Assuntina

Toasted bread slices topped with small cuttlefish stewed with tomato, garlic, and parsley. A rustic and flavorful appetizer from the maritime tradition.

Small squid, floured and fried until golden. Crispy outside and tender inside, served hot, often with a squeeze of lemon.

Octopus cooked according to the Terracina tradition, usually stewed or in a salad with local oil and herbs. Intense sea flavor.

Squid briefly cooked on a hot plate, served with chicory sautéed in a pan with garlic and chili pepper. A balanced combination of the mollusk's sweetness and the vegetable's bitterness.

Grilled zucchini flowers, light and delicate. Often served with a filling or simply dressed.

Roasted octopus tentacles for crispiness, laid on a velvety potato cream. A pleasant contrast of textures.

Salted and cured cod fillets, served with a spiced chickpea cream. A dish rich in protein and Mediterranean flavors.

Mussels cooked in a pan with oil, garlic, parsley, and pepper, often deglazed with white wine. Eaten by opening the shells and enjoying the juicy seafood.

Mixed boiled seafood and mollusks (such as octopus, squid, shrimp) dressed with oil, lemon, and parsley. Fresh and light.

Fresh stretched-curd cheese with a creamy center, paired with the sweetness of raw red prawns and the freshness of lime.

Raw salmon cut with a knife, served with crispy Roman zucchini and their flowers. A fresh and refined dish.

Red tuna raw, hand-chopped, enhanced by the sweetness of strawberries and the aroma of mint. A creative and fresh combination.

Fresh fish of the day served raw with a cold soup of pineapple and ginger. Exotic and refreshing flavor.

Tasting of three different fish tartares. Ideal for trying various flavor combinations.

Raw white fish marinated in lime juice, served with sweet red onion and crunchy vegetables. A revisited South American origin dish.

Large platter of mixed raw seafood, which may include oysters, shrimp, scampi, and tartare. For true fresh fish lovers.

Prized mollusk served raw in its shell, with a briny flavor and meaty texture. Often enjoyed with lemon.

Long pasta dressed with fresh clams, garlic, oil, and parsley. A classic of Italian seafood cuisine.

Fresh egg pasta dressed with a special house sauce based on fish. A rich and flavorful dish.

Prized rice cooked with fish broth, seafood, and seasonal vegetables. Creamy and aromatic.

Small gnocchi served with shrimp, pecorino cheese, and sweet cherry tomatoes. An interesting mix of sea and land flavors.

Large format pasta served with a sauce of fresh fish of the day, tomato, and herbs. A robust and flavorful dish.

Handmade stuffed pasta with fish filling, served in a reduced sauce of crustaceans and oven-roasted cherry tomatoes.

Short twisted pasta dressed with pieces of sea bass and flavored with Amalfi Coast lemons. Fresh and fragrant.

Long pasta served with a rich sauce of shellfish and crustaceans (mussels, clams, shrimp, squid). A triumph of marine flavors.

Whole fresh fish, the variety of which depends on daily availability. Usually cooked grilled, baked, or 'acqua pazza' (crazy water).

Selection of grilled fish and crustaceans. Served with a drizzle of oil and lemon to enhance the natural flavor.

Tuna fillet quickly seared on the outside and raw in the center, served with fresh arugula, cherry tomatoes, and balsamic vinegar.

Rich soup with various types of fish, mollusks, and crustaceans in a flavorful tomato broth. Often served with croutons.

Grilled salmon fillet, dressed with a lime sauce and accompanied by crispy salad. A light and aromatic dish.

Floured and fried squid and shrimp. A classic mixed seafood fry, crispy and flavorful.

Cod cooked with 'peperoni cruschi' (dried and fried sweet peppers typical of Basilicata). A traditional dish with a unique flavor.

Fresh salad with mixed seasonal vegetables.

Potatoes cut into pieces and baked with rosemary and olive oil. Crispy outside and soft inside.

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

Boiled chicory then sautéed in a pan with oil, garlic, and chili pepper. Bitter and spicy flavor.

Simple salad of peppery arugula and sweet cherry tomatoes.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa.

Frozen lemon dessert, often mixed with vodka or prosecco (sgroppino) for a digestive and refreshing end to the meal.

Creamy homemade gelato, available in various classic flavors.

Small chocolate cake served warm, often with a soft, molten center.

Hollowed-out fruit filled with gelato made from the fruit's pulp.

Mineral water served in a bottle, available still or sparkling.

Sweet non-alcoholic carbonated soft drinks.

Strong and aromatic Italian espresso coffee, served in a cup.

Herbal digestive liqueurs, with a sweet and bitter taste.

Young Venetian grappa with a dry and fragrant taste.

Prized aged grappa, smooth and complex.

Grappa aged in wooden barrels, amber color and intense aroma.

Barrel-aged cereal distillate.

Selection of fine Single Malt Scotch whiskies, known for their peaty and marine notes.

Selection of Scotch whiskies, with a bold and smoky taste.

Aged Guatemalan rum, sweet and complex with notes of caramel and spices.