peppery arugula, and capers. A light and fresh starter.

Homemade meatballs, simmered in tomato sauce. Tender and flavorful.

Assortment of Italian cured meats (hams, salamis). Ideal for an aperitif with friends.

Selection of assorted cheeses. Perfect to accompany a glass of wine.

Three variations of burrata, a fresh stretched-curd cheese with a creamy center. Often served with different accompaniments.

Three small pizzas with various toppings. Ideal for tasting multiple flavors.

Assortment of grilled seasonal vegetables (eggplant, zucchini, peppers). A light and healthy option.

Artichoke hearts prepared with parmesan. A combination of sweet and savory flavors.

Thin slices of dried and salted beef, served cold. A lean and flavorful cured meat.

Large antipasti assortment designed for sharing between two. Includes a variety of house specialties.

Toasted bread rubbed with garlic, topped with cured meats (Parma or Bresaola) and creamy stracciatella cheese.

Toasted bread simply topped with fresh and creamy stracciatella.

Toasted bread with truffle-flavored stracciatella. A refined version of bruschetta.

Toasted bread topped with avocado, salmon, and creamy cheese. Fresh and modern.

Fresh Italian stretched-curd cheese with a creamy center, served with tomatoes and olives. To be enjoyed with bread or in a salad.

Luxurious variation of burrata flavored with truffle. Creamy texture and intense flavor.

Sweet and savory salad mixing fresh fruit, blue cheese, and walnuts. Fresh and crunchy with a tangy touch.

Mediterranean mixed salad with tuna and feta. Balanced and flavorful.

Rich salad combining salmon and avocado, enhanced with lemon. Varied texture thanks to croutons.

Classic version of Caesar salad with crispy breaded chicken and parmesan.

White-based pizza rich in truffle and mushroom flavors. Creamy and fragrant.

Gourmet pizza combining pistachio and mortadella, with a creamy burrata touch.

Four-cheese pizza on a ricotta cream base. Ideal for cheese lovers.

Green pesto pizza, with sun-dried tomatoes and creamy cheeses.

Sweet and savory pizza with goat cheese and honey, with crunchy walnuts.

Original pizza combining salmon and pesto.

Generous vegetarian pizza with grilled vegetables and pesto burrata.

Very rich signature pizza, combining truffle, mortadella, and several cheeses.

The special pizza of the day, according to the chef's mood.

The most classic pizza, in the colors of the Italian flag. Simple and tasty.

Traditional pizza without cheese, highlighting tomato sauce and garlic.

Revisited version of Marinara with truffle for added refinement.

Popular pizza with ham and mushrooms (also called Regina).

Slightly spicy pizza with spicy salami.

Pizza with savory sea flavors thanks to anchovies and capers.

Pizza topped with raw Parma ham and fresh arugula added after cooking.

Similar to Parma but with Bresaola (dried beef) instead of ham.

Pizza featuring eggplant, a star vegetable of Sicily.

The 'Four Seasons' pizza, divided into quarters with different toppings.

Luxurious pizza with burrata and fresh truffle.

Tuna and onion pizza, simple and effective.

Oven-baked pizza dough, seasoned with olive oil and herbs. Served plain or with toppings.

Individual chocolate cake with a molten center.

Freshly baked cookie served warm with a scoop of ice cream.

Coffee accompanied by a selection of petit fours (small desserts).

Traditional Italian dessert with coffee, mascarpone, and ladyfingers.

Variation of tiramisu with a hint of hazelnut.

Pistachio-flavored version of tiramisu.

Pizza dough baked and topped with Nutella and pistachio pieces. A gourmet dessert to share.

Lemon sorbet or iced dessert drizzled with Limoncello liqueur.

The dessert of the moment prepared by the chef.

Ice creams and sorbets in classic flavors.

Classic espresso.

Hot tea infusion.

Espresso with hot milk and milk foam.

Italian natural still mineral water.

Italian sparkling mineral water.

Flavored syrup to add to water.

Light and refreshing Italian blonde beer.

Assorted fruit juices.

Classic sodas and iced teas.

Sparkling lemon drink.

Energy drink.

Non-alcoholic ginger beer, spicy and refreshing.

Artisanal lemonade, likely lemon-flavored.

Venetian cocktail based on Prosecco, Aperol, and sparkling water. Bitter and fizzy.

Cocktail based on Prosecco and peach puree.

Fruity variation of the Cuban Mojito (rum, mint, lime).

Vodka, vanilla, and passion fruit cocktail, served with a shot of prosecco.

Cocktail based on vodka, ginger beer, and lime.

Classic long drink with gin and tonic water.

Cocktail likely based on passion fruit.

Bitter Italian cocktail based on gin, red vermouth, and Campari.

Energizing cocktail with vodka, coffee liqueur, and espresso.

Custom cocktail prepared by the bartender according to your taste.

Non-alcoholic version of the fruity Mojito.

Non-alcoholic passion fruit cocktail.

Custom non-alcoholic creation.

Italian red wine from Abruzzo. Full-bodied with notes of ripe fruit.

Red wine from Puglia, powerful and aromatic.

Light and easy-drinking Primitivo.

Sicilian Nero d'Avola, spicy and fruity.

Volcanic wine from Campania, elegant and mineral.

Piedmont red wine made from Nebbiolo. Tannic and structured.

Wine from Veneto, rich and complex, Ripasso method.

Full-bodied and tannic wine from Calabria.

Light rosé from Veneto, very fresh.

Famous elegant and fruity Rosé from Provence.

White wine from Abruzzo, Pecorino grape. Fresh and aromatic.

Sicilian white wine based on Grillo, marked by citrus notes.

White wine from Piedmont, mineral and elegant.

Volcanic white wine from Campania, very mineral.

White wine from Calabria, floral and intense.

Lively and aromatic white wine from Provence.

Sweet sparkling wine, perfect for dessert.

Superior quality Prosecco, dry and fruity.

Traditional sparkling red wine from Emilia-Romagna.

Great wine from Veneto, rich, powerful, and complex.

The 'King of Wines', a structured and elegant Barolo from Piedmont.