Il Batticuore

A dish of zucchini flowers lightly battered and fried. Enjoy the crispy texture of the batter and the refreshing juiciness of the zucchini. Perfect as a light appetizer.

A dish of tender Japanese flying squid and fragrant European mushrooms, sautéed. The umami of the squid and the flavor of the mushrooms meld with the oil, whetting the appetite.

A dish of juicy roasted French duck breast. The sweet and sour vincotto sauce, made from reduced grapes, enhances the rich umami of the duck meat.

A dish of lightly seared young bluefin tuna (mejima-maguro). The refreshing orange sauce pairs well with the fish's richness, offering a light taste.

An assortment of cured ham from Parma, Italy, and creamy burrata cheese. The saltiness of the ham and the rich milky flavor of the cheese are a perfect match.

A dish using fettuccine, a flat pasta. This colorful pasta harmoniously combines the sweetness of scallops, the texture of asparagus, and the acidity of fresh tomatoes.

A luxurious spaghetti combining seafood (clams, sweet shrimp) and wild mushrooms (porcini). The fragrant mushrooms and the concentrated umami of the seafood in the sauce coat the pasta beautifully.

Pici, a handmade pasta characterized by its thick, chewy texture similar to udon noodles. This hearty dish is simmered in a herb-infused homemade sausage and tomato sauce.

Ravioli with pasta dough enclosing the filling. A luxurious filling of porcini mushrooms, shrimp, and salmon, finished with a mellow tomato cream sauce.

Risotto made with rare white truffles, also known as "white diamonds." This luxurious dish allows you to simply enjoy the rich, aromatic fragrance.

Fresh flatfish and mushrooms baked in the oven. Finished with black truffle, adding a rich aroma to the delicate white fish.

A gibier dish featuring tender roasted Ezo deer loin. The sweet and sour agrodolce sauce made with grapes and red onions enhances the robust flavor of the deer meat.

A cutlet made with bone-in meat from Okinawa's Agū pork. The crispy coating encloses the sweet fat and juicy umami characteristic of Agū pork.

Sautéed tender beef fillet. A rich cream sauce luxuriously made with fresh black truffle further enhances the flavor of the meat.

A signature dish of the Tuscany region, this T-bone steak is a large, bone-in cut of beef grilled generously and enjoyed simply with salt and olive oil to savor the meat's natural flavor.

A representative Italian dessert. Layers of sponge soaked in coffee and rich mascarpone cream.

A simple dessert made by chilling cream, milk, and sugar with gelatin. It features a smooth texture and a milky flavor.

A baked confection generously made with fragrant hazelnuts. Enjoy the rich nutty flavor and crispy texture.

A light and moist cake with the refreshing flavor of orange added to smooth ricotta cheese. It has a delicate sweetness and an elegant taste.

A dessert with a rich custard cream surface caramelized by torching. The contrast between the crispy surface and the cold cream is appealing.

A cold dessert meaning "semi-frozen." Made with pineapple pulp and juice, it offers a fluffy melt-in-your-mouth texture similar to an ice cream cake.

A simple gelato that utilizes the natural sweetness and richness of milk. It features a smooth and refreshing aftertaste.

A popular gelato offering the rich flavor and body of pistachio nuts. The unique aroma and creaminess of the nuts are exquisite.

A sorbet made with blood oranges, characterized by their red flesh. It has a good balance of sweetness and acidity, with a refreshing taste perfect for cleansing the palate after a meal.