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Pizza with classic tomato sauce, topped with fior di latte mozzarella and fresh basil. A simple and traditional flavor, similar to Margherita. Thin and crispy crust.

Pizza topped with tomato sauce, salty anchovies, fior di latte mozzarella, and black olives. A strong, Mediterranean flavor. Ideal for seafood lovers.

Pizza topped with tuna and Tropea red onions, on a tomato and mozzarella base. The onions add a sweet and crunchy touch. Flavorful and hearty.

An original white pizza with potatoes, mozzarella, mushrooms, and capers. Rocket adds a fresh peppery note. Rich and varied texture.

Pizza topped with porchetta (Italian roast pork with herbs) and mushrooms on a mozzarella base. Served with fresh rocket. Rustic and fragrant taste.

The Italian version of the Queen pizza, with cooked ham and an egg, on a tomato and mozzarella base. Rich and comforting. The egg is usually baked on the pizza.

Four-cheese pizza including spicy gorgonzola and smoked scamorza. Tomato sauce base. Creamy, intense, and perfect for cheese lovers.

Inspired by Parmigiana, with fried eggplant, tomato sauce, mozzarella, and parmesan. Melting and flavorful. A Sicilian vegetarian classic.

Classic pizza with cooked ham and mushrooms on a tomato and mozzarella base. Simple and popular. Thin Italian crust.

Spicy pizza with spianata (spicy salami) and gorgonzola. Tomato and mozzarella base. A mix of spicy flavors and strong blue cheese.

Generous vegetarian pizza with an assortment of grilled or cooked vegetables: mushrooms, eggplant, zucchini. Tomato and mozzarella base. Fresh and colorful.

Complete pizza with ham, mushrooms, and olives. Topped with cherry tomatoes and fresh rocket after cooking. Balanced between cooked and raw.

Gourmet pizza with pistachio cream and mortadella. Topped with sweet candied tomatoes and a creamy burrata. A rich specialty with pistachio flavors.

Luxurious pizza with aged Parma ham, whole burrata, and parmesan shavings. Tomato and mozzarella base. A blend of fine charcuterie and fresh cheeses.

White pizza with truffle cream and bresaola (cured beef). Topped with rocket and parmesan. Intense truffle flavor and delicate texture.

Pasta served with a simmered tomato sauce, pancetta (guanciale or pancetta), and a touch of chili. A flavorful and spicy Roman classic.

Creamy pasta with Sicilian pistachios and guanciale (crispy pork jowl). Sprinkled with pistachio pieces. Rich, creamy, and fragrant.

Pasta in a white cream and truffle sauce, accompanied by mushrooms. An elegant dish with an earthy and aromatic truffle flavor.

Pasta in a spicy tomato sauce with chili and garlic. A simple but piquant dish that awakens the taste buds.

Pasta with fresh flavors of tomatoes, garlic, and basil. A light sauce called Picchi Pacchi, typical of Sicily. Perfect for a light meal.

Pasta with various seasonal vegetables, sautéed or in a light sauce. Fresh, colorful, and vegetarian. Vegetables change according to the market.

The iconic Sicilian dish: pasta with tomato sauce, fried eggplant, and salted ricotta or mozzarella. Flavorful and comforting.

Pasta served with a whole creamy burrata and slices of Parma ham. A mix of hot and cold, rich and delicate.

Pasta with classic bolognese sauce, simmered with minced beef and tomato. Rich, meaty, and very popular.

Traditional recipe with eggs, parmesan (or pecorino), and crispy pancetta, no cream by default. Creamy due to the emulsion of egg and cheese.

Small burrata from Puglia, fresh cheese with a creamy center, served with cherry tomatoes and olive oil. Fresh and milky. To be enjoyed with bread.

Toasted bread slices rubbed with garlic and topped with chopped tomatoes, basil, and olive oil. Crispy and fragrant. An essential Italian starter.

A variation of burrata served with black truffle cream. The rich truffle flavor complements the sweetness of the burrata. Served with cherry tomatoes.

Sweet and sour ragout of eggplant, celery, capers, and olives, typical of Sicily. Usually eaten cold or warm. Complex and Mediterranean flavors.

Assortment of Italian cured meats (ham, salami, etc.). Ideal for sharing at the start of a meal. Salty and savory.

Fried eggplant gratin layered with tomato sauce and melted cheese. Melting and rich. A comforting meat-free dish.

Specialty based on pizza dough, topped with tomato sauce, mozzarella, and cured meats. Probably served as bites or stuffed rolls.

Fresh rocket salad with cherry tomatoes and small burrata. Dressed with Sicilian olive oil. Light and milky.

Mixed salad with potatoes, red onions, olives, and tomatoes on a bed of rocket. A rustic and hearty salad with Sicilian flavors.

Tuna salad with Tropea red onions (sweet), fresh and candied tomatoes. Fresh and protein-rich. Ideal as a light meal.

Italian dessert made from cooked, gelled cream, served chilled. Silky and smooth texture. Often served with red fruit coulis or caramel.

Smooth and airy dark chocolate mousse. Rich in cocoa and sweet. A classic loved by chocolate enthusiasts.

The famous Italian dessert: coffee-soaked biscuits, mascarpone cream, and cocoa. Creamy and energizing. Rocco's homemade recipe.

A variation of tiramisu using pistachio cream instead of coffee. Sprinkled with pistachio pieces. Sweet, creamy, and with nutty notes.

Crispy fried pastry roll filled with a sweet ricotta cream. Often garnished with candied fruit or chocolate. The quintessential Sicilian dessert.

Traditional anise aperitif, served with fresh water.

Classic Italian cocktail based on Prosecco, bitters (Aperol or Campari type), and soda water. Bitter and refreshing.

Variation of Spritz where the bitter is replaced by Limoncello (lemon liqueur). Sweet and lemony.

Floral variation of Spritz using Saint-Germain elderflower liqueur. Delicate and fragrant.

Rum-based cocktail with fresh mint, lime, and soda water. Very refreshing.

The cocktail of the day, a special creation by the bartender.

Classic Italian cocktail with Campari, Red Vermouth, and soda water. Bitter and aromatic.

Various fruit juices.

Sugar-free cola soda.

Lemon and lime soda.

Orange soda.

Sweet lemon-flavored carbonated drink.

Still Italian mineral water.

Sparkling mineral water.

Classic espresso.

Espresso with a small touch of milk foam.

Selection of hot teas or herbal teas.

Espresso with hot milk and a nice milk foam.

Sweet Italian lemon liqueur, served chilled as a digestif.

Star anise liqueur. Often served flambéed or with coffee beans.

Irish cream liqueur, smooth and creamy.

Distilled spirit from grains.

Wild fennel liqueur. Traditional digestive.

Light and refreshing Italian blonde beer. Slight bitterness.

Puffed pizza in a stuffed turnover. The crust is golden and the inside holds hot, melting ingredients.