Doppio

Roasted eggplant puree with olive oil and garlic. A melting and creamy texture. Usually enjoyed spread on toast.

Slow-cooked artichoke hearts for tenderness and flavor, served with mushrooms and Parmesan. Soft texture. To be enjoyed as a light starter.

Poached egg in a slow-cooked tomato sauce with peppers, spices, and chili. Spicy and comforting flavor. Eaten hot, ideally with bread for dipping.

Thin slices of aged Italian raw ham. Salty and delicate flavor with a melting texture. Perfect for sharing or as a starter.

Breaded and fried fish bites, served with tomato sauce. Crispy on the outside and soft on the inside. Eaten with fingers or a fork.

Grilled elongated shellfish in parsley (garlic and parsley). Iodic flavor and firm flesh. Eaten by removing the flesh from the shell.

Raw fish marinated in citrus juice, served fresh with crunchy fruits and vegetables. Tart and refreshing taste. Light and healthy dish.

Fresh Italian stretched curd cheese with a creamy center, flavored with truffle. Served with thinly sliced fennel. Rich and milky flavor with an earthy truffle note.

Ball of fresh Italian cheese with a melting center, served with eggplant puree. Very creamy texture and mild taste. Pairs well with bread.

Creamy soup prepared with seasonal vegetables. Warm and comforting. Ideal for starting the meal gently.

Classic composed salad with breaded chicken, egg, avocado, and croutons on a bed of romaine lettuce. Dressed with a creamy Parmesan sauce. A complete and indulgent dish.

Fresh salad with tender octopus pieces and potatoes. Dressed with olive oil, lemon, and herbs. Mediterranean flavors.

Meal formula for children under 10 years old. Includes a pasta dish, an ice cream dessert with candy, and a drink.

Layers of pasta interspersed with a vegetable and cheese preparation, baked. Melting and gratinated. Rich and flavorful vegetarian dish.

Short tube pasta served with a spicy tomato sauce and fresh ricotta to soften it. Balance between spiciness and creaminess.

Spiral-shaped pasta with tomato sauce, fried eggplant, and mozzarella. A great Sicilian classic. Sunny flavors and melting texture.

Pasta coated in a rich blue Gorgonzola cheese sauce. Intense flavor and very creamy texture. For cheese lovers.

Filled pasta served with roasted artichokes and an artichoke cream. Delicate and vegetal flavor. Refined dish.

Goat cheese, fig, and ricotta filled pasta, served with a butter-sage sauce. Subtle and fragrant sweet-salty mix.

Mushroom-filled pasta, coated in a porcini cream sauce and garnished with arugula and Parmesan. Woody and rich taste. Ideal in season.

Basil and ricotta filled pasta, served with tomatoes, pesto, and cream. Fresh and aromatic. A touch of summer on the plate.

Long pasta with a sauce based on pancetta (Italian bacon), Parmesan, and a little cream. Rich and flavorful. A revisited Italian classic.

Short pasta served with a slow-cooked bolognese sauce with two meats and vegetables. Hearty and family-style dish.

Pasta with chicken and mushrooms in a creamy truffle sauce. Pronounced truffle aroma. Elegant and indulgent dish.

Salmon pasta with zucchini and onions in a creamy sauce. Gentle and creamy land-sea combination.

Spaghetti served with pieces of octopus, flavored with garlic and chili with fresh tomatoes. Marine and spicy flavors.

Also known as 'Alle Vongole', this dish combines pasta and shellfish in a white wine and garlic sauce. Light and very fragrant.

Creamy rice slowly cooked with Gorgonzola cheese. Melting texture and pronounced cheese flavor. Comforting dish from Northern Italy.

Creamy risotto with button mushrooms and porcini, flavored with white wine. Rich forest flavor and velvety texture.

Thin slice of breaded veal, fried until golden and crispy. Served with a choice of side dish. An Italian classic appreciated for its crispiness.

Veal escalope topped with Parma ham and sage, often cooked in white wine. Complex salty and herbaceous flavor. Tender meat.

Iconic Italian dessert made with coffee-soaked biscuits, mascarpone cream, and cocoa. Mousse-like texture and caffeinated taste. Served chilled.

Warm chocolate cake with a liquid center, served with a scoop of vanilla ice cream. Delicious hot-cold contrast. Very indulgent.

Vanilla-flavored gelatinous dessert cream, topped with fruit coulis. Smooth and melting texture. Fresh and light dessert.

Italian frozen dessert, half mousse, half ice cream, here with nougat and caramel. Airy and crunchy texture. Served very cold.

Cream cheese cake on a biscuit base, topped with red berry coulis. Dense and creamy texture. Sweet and tangy flavor.

An espresso coffee served with an assortment of three small sweet pastries. Ideal for tasting several desserts in small portions.

A superior quality tea served with an assortment of three small sweet pastries. A gourmet and refined break.

Short and strong Italian-style espresso.

Espresso coffee diluted with hot water, milder and less strong.

Espresso coffee with a little touch of hot milk.

Hot drink consisting of an espresso and a lot of steamed milk.

Espresso topped with a creamy milk foam.

Tea from the famous French tea house Mariage Frères.

Alcohol served at the end of the meal to aid digestion. Various choices of Italian alcohols.