Ober Mamma

A creamy, smoked soft cheese derived from the heart of burrata. It has a rich, milky texture with a distinct smoky flavor. Typically served as a dip or spread with bread.

Fresh Italian cheese made from mozzarella and cream, served with sweet candied tomatoes and herb oil. The outer shell is solid mozzarella while the inside contains stracciatella and cream. Eat by cutting into it and scooping up the creamy interior with the tomatoes.

A large serving of creamy burrata cheese placed atop a traditional Tuscan bread and tomato soup base. The dish combines the cool, milky cheese with the savory, hearty tomato-bread mixture. Enjoy by mixing the cheese with the base.

A traditional Italian cold cut made from dry-cured pork neck. Sliced thinly, it has a tender texture and a savory, slightly spicy flavor from the seasoning. Usually eaten as an appetizer.

Air-dried salted beef that has been aged for tenderness. It is deep red, lean, and has a delicate, meaty flavor enhanced here by citrus and oil. Served as thin slices to be eaten as a starter.

Aged dry-cured ham from Parma paired with crunchy Italian breadsticks. The ham is salty and sweet with a melt-in-the-mouth texture. Wrap the ham around the breadsticks for a classic Italian snack.

Traditional Italian oven-baked flatbread. It has a crispy exterior and a soft, airy interior, often seasoned with olive oil and herbs. Perfect for dipping in sauces or eating alongside cheese and meats.

A classic Neapolitan pizza with a tomato base, fresh mozzarella, and basil. The crust is soft and chewy with charred spots from the wood-fired oven. Simple and savory, best eaten hot.

A white pizza featuring a sweet and savory pumpkin cream base topped with distinct cheeses and crunchy hazelnuts. The flavor profile is rich, creamy, and nutty. A seasonal variation on the traditional pizza.

A pizza topped with cooked ham and mushrooms on a tomato base. Savory and earthy flavors with melted cheese. A popular classic combination often known as 'Regina' or 'Queen'.

A four-cheese pizza without tomato sauce. It combines creamy, sharp, and salty cheeses for a rich and intense flavor. Best for cheese lovers.

A spicy pizza featuring spreadable pork sausage ('nduja) and spicy salami. The heat is balanced by sweet caramelised onions and creamy cheese. Savory with a distinct kick.

A gourmet white pizza topped with pistachio-infused mortadella sausage and pistachio pesto. It offers a unique nutty and savory flavor with a creamy finish from the stracciatella. Finished with lemon zest for brightness.

A luxurious pizza with a truffle cream base and fresh black truffle shavings. It has an intense, earthy aroma and rich flavor. A decadent choice for truffle enthusiasts.

A salad featuring radicchio (endive), known for its slight bitterness, paired with rich blue cheese and walnuts. The balsamic glaze adds sweetness and acidity. A refreshing starter with crunchy texture.

A sandwich-style starter using focaccia bread filled with cold sliced veal and a creamy tuna-caper sauce (salsa tonnata). Savory and rich. A twist on the classic Piedmontese dish.

A classic seafood salad combining tender boiled octopus with potatoes and olives. Dressed with a herbaceous green sauce. Light, fresh, and savory.

Raw beef chopped by hand, seasoned with a robust puttanesca sauce (olives, capers, tomato). Served with a cooling yogurt sauce. A rich and flavorful meat appetizer.

Ruffled ribbon pasta served in a high-quality tomato sauce. Topped with creamy, smoky cheese. A comforting and elevated version of pasta with tomato sauce.

Soft potato dumplings baked in tomato sauce with melted cheeses. Served bubbling hot in a clay pot. Cheesy, pillowy, and very filling.

Thick spaghetti served in a rich emulsion of egg yolk, Pecorino cheese, and cured pork cheek (guanciale). Creamy without using cream, savory, and peppery. A Roman classic.

Wide, flat pasta ribbons tossed in a slow-cooked veal meat sauce. The sauce is rich and hearty, brightened with a touch of lemon. Best eaten by twirling the wide noodles to catch the meat.

Spaghetti served with a seafood tomato sauce containing tender chunks of octopus. Topped with crispy breadcrumbs for texture. Savory with the taste of the sea.

Ribbon pasta in a luxurious, creamy sauce made with mascarpone and truffles. Finished with fresh black truffle shavings. Extremely rich, earthy, and aromatic.

A fresh salad combining sweet pear, sharp gorgonzola cheese, and bitter greens. Topped with crunchy walnuts. A balanced dish offering sweet, salty, and fresh flavors.

Very thinly sliced raw beef served with arugula and shaved Parmesan cheese. Dressed with balsamic vinegar. The meat is tender and delicate, best eaten with the accompanying cheese and greens.

White fish fillet cooked in a traditional Livorno-style sauce of tomatoes, olives, and capers. Served with potatoes. A savory, tangy seafood dish.

Sliced roasted chicken served with a 'hunter-style' sauce containing tomatoes, olives, and herbs. Accompanied by mashed potatoes. A rustic and hearty main course.

A simple mixed green salad dressed with a sharp shallot vinaigrette. Crisp and refreshing, intended to cleanse the palate or accompany a heavy main dish.

Potatoes boiled and mashed with milk or cream until smooth. A classic comforting side dish.

A popular Italian dessert made of coffee-soaked ladyfingers layered with mascarpone cream. Flavored with Marsala wine and dusted with cocoa powder. Creamy, sweet, and coffee-flavored.

A variation of tiramisu where the mascarpone cream is infused with pistachio. Rich, nutty, and creamy.

A rich tart featuring chocolate and salted caramel. Includes a crunchy praline layer and is served with plenty of whipped cream. Sweet and indulgent.

A silky, cooked cream dessert flavored with vanilla. Topped with a sauce made from tropical fruits. Light, sweet, and smooth.

A dessert pie made with bananas, cream, and toffee on a spiced cookie crumb base. Topped with chocolate hazelnut shavings. Sweet and creamy with a caramel flavor.

A white wine from the Emilia-Romagna region. Trebbiano grapes typically produce a light, crisp, and high-acid wine. Refreshing and easy to drink.

A blended white wine from the Veneto region near Lake Garda. Aromatic, fresh, and slightly fruity. Pairs well with light dishes.

A popular white wine from Veneto known for its zest and acidity. It has notes of citrus and green apple. Dry and crisp.

An ancient white grape variety from Campania. The wine is typically fresh with mineral notes and aromas of citrus and blossom. Medium-bodied and savory.

A white wine from Abruzzo made with Pecorino grapes. It usually offers good acidity, floral notes, and a touch of minerality. Structured and flavorful.

A white wine from Sardinia. Known for its aromatic profile including herbs and citrus, often with a slight saline quality from the sea air. Refreshing and crisp.

A Sicilian Chardonnay. These wines are typically full-bodied and fruity due to the warm climate, often with notes of tropical fruits. Smooth and versatile.

A white wine from the Lazio region near Rome. Made from Malvasia and Trebbiano grapes, it is crisp, dry, and floral. excellent with Roman appetizers.

A volcanic white wine from the slopes of Vesuvius. Made from Caprettone grapes, it features distinct mineral and smoky notes along with stone fruit flavors. Complex and structured.

A Sauvignon Blanc from the mountainous Alto Adige region. Known for intense aromatics of elderflower and green herbs with high acidity. Elegant and crisp.

A white wine grown on the volcanic soils of Mount Etna. Typically made from Carricante grapes, it offers high acidity, salinity, and citrus notes. Vibrant and mineral-driven.

A premium white blend from Alto Adige (Pinot Bianco, Chardonnay, Sauvignon Blanc). Aged in oak, it is full-bodied, complex, and capable of aging. Offers rich fruit and spice flavors.

A rosé wine from Sicily. Typically fruit-forward with notes of red berries and citrus. Refreshing and dry.

A light rosé wine from the shores of Lake Garda. Made from Corvina grapes, it is pale in color with delicate floral and fruit aromas. Crisp and drinkable.

A sparkling red wine from Emilia-Romagna. It is frothy, fruity, and slightly tannic, often served chilled. Pairs well with rich meats and pasta.

The most famous Italian sparkling wine, made from Glera grapes in Veneto. It has fresh notes of pear, apple, and white flowers. Light and bubbly.

A high-quality sparkling wine from Lombardy made using the traditional method (like Champagne). It offers complex flavors of yeast, brioche, and citrus. Elegant and refined.

A red wine based on the Sangiovese grape from Emilia-Romagna. It typically features cherry flavors, high acidity, and moderate tannins. A versatile food wine.

The most important red wine grape in Sicily. It produces dark, full-bodied wines with flavors of black plum and spice. Rich and smooth.

A light to medium-bodied red wine from Veneto. Made from a blend of grapes including Corvina, it features bright cherry fruit and almond notes. Fresh and easy to drink.

A bold red wine from Puglia in southern Italy. Known for high alcohol content and intense flavors of jammy dark fruits like blackberry and fig. Full-bodied and velvety.

A classic Tuscan red wine based on Sangiovese. 'Superiore' implies higher quality standards. Expect flavors of red cherry, herbs, and earth with firm tannins. Excellent with meat.

A popular red wine from Abruzzo made from the Montepulciano grape. It is generally medium-bodied with soft tannins and flavors of plum and boysenberry. Approachable and food-friendly.

A rich red wine from Sardinia made from Carignan grapes grown on sandy soils. It offers intense dark fruit flavors, spice, and savory notes. Robust and warm.

A red blend from Umbria, typically Sangiovese with Sagrantino. It combines the fruitiness of Sangiovese with the structure of Sagrantino. Earthy and full-bodied.

A light and aromatic red wine from Sicily. Frappato is known for its floral nose (roses, violets) and fresh strawberry flavor. Often served slightly chilled.

Sardinia's local name for Grenache. This wine is full-bodied, high in alcohol, and features flavors of ripe red berries and spices. A powerful expression of the island's terroir.

A massive, tannic red wine from Umbria. Sagrantino is one of the most structured grapes in Italy, offering dark black fruit, earth, and heavy tannins. Requires aging or rich food.

Known as the 'King of Wines', made from Nebbiolo grapes in Piedmont. It has powerful tannins, high acidity, and complex aromas of tar, roses, and cherries. Prestigious and long-lived.

A prestigious Tuscan red wine made from 100% Sangiovese Grosso. It is full-bodied with complex flavors of blackberry, leather, and spice. Aged for several years before release.

A rich, dry red wine from Veneto made from partially dried grapes. This process concentrates sugars and flavors, resulting in a high-alcohol wine with notes of raisins, chocolate, and dark fruit. Very intense.

An elegant red wine from the volcanic slopes of Mount Etna. Often compared to Burgundy Pinot Noir, it is pale in color but structured, with mineral and red berry notes. Complex and refined.

A 'Super Tuscan' blend typically involving Bordeaux varietals like Cabernet Franc and Merlot. It is a powerful, modern style wine with rich fruit, oak influence, and polished tannins. luxurious and full-bodied.