Croccante

An Italian sparkling white wine, dry and fruity. Very refreshing with fine bubbles. Ideal for an aperitif.

A classic Venetian cocktail made with Prosecco and peach puree or syrup. Sweet, fruity, and elegant.

A variation of the Bellini prepared with Prosecco and strawberry. A sparkling drink with red fruit flavors.

A classic sweet-sour and slightly bitter aperitif. Served on ice with an orange slice.

An iconic Italian cocktail, strong and bitter, balanced by the herbaceous notes of gin and the sweetness of vermouth.

An 'incorrect' version of the Negroni where gin is replaced by Prosecco. Lighter and more sparkling than the original.

An elegant blend of white vermouth and sparkling wine. Aromatic and light.

The famous Venetian aperitif with an orange color. Bitter, sweet, and sparkling, served with plenty of ice.

A refreshing version of the Spritz using Italian lemon liqueur. Zesty and lemony taste.

A floral and very fresh Spritz, flavored with elderflower and often garnished with mint.

Spirit distilled from cereals.

A plate of roasted vegetables served with fresh Italian cheese. A light and vegetarian starter.

Assortment of Italian cured meats served with fresh cheese.

A selection of aged Italian cheeses. Perfect for discovering different cheese flavors from Italy.

Classic salad made with buffalo mozzarella, tomatoes, and often basil. Fresh and simple.

Thin slices of aged Italian cured ham. Salty and delicate flavor, melting texture.

A mixed platter combining Italian cured meats and cheeses. Ideal for sharing.

Thin slices of lean cured beef served with peppery rocket and hard cheese shavings.

A large, complete dish combining roasted vegetables, cured meats, and fresh cheese.

An Italian flatbread baked in the oven, seasoned with olive oil and herbs. Soft inside and crispy outside.

A fresh starter with the creamy heart of burrata, served with salad.

The delicious combination of creamy cheese and Italian cured meats with pistachios.

A traditional Sicilian pasta dish with fried eggplant and grated salted ricotta.

The authentic Roman recipe: a creamy sauce based on eggs and cheese, enhanced by guanciale (cured pork cheek).

Pasta served with a spicy tomato sauce with chili and garlic. For those who like spicy dishes.

Pasta with intense Mediterranean flavors with tuna, anchovies, capers, and olives.

Drunken pasta cooked in red wine, with sausage and sweet onions.

A refined dish combining pistachio pesto (a specialty from Bronte) and prawns.

A rich and indulgent pasta dish with creamy cheese, smoked ham, and vegetables.

Seafood pasta enhanced with bottarga (dried fish roe) for an intense marine flavor.

Stuffed ravioli served with tomato sauce and melted smoked cheese.

Ravioli served in a creamy cheese sauce.

Small potato dough balls served with an aromatic truffle sauce.

Long egg pasta with a porcini mushroom sauce and a hint of truffle.

The simplest of pizzas, without cheese, topped with tomato, garlic, and herbs.

The classic pizza par excellence with tomato, mozzarella, and basil.

A spicy pizza topped with hot salami.

A classic combination of cooked ham and mushrooms.

A rich pizza for cheese lovers, combining five Italian varieties.

Pizza topped with tuna and sweet caramelized onions.

A pizza with savory and distinctive flavors with anchovies, capers, and olives.

An indulgent pizza topped with creamy burrata and fresh rocket.

A pizza with mountain flavors with smoked cured ham (Speck) and smoked cheese.

A folded pizza, stuffed with ham, cheese, and egg.

A colorful pizza topped with a mix of fresh vegetables.

A variation of the Margherita using buffalo mozzarella for extra creaminess.

A rich and fresh pizza with cured ham, burrata heart, and rocket.

A white pizza (cheese base) with vegetables and cured meats.

A pizza featuring mortadella and pistachio pesto.

An aromatic pizza with truffle and melted cheese.

Pizza topped with cured beef (Bresaola) and fresh rocket.

A flavorful pizza with sausage, smoked cheese, and sweet onions.

A reinterpretation of Norma in a white pizza, with eggplant and salted ricotta.

The most famous Italian dessert: coffee-soaked biscuits and mascarpone cream.

A silky dessert with set cream, served with a fruity or caramel coulis.

Crispy fried dough rolls filled with a sweet ricotta cream. Sicilian specialty.

Soft cake soaked in syrup and lemon liqueur.

Vanilla ice cream cup drizzled with sour cherries in syrup.

A scoop of vanilla ice cream 'drowned' in hot espresso.

The chef's special dessert, changes regularly.

Granular frozen sorbet, typically Sicilian, with various flavors.

Hot drink served with a selection of petit fours.

Still mineral water.

Sparkling mineral water.

Cola soda.

Assorted fruit juices.

Sweet peach-flavored iced tea.

Lemon-flavored carbonated drink, sweet and tangy.

Orange-flavored carbonated drink.

Green mandarin Italian soda, unique and fragrant flavor.

Pomegranate soda.

Cult Italian soda made from chinotto citrus. Unique bitter and spicy taste.

Simple and sweet sparkling lemonade.

Classic Italian lager beer.

Craft beer from an Italian microbrewery, various styles.

Glass of house red wine.

Glass of house white wine.

Glass of house rosé wine.

Full-bodied Sicilian red wine with notes of black fruits and spices.

More complex and aged version of Nero d'Avola.

Red wine from Tuscany, dry and tannic, world-famous.

Light red wine from the Garda Lake region.

Red wine from Veneto, fruity and accessible.

Red wine from Piedmont with good acidity and cherry notes.

Red wine from southern Italy, structured and tannic.

Sardinian red wine with notes of red fruits and herbs.

Dark and velvety red wine from Puglia.

Prestigious red wine from Piedmont, powerful and complex.

White wine from Umbria, dry and floral.

Sicilian white wine with notes of citrus and almond.

Fresh and mineral Sardinian white wine, with marine aromas.

Light and fruity rosé wine from the Verona region.

Bottle of Italian sparkling white wine.

Rosé version of Prosecco, with red fruit notes.

Sparkling red wine, slightly sweet and very fruity.

Italian espresso or decaffeinated.

Espresso coffee topped with frothy hot milk.

Selection of teas or infusions.

Espresso 'corrected' with a shot of alcohol.

Italian pomace brandy.

Sweet lemon liqueur, served very cold.

Sweet almond liqueur.

Sweet anise liqueur.

Bitter herbal liqueur, digestive.