Il Fico

Tender green asparagus steamed, served with a poached egg with a runny yolk. A spring classic combining vegetable freshness with the creaminess of the egg.

Fresh Italian stretched-curd cheese with a creamy center, served with homemade pickled vegetables and mustard sprouts. The contrast between the milky sweetness of the cheese and the acidity of the pickles.

A traditional Italian sweet and savory combination of thin slices of Sardinian cured ham and fresh melon. A light and refreshing dish.

Buffalo milk mozzarella served with fresh cherry tomatoes and basil. A simple Caprese salad highlighting quality ingredients.

An assortment of Venetian specialties including tuna and salmon marinated with onions (saor) and a creamy cod brandade (baccalà mantecato). Rich in marine flavors.

Thin slices of cold roast veal coated in a creamy sauce with tuna, capers, and anchovies. A classic Piedmontese dish, flavorful and tender.

Thin slices of raw sea bass marinated in lime, served with artichokes and grated bottarga (dried mullet roe). A delicate and briny starter.

Grilled octopus tentacles served on a flavored mashed potato base. The octopus is tender inside and crispy outside.

Short tubular pasta served with a sauce of Mediterranean vegetables, saffron, and tomato, finished with fresh ricotta. A rich and fragrant vegetarian dish.

Large ravioli stuffed with ricotta and lemon, coated in a creamy saffron and Grana Padano cheese sauce. Sweet and lemony flavors.

Ring-shaped pasta colored with squid ink (black), served with langoustines and zucchini. A visually striking seafood dish.

Spaghetti served with a slow-cooked beef sauce flavored with rosemary. A hearty and comforting pasta dish.

Small ridged Sardinian gnocchi served with a tomato sauce with sausage flavored with anise and saffron. A traditional specialty from Sardinia.

Spaghetti with tuna, spring onions (cipollotti), lemon, capers, and cheese. A fresh and flavorful combination.

Pasta with various seafood (shellfish and squid) enhanced with bottarga (dried fish roe). A dish rich in briny flavors.

Long, flat pasta served with a Grana Padano cheese cream and fresh truffle shavings. A luxurious and highly aromatic dish.

Slow-roasted suckling pig (confit) served with a juice flavored with myrtle liqueur. An iconic Sardinian specialty, tender and fragrant.

Tender calf's liver pan-fried with sweet caramelized onions, served with roasted potatoes. A Venetian classic (Fegato alla veneziana) with sweet and rich flavors.

Grilled or pan-seared beef fillet flavored with rosemary, served with baked potatoes. A simple and flavorful meat dish.

Medium-rare tuna steak with herbs, served with vinegar-marinated vegetables and a Tuscan bread and tomato puree (Pappa al pomodoro). A mix of textures and acidity.

Pan-seared white fish fillet with a Mediterranean sauce of olives, capers, and tomatoes, served with seasonal vegetables. Light and flavorful.

A raspberry tartlet with fresh raspberries on a tangy lemon cream, served with artisanal rosemary and pistachio ice cream. A fruity and herbaceous dessert.

A simple Italian dessert consisting of a scoop of homemade vanilla ice cream over which hot espresso is poured. The hot-cold and bitter-sweet contrast.

Assortment of fresh berries served with a refreshing mint and lime sorbet. A very light and fresh dessert.

The famous Italian dessert made with coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Creamy and rich.

Small, moist cake soaked in lemon liqueur (limoncello), served with fig jam. A fruity variation of baba au rhum.

A traditional sheep's milk flan, enhanced with biscuits and almonds. A firm yet melting texture with a distinctive taste.

A hot drink (coffee or tea) or an alcoholic digestif served with a selection of petit fours (small desserts). Ideal for tasting several sweets.