Babalou

Chocolate cake baked so that the center remains liquid and molten. Rich in cocoa, warm and comforting. Ideal for chocolate lovers.

Italian dessert made of sweetened, jellied cream, topped with a red fruit coulis. Silky and wobbly texture, sweet and milky flavor contrasted by the fruit's acidity.

Dessert served in a glass combining chocolate and Amaretto, an Italian almond liqueur. Rich and slightly alcoholic flavor.

Creamy mascarpone cream served with red fruits. A fresh and creamy dessert, similar to a fruit tiramisu base.

Deconstructed lemon meringue pie dessert in a glass. Tart lemon cream topped with sweet and crunchy or soft meringue.

Classic Italian dish made of coffee-soaked biscuits layered with mascarpone cream and dusted with cocoa. Mousse-like texture and balanced coffee and cream flavor.

Small turnover pizza filled with chocolate-hazelnut spread. Warm and crispy pizza dough with a sweet, molten center.

Italian ice cream or sorbet. Here offered with lemon, possibly drizzled with limoncello liqueur. Very refreshing and digestive.

Iconic Venetian cocktail based on sparkling wine (Prosecco), bitters (Aperol or Campari type), and sparkling water. Bright orange, sparkling, and bittersweet.

Brazilian cocktail prepared with cachaça (sugar cane spirit), lime, and sugar. Strong, sour, and sweet.

Cuban cocktail based on rum, fresh mint, lime, sugar, and sparkling water. Very refreshing with a good balance between mint and lime.

Famous brand of Italian vermouth. Wine flavored with herbs and spices, served chilled as an aperitif.

Traditional French aperitif made of dry white wine and cassis (or blackberry) cream. Sweet and fruity.

Italian sparkling red wine from Emilia-Romagna. Fruity, light, and served chilled.

Italian sparkling white wine. Dry and aromatic, it's the Italian equivalent of champagne for aperitifs.

Bottle of mineral water, still (Evian) or sparkling (San Pellegrino).

Fresh fruit juices served by the glass.

Light blonde lager beer. Refreshing with a slight bitterness.

Classic French blonde beer (Kronenbourg 1664). Malty and floral notes.

Premium Italian blonde beer. Dry, crisp, and refreshing taste.

Classic sweet carbonated soft drinks.

Classic espresso, short and strong.

Decaffeinated espresso.

Espresso lengthened with hot milk or milk foam.

Infusion of tea leaves, served hot.

Hot chocolate and milk drink.

Small selection of various typically Italian starters. Mix of marinated vegetables and fresh cheese.

Traditional Italian cured meat made from salted and dried pork neck. Tender texture and savory taste.

Truffle-flavored Italian dry sausage. Intense aroma and refined taste.

Very fatty and melt-in-your-mouth white cured meat, seasoned with herbs and spices. Eaten in very thin slices, often on warm bread.

One of the most prestigious Italian cured meats, from the pork thigh. Delicate and sweet flavor.

Assortment of various Italian cured meats served on a board with grissini (crispy breadsticks). Ideal for sharing.

Selection of various Italian cheeses served with grissini. Allows you to taste different cheese flavors.

Italian fresh cheese resembling mozzarella but with a very creamy center (stracciatella). Served fresh, often with olive oil.

Large tasting board combining Italian cured meats and cheeses. Perfect for a shared dinner appetizer.

Simple and fresh salad made of tomatoes, mozzarella, and basil, seasoned with olive oil. The colors recall the Italian flag.

Peppery arugula salad with sweet cherry tomatoes and salty Parmesan cheese shavings.

Rich and varied composed salad mixing fresh and marinated vegetables, cured meats, and mild cheese. A complete and fresh dish.

Light salad based on mesclun and bresaola (lean dried beef), accompanied by crunchy vegetables.

Fresh pasta stuffed with ricotta cheese and porcini mushrooms (wild mushrooms). Sweet and woody flavor, served with a sauce.

Fresh pasta stuffed with ricotta and spinach, served with a pesto sauce (basil, garlic, pine nuts, parmesan).

Layered baked pasta dish with minced beef, tomato sauce, and béchamel. Gratinéed and hearty.

Traditional Roman recipe without cream. Long pasta served with a creamy sauce made from eggs, Pecorino cheese, and Guanciale (cured pork jowl).

White base pizza (no tomato sauce), topped with Parma ham and fresh arugula.

White pizza with dried beef (Bresaola) and parmesan, accompanied by greens.

White pizza rich in cheeses (Mascarpone, Gorgonzola, Ricotta) topped with smoked cured ham (Speck) and mushrooms.

Sweet and savory pizza combining Gorgonzola blue cheese and the sweetness of pear.

White pizza with strong and mild cheeses (Gorgonzola, Mozzarella, Parmesan) with arugula for freshness.

Four cheese pizza on a tomato base. Rich and creamy blend of Italian cheeses.

Vegetarian pizza topped with a variety of grilled and marinated vegetables.

Spicy pizza with spicy Italian salami (Spianata or Ventricina type). Piquant flavor.

Goat cheese and honey pizza. Classic sweet and savory combination.

Red version of Parma ham pizza. Classic tomato base.

The 'Queen' of pizzas. A simple and popular classic with white ham and mushrooms.

Red pizza topped with Bresaola (dried beef), arugula, and parmesan after baking.

Fresh and creamy pizza thanks to ricotta, enhanced by cherry tomatoes.

Tuna pizza with Mediterranean flavors (olives, capers). Marine and salty taste.