Saxò Ristorante

Slices of toasted homemade bread topped with diced fresh tomatoes, garlic, basil, and extra virgin olive oil. A classic, simple, crunchy, and fresh appetizer.

Cured beef salami, lean and dark red, originating from the alpine valley. It has a delicate and slightly aromatic flavor, often served with arugula and Parmesan shavings.

Thinly sliced aged raw ham. Salty and sweet at the same time, with a soft texture that melts in your mouth.

An assorted selection of mixed appetizers served on a plate. Usually includes grilled vegetables, cured meats, cheeses, and house specialties.

Fresh stretched-curd cheese made from buffalo milk. It is distinguished by its soft, elastic texture and juicy, milk-rich center.

Mixed seasonal vegetables baked in a paper or aluminum wrap to preserve their aromas and moisture. A light and flavorful dish.

Layered baked eggplant with tomato sauce, mozzarella, and Parmesan cheese. Rich, stringy, and with an intense, typically Mediterranean flavor.

Fresh seasonal mushrooms, likely porcini, prepared sautéed or grilled. A side dish or appetizer with a forest aroma and umami flavor.

Fresh shellfish sautéed in a pan with oil, garlic, parsley, and white wine (or tomato). Served in their flavorful sauce, ideal for enjoying with toasted bread.

Fresh mussels sautéed in a pan with garlic, oil, and black pepper. A simple seafood dish but rich in marine flavor.

Cold salad composed of various boiled seafood such as squid, shrimp, octopus, and mussels, dressed with oil and lemon. Fresh, light, and delicate.

Selection of mixed cured meats served on a wooden board, ideal for sharing. Includes varieties such as ham, salami, and coppa.

Selection of cheeses of different ages and types served on a board. Often accompanied by honey or jams.

Rich assortment of cured meats and cheeses served together for a complete tasting. Perfect as a shared appetizer.

Slow-roasted suckling pig on a spit. The skin becomes crispy while the meat remains tender and juicy. Typical for holidays or Sunday lunches.

Young lamb slow-roasted on a spit. Very tender meat flavored with rosemary and garlic.

High-temperature grilled lamb chops. Traditionally eaten with hands, so hot they 'burn your fingers'. Tasty and charred.

Grilled beef steak. Simple and flavorful, usually served rare or medium-rare.

Prized cut of veal, tender and lean, grilled or pan-fried. Delicate flavor.

Half roasted chicken, spit-roasted until golden, served with roasted potatoes. A classic comfort food.

Mixed selection of roasted or grilled meats (often includes chicken, lamb, sausage, and beef). Ideal for tasting different types of meat.

The most tender cut of beef, grilled. Low in fat but extremely soft.

Prized cut of beef (sirloin) located between the ribs. Well-marbled with fat, making it juicy and flavorful when grilled.

Large T-bone steak from Chianina or similar breed, cooked over coals. Thick, served rare, and sold by weight. An experience for true meat lovers.

Thin strips of beef fillet quickly sautéed in a pan, often with arugula and Parmesan cheese or balsamic vinegar. Very tender and quick to eat.

Young rooster, butterflied and flattened, cooked over coals. Flavorful white meat and crispy skin.

Fresh grilled pork sausages. Succulent and flavorful, often seasoned with fennel seeds or pepper.

Thin slices of veal, floured and sautéed in a pan with a sauce, usually lemon or white wine. Tender and creamy.

Beef patty cooked on a griddle or grill. Served on a plate.

Large beef patty (300g). Very hearty and juicy.

Slice of meat (usually veal or chicken) breaded and fried. Golden and crispy on the outside, tender on the inside.

Grilled or pan-fried chicken breast fillets. A light and protein-rich dish.

Floured and fried rings of squid and shrimp. Crispy, golden, and served hot with a squeeze of lemon.

Prized whole fish (sea bass) sold by weight. White, lean, and delicate meat. Usually baked, salt-crusted, or grilled.

Boned sea bass fillet, cooked, usually grilled or 'acqua pazza' style. Delicate and easy to eat.

Boned gilt-head bream fillet. Fish with white and flavorful meat, cooked simply to enhance its taste.

Prized flatfish from the seabed, sold by weight. Very tender and refined white meat, often baked with potatoes.

Large grilled prawns. The shell becomes crispy and the meat inside remains sweet and firm.

Assortment of grilled fish and crustaceans. Ideal for tasting various seafood specialties in a single dish.

Prized crustaceans with sweet and delicate meat, usually served grilled or boiled.

Fresh mixed green salad (lettuce, tomatoes, carrots, etc.). A light and refreshing accompaniment.

Fresh vegetables available in season (e.g., chicory, spinach, chard), prepared as preferred (sautéed or dressed with oil and vinegar).

Potato wedges roasted in the oven with rosemary and oil. Crispy on the outside and soft on the inside.

Potato sticks fried in boiling oil. Golden, salted, and crispy.

Mixed grilled vegetables (zucchini, eggplant, peppers). Light and flavorful, dressed with oil and parsley.

Vegetables baked with a crust of breadcrumbs, oil, and herbs on top.

Whole artichoke prepared according to local tradition, likely Roman-style (with garlic and mint) or Jewish-style (fried).

Bottle of mineral water, still or sparkling.

Sweet, dark, non-alcoholic carbonated beverage.

Classic Italian espresso, intense and aromatic, served in a cup.

Herbal digestive liqueurs, with a sweet and bitter taste, usually served at the end of a meal.

Selection of international spirits such as whiskey, rum, or cognac.

Small bottle of beer (33cl), refreshing and fizzy.