Ristorante Grano

Raw red prawns finely sliced, served with sweet and sour notes of passion fruit and coconut. Fresh, smooth, and aromatic dish. Enjoy cold as a refined appetizer.

Fresh tuna cut with a knife, seasoned with citrus and aromatic herbs. Tender texture with a delicate marine flavor enhanced by lemon. Perfect to enjoy on its own.

Dentex fish marinated in citrus juice with added fruit and crunchy nuts. A balance of tart, sweet, and savory flavors. A light and refreshing dish.

Marinated anchovy fillets in vinegar paired with creamy fresh Apulian cheese. Pleasant contrast between the saltiness of the fish and the milky sweetness of burrata. Usually served with bread.

Beef seared quickly on the outside and raw inside, served with tomato sauce and sweet onions. Rich, meaty flavor with Mediterranean notes. Eaten in thin slices.

Fried meatballs filled with squid, accompanied by a concentrated fish sauce. Crispy outside and soft inside. A tasty treat to eat hot.

Potato cream served with baked mussels and spreadable Calabrian spicy salami. A warm, creamy, and slightly spicy dish. Eaten with a spoon.

Small meatballs made with stewed meat, served with eggplant marinated in vinegar and mint. Intense meat flavor balanced by the acidity of the vegetables. A hearty appetizer.

Baked eggplant flan in layers with tomato sauce, mozzarella, and parmesan. Soft, rich, and stringy. A classic of Italian cuisine.

Cream of dried legumes served with bitter greens sautéed in a pan. A typical peasant dish, dense and earthy. Excellent with a drizzle of olive oil.

High-quality aged cured pork slices, sweet and savory. Melts in your mouth. Eaten with bread or grissini.

Fresh stretched-curd cheese made from buffalo milk. Elastic exterior and soft, milky interior. Enjoyed cold, often accompanied by tomatoes or cured meats.

Long pasta made with toasted flour with a smoky flavor, seasoned with white fish and vegetables. Rustic and marine flavor. A satisfying main course.

Thick soup with mixed pasta shapes, legumes, and fresh fish. A dish from the traditional poor Neapolitan cuisine, very flavorful and comforting. Eaten with a spoon.

Thick pasta seasoned simply with garlic and chili, enriched with grilled squid. Bold and slightly spicy taste. A revisited classic.

Thin egg pasta with a creamy sauce of pistachios and citrus-scented crustaceans (lemon/orange). Sweet, savory, and aromatic flavor. A rich and refined dish.

Creamy risotto with salted anchovies and sweet citrus notes. A dish with intense umami flavor and a refreshing touch. Soft texture.

Pasta filled with savory melted cheese, served with fresh vegetables. Warm and stringy center. A tasty vegetarian first course.

Pasta with a cream of eggs, pecorino cheese, black pepper, and crispy guanciale. Rich, savory, and creamy. One of the most famous Roman dishes.

Short pasta with tomato sauce, guanciale, and pecorino. Robust and slightly spicy flavor. Traditional dish from central Italy.

Salt cod desalted and cooked at low temperature, served with pea cream and mashed potatoes. Fish with a firm texture and delicate yet savory flavor.

Crispy fried octopus tentacles, served with zucchini and melted cheese. Contrast of crispy and creamy textures. Seafood flavor enhanced by the cheese.

Fillet of fine fish served with a Sicilian side dish of sweet and sour eggplant. The fish is tender and delicate, accompanied by flavorful vegetables.

Thin slices of swordfish rolled with a savory filling, cooked in a stew. A typical southern Italian dish, soft and juicy.

Breaded and cooked squid, served with a sweet cherry tomato sauce. Light and aromatic, with a pleasant external crispiness.

Sliced lamb served with a Middle Eastern cream of smoked eggplant. Intense and characteristic flavor. The meat is usually served pink.

Prime cut of beef cooked on the grill, accompanied by a crispy potato cake. Tender and juicy meat. A classic and hearty main course.

Spicy marinated and grilled chicken, served with small fried sweet green peppers. Crispy skin and flavorful meat. Beware of the spiciness.

Small meatballs cooked slowly in tomato sauce. Soft and homemade. Eaten by dipping bread in the sauce.

Selection of fresh vegetables prepared according to market availability. Can be grilled, boiled, or sautéed. A light side dish.

Potatoes cut into pieces and roasted with oil and rosemary. Crispy outside and soft inside. Ideal accompaniment for meat and fish.

Reinterpretation of the famous Italian dessert based on ladyfingers, coffee, mascarpone cream, and cocoa. Creamy, sweet, and with a coffee note.

Lemon spoon dessert with crunchy biscuit. Fresh, citrusy, and aromatic. A light end to the meal.

Rich dark chocolate dessert accompanied by pistachio ice cream and aromatic yellow sauce. Hot-cold and sweet-bitter contrast. For chocolate lovers.

Layers of crispy puff pastry alternated with rich cream and tart red fruits. Friable and creamy texture. An elegant and classic dessert.

Fried and sugared dough donuts, served with pastry cream. Soft and delicious. A typical traditional dessert.

Selection of fresh fruit or fruit ice cream and sorbet scoops. A refreshing and light option to end the meal.

Sicilian sweet fortified wine, amber and fragrant. Notes of dried fruit and honey. Perfect to pair with desserts.

Aromatic dessert wine from the Aeolian Islands. Sweet, warm, and enveloping. Sip slowly.

Sweet Lazio wine produced from Moscato grapes. Aromatic and floral. Ideal with dry pastries.

Sweet sparkling Piedmontese wine with low alcohol content. Fresh and light. Very thirst-quenching and pleasant at the end of the meal.