Di Vino

The quintessential Neapolitan pizza. A crispy crust topped with tomato sauce, melting mozzarella, and fresh basil.

A white pizza (no tomato sauce) highlighting mozzarella, mushrooms, and olives, enhanced by oregano and fresh arugula.

A gourmet pizza topped with a whole creamy burrata ball, added after cooking to maintain its freshness.

A luxurious pizza with intense black truffle aromas, combined with the sweetness of mozzarella.

The Italian cheese pizza. A rich and melting blend of Gorgonzola, Taleggio, and mozzarella.

Topped with thin slices of aged San Daniele cured ham, added to a classic base with mushrooms.

For spice lovers. Contains spicy Italian sausage that enhances the flavor of the tomato sauce.

Folded pizza, stuffed with ham, mushrooms, egg, and cheese. Golden on the outside and melting on the inside.

A vegetarian option rich in grilled vegetables like eggplant and zucchini on a tomato base.

A Piedmontese classic. Thin slices of cold veal served with a creamy tuna and caper sauce.

Raw fish cut into small cubes, seasoned with fresh fennel and pistachio for crunch.

Rings of squid coated in a light batter and fried until golden. Served with garlic mayonnaise.

Very thin slices of raw salmon and scallops simply marinated in olive oil.

Salad of thinly sliced raw artichokes, served with shavings of aged parmesan.

Assortment of house appetizers served with a small creamy burrata. Ideal for sharing.

Quickly seared tuna (medium-rare) seasoned with balsamic vinegar, served with grilled vegetables served cold.

Caprese salad revisited with a creamy-hearted mozzarella (burratina) and flavorful Sicilian tomatoes.

Aged Italian cured ham served with seasonal fruits (like melon or figs) for a sweet and savory mix.

Thinly sliced marinated raw beef, served with arugula and mushrooms. The large version includes burrata.

Typical twisted short pasta from Liguria, served here Sicilian style with eggplant, tomato, and salted ricotta.

The great Italian classic: spaghetti served with a rich meat sauce and long-simmered tomato sauce.

Authentic recipe without cream. Sauce made with eggs, cheese (pecorino/parmesan), and crispy pancetta.

Pasta stuffed with soft ricotta cheese, topped with a luxurious and fragrant black truffle sauce.

Spaghetti mixed with fresh basil sauce (pesto), served with creamy burrata.

Layers of pasta interspersed with veal ragu simmered for 7 hours and béchamel.

Long, flat pasta served with fresh clams cooked in white wine, garlic, and parsley.

A luxurious signature dish combining half a lobster and truffle, with candied tomatoes.

Large tubular pasta served with fresh green asparagus, crunchy pine nuts, and arugula.

Pasta flavored with bottarga (cured and salted mullet roe) and sage, offering an intense marine flavor.

Creamy arborio rice slowly cooked in broth, enriched with parmesan and served with tender chicken breast.

A rich risotto with woodland flavors, combining porcini mushrooms and fresh black truffle.

Spring risotto with fresh green vegetables, creamy thanks to parmesan.

Quickly seared tuna steak, served with caponata (a mix of eggplant and stewed vegetables, sweet and sour).

Grilled squid on a griddle, served with a spicy tomato sauce (arrabiata) and salad.

Grilled sea bass fillet, light and flavorful, served with vegetables cut into strips like pasta.

Breaded and fried milk-fed veal escalope, golden and crispy, served with spaghetti in tomato sauce.

Tender grilled beef steak, served with original fries made from corn semolina (polenta).

Thin slices of veal cooked in a light and tangy lemon sauce, served with pasta.

Minced and seasoned raw beef, served either completely raw or quickly seared (flash-seared).

Selection of three classic Italian cheeses: a dry sheep's milk (Pecorino) and two creamy and distinctive cow's milk cheeses (Gorgonzola, Taleggio).

Iconic Italian dessert made with coffee-soaked biscuits and mascarpone cream, dusted with chocolate.

Shortbread tart filled with fresh ricotta and lemon cream.

Crispy dessert alternating puff pastry and creamy mousse, with the sweetness of pear and caramel.

Fruity and fresh dessert made of poached peaches served in their juice with ice cream.

Chocolate lava cake, served warm with salted caramel ice cream for contrast.

Refreshing mix of fresh, chopped fruit.

Creamy, jellied dessert cream, served with a coulis or pieces of strawberries.

Plate of fresh red berries accompanied by a light vanilla cream.

High-quality artisanal ice creams and sorbets. Classic and intense flavors.

An espresso coffee served with an assortment of small miniature desserts.

Weekday lunch formula offering the chef's daily specials.

The house version of the Spritz, a sparkling Italian cocktail.

Bright orange, bittersweet, and sparkling Venetian cocktail.

Classic long drink combining rum and cola with a hint of acidity.

Visually stunning cocktail mimicking a sunrise, sweet and fruity.

Salty and spicy cocktail based on tomato juice, enhanced with tabasco and Worcestershire sauce.

Refreshing Cuban cocktail with plenty of crushed ice and mint.

Fruity version of the Mojito flavored with peach.

Fruity version of the Mojito flavored with strawberry.

Watered-down version of the Kir made with Champagne.

Sparkling and sweet Venetian peach cocktail.

Iced and creamy digestive cocktail, very lemony.

Strong and tangy Brazilian cocktail, prepared with cane spirit.

Light, sparkling, and tangy gin cocktail.

Famous pink cocktail, fruity and slightly tangy.

Simple and elegant mix of orange juice and Champagne.

Tangy and spicy cocktail served in a salt-rimmed glass.

Glass of house-selected wine for an aperitif.