Delicatezza

A classic Italian vegetable soup, often known as minestrone. Made with a variety of seasonal vegetables simmered in a light, savory broth. A healthy and warming starter.

A creamy soup made from pureed pumpkin. Sweet and earthy in flavor with a smooth, velvety texture. Often finished with a touch of cream or olive oil.

A sweet and savory soup made with fresh corn. Creamy texture with the natural sweetness of the corn kernels.

A delicate green soup made from fresh asparagus. Has a distinct, slightly earthy and vegetal flavor. Smooth and creamy.

A rich soup made with earthy mushrooms. Deep umami flavor with a creamy consistency. Comforting and savory.

A sharing portion of hearty seafood soup. Packed with mixed seafood in a broth that can be ordered either clear and wine-based or rich and spicy with tomato.

A soup highlighting clams (vongole), served for two. The clams release a briny sweetness into the broth. Choose between a light white wine base or a zesty tomato version.

A fresh medley of garden vegetables. Served with a classic vinaigrette-style Italian dressing. Crisp and refreshing.

A salad composed entirely of green vegetables and leaves. Dressed with a tangy Italian dressing. Light and healthy.

Known as Salad Niçoise. A hearty salad featuring tuna, hard-boiled eggs, and olives. Dressed with balsamic for a sweet and tangy finish.

A rich salad combining creamy avocado with shrimps and black olives. Drizzled with a thick, sweet balsamic glaze.

Peppery arugula (rocket) leaves topped with savory cured Parma ham and shavings of parmesan cheese. A classic Italian combination of salty, nutty, and peppery flavors.

A simple salad from Capri. Layers of sliced fresh mozzarella cheese, tomatoes, and basil. Seasoned typically with olive oil and salt.

Assorted mushrooms sautéed in a pan, likely with garlic and herbs. Savory and tender.

Spinach sautéed 'Roman style', typically with garlic and sometimes raisins or pine nuts. Soft texture with a savory flavor.

Oven-baked pasta layered with meat sauce, cheese, and béchamel. Rich, cheesy, and filling. Served hot from the oven.

Flat, thick ribbon pasta served in a rich creamy mushroom sauce with smoky bacon. A savory and indulgent dish.

Flat ribbon pasta served with a classic meat-based ragù (Bolognese). The sauce is slow-cooked, rich, and tomato-based.

Tube-shaped pasta tossed in a spicy tomato sauce made with garlic and chili peppers. Zesty and flavorful.

Pasta served with broccoli and anchovies. A traditional combination where the anchovies melt into the sauce adding a savory, salty depth (umami).

Pasta in a smooth pink sauce made from tomato, cream, and a splash of vodka. The alcohol cooks off, leaving a rich and cohesive flavor.

Pasta served with a luxurious sauce containing smoked salmon and cream. The smoky fish flavor pairs well with the rich sauce.

A premium cut of U.S. Angus beef from the rib section. Known for its marbling and rich flavor. Grilled simply with aromatics.

A very high-quality cut of Japanese-style beef. Extremely tender with a marbling score of 4-5, giving it a rich, buttery texture.

A bone-in cut of pork loin. Prepared in the restaurant's signature style. Typically juicy and savory.

Tender chops of lamb grilled with classic Mediterranean herbs. The rosemary and garlic complement the distinct flavor of the lamb.

A Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. The meat is tender and the marrow in the bone is a delicacy.

Slow-cooked lamb shank cut crosswise. Braised until falling-off-the-bone tender. Served with pan-fried mashed potatoes.

Meat cooked in a 'pizza style' sauce. Features a vibrant tomato sauce seasoned with oregano and garlic.

Thin slices of veal topped with salty prosciutto and sage, then cooked in white wine and butter. 'Saltimbocca' means 'jumps in the mouth'.

Tender veal scallops cooked in a zesty lemon and white wine sauce. Light, citrusy, and savory.