La Basilicata

A complete assortment of Italian starters including grilled vegetables, assorted cured meats and creamy buffalo mozzarella. Ideal for discovering multiple flavors in one dish.

A selection of grilled seasonal vegetables, simply seasoned with a drizzle of olive oil. A light and vegetable starter.

A starter mixing land and sea with crispy fried calamari, tender marinated seafood, artichokes and rocket.

Golden and crispy fried calamari rings, served with fresh rocket, artichokes and tomatoes. An Italian classic to share or as a starter.

The classic combination of salty and aged Parma ham with a whole creamy and smooth burrata.

Thin slices of air-dried beef (Bresaola) served with artichoke hearts, aged parmesan shavings and fresh salad.

A tasting platter of various traditional Italian cured meats. Perfect to accompany a glass of wine.

Creamy cow's milk cheese salad centered around a creamy burrata, accompanied by peppery rocket, sweet cherry tomatoes and fresh basil.

A large mixed salad with marinated and grilled vegetables (mushrooms, eggplant, zucchini), enhanced with Italian cheese and confit tomatoes.

The famous Caprese salad: fresh buffalo mozzarella, juicy cherry tomatoes and rocket, simply dressed.

Rocket salad topped with mozzarella, Parma ham, intensely flavored sun-dried tomatoes and parmesan shavings.

Toasted country bread slices rubbed with garlic, topped with fresh tomatoes and melted mozzarella, served with salad.

A flavorful vegetarian salad with rocket, artichokes, peppers, creamy avocado and confit tomatoes.

Linguine served in a creamy parmesan sauce with smoked ham, mushrooms and cherry tomatoes.

Pasta with forest flavors with a mix of oyster mushrooms and mushrooms, smoked ham and a creamy sauce.

The great Italian classic: linguine coated in a slow-simmered tomato sauce with minced beef.

Vegetarian pasta with grilled Mediterranean vegetables: eggplant, zucchini and peppers, with cherry tomatoes.

Short tubular pasta served with a creamy sauce made from egg yolk, parmesan and crispy bacon, without cream.

Sicilian penne with tomato sauce, melting eggplant and stringy mozzarella.

Pasta with a spicy tomato sauce, pancetta, garlic and pecorino cheese.

Linguine coated in homemade basil pesto, served with tender artichoke hearts and parmesan.

A refined pasta dish with scallops, coated in a creamy sauce flavored with black truffle.

Pasta with fresh clams, simply cooked with olive oil, garlic and cherry tomatoes for a delicate sea flavor.

A Roman classic: pasta with tomato sauce, pancetta (Italian bacon), onions and pecorino cheese.

A layered eggplant bake (lasagna style) with tomato sauce, mozzarella and parmesan.

Layers of fresh pasta alternated with a beef bolognese sauce and béchamel, baked in the oven.

Soft potato gnocchi baked in the oven with Mediterranean vegetables, tomato and melted cheese.

Thin veal cutlet cooked in a Marsala wine and mushroom sauce, served with a portion of pasta.

Veal cutlet topped with a rich and flavorful gorgonzola and black truffle cream sauce.

Roman specialty: veal rolled or stuffed with Parma ham and sage, cooked in a white wine sauce.

Veal cutlet prepared with a light and tangy fresh lemon sauce.

Grilled veal served with a traditional pizzaiola sauce with tomatoes, olives, capers and a hint of anchovies.

A creamy and luxurious scallop risotto, enriched with the flavor of porcini mushrooms and black truffle.

Flavorful risotto incorporating salty Parma ham, sun-dried tomatoes for acidity and melting parmesan.

Pasta stuffed with spinach, served with a creamy gorgonzola sauce flavored with truffle.

Half-moon shaped stuffed pasta, served with a forestière sauce with mushrooms and smoked ham.

Ravioli stuffed or served with eggplant, tomato sauce and a mix of Italian cheeses.

Stuffed pasta served with artichokes and an aromatic black truffle sauce.

A gourmet pizza combining a tomato-mozzarella base with chicken, vegetables (mushrooms, artichokes) and a touch of fresh cream for creaminess.

A pizza showcasing high-quality buffalo mozzarella, accompanied by cherry tomatoes and fresh rocket added after cooking.

Salmon and fresh cream pizza, enhanced by the sweetness of red onions.

A hearty 'Land and Sea' pizza topped with a mix of various seafood (mussels, calamari, prawns) and oyster mushrooms.

Cream-based (white) pizza combining sweet and savory with pears and Parma ham, accompanied by flavorful cheeses like gorgonzola and goat cheese.

A classic: tomato and mozzarella base, topped with aged Parma ham, peppery rocket and parmesan shavings.

Spicy pizza topped with spicy salami (pepperoni or ventricina type) on a classic base.

The 'Four Seasons', divided into four parts or mixed, with ham, mushrooms, artichokes and olives.

Four cheese pizza offering a variety of textures and tastes: mozzarella, gorgonzola (blue), scamorza (smoked) and mascarpone (creamy).

Folded pizza, stuffed with tomato, mozzarella, ham and a runny egg inside.

Generously topped vegetarian pizza with various grilled vegetables, mushrooms and fresh rocket.

Rich meat pizza with minced beef, enhanced by red onions and topped with an egg.

Tuna pizza, classically paired with red onions, salty olives and an egg.

A rustic pizza combining melting eggplant with smoked bacon, onions and an egg.

Spicy pizza with pieces of merguez sausage, peppers and an egg.

The classic Queen pizza: simple and effective with cooked ham and button mushrooms on a tomato-mozzarella base.