La Barolo

An assortment of various starters including marinated vegetables and cured meats. This dish offers a balance of savory and tangy flavors. Ideal for sharing to start the meal.

Italian cured ham, served in thin slices. The texture is tender and melts in your mouth with a delicate, slightly sweet flavor. Enjoy as is or with bread.

Platter of bresaola (cured beef) and warm goat cheese toasts on a bed of rocket. The contrast between the warm, creamy cheese and the lean cured meat is delicious. A rich starter in terms of texture.

Toasted bread slices topped with fresh tomatoes, mozzarella, Parma ham, and basil. Crispy and fresh, it's an Italian aperitif classic. Eat with your fingers or cutlery.

A gratin of tender layered eggplants with tomato sauce, mozzarella, and parmesan. Rich, flavorful, and comforting. Served hot as a substantial starter.

Fresh buffalo mozzarella served with tomatoes and rocket. The cheese is creamy and rich in flavor, contrasting with the acidity of the tomatoes. A simple and refreshing starter.

Mussels sautéed in a tomato sauce with garlic and chili. A spicy and flavorful seafood dish. Enjoy the mussels and dip bread in the sauce.

Marinated octopus salad with crunchy celery and peppers. The octopus is tender and the marinade adds a tangy touch. A light and fresh starter.

Fried squid rings served with rocket. The batter is golden and crispy, enveloping tender flesh. Often accompanied by lemon to enhance the flavor.

Simple peppery rocket salad sprinkled with parmesan shavings. A classic mix of greens and umami cheese. Perfect as a side dish or a light starter.

Salad of tender artichoke hearts and parmesan shavings. The earthy flavors of the artichoke pair well with the salty cheese. A delicate and refined starter.

Cooked spinach salad with anchovies, garlic, pine nuts, and raisins. A sweet and savory mix with varied textures. A starter rich in Mediterranean flavors.

Thin slices of fresh raw tuna served with rocket. The flesh is delicate and melts in your mouth. Usually seasoned with olive oil and lemon.

Thin slices of beef served with a three-pepper preparation. The meat is tender and pairs well with the sweetness and crunch of the peppers. A fresh and colorful starter.

Thin slices of marinated raw salmon. Silky texture and rich salmon flavor. Served fresh, often with a drizzle of olive oil or citrus.

Spaghetti pasta served with a simple tomato sauce flavored with basil. A classic Italian dish, light and flavorful. Enjoy by twirling the pasta around your fork.

Spaghetti served with an assortment of seafood and cherry tomatoes. The flavors of the sea infuse the pasta. A rich and briny dish.

Stuffed pasta served with a creamy gorgonzola and walnut sauce. The strong blue cheese flavor is softened by the cream and the crunch of the walnuts. A smooth and gourmet dish.

Short tubular pasta in a spicy tomato sauce with chili. This dish offers a vibrant and piquant taste. A classic of Roman cuisine.

Penne served with eggplant, tomato sauce, and salted ricotta. A typical Sicilian mix of Mediterranean flavors. The ricotta adds a touch of freshness and saltiness.

Small stuffed pasta rings, served with a creamy sauce with white truffle. The truffle aroma is intense and refined. A luxurious and creamy pasta dish.

Large tubular pasta with a gorgonzola sauce, enhanced with rocket and walnuts. The bitterness of the rocket balances the richness of the cheese. A hearty dish with a crunchy texture.

Long flat pasta served with a rich, slow-cooked meat sauce (bolognese). The sauce is rich, tomato-based, and flavorful. A comforting Italian classic.

Tagliatelle coated in a creamy fresh salmon sauce. The sweetness of the cream pairs perfectly with the fish. A mild and creamy pasta dish.

Penne served with a rich sauce made from four Italian cheeses. A very creamy and flavorful dish for cheese lovers. Eat hot to enjoy the meltiness.

Long, flat pasta cooked with clams, garlic, and white wine. An iconic dish with delicate marine flavors. Light and fragrant.

Layers of pasta interspersed with bolognese sauce, béchamel, and cheese, all baked and gratinated. A complete, rich, and melted dish. Served piping hot.

Very large flat pasta served with sautéed artichokes and Parma ham. A dish that is both rustic and elegant. The textures and flavors complement each other harmoniously.

Flattened veal escalope, breaded and fried until golden. The meat is tender under a crispy crust. Often served with a lemon wedge.

Thin veal escalopes cooked in a lemon and white wine sauce. The dish is tangy and light. The creamy sauce delicately coats the meat.

Veal escalopes topped with Parma ham and sage, cooked in white wine. A classic Roman dish with herbaceous and savory flavors. The meat is tender and fragrant.

Fish of the day, variety depends on the market. Prepared according to the chef's inspiration. See the board or ask your server for details.

Classic pizza topped with tomato sauce, melted mozzarella, and fresh basil. Simple and iconic of Italian cuisine. Crispy crust and flavorful topping.

Pizza topped with tomato sauce, mozzarella, cooked ham, and mushrooms. A popular combination offering mild and earthy flavors. Ideal for a complete meal.

Traditional pizza often served without cheese, topped with tomato, garlic, anchovies, olives, and capers. Intense and salty flavors. An authentic and fragrant choice.

White pizza (no tomato) with garlic broccoli, mozzarella, bacon, and olives. A mix of vegetables and smoked meat. Rich in flavor and texture.

Pizza with four assorted Italian cheeses on a tomato base. Very rich, melted, and flavorful. Cheese lovers' paradise.

Pizza topped with smoked salmon, onions, and fresh cream. A pizza with Nordic and creamy flavors. Lemon adds a touch of freshness.

Folded pizza like a calzone, stuffed with tomato, mozzarella, ham, and egg. The inside stays hot and juicy. A different and gourmet way to enjoy pizza.

Folded pizza stuffed with spinach, cheeses, and cream. Vegetarian and rich in flavor thanks to the gorgonzola. The filling is creamy inside the golden dough.

Pizza topped with speck, a typical smoked cured ham from northern Italy. The smoky flavor of the meat pairs well with the tomato and mozzarella base. Simple and fragrant.

Pizza with Parma ham and fresh rocket added after cooking. Offers a hot-cold contrast and varied textures. Fresh and flavorful.

Pizza with white cream base, no tomato, topped with speck and rocket. Parmesan adds a salty tang. A creamy alternative to red pizzas.

Pizza with rustic flavors with spicy sausage and artichokes. Peppery pecorino enhances the dish. A bold choice.

Pizza topped with spicy sausage and softened by fresh ricotta. Olives add a salty note. A good balance between spicy and sweet.

Full pizza with tuna, vegetables, and egg. A rich and varied combination. Ideal for hearty appetites.

Pizza "Quatre Saisons" with ingredients arranged separately or mixed. Contains mushrooms, artichokes, ham and often olives or egg. Allows you to taste several flavors.

Generously topped vegetarian pizza with various vegetables and ricotta. Fresh, colorful, and light. Perfect for vegetable lovers.