Da Alfredo

Assortment of various Italian cured meats with distinct flavors (fennel, truffle, chili). Ideal for sharing as an aperitif.

Portion of Mortadella, a smooth and pink Italian cured meat, with or without pistachios. Tender texture and delicate taste.

Large platter of fine Italian cured meats including raw ham, dried beef and coppa. Perfect for discovering the diversity of Italian salumi.

Classic duo of aged San Daniele raw ham and fresh, creamy buffalo mozzarella.

Assortment combining Italian cured meats and cheeses. Ideal for tasting a bit of everything.

Small appetizer plate with candied vegetables and fresh mozzarella.

Large complete antipasti platter with vegetables, cheese and cured meats. To share or as a light main course.

Large vegetarian platter featuring artichokes in various forms and marinated vegetables.

Fresh Caprese salad with ripe tomatoes, buffalo mozzarella and basil dressing.

Grilled squid served on a bed of peppery rocket. Light and with marine flavors.

Artichokes prepared Roman-style, tenderly braised with herbs and olive oil.

Crispy raw artichoke carpaccio salad with shavings of aged parmesan.

Fresh combination of creamy mozzarella and raw artichokes, served with tomatoes.

Plate of dried beef (Bresaola) topped with artichokes and parmesan.

Thin slices of marinated raw beef, served with rocket and parmesan.

Beef carpaccio with thinly sliced raw artichokes.

Beef carpaccio served with an assortment of candied vegetables.

Thin slices of cold veal topped with a creamy tuna and caper sauce.

Thin slices of raw salmon simply marinated in olive oil and lemon.

Delicate and fresh white fish carpaccio (Sea Bass).

Thin slices of raw red tuna.

Toasted bread rubbed with garlic topped with a duo of tomatoes and flavored with oregano.

Toasted bread topped with fresh tomatoes and melted or fresh mozzarella.

Gourmet bruschetta with a fresh cheese base and a truffle-flavored cream.

Creamy risotto slowly cooked with Parma ham and fresh mozzarella.

Classic risotto rich in parmesan.

Golden yellow risotto flavored with saffron, served here with prawns (gambas).

Black risotto with intense sea flavors, colored with squid ink and garnished with calamari.

Revisited version of Caesar salad with breaded veal instead of chicken.

Large pan-seared prawns served with cooked spinach.

Grilled white fish fillet served with cooked zucchini.

Slowly braised veal shank, traditionally served with saffron risotto.

Beef steak (Tagliata) served with truffle-infused mashed potatoes.

Breaded and fried veal escalope, crispy and golden.

Veal escalope cooked in a tangy lemon sauce.

Roman specialty: veal cooked with raw ham and sage.

Veal baked with ham and melted cheese.

Fresh fruit dessert cut into small cubes. Light and exotic.

The Italian classic: coffee-soaked biscuits, mascarpone cream and cocoa.

Molten chocolate cake, prepared without wheat flour.

Jellied vanilla Italian dessert cream, served with fruit coulis.

A coffee accompanied by a selection of mini-desserts.

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

Artisanal ice creams in various flavors.

Selection of Italian cheeses (such as Pecorino, Gorgonzola, Taleggio).

Espresso or decaf coffee served with a small treat.

Selection of teas from Dammann Frères.

Soothing herbal infusions.

Sicilian red wine served by the glass.

Sweet sparkling Piedmont wine, served by the glass.

Classic Italian digestifs: lemon liqueur or almond liqueur.

French orange liqueurs.

Selection of various digestifs.

Fruit or grape marc brandies.

Prestigious aged Cognac.

Dry and fresh white wine from northern Italy.

More structured and elegant white wine.

Abruzzo white wine, mineral and fruity.

Sweet sparkling white wine.

Volcanic wine from Sicily, mineral and complex.

Great Italian white wine, structured and suitable for aging.

Rare and prestigious white wine from Piedmont (Timorasso).

Dry French white wine (Sauvignon Blanc), crisp and mineral.

Burgundy Chardonnay, rich and elegant.

Light rosé from Lake Garda.

Elegant Tuscan rosé, distinctive bottle.

Classic Provence rosé, pale and fruity.

Renowned Provence rosé, aromatic and fresh.

Double format (Magnum) of Minuty Prestige.

Light Venetian red wine, fruity and fresh.

More complex and structured Valpolicella.

Rich red wine using the ripasso technique.

Red wine from the descendants of Dante's estate, cherry and spices.

Great Venetian wine, powerful, alcoholic and rich in dried fruits.

One of Italy's most legendary and exclusive wines. An icon.

Abruzzo red wine, round and generous.

Another expression of the Montepulciano grape, fruity and spicy.

The classic Tuscan wine based on Sangiovese.

Elegant and well-structured Chianti Classico.

Prestigious Tuscan wine, full-bodied and long-aging.

Brunello from an iconic producer, very refined.

Bordeaux-style Super-Tuscan, rich and intense.

One of the most famous and exclusive Italian wines in the world, an icon.

Piedmont red wine with good acidity and fruit.

Another expression of Barbera, juicy and delicious.

Barbera d'Asti, often spicier and more robust.

The king of wines, the wine of kings. Tannic and fragrant Nebbiolo.

Barolo from a classic vintage, complex and evolved.

A high-quality "declassified Barolo", 100% Nebbiolo.

Typical Sicilian red wine, full-bodied and fruity.

Elegant Sicilian blend (Nero d'Avola and Frappato).

Red volcanic wine, fine and mineral.

Bordeaux red wine with a dominant Merlot, round and velvety.

Classic, elegant and fine Champagne.

Rosé champagne with red fruit notes.

Dry and fruity Italian sparkling wine.

Sweet sparkling white wine.