CANTINELLA

Thin slices of coppa, a cured pork neck. Tender texture and rich, slightly spicy flavor. Enjoyed as a starter with bread.

Thin slices of marinated raw beef, served with basil, capers, and parmesan. Fresh and melt-in-your-mouth with a salty touch from the cheese. A classic light starter.

Combination of aged Parma raw ham and creamy buffalo mozzarella. A perfect contrast between the saltiness of the ham and the milky sweetness of the cheese. Enjoy fresh.

Air-dried beef charcuterie, lean and tender. Dark red color, delicate and slightly peppery taste. Served in thin slices, often with a drizzle of olive oil and lemon.

Assortment of traditional Italian cured meats (salami, hams). Various flavors and textures, from mild to spicy. Ideal for sharing as an appetizer.

Slices of fresh tomatoes with breaded and fried mozzarella (in Carrozza). Hot-cold and crispy-melting contrast. A gourmet starter.

Warm goat cheese salad on toast, drizzled with acacia honey. Creamy sweet and savory mix. A classic and comforting starter.

Assortment of grilled and marinated vegetables, Parma ham, and buffalo mozzarella. A complete selection of Mediterranean flavors. Perfect to start the meal.

Italian flatbread baked in the oven, topped with buffalo mozzarella, fresh tomatoes, and basil. Crispy and soft. Eaten with hands or as a side.

Simple green salad with walnuts. Fresh and crunchy. A light starter or side dish.

Large mixed salad with tuna, hard-boiled egg, rice, tomatoes, and olives. Complete and fresh dish. Ideal for a light lunch.

Salad featuring tomato and buffalo mozzarella, enhanced by anchovies and capers. Fresh and flavorful. A summer classic.

Salad of marinated confit vegetables and fresh tomatoes. Rich in olive oil flavors. A gourmet vegetarian option.

Fresh salad with avocado, palm hearts, tomatoes, and walnuts. Crunchy and melting texture. A balanced and healthy mix.

Nordic salad with smoked salmon and avocado, seasoned with fresh cream and lemon. Smoky and creamy taste. Refreshing and rich.

The quintessential Neapolitan pizza, with tomato sauce, mozzarella, and fresh basil. Simple, authentic, and flavorful. To be enjoyed hot.

Vegetarian pizza topped with mozzarella and a mix of grilled vegetables (eggplant, bell peppers, zucchini). Sweet and summery flavors.

Very simple traditional pizza with tomato sauce, garlic, parmesan, and basil. Without mozzarella, it highlights the quality of the tomato sauce.

Characterful pizza with marinated anchovies and capers on a tomato-mozzarella base. Salty and pronounced taste. For lovers of marine flavors.

Folded pizza (calzone) stuffed with tomato, mozzarella, ham, and egg. Melting and hot center. A great gourmet classic.

Calzone variation stuffed with mozzarella, cream, spicy salami, and pepper. Rich and creamy with a hint of spice.

Pizza divided into quarters with various toppings: mushrooms, artichokes, ham, and olives. Allows tasting different flavors.

Pizza topped with vegetables (eggplant, onions) on a tomato and mozzarella base. Flavorful and balanced.

The 'Queen' pizza, very popular, with cooked ham and button mushrooms. Mild and universally appreciated taste.

Rustic pizza with mushrooms and bacon. Smoky and forest flavors on a tomato-mozzarella base.

Generous pizza with spicy chorizo, egg, and olives. A mix of spicy and rich flavors.

Tuna and egg pizza. Classic combination of sea and land on a tomato base.

Seafood pizza (mussels, shrimp, calamari) with a garlic-parsley dressing. Intense marine flavors.

Rich pizza topped with bolognese sauce (minced meat) and mushrooms. Very filling and flavorful.

Very generously topped pizza with ham, chorizo, and artichokes. A complex combination of sweet, spicy, and tangy flavors.

Special pizza with smoked salmon and fresh cream with a touch of lemon. Rich and delicate.

Elegant pizza topped with Parma ham (often added after cooking). The refined taste of ham contrasts with the tomato-mozzarella base.

Pizza on a cream base (white) with a powerful mix of four cheeses: mozzarella, gorgonzola, goat cheese, and parmesan. Creamy and intense.

Fresh pizza topped with salad and fresh ingredients (tomatoes, onions, Parma ham). Offers an interesting hot-cold contrast.

Sweet and savory pizza on a cream base with goat cheese and honey. Sweet and melting.

Pasta served with classic bolognese sauce (minced beef simmered in tomato sauce). Rich and comforting. Sprinkle with parmesan.

Linguine served with a tomato sauce spiced with anchovies, capers, olives, and chili peppers. Intense and slightly spicy Mediterranean flavors.

Pasta with traditional Carbonara sauce (no cream) with pecorino, bacon, and egg yolk. Creamy thanks to the egg and cheese, with the smoky flavor of the bacon.

Linguine with various seafood (mussels, shrimp, calamari) in a tomato and garlic-parsley sauce. A hearty dish with ocean flavors.

Tagliatelle topped with a pink sauce (tomato and cream), with mushrooms and pancetta (Italian bacon). Creamy and flavorful.

Tagliatelle served with a creamy gorgonzola sauce (blue cheese) and crushed walnuts. Rich, powerful, and crunchy.

Tagliatelle with smoked salmon, usually in a creamy sauce. Delicate and smoky flavor.

Short tubular pasta served with a rich three-cheese sauce (gorgonzola, goat cheese, parmesan). Very creamy and flavorful.

Rigatoni in a spicy sauce (Calabrian) with tomato, chili, pancetta, and garlic. For those who like spicy dishes.

Rigatoni served with a traditional green pesto sauce (basil, garlic, pine nuts, parmesan, olive oil). Fresh and fragrant.

Layers of pasta, bolognese sauce, and béchamel, baked with parmesan. Melting and crispy on top.

Rigatoni pasta mixed with bolognese sauce and baked in the oven under a layer of melted mozzarella.

Gratin dish baked in the oven with eggplant, tomato sauce, ham, mushrooms, and egg. Rich and melting, similar to moussaka but Italian style.

Thin slice of simply grilled veal. Tender and lean meat. Served with your choice of side dish.

Veal escalope cooked in a tomato sauce with anchovies, capers, and olives. Pronounced Mediterranean flavors.

Breaded veal escalope, pan-fried. Crispy and golden on the outside, tender on the inside. A great classic.

Veal escalope in a creamy sauce with tomatoes, artichokes, and mushrooms. Rich and forest-style dish.

Veal escalope served with a light lemon sauce. Tangy and fresh, it pairs well with white meat.

Veal escalope topped with eggplant and tomato sauce, then gratinated with mozzarella. Rich and flavorful dish.

Veal escalope cooked in Marsala wine (sweet Sicilian wine) and topped with slivered almonds. Sweet and slightly sweet-savory sauce.

Roman specialty of veal stuffed with Parma ham and sage, cooked in a white wine and cream sauce. Very fragrant and tender.

Prime cut of grilled beef topped with a creamy Gorgonzola cheese sauce. Powerful and indulgent.

Beef entrecôte served with a forestière sauce (mushrooms, artichokes, tomato, cream). A rich autumn dish.

Classic grilled entrecôte served with a creamy pepper sauce. Spicy and comforting.

Simply grilled entrecôte flavored with Provençal herbs. Enhances the taste of the meat.

Scallops cooked in a creamy white wine and mushroom sauce. Refined and delicate.

Pan-seared scallops with tomato, garlic, and parsley. Light and fragrant.

Large grilled shrimp, cooked on a griddle or in the oven. Firm flesh and iodized taste, often served with lemon.

Prawns cooked in tomato sauce with garlic and parsley. Flavorful and juicy.

Portion of Gorgonzola cheese (creamy and pungent Italian blue cheese). Served at the end of the meal before or instead of a sweet dessert.

Famous Italian dessert made of coffee-soaked biscuits and mascarpone cream. Dusted with cocoa. Sweet, creamy, and energizing.

Lemon tart revisited with mascarpone and limoncello (lemon liqueur). Creamy texture and tangy taste.

Assortment of seasonal fruits cut into pieces. Light and refreshing dessert.

Choux pastry filled with vanilla ice cream or cream, topped with hot chocolate sauce. A gourmet classic.

Chocolate lava cake, served warm with a scoop of vanilla ice cream. Delicious hot-cold contrast.

Molten chocolate cake with a salted butter caramel center. Served with vanilla ice cream to balance the richness of the caramel.

Baked apples covered with a crunchy crumbled shortcrust pastry. Served hot with vanilla ice cream.

Espresso coffee served with an assortment of small desserts (petits fours). Ideal for tasting everything.

Three scoops of ice cream or sorbet of your choice from available flavors. Refreshing.

Large frozen dessert with coffee or chocolate, with ice cream, sauce, and whipped cream.

Dessert made of crunchy meringue, vanilla ice cream, and whipped cream, drizzled with hot chocolate.

Rich ice cream cup with biscuit, vanilla and chocolate ice cream, whipped cream, and chocolate sauce.

Lemon sorbet drizzled with vodka. A very fresh and alcoholic digestive dessert.

Frozen nougat dessert with toasted almonds and caramel. Sweet and dried fruit flavors.