Visconti Madeleine

Thin slices of marinated octopus served cold. A tender texture and delicate marine flavor, seasoned with olive oil and lemon.

Thin slices of marinated raw tuna. A fresh and light dish highlighting the quality of the fish.

Fresh Italian cheese made from mozzarella with a creamy center. Served here with pesto and a balsamic vinegar reduction for a sweet and savory balance.

Anchovy fillets marinated in oil, vinegar, and Provençal herbs. A salty and fragrant starter, typically Mediterranean.

Boneless pork roast, rolled and stuffed with aromatic herbs, typical of Rome. The meat is tender and flavorful.

Sweet and cooked Italian cured meat, enhanced with pistachios. Served in thin, melting slices.

Classic plate of cured ham (Prosciutto type) with fresh mozzarella.

Sort of irregular gnocchi or dumplings made from ricotta and spinach. Served with an aurora sauce (creamy tomato).

Long, flat pasta served with half a lobster. A rich and refined seafood dish.

Short tubular pasta served with Italian meatballs (polpette) and tomato sauce.

Short pasta served with a typical Italian sausage from the Monte Cassino region, often seasoned with fennel seeds.

Spaghetti served with crumbled sausage meat and cime di rapa (turnip greens), a green vegetable with a slightly bitter taste.

Woodsman's pasta, generally prepared with a cream sauce, mushrooms, peas, and sometimes ham or bacon.

Long pasta served with crab meat, offering a sweet and delicate marine flavor.

Filled pasta (likely Agnolotti) rich in cheeses, coated in a creamy sauce flavored with truffle.

Half-moon shaped pasta filled with ricotta, served with creamy burrata and a pink tomato sauce.

Long, flat egg pasta, served with a rich sauce highlighting the powerful aroma of black truffle.

Potato gnocchi baked with tomato sauce, melted mozzarella, and basil. A comforting classic.

Large pasta stuffed with porcini mushrooms, served with a creamy truffle sauce for an intense woody flavor.

John Dory fillet, a delicate white fish, prepared with Mediterranean flavors and served with pasta.

Tender grilled octopus served with 'Aglio e Olio' pasta (garlic, olive oil, and chili). Simple and flavorful.

Pieces of monkfish, a firm-fleshed fish, coated in a rich shellfish sauce.

Pan-seared red mullets, fish with delicate and fragrant flesh, served over lightly spiced spaghetti with garlic and oil.

Grilled tuna steak, served medium-rare, accompanied by classic garlic and chili pasta.

Very tender beef cut served with a creamy sauce flavored with summer truffle. Accompanied by pasta.

Thin pan-fried veal slices, coated in a rich truffle sauce. An elegant dish served with pasta.

Large bone-in beef steak grilled, served with a truffle sauce and pasta.

Pastry dessert composed of layers of crispy puff pastry alternated with cream and fresh strawberries.

Very thin pineapple slices served with a refreshing lemon sorbet and candied amarena cherries.

Chocolate lava cake, served warm with raspberries for a tart touch.

A coffee or tea accompanied by a selection of several small desserts or petit fours.

A variation of the famous Italian dessert where the mascarpone cream is flavored with pistachio.

Fresh raspberry dessert, likely prepared with citrus or a typically Sicilian touch (like pistachios or sweetened ricotta).

Chef's specialty, likely inspired by Korean whipped coffee cream or a similar creamy dessert.