LA BOCCA

A varied selection of typically Italian cured meats and cold cuts, such as prosciutto, salami, or coppa. It is salty, flavorful, and ideal for sharing to start the meal.

An assortment of Italian appetizers, generally including grilled or marinated vegetables. Fresh and tasty, perfect for awakening the appetite.

A generous ball of buffalo milk mozzarella, served whole. Its texture is creamy inside and firm outside, with a fresh, milky taste.

Red mullet fillet, a fine-fleshed rockfish, served with quinoa, vegetables, and hummus. A light dish with Mediterranean flavors.

A rich and fresh composed salad with chicken, cheese, and a black olive tapenade to enhance it. Perfect for a healthy and balanced lunch.

Pasta served with homemade beef and eggplant meatballs, topped with tomato sauce and parmesan. A comforting dish, rich in umami flavors.

Spiral-shaped pasta prepared according to the chef's signature recipe. Ask the server for today's sauce.

An enriched version of the chef's fusilli, likely with additional richer or nobler ingredients. A generous pasta dish.

Fusilli pasta served with fresh truffle shavings. The taste is earthy, aromatic, and luxurious.

Original dish composed of layers of piadina (Italian flatbread) filled with charcuterie, cheese, and vegetables. A sort of revisited lasagna with rustic Italian flavors.

A portion of pasta adapted for children, usually served with a simple sauce (tomato or butter). Mild and easy to eat.

A creamy risotto prepared with Arborio rice, artichokes, roasted ham (rostello), and truffle. Rich, flavorful, and aromatic.

Dish based on black rice (Vénéré), accompanied by coppa charcuterie, fresh ricotta, and asparagus. An interesting contrast of colors and textures.

Black rice served with roasted ham, ricotta, and truffles. A sophisticated dish with an earthy depth of flavor.

Creamy risotto with chicken and morel mushrooms, flavored with wild garlic. Forestal taste and creamy texture.

Melting eggplant dish with a fresh touch of edamame and mint, served with tomato sauce and cheese. A light and fragrant vegetarian option.

Artichoke hearts au gratin with tomato and Italian cheeses. Flavorful, cheesy, and tender.

A selection of several mini-desserts of the day (gourmet coffee). Ideal for tasting a bit of everything.

Ice cream or sorbet balls served in a coupe. Refreshing and sweet at the end of the meal.

Moist cake soaked in rum syrup, a Neapolitan specialty. Very sweet and alcoholic, often served with cream.

Crispy puff pastry filled with gianduja, an Italian chocolate and hazelnut paste. Rich and melting.

Warm brioche served with Amaretto, an Italian almond liqueur. A warm, soft, and fragrant dessert.