Domani

The most classic and iconic pizza in Italian cuisine. It consists of a thin crust topped with tomato sauce, melting fior di latte mozzarella, and fresh basil. Simple yet delicious.

The house's signature pizza with a tomato and mozzarella base. It is enriched with mushrooms, black olives, and flavored with oregano, then topped with fresh arugula for a peppery touch.

A gourmet pizza featuring burrata, a creamy fresh cheese. Served with a tomato base, cherry tomatoes, and fresh arugula to contrast with the richness of the cheese.

A gourmet pizza highlighting intense earthy flavors. It pairs fior di latte mozzarella with black truffle (a rare and fragrant mushroom). A refined culinary experience.

The cheese pizza for lovers of strong flavors. It combines mild mozzarella, marbled Gorgonzola, and creamy Taleggio, all enhanced with chives.

A pizza topped with San Daniele ham, a renowned Italian cured ham. Accompanied by mushrooms, fresh tomatoes, and basil on a tomato-mozzarella base.

A spicy pizza topped with spicy Italian sausage. The heat of the sausage is balanced by the freshness of the tomatoes and arugula.

A folded pizza, like a turnover, trapping its aromas inside. Topped with cooked ham, mushrooms, mozzarella, and a runny egg in the center.

A rich vegetarian option packed with vegetables. It features an assortment of grilled eggplants, zucchini, and mushrooms on a classic tomato-mozzarella base.

A Piedmontese classic consisting of thinly sliced cold veal topped with a creamy tuna sauce. Served with salty capers and parmesan.

Thinly sliced marinated octopus, served cold. Simply seasoned with lime and capers for a fresh and light starter.

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

Raw bar cut into small cubes and seasoned. Fennel adds aniseed crunch, while pistachios add texture. A refined seafood starter.

A large platter of Italian marinated and grilled vegetables (artichokes, peppers, eggplants) served with a small creamy burrata. Ideal for sharing.

Vegetarian starter consisting of very thin slices of marinated raw zucchini. Served with truffle-scented ricotta and arugula.

Sophisticated version of the Caprese salad. A small creamy burrata served with sweet Sicilian tomatoes, basil, and a drizzle of reduced balsamic vinegar.

Classic sweet and savory combination. Aged San Daniele raw ham is served with fresh seasonal fruits (like melon or figs) for a contrast of flavors.

Thinly sliced marinated raw beef, served with arugula and fresh mushrooms. A light and flavorful dish.

Short twisted pasta typical of Liguria, served here Sicilian style 'Alla Norma': with tomato sauce, fried eggplant, and salted ricotta.

The great classic of Italian pasta. Spaghetti served with a rich sauce made from minced meat simmered for a long time in tomato sauce.

Prepared according to the authentic traditional Roman recipe, without cream. A creamy sauce created by emulsifying eggs and cheese, with crispy pancetta.

Shrimp-filled pasta (large prawns), served with an intense sauce made from the crustaceans' heads for maximum seafood flavor.

Layers of pasta interspersed with a veal ragu simmered for 7 hours for exceptional tenderness. A comforting baked dish.

An iconic dish from the Italian coast. Long pasta served with fresh clams, garlic, and parsley, in a light white wine sauce.

A very luxurious pasta dish combining land and sea: half lobster and truffle. Accompanied by confit tomatoes for a touch of sweetness.

A simple yet flavorful preparation: Aglio e Olio. Spaghetti sautéed with olive oil and garlic, here enhanced with cherry tomatoes.

Short pasta coated in a rich and creamy sauce blending four types of melted Italian cheeses.

Long pasta served with a truffle-scented sauce, accompanied by confit tomatoes and herbs to balance the mushroom's intensity.

Creamy Italian rice cooked slowly, finished with parmesan. Served with a piece of tender chicken breast.

A rich risotto with forest flavors, cooked with porcini mushrooms and black truffle. Creamy texture and powerful taste.

A spring risotto with green vegetables. It includes asparagus and zucchini for a fresh, vegetable-forward dish.

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

Quickly seared tuna steak (medium-rare), served with caponata, a type of sweet and sour Sicilian ratatouille with eggplant.

Grilled sea bass fillet, served with vegetables cut into thin strips like pasta (vegetable tagliatelle). A healthy and light dish.

Tender beef cut, served with crispy fried polenta sticks (cornmeal) instead of potatoes. Accompanied by a sauce of your choice.

Seasoned minced beef, served raw or very briefly seared (aller-retour). Accompanied by crispy polenta fries.

Breaded and fried milk-fed veal cutlet, typical of Milan. Served simply with spaghetti in tomato sauce.

Thin slices of milk-fed veal cooked in a light and tangy lemon sauce. Served with pasta and cheese.

A selection of Italian cheeses: Pecorino (hard sheep's milk), Gorgonzola (creamy blue), and Taleggio (soft cow's milk). To be enjoyed at the end of the meal.

The quintessential Italian dessert. Coffee-soaked biscuits and mascarpone cream, dusted with cocoa and chocolate shavings.

A structured dessert with layers of crispy puff pastry, a creamy mascarpone mousse, and pears. Enhanced with caramel.

Molten chocolate cake with a gooey center. Served warm with a scoop of dulce de leche ice cream.

A bowl of fresh red fruits (strawberries and raspberries) served with a vanilla-scented mascarpone cream.

Fruity and fresh dessert. A cold soup of sweet peaches served with a scoop of vanilla ice cream.

Jellied vanilla dessert cream, silky texture. Topped with a strawberry coulis or fresh strawberry pieces.

A shortcrust pastry tart filled with a ricotta-based cream flavored with lemon. A typical dessert from Southern Italy.

High-quality artisanal ice creams and sorbets. Choose from a variety of classic and organic flavors.

An espresso coffee served with an assortment of mini-desserts, allowing you to taste several sweets in small portions.

Lunch formula including a starter and a main course, changing daily according to the market.

The starter of the day, served alone.

The main dish of the day, served alone.