Ristorante Controluce

A complete gastronomic journey including appetizers, first courses, main course, and dessert. It offers a selection of the chef's most representative dishes, combining sea and land flavors. Ideal for those who want to experience the restaurant's complete culinary offering.

Small blue fish, breaded and fried until golden, served with a creamy citrus-flavored sauce. Crispy outside and tender inside, with an intense sea flavor balanced by the freshness of the mayonnaise. Perfect as a tempting start to a meal.

Fried cauliflower bites, flavored with smoked paprika (pimenton). Served with a smooth parsley sauce. A vegetarian appetizer with a crispy texture and a soft center.

A cold dish based on boiled veal cartilage (nervetti), served with fresh celery and sweet and sour onions. Fregola (Sardinian pasta) adds a crunchy note. It has a particular gelatinous and chewy texture, typical of humble traditions but revisited here.

Fried corn polenta sticks or pieces, accompanied by melted provola cheese and mushrooms. A warm, rustic, and comforting appetizer, with a contrast between the polenta crust and the stringy cheese.

Cod (haddock) cooked and vigorously worked with oil until it becomes a soft and frothy cream. Served with crispy Jerusalem artichoke and purple potato chips. Delicate flavor and velvety texture.

One of the classic Roman dishes, considered the ancestor of carbonara and amatriciana. Pasta dressed with crispy guanciale, Pecorino Romano cheese, and black pepper. Savory, bold flavor, rich in umami.

Roman pasta with a cream made by emulsifying Pecorino Romano cheese and cooking water, enriched with abundant black pepper. Spicy and very savory taste, creamy and enveloping texture.

The king of Roman first courses: pasta dressed with a cream of egg yolk, Pecorino Romano cheese, and crispy guanciale. Rich, creamy, and intense. Recommended to eat immediately while it's hot and fluid.

Pasta dressed with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A perfect balance between the acidity of the tomato, the saltiness of the cheese, and the flavorful fat of the cured pork.

High-quality gold-drawn spaghetti, served with fresh mussels and broccoli rabe. The dish has smoky notes and a decisive marine flavor, enhanced by the slightly bitter greens.

Wide, flat fresh egg pasta, dressed with a slow-cooked lamb ragù. Enriched with a savory egg cream (zabaglione) and aromatic breadcrumbs. A rich and substantial dish.

Soft potato gnocchi served with coda alla vaccinara sauce, a Roman oxtail stew with tomato, celery, and spices. Very intense, rich, and slightly spicy flavor.

Typical Apulian fresh ear-shaped pasta, dressed with a vegetable cream of Roman broccoli. Garnished with crunchy crumbled hazelnuts. A vegetarian dish with a pleasant contrast of textures.

A creative vegetarian main course. The endive is prepared 'a beccafico' (typically with breadcrumbs, raisins, and pine nuts), accompanied by a sweet and sour sauce, fried cheese, and pumpkin. Complex flavor combining sweet, salty, and bitter.

Cooked salmon fillet, served on an aromatic potato cream and accompanied by Brussels sprouts. The fish is fatty and flavorful, balanced by buttered vegetables.

Cod delicately steamed to maintain its white and flaky flesh. Accompanied by a sweet carrot sauce and mixed baked vegetables. A light and healthy dish.

Beef cut (diaphragm) known for its intense beef flavor. Quickly cooked to remain juicy, served with radicchio which adds a bitter note to cleanse the palate.

Beef cooked for a long time in liquid until very tender (cuts with a fork). Served with its reduced sauce and stuffed savoy cabbage leaves. A very flavorful and comforting dish.

Seasonal vegetables prepared according to market availability. They may be sautéed, baked, or boiled. Ask staff for details.

Selection of artisanal bread from a high-quality local bakery. Usually includes various types with sourdough starter and special flours.

Oven-baked gratinéed semolina discs, served here with a classic tomato sauce and Parmigiano cheese. Soft inside with a light golden crust.

Whole wheat long pasta with a flavorful Mediterranean sauce based on fresh cherry tomatoes, salted capers, and anchovies. Bold and rustic taste.

Small short pasta typical of Sardinia (malloreddus) dressed with a rich ragù of pork sausage and sautéed greens (broccoli rabe). A hearty and flavorful dish.

A classic of Apulian cuisine: a dense cream made from dried fava beans, accompanied by chicory sautéed with garlic and oil. A nutritious vegan dish with an excellent contrast between the sweetness of the fava beans and the bitterness of the greens.

Thin slices of roasted beef (pink in the center), served cold or warm with the day's available side dish. A protein-rich and light dish.

Breaded and fried or baked chicken pieces to make them crispy, served with a sweet and spicy honey-mustard sauce. Accompanied by potatoes.

Delicate white fish coated with a layer of zucchini and baked. Served with roasted potatoes. A light and tasty main course.

Healthy and balanced dish composed of lean white meat, sautéed bitter greens (chicory), and aromatic black (Venere) rice.

Warm baked dessert, filled with fruit. Accompanied by a zabaglione cream flavored with apple liqueur and garnished with hazelnuts. Comforting and aromatic.

A dessert reinterpretation of the typical Salento coffee. Likely composed of coffee, almond milk, and ice, or a creamy consistency inspired by these ingredients. Sweet and refreshing.

A cocoa shortcrust tart or base filled with a rich dark chocolate cream. Ginger-infused pears add freshness and a spicy note that cuts through the sweetness.

A modern or deconstructed version of the famous Italian dessert based on coffee, mascarpone, and ladyfingers. Expect a different presentation or texture from the original, but with the same iconic flavors.

Fried pastry tubes, filled with a sweet sheep's ricotta cream. Often garnished with chocolate, pistachios, or candied orange peel. Crispy outside and creamy inside.