Il Posto

Lunch formula including a main course (pizza, salad, or pasta) and a post-meal accompaniment (dessert or coffee). An economical option for lunch.

Fried ricotta cheese balls, served with a simmered tomato sauce. Crispy on the outside and melting on the inside. For sharing as a starter.

Gratin of fried eggplant with tomato sauce and Parmesan, enhanced with creamy fresh cheese (stracciatella). A rich and flavorful Italian classic.

Breaded and fried rice ball, typical of Sicily. Here filled with truffle cream and mushrooms. Crispy and fragrant.

Appetizer platter of large Sicilian olives and aged Parmesan shavings. Seasoned with olive oil and balsamic vinegar.

Salad composed of romaine lettuce, breaded chicken, Parmesan, and croutons, dressed with a creamy Caesar sauce. Fresh and substantial.

Mediterranean salad with grilled vegetables, buffalo mozzarella, and pine nuts. Dressed with olive oil and balsamic.

Fresh pasta dish of the day, varying according to the chef's inspiration and seasonal products.

Linguine pasta served with a rich tomato sauce and creamy fresh cheese (stracciatella). A comforting dish with simple and authentic flavors.

Traditional recipe for Roman Carbonara, without cream. Fettuccine pasta with cured pork jowl (guanciale), egg, pecorino cheese, and plenty of black pepper.

Fresh and creamy cheesecake, flavored with pistachio. Served chilled.

Dessert of the day, varying according to the season and the chef's mood.

Small pieces of fried pizza dough, served with hazelnut spread. A gourmet and fun dessert.

Light and creamy chocolate mousse, enriched with mascarpone for extra creaminess.

Organic red wine from Puglia. Light and fruity with notes of red berries.

Rich and elegant red wine from Puglia, Primitivo grape. Aromas of ripe fruits and caramel.

Gourmet Sardinian red wine with spicy and fruity notes (cherry, plum).

Sicilian red wine made from Nero d'Avola. Round and generous with aromas of black fruits.

Natural red wine from Basilicata, with no added sulfites. Present tannins and notes of red fruits.

Friuli rosé (or grey) wine with a coppery hue. Delicate with notes of apple and pear.

Organic white wine from the Marche region. Dry, lively, and mineral.

White wine from Puglia, Falanghina grape. Round in the mouth with a saline touch.

Intense and fresh Sardinian white wine. Aromas of citrus and exotic fruits.

Classic Italian sparkling white wine (Prosecco). Dry and fruity, ideal as an aperitif.

Sparkling red wine from Piedmont. Round and refreshing with notes of cherry and almond.

Classic French aperitif cocktail based on white wine and cassis cream.

Italian vermouth, served chilled or on ice. Available in red (sweet and herbaceous) or white (drier and vanilla).

Intense red Italian bitter aperitif. Intense flavor of herbs and citrus.

Typical anise-flavored aperitif from the South of France. Served with fresh water.

Popular Italian cocktail based on Prosecco, Aperol, and sparkling water. Sweet and bitter, refreshing taste.

A variation of the Spritz using Pampelle, a grapefruit aperitif. Fruity and slightly bitter taste.

Classic Gin Tonic cocktail prepared with Tanqueray Gin.

Powerful Italian cocktail based on Gin, Red Vermouth, and Campari. Bitter and complex.

A variation of the Negroni where Gin is replaced by Prosecco. Lighter and more sparkling.

Light and balanced Italian blonde beer, served on tap.

Light and balanced Neapolitan blonde craft beer (Lager). Refreshing with a slight hoppy bitterness.

Neapolitan Pale Ale beer. More distinctive, with spicy and citrus notes.

Classic cola sodas.

Flavored industrial iced tea.

Organic fruit juices.

Artisanal Italian sparkling drink made from cedro (citron). Sweet and fragrant.

Dark Italian soda made from Chinotto fruit (bitter citrus). Unique sweet and bitter taste.

Italian orange soda made from blood oranges. Fruity and sparkling.

French naturally carbonated mineral water, highly sparkling.

High-quality Italian still mineral water.

High-quality Italian sparkling mineral water.

Classic Italian espresso or its decaffeinated version.

Espresso with a dash (macchia) of frothed milk.

Espresso coffee topped with hot milk and milk foam.

Selection of hot infusions and teas.

Italian pomace brandy. Clear and strong, served as a digestif.

Sweet and anise-flavored Italian liqueur. Often served with coffee beans.

Sweet Italian almond liqueur.

Sweet and icy Italian lemon liqueur. Traditional digestif.

American whiskey (Tennessee Whiskey).

French grape pomace brandy aged in oak barrels.

Aged Venezuelan rum, smooth and rich.