In Casa ~ Levallois

Crispy fritters filled with artichokes and melted mozzarella. Served with a tomato sauce flavored with oregano. A warm and savory starter.

Creamy Italian fresh cheese served with cherry tomatoes. Seasoned with olive oil, fresh basil, and pine nuts for crunch. A fresh and creamy starter.

A type of oval Roman focaccia, lighter than pizza, topped with salmon. Enhanced with ricotta, pesto, and vegetables. A crispy and airy dough.

Vegetarian pinsa topped with a mix of grilled and cooked vegetables. Flavored with garlic and fresh basil. Light and rich in flavor.

Assortment of Italian cured meats including prosciutto, bresaola (cured beef), and spianata. Ideal for sharing. Savory and refined flavors.

Large plate of grilled and marinated vegetables served with a whole burrata. Mix of melting and crunchy textures. A complete and Mediterranean starter.

Long pasta served with a spicy tomato sauce flavored with garlic. Garnished with parsley and toasted pine nuts. A classic dish with a kick.

Short ridged pasta in a creamy mushroom and onion sauce. Sprinkled with parmesan. Rich and comforting.

Long pasta with a rich tomato sauce, tuna, and olives. A classic Neapolitan recipe with savory and distinct flavors.

Wide egg pasta served with tomato sauce and melting eggplants. Topped with pesto and fresh burrata cheese. A mix of hot and cold, creamy and tangy.

Short pasta in a creamy sauce with pesto, ricotta, and cream. Accompanied by roasted cherry tomatoes for a sweet and tangy touch. Mild and herbaceous.

Long pasta with a rich sauce made from cream, egg, and smoked bacon. A gourmet interpretation of the Roman classic.

Short pasta coated in a creamy gorgonzola sauce. Intense blue cheese flavor. Ideal for cheese lovers.

Long pasta with plenty of seasonal vegetables sautéed in olive oil and garlic. A light and colorful vegetarian dish.

Short pasta with a flavorful tomato sauce, smoked bacon, and red onions. Topped with parmesan. A robust Roman classic.

Wide pasta in a luxurious truffle cream and mushroom sauce. Finished with parmesan. Woody and intensely aromatic flavor.

Wide pasta served with smoked salmon and a cream and pesto sauce. Rich and flavorful mix of land and sea.

Thin slices of marinated raw beef, served with a complete assortment of grilled and marinated vegetables. Fresh and light.

Thin slice of breaded and fried veal until golden. Served with pasta in tomato sauce. Crispy on the outside, tender on the inside.

Thin slices of veal cooked in a creamy mushroom sauce. Served with tagliatelle. Tender and rich.

Breaded veal escalope, topped with tomato sauce, eggplants, and cheeses, then baked. A rich and melting dish.

The famous Italian dessert made with coffee and amaretto-soaked biscuits, and mascarpone cream. Sprinkled with cocoa.

Italian jelly dessert, smooth and vanilla-flavored. Served with a tangy red fruit coulis.

Brioche dipped in a mixture of eggs and milk, then pan-fried in butter. Served warm with vanilla ice cream and caramel.

Rich chocolate cake with a molten center, enhanced with almonds. Served with whipped cream and caramel.

Sweet dessert pizza, generously spread with Nutella and sprinkled with shredded coconut.

A coffee served with a selection of three mini Italian desserts to taste everything.