I PUPI

A classic Italian vermouth, available in red (sweet and herbaceous) or white (dry and floral) versions. Often served on ice as a traditional aperitif. · It offers a complex aromatic flavor with notes of wine and herbs. · To be enjoyed fresh to whet the appetite before the meal.

A very popular anise liqueur in France, served diluted with fresh water. · It has a distinctive licorice and anise flavor, with a milky yellow color once water is added. · It's the ultimate Provençal aperitif, very refreshing.

An elegant cocktail made with cassis cream topped with Prosecco sparkling wine. · It is soft, fruity, and effervescent, with a beautiful pink or ruby red color. · Ideal for celebrating or starting a meal with a festive touch.

A glass of Italian sparkling white wine, fresh and light. · It offers fine bubbles and fruity notes of apple and pear. · Perfect for refreshing and awakening the taste buds.

A bitter Italian aperitif (amaro) with its characteristic bright red color. · Its taste is a complex infusion of herbs, spices, and fruits, dominated by a distinct bitterness. · Often served with a splash of soda or on ice.

The famous Venetian cocktail based on Aperol, Prosecco, and a splash of sparkling water. · It is slightly bitter, sweet, and sparkling, with distinct orange flavors. · Served with plenty of ice and an orange slice, it's a summer must-have.

A classic French cocktail mixing white wine and fruit cream. · Sweet and fruity, it allows you to choose your favorite flavor from blackcurrant, blackberry, or peach. · A simple and traditional aperitif.

Classic distilled spirits, served neat, on ice, or with a mixer. · The whisky offers woody and cereal notes, while the vodka is more neutral and clear. · Robust choices for lovers of strong spirits.

A whisky aged in barrels for at least 12 years, offering more complexity. · It generally offers rounder, woody, and spicy flavors than a standard whisky. · To be savored slowly to appreciate its maturation.

A classic cocktail made with Campari, red vermouth, and sparkling water. · It is a semi-sweet, semi-bitter, refreshing, and low-alcohol drink. · Prepared here according to the house recipe.

A Portuguese fortified wine, rich and sweet. · The red has aromas of candied red fruits, while the white is fresher with notes of dried fruit. · A great classic for aperitifs or dessert wines.

A Sicilian fortified wine, with aromas of nuts, caramel, and dried fruit. · It has a velvety texture and a rich, complex taste. · Often used in cooking, it is also excellent to drink as an aperitif.

A bottle of prestigious sparkling wine from the Champagne region of France. · Known for its fine bubbles, elegance, and notes of brioche and citrus. · The ultimate celebration drink.

A bottle of Italian sparkling wine, fruity and light. · Ideal for sharing with friends for a convivial moment. · A fresh and cheerful alternative to champagne.

An Italian flatbread baked in the oven, here simply seasoned with garlic, olive oil, and oregano. · Crispy on the outside and soft on the inside, it's an excellent alternative to classic bread. · Ideal for sharing at the start of a meal or to accompany a salad.

Toasted bread slices rubbed with garlic and topped with diced fresh tomatoes. · It's crispy, fresh, and fragrant thanks to olive oil and oregano. · The most iconic Italian antipasto, simple and tasty.

A varied assortment of toasted breads topped with different Mediterranean vegetables. · Offers a palette of flavors ranging from the freshness of tomato to the sweetness of grilled vegetables. · Perfect for tasting several variations in one plate.

A dish composed of a selection of vegetables prepared in different ways (grilled, marinated, or fresh) served with mozzarella cheese. · A light and colorful dish that highlights garden produce. · A fresh appetizer ideal for vegetarians.

A simple salad made of fresh lettuce leaves. · It's light, crispy, and refreshing. · Served with a vinaigrette, it pairs well with any dish.

A mix of seasonal salads and raw vegetables. · It offers more variety of textures and tastes than a simple green salad. · A healthy and vitamin-rich appetizer.

Thin slices of aged raw Italian ham, served for one person. · This ham is famous for its sweet, salty, and melt-in-your-mouth flavor. · A noble cured meat product to be enjoyed as is or with bread.

A generous portion of raw Parma ham, designed to be shared by two. · Ideal for a convivial aperitif. · The ham is thinly sliced to reveal all its finesse.

Squid rings coated in batter and fried until golden. · Crispy on the outside and tender on the inside, with a delicate sea flavor. · Often served with lemon to squeeze over to enhance the flavor.

Very thin slices of raw beef, served marinated with olive oil. · Accompanied by peppery rocket and Grana cheese shavings (Parmesan type) for contrast. · A classic, fresh, and refined appetizer.

A salad composed mainly of rocket and shavings of hard cheese. · Rocket provides a peppery and bitter note that perfectly complements the saltiness of the cheese. · A simple but characterful salad.

A tricolor Italian salad with tomato slices and buffalo mozzarella. · Buffalo mozzarella is creamier and more flavorful than classic mozzarella. · Seasoned with olive oil and basil, it's the freshness of Italy on a plate.

An individual platter of various Italian cured meats (salami, hams, etc.). · Allows you to discover different textures and flavors of traditional cured meats. · Perfect to accompany a glass of wine.

A large assortment of Italian cured meats for two people. · A convivial option for sharing Italian flavors at the start of a meal. · Varies according to available products, often including coppa, salami, and raw ham.

The classic combination of salty Parma ham and sweet, creamy mozzarella. · Served in individual portions. · A perfect balance between the richness of the ham and the freshness of the cheese.

A large plate of Parma ham and mozzarella to share between two. · Ideal to start the meal with an indulgent and fresh note. · Enjoyed simply, often with a drizzle of olive oil.

A cold appetizer combining the sweetness of avocado and the firm texture of shrimp. · Generally served with cocktail sauce (mayonnaise with tomato and whisky). · A retro classic always appreciated for its freshness.

Small mozzarella balls (bocconcini) served with cherry tomatoes. · It's a miniature and playful version of the Caprese salad. · Very fresh, easy to eat, and full of Mediterranean flavors.

A very rich composed salad mixing fresh vegetables, cured meats, and cheese. · The gorgonzola and walnuts add a touch of character and crunch. · A complete and satisfying dish.

A classic large salad from the South of France. · It is rich in flavor thanks to the tuna, salty anchovies, and fresh vegetables. · An ideal summer meal, balanced and flavorful.

A gourmet salad for seafood lovers. · It combines smoked salmon, shrimp, and tuna with the freshness of vegetables and avocado. · Fresh and refined, perfect as a light main course.

The simplest and most iconic pasta dish in Italy. · Spaghetti served with a simmered tomato sauce flavored with fresh basil. · Light, healthy, and comforting.

Long pasta served with a rich meat and tomato sauce. · The sauce is slowly simmered to develop deep and savory flavors. · A hearty and family-friendly classic.

Short tubular pasta in a spicy tomato sauce. · The chili pepper adds a characteristic spicy heat ('arrabbiata' means 'angry'). · For those who like dishes with character and a bit of spice.

Large ridged pasta served with a creamy pesto sauce. · The sauce is green and fragrant, made from basil, oil, garlic, cheese, and pine nuts. · An aromatic dish with intense herbaceous flavors.

A very simple but flavorful traditional Neapolitan pasta dish. · The pasta is coated in garlic and chili infused olive oil, here enhanced with cherry tomatoes. · Light on sauce but strong in flavor.

Pasta served with a rich and creamy white sauce with four cheeses. · The blend of cheeses (including strong gorgonzola and goat cheese) creates a powerful and melting flavor. · A very indulgent dish for cheese lovers.

Pasta served with a rich sauce made with egg, cheese, and bacon. · It's creamy, savory, and peppery, with the smoky flavor of bacon. · A comforting and very popular dish (note: this version contains fresh cream).

A dish combining plain (straw) and spinach (hay) tagliatelle for a two-tone effect. · Served with a creamy sauce garnished with ham, mushrooms, and peas. · A complete dish with varied textures and colors.

Bow-tie shaped pasta in a creamy pink sauce. · Smoked salmon provides a salty sea flavor, enhanced by a touch of vodka. · An elegant and creamy dish, typical of modern Italian cuisine.

Long pasta served with a mix of seafood (mussels, shrimp, squid, etc.). · The sauce is tomato-based and flavored with the taste of the sea, garlic, and parsley. · The essential dish for seafood lovers.

Thin pasta coated in a luxurious black truffle cream sauce. · The walnuts add crunch that contrasts with the silky texture of the pasta. · A gastronomic dish with powerful undergrowth aromas.

A refined marriage between land and sea. · Combines the woody flavor of porcini mushrooms with the sweetness of scallops. · Served with a light tomato sauce to bind everything together.

The most classic and simple Neapolitan pizza. · Garnished only with tomato sauce, mozzarella cheese, and oregano. · It allows you to appreciate the quality of the dough and basic ingredients.

A pizza with intense and savory Mediterranean flavors. · Garnished with anchovies and capers, it generally contains no cheese. · A pizza with character for those who like strong flavors.

Similar to the Margherita but with the addition of salty anchovies and olives. · It's a very popular traditional variation in Naples. · Flavorful and simple.

The 'Queen' of classic pizzas, balanced and appreciated by all. · Topped with cooked ham and button mushrooms on a tomato-cheese base. · A safe bet.

A pizza folded in half (calzone) before baking. · It contains a rich filling of ham, mushrooms, and egg that cooks in its own steam. · Surprising and very juicy when cut.

A spicy pizza topped with merguez sausage and peppers. · The egg adds richness and binding to the topping. · For those who like spicy pizzas.

A tuna pizza with vegetables. · Fresh rocket added after cooking provides a peppery note and freshness. · A light and flavorful land-sea combination.

A vegetable-rich pizza, without meat. · Garnished with various grilled vegetables and artichoke hearts. · Colorful and healthy, it appeals to vegetarians and vegetable lovers.

The 'Four Seasons' pizza, traditionally divided into four sections with different ingredients. · It combines ham, mushrooms, artichokes, and olives for variety. · Allows you to taste several flavors on a single pizza.

A meatless pizza for cheese lovers. · Topped with a melting blend of four cheeses with varied flavors, from mild to strong. · Rich, creamy, and very flavorful.

The fisherman's pizza, topped with a mix of seafood. · It is flavored with garlic and parsley to enhance the taste of seafood. · A pizza that smells of the sea.

A refined pizza where some fresh ingredients are added after cooking. · The raw Parma ham, rocket, and Grana cheese create a delicious hot-cold contrast. · Elegant and full of authentic Italian flavors.

An original pizza combining the sweetness of eggplant and the flavor of pesto. · The ham adds body to the dish. · A special house creation with summer flavors.

The 'devilish' pizza, named for its spiciness. · Garnished with spicy sausage (pepperoni or spicy salami type) and softened by an egg. · A great classic for those who like a bit of spice.

A white-based pizza (fresh cream instead of tomato sauce), inspired by flammekueche or French cuisine. · The bacon and onions give it a smoky and savory flavor. · Rich and creamy.

A white pizza topped with smoked salmon. · The fresh cream and chives perfectly complement the smoked fish. · A delicate and Nordic option.

Basic extra ingredients to enhance your dish.

Classic extra toppings for pizzas or pasta.

Cured meat or cheese supplements to enrich your dish.

Tasty meats and fish to add as a supplement.

Supplement of high-quality raw Italian ham.

A thin breaded veal cutlet, pan-fried. · The meat is tender and the coating is crispy and golden. · A great classic of Milanese cuisine, simple and delicious.

A veal cutlet simply cooked on the grill. · This cooking method enhances the natural taste of the meat with light smoky notes. · A lighter option, often served with lemon.

A pan-fried veal cutlet served with a creamy lemon sauce. · The sauce is tangy and fresh, balancing the richness of the meat. · A tender and fragrant dish.

Veal cooked with a sweet and amber Marsala wine sauce. · The sauce is rich, slightly sweet, and coating. · A dish with deep, typically Sicilian flavors.

A Roman specialty whose name means 'jumps in the mouth'. · The veal is garnished with ham and fresh sage, then cooked in white wine. · A very refined blend of herbaceous and savory flavors.

Thin slices of marinated raw beef, served as a main course. · Generally served with parmesan and rocket. · A fresh and light dish for raw meat lovers.

A selection of grilled meats varying according to the day's market. · Ask your server for the cut of meat offered. · Guaranteed freshness and surprise.

Squid rings, breaded and fried. · Crispy and golden, served as a main course. · A classic of seaside cuisine.

Large breaded and fried shrimp (prawns). · The flesh is firm and juicy under a crispy crust. · A rich and flavorful dish.

A swordfish steak grilled. · This fish has firm flesh similar to meat, with a delicate taste. · Cooked simply to preserve its natural flavor.

Fresh fish from the day's market, prepared according to the chef's inspiration. · Varies daily to ensure the best quality. · Inquire with the service for details.

A creamy Italian rice dish cooked slowly with broth. · Garnished with a mix of seafood (mussels, squid, shrimp) and lightly tomato-based. · The Arborio rice absorbs all the seafood flavors.

A rich risotto with mountain flavors. · The combination of porcini mushrooms and smoked bacon is comforting and earthy. · The cream and parmesan make the dish very creamy.

Small potato-based dough balls, soft and melting. · Served with a red pesto made from sun-dried tomatoes, which is sweeter and fruitier than green pesto. · Garnished with pine nuts for crunch.

A quick and advantageous lunch menu served only at midday. · It allows you to choose two dishes from an appetizer, a main course (pizza or pasta), and a dessert. · Ideal for a complete fixed-price meal.

A menu specially designed for children. · Includes a suitable main course (pasta or small pizza) and a dessert. · Portions and flavors that appeal to the little ones.