East Mamma

The creamy and unctuous heart of burrata, here with a delicate smoky flavor. A rich and melting texture. Usually enjoyed by the spoonful or spread on bread.

Fresh Italian stretched-curd cheese with a creamy heart. Served here whole (250g) with a fresh basil sauce. Cut and share to enjoy the flowing center.

High-quality Italian raw ham, aged for 24 months. Thin slices with a silky, melting texture and a delicate, slightly salty and sweet taste.

Air-dried beef charcuterie from Lombardy. Dark red, lean, and tender meat. Served here seasoned for a light and fresh starter.

Italian flatbread baked in the oven, with a soft, airy crumb and a golden crust. Perfect for accompanying charcuterie or cheeses, or to enjoy on its own.

A gourmet version of focaccia topped with a melting mix of three Italian cheeses. Rich, flavorful, and comforting, enhanced by a touch of citrus.

A fresh and light starter highlighting zucchini. Labneh (strained fresh cheese) adds creaminess, while almonds add crunch.

Green asparagus fried in a light batter (tempura) for a crispy result. Served with a spicy sauce and truffle shavings for an earthy and sophisticated taste.

Small pastry pockets filled with spicy stewed meat. Crispy on the outside and juicy on the inside. Served with a green herb sauce.

Classic Sicilian pasta dish. Short tubular pasta served with tomato sauce, melting eggplant, and salted ricotta. A mix of Mediterranean flavors.

Large tubular pasta coated in a green sauce with basil, garlic, pine nuts, and parmesan. Herbal and fresh taste, enhanced with small sweet tomatoes.

Long pasta served with a rich sauce of Italian sausage meat and tomato. Characteristic anise flavor thanks to fennel seeds.

Stuffed pasta (similar to large ravioli) with creamy blue cheese. The strength of gorgonzola is softened by mascarpone. Served with a creamy sauce.

Soft potato-based dough balls, served with a seafood sauce (shellfish, cuttlefish). Iodic marine flavor.

Long pasta with wavy edges, coated in a rich and fragrant truffle cream. A very aromatic and gourmet dish for truffle lovers.

Spectacular truffle pasta for two. Hot pasta is mixed directly in a wheel of Pecorino cheese for incomparable creaminess.

Portion of pasta adapted to children's appetites. The sauce varies daily, usually simple and popular with younger diners.

The quintessential Neapolitan pizza. Simple tomato base, melted mozzarella, and fresh basil on a soft dough with puffed edges.

A variation of the Queen (Regina) pizza. Creamy white base with cooked ham and mushrooms. Mild and comforting flavor.

Red pizza topped after cooking with smoked stracciatella (burrata heart) and pesto. Interesting contrast between the warm base and the fresh cheese.

Pizza for chili lovers. Contains 'nduja' (spicy spreadable sausage) and sausage. Spicy and intense flavor.

Refined white pizza topped with raw Parma ham and fresh arugula. A mix of textures between the cooked dough and the fresh toppings.

Very fragrant white pizza with truffle, with a base of truffle ricotta cream. Rich, woody, and luxurious.

Large composed salad featuring goat cheese. Mix of crunchy greens, dried fruits, and a sweet and savory vinaigrette.

Octopus tentacles cooked until tender then roasted. Served with a chickpea puree (hummus). Mediterranean flavors.

Very thin slices of marinated raw beef. Cold, light, and refined dish, served with Italian cheese and arugula.

The famous Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream. Mousse-like texture and coffee flavor.

A gourmet twist on tiramisu where coffee is complemented or replaced by hazelnut and praline flavors. Very creamy.

Chocolate dessert with an airy and light texture. Enriched with crunchy hazelnut pieces and a hint of salt to enhance the flavor.

Gelled Italian cream dessert, with a silky and wobbly texture. Flavored with vanilla and served with a red fruit coulis.

Fruit ice, dairy-free. Very refreshing with an intense fruit flavor.