Enoteca Corsi

Fresh bread served at the table. The essential accompaniment to any Italian meal, perfect for dipping.

House wine, white or red. A simple and genuine table wine, ideal for accompanying the meal.

Prawns served with sweet Tropea onion. An appetizer that combines the flavor of the sea with the sweetness of the land.

A high-quality mixed raw fish platter. Includes fresh tuna, tender small cuttlefish, and prized crustaceans such as red shrimp and langoustine.

Assortment of thinly sliced raw fish. The delicate flavor of swordfish alternates with the decisive flavor of tuna and the texture of octopus.

Salmon fillet paired with the freshness of peach and the pungent note of arugula, finished with balsamic vinegar.

A fluffy frittata enhanced by prized Norcia black truffle. An appetizer rich in Umbrian aroma and flavor.

The classic Italian caprese. Buffalo mozzarella from Campania served with fresh tomatoes, a drizzle of oil, and basil.

Long pasta with fresh lobster sauce. A refined and tasty seafood first course.

Classic Roman dish with long hollow pasta, crispy guanciale, tomato, and pecorino. Flavorful and slightly spicy.

Thin egg pasta with shrimp, sweet Pachino tomatoes, and a sprinkle of pecorino cheese.

Rustic and nutritious soup based on mixed legumes and grains. A warm dish ideal for comfort.

Spaghetti served with fresh mussels and cherry tomatoes. A simple first course that enhances the flavor of the sea.

Wide egg pasta with sautéed porcini mushrooms. A dish with intense forest aromas.

Braised rabbit with tomato, herbs, and olives. Served with a side of potatoes.

Tender beef fillet cooked in a creamy green peppercorn sauce. Served with potatoes.

Grilled beef sliced and flavored with rosemary. Served with potatoes.

Young lamb roasted in the oven, typical of Roman tradition. Tender and flavorful, served with potatoes.

Roasted veal slices served with their cooking juices and potatoes.

Sea bream baked in parchment paper with cherry tomatoes and mussels. A cooking method that keeps the fish moist and flavorful.

Mussels sautéed in a pan with tomato, garlic, and parsley. To be enjoyed with toasted bread.

Slow-cooked veal morsels with mixed vegetables.

Traditional Roman dish based on tripe stewed with tomato sauce, mint, and pecorino.

Roasted English-style beef, thinly sliced and served cold or warm.

Layers of fried eggplant with tomato sauce, mozzarella, and parmesan. A vegetarian classic.

Fresh seasonal salad, mixed or just green, dressed as desired.

Potatoes cut and roasted with rosemary. Crispy and golden.

Boiled cauliflower served with oil and lemon.

Boiled chard simply dressed with oil and lemon.

Fresh boiled spinach dressed with oil and lemon.

Boiled flat green beans (fava beans) dressed.

Fresh pineapple slices served plain.

Portion of fresh seasonal grapes.

Delicate spoon dessert made with cream, sugar, and gelatin, garnished with sweet sauces.

Traditional Neapolitan dessert. Sponge cake filled and covered with lemon cream.

Crispy layers of puff pastry alternated with smooth pastry cream.

Shortcrust pastry tart filled with cream and decorated with fresh mixed fruit.

Rich and decadent cake made with cocoa or chocolate.

Classic dessert with a shortcrust pastry base, filled with pastry cream and topped with pine nuts and powdered sugar.

Full-bodied and balanced Tuscan red wine.

Tuscan red wine of great structure and longevity.

Soft and round red wine, made from Merlot grapes.

Piedmontese red wine with a dry and pleasantly almond-like flavor.

Robust red wine from central Italy, with spicy and fruity notes.

Lazio red wine from Shiraz grapes, spicy and enveloping.

Rosé classic method sparkling wine, elegant and fruity.

Fresh and savory Puglian rosé wine, from Negroamaro grapes.

Versatile extra dry sparkling wine, excellent as an aperitif.

Refined classic method sparkling wine, with notes of bread crust and fruit.

Fresh and mineral Sardinian white wine, excellent with fish.

Aromatic dry Moscato, perfect for appetizers and light dishes.

Fresh and floral white wine from the Marche region.

Sicilian volcanic wine, savory and with great personality.

Structured white wine from Veneto, ideal with white meats and cheeses.

Complex white wine from the Marche region, also suitable for aging.

Italian lager beer, clear and thirst-quenching. Small size.

Classic Italian lager beer. Large size.

Non-alcoholic beer with a full flavor.

Classic non-alcoholic carbonated beverages.

Fruit juices, various flavors.

Natural or sparkling mineral water in a small bottle.

Local natural sparkling water.

Famous sparkling water.

Large format sparkling water.

Large format natural sparkling water.

Mountain spring water.

The classic Italian espresso.

Hot drink based on espresso and foamed milk.

Decaffeinated espresso coffee.

After-dinner liqueur or amaro.