Bistrot Enoteca ai Colli - Portuensi

Selection of fine Cantabrian anchovies, known for their meatiness and intense flavor. Served as a cold appetizer, often accompanied by bread.

Soft potato-based gratin, enriched with zucchini and smoked speck. A comforting and flavorful dish, with a fluffy texture and a golden crust.

Cod cooked and vigorously worked with oil until it becomes a soft and foamy cream. A classic Venetian appetizer, delicate and flavorful, to be spread on crostini.

Alternating layers of crispy carasau bread (thin Sardinian bread), fresh buffalo mozzarella, anchovies, and tomatoes. A fresh appetizer that plays on the contrast between the crispiness of the bread and the softness of the ingredients.

Creamy rice cooked with fresh citrus notes, crunchy almonds, and sweet shrimp. A refined first course that combines land and sea flavors.

Creamy risotto with salmon and flavored with lime zest or juice. The richness of the salmon is balanced by the acidic freshness of the lime.

Venere black rice (aromatic whole grain black rice) dish seasoned with sweet zucchini and shrimp. Offers a pleasantly chewy texture and an aromatic flavor.

Fresh egg pasta (similar to thick spaghetti) served with one of the classic Roman sauces: Carbonara (egg, pecorino, guanciale, pepper) or Amatriciana (tomato, guanciale, pecorino). Decisive and rich flavors.

One of the most famous dishes in Roman cuisine. Spaghetti seasoned with a cream obtained by emulsifying grated Pecorino Romano and toasted black pepper with the cooking water. Intense and spicy flavor.

Short ribbed pasta seasoned 'alla Gricia', the ancestor of Carbonara and Amatriciana: crispy guanciale, pecorino romano, and black pepper, without eggs or tomato. Savory and authentic taste.

Soft gnocchi topped with a sweet pumpkin sauce and crumbled savory sausage. A rich and balanced autumn dish.

A revisited version of Tuscan pappa al pomodoro (thick bread and tomato soup), enriched with creamy fresh burrata and savory anchovies. Eaten with a spoon.

Fresh pasta with a spicy red sauce based on tomato, olives, capers, enriched with seafood. A decisive sea dish.

Vegetarian eggplant meatballs, served on a chickpea cream (hummus). A light and flavorful main course, soft inside.

Chicken bites cooked in a creamy and spicy curry sauce. Aromatic dish of oriental inspiration, tender and tasty.

Meatballs served in two variations: alla Romana (often in sauce or white with wine) or with a fresh lemon sauce. Traditional and homemade dish.

Raw beef (scottona) or fish (tuna), finely chopped with a knife and seasoned. A fresh and light dish that enhances the quality of the raw ingredients.

A savory pie or tart made with slow-cooked pulled pork, cooked until very tender and flavorful, often with BBQ sauce.

Alternative meatballs to meat: fish-based (tuna) or vegetarian with cabbage. Usually fried or baked.

Large skewer with different types of meat alternated with pieces of pepper, grilled or pan-seared. Flavorful and juicy.

Small roast or selection of roasted meats that varies daily based on availability. Simple and traditional dish.

Sandwich filled with tender shredded pork, melted cheddar cheese, and barbecue sauce. Rich, tasty, and very substantial.

Classic burger with the addition of scamorza (smoked or sweet stretched-curd cheese) and barbecue sauce. A mix of American and Italian flavors.

Gourmet version of the pulled pork sandwich, enriched with crispy cabbage and the sweetness of caramelized onions.

Fried sweet potato fries served in a basket with dipping sauce. Crispy on the outside and soft on the inside, with a slightly sweet taste.

Soft or grilled polenta served with melted Gorgonzola cheese. A rich and creamy dish with a decisive flavor.

Warm salad of tender boiled octopus and diced potatoes, dressed with oil, parsley, and lemon. A classic seafood appetizer or main course.

Small portion of octopus and potatoes, served as an appetizer. Ideal for an aperitif.

Small portion of cold veal slices with tonnato sauce (mayonnaise, tuna, capers). A classic Piedmontese appetizer in tapas format.

Polenta served with a simple tomato sauce. Rustic and comforting dish.

Fresh long pasta with tomato sauce enriched with swordfish, anchovies, and olives. A rich and flavorful seafood variation of classic puttanesca.

Saffron yellow rice bake, served with a creamy burrata center and pistachio crumble. Combines the tradition of Milanese risotto with fresh southern ingredients.

Aperitif formula including a non-alcoholic drink of your choice accompanied by small food tastings (appetizers).

Classic aperitif including a glass of wine, beer, or spritz, served with a selection of gourmet appetizers.

Aperitif with fine wines (reds like Lagrein or Pinot Noir, or Franciacorta bubbles) and food accompaniment.

Refined aperitif with a glass of Franciacorta Rosé sparkling wine and appetizers.

Aperitif with an alcoholic cocktail of your choice from the list, served with appetizers.

Luxury aperitif with a glass of French Champagne and gastronomic accompaniment.

Classic crostino with quality butter and salted anchovy fillets. Simple but rich in umami.

Tapas with smoked salmon paired with a sweet spreadable cheese.

Sweet and savory combination with onions cooked in sugar and aged prosciutto crudo.

Melted scamorza cheese enriched with the intense aroma of truffle sauce.

Bold contrast between spicy blue cheese and the tangy sweetness of balsamic vinegar.

Slightly bitter vegetable (chicory) sautéed in a pan with melted cheese.

Rich tapas with lardo (cured and spiced pork fat) that melts in your mouth, savory anchovies, and crunchy walnuts.

Sweetness of pumpkin balanced by the saltiness of aged pecorino cheese.

Spiced pork roast typical of central Italy served with sun-dried tomatoes with an intense flavor.

Pieces of flavorful sausage seasoned with smoky barbecue sauce.

Tender pulled pork seasoned with barbecue sauce.

Rustic combination of artichokes preserved in oil and prosciutto crudo.

Fresh buffalo mozzarella and prosciutto crudo. A timeless classic.

Fresh buffalo mozzarella and tomatoes, seasoned with oil and basil.

Creamy heart of burrata (stracciatella) combined with the saltiness of anchovies and the intense flavor of sun-dried tomatoes.