Dolce Romana

The most classic Neapolitan pizza. A thin crust topped with tomato sauce, melted mozzarella, and often flavored with basil. Simple and authentic.

A very popular pizza in France, topped with tomato sauce, cooked ham, sliced Paris mushrooms, and mozzarella cheese.

A colorful vegetarian pizza with a tomato and mozzarella base, enhanced with a selection of grilled or marinated seasonal vegetables such as peppers or zucchini.

A pizza folded in half like a turnover, stuffed with ham, mozzarella, and a runny egg inside. The crust is golden and crispy.

Pizza topped with crumbled tuna, on a tomato sauce and mozzarella base. A flavorful option for fish lovers.

A pizza with spicy salami (pepperoni style) on a classic tomato-mozzarella base. Perfect for those who like spicy flavors.

The four cheese pizza, rich and creamy. It combines mozzarella with distinctive Italian cheeses like gorgonzola (blue), taleggio, and parmesan.

A hearty and slightly spicy pizza topped with merguez sausages, strips of peppers, and an egg, on a tomato and cheese base.

The 'Four Seasons' pizza, where the ingredients (ham, artichokes, mushrooms, peppers) are arranged separately to represent each season, on a tomato-mozzarella base.

A pizza inspired by eggplant parmigiana. It features tender eggplant slices, garlic, olive oil, and parmesan shavings.

A white pizza (fresh cream base) topped with tender chicken pieces, mozzarella, and an egg. Mild and creamy.

A pizza with intense Mediterranean flavors, topped with salty anchovies, tangy capers, and black olives on a tomato base.

Pizza combining the sweetness of fresh cream with salmon, on a tomato and mozzarella base. Rich and flavorful.

An elegant pizza topped after baking with thin slices of cured beef (Bresaola), peppery fresh rocket, and parmesan shavings.

A gourmet white pizza flavored with truffle cream. Topped with mozzarella, fresh rocket, and parmesan for a refined taste.

A classic pizza showcasing the famous Parma ham, placed on a tomato and mozzarella base.

A flavorful pizza combining a tomato base enriched with gorgonzola cream, topped with vegetables (zucchini, sun-dried tomatoes) and Parma ham.

A gourmet pizza topped with a whole or opened creamy burrata, accompanied by cherry tomatoes, fresh basil, and Parma ham.

A creamy risotto cooked slowly with broth, flavored with porcini mushrooms and smoked Parma ham, served with rocket.

A refined seafood risotto containing tender scallops and shrimp, enriched with fresh spinach for a vegetal touch.

Fresh pasta served with a classic green pesto sauce made from basil, pine nuts, garlic, parmesan, and olive oil.

A gratin dish made of layers of fried eggplant, tomato sauce, melted mozzarella, and parmesan. Rich and comforting.

Long flat pasta served with a creamy sauce. Here prepared in the French style with cream, smoked bacon, and eggs.

Tube-shaped pasta served with a spicy tomato sauce with chili, flavored with olives and fresh basil.

The ultimate pasta classic: spaghetti served with a rich beef ragu and slow-cooked tomato sauce.

Short pasta topped with a creamy and smooth white sauce made from a blend of four different cheeses.

Soft potato gnocchi balls, served in a creamy gorgonzola cheese sauce and sprinkled with crunchy walnuts.

Wide, flat pasta served with a colorful mix of sautéed seasonal vegetables, including zucchini, mushrooms, and peppers.

Long ribbon pasta served with pieces of salmon in a creamy sauce.

Layers of pasta interspersed with meat sauce (bolognese), béchamel, and cheese, all baked until golden.

Wide pasta served with a luxurious and fragrant sauce of black truffle cream and olives.

Potato gnocchi served with tomato sauce, eggplant, Parma ham, and flavored with sage.

A tasting plate composed of three types of pasta with three different sauces: tomato, gorgonzola, and a stuffed ravioli.

Black pasta colored with squid ink, offering a light iodized flavor, served with sautéed garlic shrimp.

A classic Italian seaside dish: long pasta served with fresh clams (vongole), garlic, olive oil, and parsley.

Hearty seafood pasta, mixing shellfish and crustaceans like mussels, calamari, and prawns in a light sauce.

Pasta stuffed with porcini mushrooms, served with a creamy sauce flavored with truffle.

Pasta parcels stuffed with a classic mixture of spinach and ricotta cheese, served with a rich cream and mascarpone sauce.

Toasted bread slices rubbed with garlic and topped with diced fresh tomatoes, mozzarella, olives, and herbs.

A breaded and fried mozzarella sandwich, crispy on the outside and melting on the inside, served with tomato sauce for dipping.

Breaded and fried risotto balls, stuffed with cheese and flavored with truffle. A revisited Sicilian specialty.

Tender Roman-style artichoke hearts, served cold or warm with olive oil and parmesan shavings.

A plate of various seasonal vegetables (zucchini, eggplant, peppers) grilled and then marinated in quality olive oil.

The iconic Italian salad made of fresh tomato slices and mozzarella, seasoned with basil pesto.

A creamy fresh Italian cheese ball (burrata) with a creamy center, served with tomato pulp and pesto.

Shrimp coated in a light batter and fried until golden and crispy.

Very thin slices of raw beef marinated in lemon juice and olive oil, served with parmesan. Fresh and light.

A tasting board featuring a selection of Italian cured meats such as Parma ham, salami, and coppa.

Diced raw fresh salmon and seasoned avocado, served fresh. A light and omega-3 rich starter.

Thin slices of raw scallops marinated, garnished with fish roe for an elegant iodized touch.

A special pasta dish of the day, likely prepared with seafood (shellfish) according to the chef's inspiration.

Grilled or pan-fried white fish fillet, served with two creamy vegetable purées: carrot and potato.

A Venetian specialty of tender veal liver sautéed with plenty of caramelized onions.

A braised veal shank slowly cooked with white wine, vegetables, and broth, traditionally served with fresh pasta.

Fresh mussels cooked in a creamy gorgonzola cheese sauce, traditionally served with fries.

Grilled squid served with spicy tomato sauce pasta.

Salmon fillet served with a Mediterranean garnish of peppers and artichokes in tomato sauce.

Whole or fillet fish (sea bream) simply grilled to preserve its delicate flesh, drizzled with olive oil and lemon.

The famous Caesar salad with crisp lettuce, hot breaded chicken, parmesan, and its characteristic creamy dressing.

A rustic and hearty composed salad mixing potatoes, beef charcuterie (bresaola), and blue cheese.

A rich seafood salad combining shrimp and smoked salmon with the sweetness of avocado on a bed of mixed greens.

A complete plate of marinated Italian vegetables served with a choice of main protein (cured meats, cheese, or fish).

The famous Italian dessert made of coffee-soaked biscuits, layered with a creamy mascarpone cream and dusted with cocoa.

A fruity variation of the classic tiramisu, made with seasonal fruits instead of coffee.

A silky dessert with vanilla set cream, topped with a tangy red fruit coulis.

A rich vanilla custard dessert covered with a thin layer of crunchy caramelized sugar.

A cup of fresh cut fruits, varying according to market availability. Light and refreshing.

Poached meringue whites floating on vanilla custard and drizzled with liquid caramel.

A small individual chocolate cake with a molten center, served warm with ice cream for a temperature contrast.

Pastry puffs filled with vanilla ice cream and covered with a generous hot chocolate sauce.

A coffee or tea served with a selection of miniature house desserts, perfect for tasting everything.

Italian ice creams or sorbets. Choose two flavors from the available selection.

A large cup of coffee or chocolate ice cream, topped with whipped cream, chocolate sauce, and almonds.

A gourmet ice cream cup with vanilla, chocolate, whipped cream, and crunchy almonds.

A refreshing red fruit sorbet cup, garnished with real fruits and mint.

A traditional frozen dessert with dried fruits (pistachios, almonds) and honey, with a melting texture.