Bacino.

Small purple artichokes prepared in a marinade. They are tender and flavorful. Often served cold or warm as a starter.

Breaded mozzarella slices fried until golden and melted. Served with tomato sauce for dipping. A crispy and indulgent appetizer.

A pizza dough base baked without tomato sauce, simply seasoned with olive oil and oregano. Crispy and light, ideal as an appetizer accompaniment.

A fresh Italian cheese from Puglia, similar to mozzarella but with a creamy center. Served with tomatoes and salad. Very smooth texture and delicate milky taste.

A varied assortment of house specialties including vegetables, Italian cured meats, and cheeses. Designed to be shared. Offers a variety of flavors and textures.

A classic composed salad with grilled chicken, Parmesan cheese, and crispy croutons. Dressed with a creamy and rich Caesar dressing.

A salad featuring grilled Mediterranean vegetables like eggplant and peppers. Fresh and light, with a smoky touch from grilling.

Fresh salad with flaked tuna and typical southern ingredients like olives and capers. Served on a bed of peppery arugula.

Sea bass fillet (a white, delicate fish) grilled. Served simply to appreciate the fish's delicate flavor, accompanied by vegetables.

Pieces of octopus seared on a hot griddle (plancha). The flesh is firm yet tender with a slightly grilled flavor. Accompanied by vegetables.

A thinly pounded, breaded, and fried veal cutlet, golden and crispy. Served with pasta in tomato sauce. A comforting Italian classic.

Thin slices of veal cooked in a light and tangy lemon sauce. The taste is fresh and vibrant. Served with matching pasta.

Roman specialty consisting of veal cutlet topped with raw ham and sage leaves. Everything is cooked together to blend savory and herbaceous flavors.

Veal cutlet topped with tomato sauce, eggplant, and melted cheese. Baked gratin-style. A rich and flavorful dish.

Pizza with a pronounced flavor featuring salty anchovies and capers. Tomato and cheese base. A classic Mediterranean combination.

The most traditional Italian pizza. Simply topped with tomato sauce and mozzarella. Simple and balanced.

Pizza generously topped with ham, mushrooms, artichokes, and olives. Offers a variety of textures and tastes.

Pizza folded like a turnover before baking. Contains tomato, cheese, ham, and mushrooms inside. Crispy outside and juicy inside.

Four cheese pizza, including gorgonzola (blue) and parmesan. Very rich, creamy, and flavorful. For cheese lovers.

Classic pizza with ham and mushrooms. Simple yet popular, with familiar flavors.

Aromatic pizza flavored with truffle cream. Also contains mushrooms. Earthy and luxurious flavor.

Four Seasons pizza divided into sections with different vegetable toppings (artichokes, mushrooms, peppers, olives). Varied and colorful.

Spicy pizza topped with spicy salami (similar to pepperoni). Spicy and meaty flavor.

Cream-based (white) pizza with raw Parma ham, fresh arugula, and Parmesan shavings added after cooking. Fresh and sophisticated.

Long, flat pasta served with a simple, flavorful Neapolitan tomato sauce with basil and garlic. A light and vegetarian dish.

Pasta served with a rich sauce made from eggs, Pecorino cheese, and pancetta (Italian bacon). Creamy without added cream, according to tradition.

Pasta with a creamy pesto sauce made from basil, pine nuts, and cheese. Very aromatic and green.

Typical Sicilian pasta with tomato sauce, fried eggplant, and grated salted ricotta. A mix of sweet and savory flavors.

Pasta with clams (vongole) cooked with garlic, white wine, and a few tomatoes. Delicate and briny sea flavor.

Short tube pasta in a spicy tomato sauce with chili. 'Arrabbiata' means 'angry' in Italian, referring to the dish's spiciness.

Wide egg pasta served with a creamy mushroom and truffle sauce. Intense forest floor flavor.

Creamy rice dish slowly cooked with broth, porcini mushrooms, and truffle. Melting texture and rich umami taste.

Wide pasta topped with a creamy sauce and pieces of smoked salmon. Rich and flavorful.