Thousand and One Nights

An abundant selection of cured meats and mixed cheeses. The platter offers a taste of various regional specialties, ideal for sharing.

Very thin slices of cured Parma ham. Known for its sweet, delicate flavor and soft texture.

A classic Italian combination that unites the savoriness of Parma ham with the milky sweetness of fresh buffalo mozzarella.

Fresh buffalo mozzarella served with sweet cherry tomatoes and fresh arugula. A light and refreshing dish.

Very thin slices of cured and salted beef (Bresaola), dressed with fresh arugula and Grana cheese shavings. Lean and flavorful.

A tasting platter featuring three types of smoked fish: salmon, tuna, and swordfish. Intense and aromatic flavors.

A cold salad composed of various boiled seafood such as squid, prawns, and mussels, simply dressed with oil and lemon.

Very thin slices of cooked pressed octopus, served cold with a light dressing. Tender and delicate.

Warm appetizer with pieces of tender octopus, boiled potatoes, and tasty Taggiasca olives.

Fresh mussels sautéed in a pan with garlic, oil, and parsley. Served with toasted bread to soak up the flavorful sauce.

Clams sautéed in a pan, served in their flavorful broth with slices of toasted bread.

Raw salmon fillets marinated in citrus and seasoned with aromatic pink peppercorns.

High-quality smoked salmon served with curls of precious Normandy butter, rich and creamy.

Small anchovies served fried crispy or marinated in vinegar and oil. A classic blue fish appetizer.

Small octopuses (moscardini) prepared fried or stewed with tomato sauce.

Squid cut into strips and fried, seasoned deliciously with oregano and hot chili pepper.

Peeled prawns sautéed with sweet cherry tomatoes.

Fresh oyster served raw in its natural state. Intense sea flavor and soft texture.

Fresh langoustine served raw. A prized crustacean with a sweet and delicate flavor.

Prized raw red prawn. Characterized by an intense red color and a sweet, creamy flesh.

Fresh prawn served raw. A crustacean with fine flesh and delicate taste.

Battered and fried zucchini flowers, stuffed with melting mozzarella and a savory touch of anchovy.

Desalted cod fillet, coated in a crispy batter and fried. A classic of Roman street food.

Pitted green olives stuffed with spiced minced meat, breaded and fried.

Fried rice croquette with tomato and a melting mozzarella center, breaded and fried. Typical Roman snack.

A mix of seasonal vegetables cut and fried in a crispy batter.

A mixed platter including classic Italian fried items: supplì, potato croquette, ascolane olives, and zucchini flower.

Toasted bread garnished with creamy Brie cheese and crunchy walnuts.

The classic bruschetta: toasted bread rubbed with garlic and seasoned with extra virgin olive oil.

Toasted bread with fresh buffalo mozzarella and savory anchovy fillets.

Traditional bruschetta with diced fresh cherry tomatoes, fragrant basil, and oil.

Toasted bread served with Parma ham and fresh mozzarella.

Long egg pasta seasoned with aromatic sautéed porcini mushrooms.

Long egg pasta served with a prized black truffle sauce, with an intense aroma.

Soft potato gnocchi with a classic meat and tomato sauce (Bolognese ragù).

Flat egg pasta served with a simple and fresh tomato and basil sauce.

Thick egg pasta seasoned with a savory Pecorino Romano cheese cream and abundant black pepper. A pillar of Roman cuisine.

Short ridged pasta seasoned with tomato sauce, crispy bacon, and pecorino cheese.

Spaghetti seasoned with a rich egg cream, Pecorino Romano, black pepper, and crispy guanciale. Prepared traditionally without cream.

Egg pasta tossed with butter and Parmesan to create a rich and creamy sauce.

A classic seafood dish: spaghetti sautéed with clams, garlic, oil, and parsley.

Long pasta served with lobster pulp and cherry tomatoes. A luxurious and flavorful dish.

Short, thick Campanian pasta, seasoned with a mix of crustaceans and mollusks (mussels, clams, prawns).

Rice slowly cooked in fish broth with a mix of seafood.

Typical Apulian ear-shaped pasta, seasoned with arugula pesto and pieces of octopus.

A rich soup with various types of fish, crustaceans, and mollusks cooked in tomato.

Creamy risotto prepared with a delicate shrimp-based sauce.

Bone-in beef steak (T-bone cut), thick and grilled. The price is per 100 grams.

Prized and very tender cut of beef, grilled.

Beef fillet served with a creamy green or pink pepper sauce.

Thin slices of veal floured and sautéed in a pan, served with a sauce of your choice (Port wine, lemon juice, or Marsala wine).

Beef strips quickly sautéed in a pan, served with porcini mushrooms or with arugula and fresh cherry tomatoes.

Grilled beef steak. The price is per 100 grams.

Grilled beef sirloin served sliced, dressed with balsamic vinegar glaze.

Lamb chops (pre-sale) cooked on a charcoal grill.

Simple grilled chicken breast.

Boneless chicken thigh cooked on the grill.

Golden breaded and fried veal cutlet, typical of Milanese tradition.

Fresh sea bream prepared as preferred: baked, grilled, or Sicilian style (with tomato, olives, and capers). Price per 100g.

Fresh sea bass prepared as preferred: baked, salt-crusted, Sicilian style, or grilled. Price per 100g.

Baked turbot accompanied by potatoes. Price per 100g.

A rich single dish with a selection of various grilled fish and crustaceans.

Mixed grilled scampi and prawns (prized prawns).

Whole squid cooked on a hot griddle, served tender with oil and lemon.

Classic mixed fry of squid rings and prawns, crispy and golden.

Fried mixed small fish (catch of the day), typical of maritime tradition.

Boiled lobster served whole, elegantly decorated with vegetables and jelly. Price per 100g.

Swordfish steak cooked grilled or stewed with tomato, olives, and capers (Sicilian style).

Grilled fresh salmon fillet, simply cooked.

Boiled lobster served in a salad with tomatoes, raw red onion, and olive oil.

White pizza with mozzarella, sausage, and sautéed broccoli rabe. A flavorful and traditional combination.

Fresh white pizza with buffalo mozzarella and cherry tomatoes.

White pizza with mozzarella, champignon mushrooms, and sausage.

White pizza with mozzarella, artichokes, and Parmesan shavings.

White pizza with mozzarella, delicate zucchini flowers, and savory anchovies.

White pizza with a strong flavor with mozzarella, gorgonzola, and sausage.

White pizza with mozzarella, cherry tomatoes, and smoked provola cheese.

Four cheese white pizza: a creamy mix of mozzarella, gorgonzola, provola, and parmesan.

White pizza with mozzarella, topped raw with bresaola, arugula, and Parmesan shavings.

White pizza with mozzarella and salmon.

White pizza with mozzarella, smoked scamorza cheese, and speck.

Vegetarian white pizza with mozzarella and mixed grilled vegetables.

The queen of pizzas: tomato sauce, mozzarella, and fresh basil.

White pizza with buffalo mozzarella and basil.

White pizza with buffalo mozzarella and Parma ham.

Classic Margherita pizza enhanced with cooked ham.

Margherita pizza with added crumbled sausage.

Margherita pizza with sausage slices.

Margherita pizza with spicy salami.

Simple white pizza with tomato, garlic, oil, and oregano.

Rich pizza topped with tomato, mozzarella, artichokes, cooked ham, mushrooms, and olives.

White pizza with mozzarella and champignon mushrooms.

White pizza with mozzarella and anchovy fillets.

White pizza with mozzarella, tuna, and onion.

Simple white pizza, seasoned only with extra virgin oil, salt, and rosemary.

Focaccia stuffed with fresh buffalo mozzarella, cherry tomatoes, and arugula.

Focaccia with buffalo mozzarella and Parma ham.

Focaccia with buffalo mozzarella and Parma ham.

Selection of seasonal vegetables (such as zucchini, eggplant, peppers) grilled.

Crispy fried potato sticks.

Potatoes cut into pieces and roasted in the oven, typically with rosemary.

Seasonal cooked vegetables, such as chicory, spinach, or broccoli, served sautéed or with lemon dressing.

Salad with lettuce, buffalo mozzarella, cherry tomatoes, Taggiasca olives, and basil.

International salad with romaine lettuce, grilled chicken breast, croutons, Parmesan shavings, and Caesar dressing.

Fresh salad with tomatoes, cucumbers, onion, Greek Feta cheese, and olives.

Fresh dish with alternating slices of tomato and buffalo mozzarella, dressed with basil and extra virgin olive oil.