Casa Milano

A classic French aperitif cocktail made with cassis cream and white wine. It offers a sweet and fruity flavor. Usually served chilled before the meal.

A typical anise-flavored liqueur from the South of France. It has a pronounced licorice and herbal taste. Traditionally served diluted with fresh water and ice.

An Italian fortified wine from Sicily. It has rich notes of dried fruit, vanilla, and caramel. Often enjoyed as an aperitif or used in cooking.

A bitter Italian aperitif with a bright red color. It is infused with herbs and fruits, offering a complex and bitter taste. Often served with soda or in cocktails.

A famous brand of Italian vermouth, available in red (sweet and herbaceous) or white (dry or sweet). A wine flavored with herbs, ideal for whetting the appetite.

A classic cocktail made with Campari, sweet vermouth, and soda water. It is refreshing with a balance of sweetness and bitterness. Served on ice with an orange slice.

A Portuguese fortified wine, rich and sweet. It offers aromas of red fruits, chocolate or spices depending on the type. To be savored slowly for its richness.

A bitter French aperitif made from gentian. It has a golden yellow color and a distinctive earthy and floral flavor. Can be drunk neat on ice or with tonic.

A spirit distilled from grains, aged in oak barrels. It offers woody, smoky, or malty notes depending on its origin. Served neat, on ice, or with a mixer.

A Tennessee whiskey, known for its charcoal filtering. It has a smooth taste with notes of caramel and vanilla. Popular neat or with cola.

Probably Nastro Azzurro, an Italian lager beer. It is light, crisp, and refreshing with a slight bitterness. Perfect with pizza.

Classic and popular pale lager beers. They offer a balanced, malty, and thirst-quenching taste. Served very cold.

A Belgian abbey beer. It is often richer and more alcoholic, with spicy or fruity notes depending on the variety. To be savored slowly.

A cloudy Belgian white beer, flavored with orange peel and coriander. It is very refreshing with a slight acidity. Often served with a slice of lemon.

An Italian pomace brandy made from grape skins. It is strong and aromatic, traditionally drunk after a hearty meal to aid digestion.

A sweet Italian liqueur made from almonds or apricot kernels. It has a rich taste of bitter almond and marzipan. Can be drunk alone or in coffee.

A renowned French grape brandy. Aged in oak barrels, it develops complex aromas of fruit, spices, and wood. An elegant digestif.

An eau-de-vie made from apples or pears from Normandy. It has an intense and warm fruity flavor. Ideal for ending a meal.

A French peppermint liqueur with its characteristic green color. It is sweet and very fresh. Served chilled or on crushed ice.

A colorless eau-de-vie made from Williams pears. It captures the pure and fragrant essence of ripe fruit. Served very chilled.

A famous Tuscan red wine. It is generally dry, with good acidity and aromas of cherry and herbs. Pairs perfectly with tomato pasta and meats.

A light to medium-bodied red wine from northern Italy. It offers flavors of fresh red fruits and a hint of bitter almond. Easy to drink.

A light red wine from the Lake Garda region. Similar to Valpolicella but often more delicate and fruity. Pairs well with light dishes.

A rosé wine from the Venice region. Fresh and fruity, with notes of red berries. Ideal for summer or as an aperitif.

A sparkling Italian red wine. It is fruity, slightly sweet, and effervescent. Very popular with pizza and cured meats.

A dry and crisp white wine from Umbria. It has floral and fruity aromas. Perfect with seafood or light pasta dishes.

A robust red wine from Abruzzo (Montepulciano d'Abruzzo). It is dark, with flavors of black fruits and sweet spices. Excellent with grilled meats.

House wine served in a carafe (pitcher). Available in red, rosé, or white. A simple and convivial option to accompany the meal.

A classic rosé wine from the south of France. Pale, dry, and elegant with notes of citrus and red berries. A summer essential.

A cru from Beaujolais. It is a fruity and supple red wine, made from the Gamay grape. It offers aromas of fresh red berries and is easy to drink.

A red wine from the famous Bordeaux region. Generally a structured blend with present tannins and aromas of black fruits.

A red wine from the Rhône Valley. Often spicy, warm, and round in the mouth. A good companion for meat dishes.

A prestigious red wine from the right bank of Bordeaux, predominantly Merlot. It is velvety, rich, and elegant with notes of plum and truffle.

A special wine selection chosen by the restaurant. Likely a superior quality red wine, ready to drink.

A light and aromatic rosé wine made from the Cinsault grape. It is fresh, with floral and fruity notes. Very pleasant in warm weather.

A sparkling French wine from the Champagne region. It is festive, with fine bubbles and notes of brioche and citrus. A symbol of celebration.

Fruit juice served by the glass. Sweet and fruity, a classic non-alcoholic option.

An iconic French carbonated drink made from orange and citrus pulp. It is sweet, fizzy, and should be shaken before drinking.

The classic cola soda, known worldwide. Sweet, fizzy, and caffeinated. Served cold.

A natural sparkling mineral water from France. It is very bubbly with large bubbles. Refreshing and digestive.

A naturally sparkling mineral water from Saint-Galmier. Its bubbles are fine and light. Appreciated to accompany meals.

A still natural mineral water from the Vosges. It is neutral and thirst-quenching.

A famous Italian sparkling mineral water. It has delicate bubbles and a slightly mineral taste. A classic on Italian tables.

A classic espresso or its decaffeinated version. Served short and strong in a small cup. Ideal for finishing the meal.

An espresso topped with a smooth hot milk foam. Sometimes sprinkled with cocoa. Sweet and comforting.

A cup of hot water served with a sachet of tea or herbal infusion. A light and soothing alternative to coffee.

A hot cocktail made with coffee, Irish whiskey, and sugar, topped with a layer of fresh cream. Rich, strong, and warming.

A hot drink made with milk and cocoa. Sweet and sugary, appreciated for its comforting and indulgent quality.

A simple mix of fresh seasonal lettuces and vegetables. Dressed with a light vinaigrette. A healthy and fresh starter.

A classic French bistro dish. Hard-boiled eggs cut in half and topped with creamy mayonnaise. Simple and tasty.

Half an avocado served with a vinaigrette sauce in the center. The creamy texture of the avocado pairs well with the acidity of the sauce.

A Sicilian-style tomato salad, likely with olive oil, oregano, capers, or anchovies. Fragrant and sunny.

Also called Caprese. Slices of fresh tomatoes and soft mozzarella, seasoned with olive oil and basil. An iconic Italian starter.

A green salad topped with melted goat cheese served on toasted bread. The hot-cold and crispy-melty contrast is delicious.

An avocado garnished with small shrimp, often mixed with a pink cocktail sauce (mayonnaise and ketchup). A retro and gourmet starter.

Very thin slices of raw beef marinated in lemon juice and olive oil. Often served with shaved parmesan and arugula.

A vegetarian variation of carpaccio, featuring thin slices of mozzarella, likely accompanied by tomatoes and basil.

A finely sliced Italian cured ham. It is salty, tender, and melts in the mouth. Enjoyed on its own or with melon.

Pasta served with a simple and classic tomato sauce, flavored with basil and olive oil. A basic vegetarian dish of Italian cuisine.

Pasta topped with a spicy tomato sauce with garlic and red chili. 'Arrabbiata' means 'angry' in Italian, referring to the heat of the chili.

Probably 'Aglio e Olio', pasta simply sautéed with olive oil and garlic, sometimes with chili. Simple but very tasty.

Pasta served with a rich sauce made from minced meat (beef/pork) simmered in tomato and herbs. A hearty and popular dish.

Pasta mixed with a creamy sauce made from eggs, cheese (pecorino/parmesan), and crispy bacon or pancetta pieces. Rich and creamy.

Pasta with a tuna sauce, often with tomato, garlic, and sometimes capers or olives.

Pasta served with a creamy sauce with pieces of fresh or smoked salmon. A rich and delicate combination.

Pasta mixed with a variety of seafood (mussels, shrimp, squid), often in a light tomato or white wine sauce.

Pasta topped with a creamy sauce made with Gorgonzola blue cheese. The taste is strong, salty, and characteristic. For cheese lovers.

A baked dish composed of layers of wide pasta alternated with meat sauce (bolognese), béchamel, and cheese. Baked until golden brown.

A baked dish of fried or grilled eggplant, layered with tomato sauce, mozzarella, and parmesan. A rich and melting vegetarian dish.

Pasta baked with a mix of seasonal vegetables, sauce (often béchamel or tomato), and a layer of melted cheese.

A simple grilled turkey cutlet. It's a light, low-fat option, highlighting the natural taste of the meat.

A pan-fried turkey cutlet served with a rich fresh cream sauce. Tender and creamy.

A breaded turkey cutlet, fried until golden and crispy. Traditionally served with a slice of lemon.

A turkey cutlet cooked in a sweet Marsala wine sauce. The sauce is slightly sweet and caramelized with complex aromas.

A turkey cutlet prepared with a fresh lemon juice sauce. The taste is tangy and light, perfect for cutting through the richness of the meat.

A turkey cutlet topped with a creamy sauce made from a blend of four melted cheeses. Very rich and indulgent.

A dish of Roman inspiration (normally veal, here turkey) garnished with raw ham and sage, often cooked with white wine. Tasty and fragrant.

A turkey cutlet covered with meat sauce and melted cheese. Similar to a pizza but on a meat base.

A thick cut of beef (rumsteck) grilled to your desired doneness. A lean but flavorful meat, usually served with a side dish.

Breaded and fried squid rings. They are crispy on the outside and tender on the inside. Served with lemon.

Squid cooked in a tomato sauce with garlic, olives, and capers. A saucy dish with Mediterranean flavors.

A thick salmon fillet, grilled or pan-fried. It is an oily fish with pink, melting flesh, rich in flavor.

A French soft-ripened cheese with a bloomy rind, from Normandy. It has a creamy texture and a pronounced earthy flavor.

An Italian blue cheese with a veined paste. It is creamy but pungent and salty. Often served with bread or fruit.

Goat's milk cheese, ranging from fresh and mild to dry and strong. It has a characteristic goaty flavor.

A tasting plate including three different types of cheese, allowing for a variety of pleasures at the end of the meal.

The simplest and most classic pizza. Thin dough base topped with tomato sauce and melted cheese. Here served with olives.

A pizza with intense salty and marine flavors thanks to anchovies and capers. A classic for those who love strong tastes.

The 'Queen' of classic pizzas in France. Topped with ham (shoulder) and button mushrooms on a tomato-cheese base.

A rich and spicy pizza topped with sausages (merguez and chorizo) and an egg, often runny in the center.

A gourmet pizza combining ham, egg, and fresh cream for a smooth and rich result.

A rustic pizza inspired by the countryside. Smoked bacon and onions bring a lot of flavor, bound by the egg.

The cheese lover's dream. A melting combination of four different varieties (often mild and strong) on a tomato base.

The house pizza, generously topped with various vegetables. A colorful and texturally rich option.

A hearty pizza named after the famous tenor. It combines flavorful minced meat with Mediterranean vegetables.

Traditionally divided into four sections representing the seasons, but often mixed. A variety of ingredients (ham, vegetables) on the same pizza.

A calzone pizza folded like a turnover before baking. The ham, cheese, and egg filling remains juicy and hot inside the golden crust.

A hearty pizza for big appetites, with minced meat, mushrooms, and an egg.

A fish pizza with flaked tuna. Onions and olives complete the sea flavor of the tuna.

An American-style pizza where the tomato base is replaced by a sweet and smoky barbecue sauce, topped with meats.

A sweet and savory pizza on a white base (cream). The combination of tangy goat cheese and sweet honey is a popular classic.

A simple pizza that highlights the strong and creamy taste of Gorgonzola blue cheese.

The seafood pizza. Garnished with a mix of mussels, shrimp, or squid, it offers the flavors of the sea.

A refined pizza with smoked salmon, softened by fresh cream. An elegant and flavorful option.

A pizza for cured meat lovers, combining three different types of dried or cooked meats for maximum flavor.

A lunch offer including a starter and a main course to choose from a selection. A complete meal at a fixed price.

A famous Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Creamy and energizing.

A delicate egg custard baked gently and topped with a liquid caramel sauce. Sweet, smooth, and silky.

An airy and light dessert made from melted chocolate and beaten egg whites. Rich in chocolate flavor.

A tartlet filled with a smooth and tangy lemon cream. A refreshing end to a meal.

Two scoops of ice cream or sorbet served in a cup. You choose your flavors from the available selection.

Three scoops of ice cream or sorbet served in a cup. A more generous choice for those with a sweet tooth.

A frozen digestive dessert made of lemon sorbet drizzled with vodka. Fresh and alcoholic.

A classic made of vanilla ice cream, topped with hot chocolate sauce and whipped cream.

A refreshing ice cream cup combining mint and chocolate flavors, often with mint liqueur (Get 27).

An assortment of red fruit sorbets or ice creams (strawberry, raspberry, blackcurrant). Tangy and fruity.

A frozen dessert containing pieces of candied fruit and nuts (pistachios, almonds) reminiscent of Montélimar nougat, often served with a red fruit coulis.

An ice cream cup whose specific composition is a surprise or a house specialty.

A whole fruit (lemon or orange) hollowed out and filled with its own sorbet. An elegant and very refreshing presentation.

A large glass filled with coffee (or chocolate) ice cream and cold coffee (or chocolate), topped with a generous layer of whipped cream.