La Padellina

Garlic-rubbed toasted bread slices topped with diced fresh tomatoes, olive oil, and basil. A crispy and fresh appetizer, emblematic of Italian cuisine.

Variation of the classic bruschetta with smoked salmon and creamy ricotta. Chives add a touch of herbaceous freshness on the crispy bread.

A varied tasting platter featuring different dried and aged Italian cured meats. Ideal for sharing and discovering savory and rich flavors.

A vegetarian platter combining sautéed cooked vegetables with fresh mozzarella and parmesan. Offers a mix of tender and melting textures.

A mixed selection showcasing both Italian cured meats and cheeses. Perfect for exploring the balance between the saltiness of the meat and the richness of the dairy products.

A dish combining Italian cured meats and sautéed vegetables, sprinkled with parmesan. A balanced option between meat and vegetable sides.

Fresh Italian cheese made from mozzarella and cream, served with cherry tomatoes and arugula. You can choose to accompany it with salty Parma ham or grilled vegetables.

Classic Italian salad made with slices of buffalo mozzarella, tomatoes, and fresh basil. Simply dressed to highlight the quality of the ingredients.

Mixed salad topped with grilled chicken seasoned with garlic and parsley. Complemented by fresh tomatoes and parmesan shavings.

Salad featuring bresaola (Italian dried beef), served with artichoke hearts and two types of cheese. A light yet umami-rich dish.

Fresh salad combining rich smoked salmon and creamy avocado. Accompanied by tomatoes and parmesan for a perfect balance of flavors.

Lunch set including a choice of pasta dish (with some exclusions) and a canned drink. Available weekdays only.

Long, flat pasta served with a classic ragù sauce made with minced meat and tomatoes. A comforting and flavorful dish.

Spiral-shaped pasta coated in a green basil sauce (pesto), pine nuts, and parmesan. Aromatic and rich in fresh herb flavor.

Short tubular pasta in a spicy tomato sauce flavored with garlic and chili. A simple dish but with character and spice.

Pasta with intense Mediterranean flavors with salty anchovies, broccoli, and cherry tomatoes. Garlic and parsley complete this flavorful ensemble.

Pasta served with a Sicilian pesto made with tomatoes, almonds, pistachios, and fresh mint. A fresh and slightly crunchy sauce.

Pasta in a creamy sauce with chicken and mushroom pieces. Enriched with melted mozzarella and parmesan for extra creaminess.

Vegetarian pasta with a rich tomato sauce with sun-dried vegetables (eggplant, zucchini, peppers). An explosion of summer flavors.

Pasta coated in a creamy mushroom and porcini sauce, with speck (smoked cured ham). A dish with woody and smoky flavors.

Traditional Roman recipe with guanciale (pork cheek), eggs, and Pecorino cheese. A rich and silky sauce with no added cream.

Short, ridged pasta served with eggplant in a tomato-basil sauce, all gratinated with mozzarella. Similar to the flavors of Parmigiana.

Luxurious pasta with truffle and porcini cream, accompanied by mushrooms and speck. An intensely fragrant and indulgent dish.

Refined pasta with white truffle and porcini cream, served with Parma ham. The combination of white truffle and aged ham is exquisite.

Layers of pasta interspersed with meat sauce (bolognese), béchamel, and cheese, baked in the oven. A classic gratinated and melting dish.

Fried eggplant layers with tomato sauce, cheese, and basil. A rich and flavorful vegetarian dish, without pasta.

Pasta with fresh clams cooked in white wine, garlic, and parsley. A light and elegant seafood dish.

Pasta with noble seafood (scallops and prawns) in a creamy saffron sauce. Accompanied by spinach and tomatoes.

Stuffed ravioli served with a rich sauce combining tomato, pesto, and cream, garnished with speck and mozzarella. A very indulgent dish.

Ravioli in an intense Gorgonzola cheese and truffle cream sauce. Spinach adds a vegetal touch to this creamy sauce.

Ravioli served with a tomato sauce with eggplant and Scamorza cheese (smoked cheese). Flavors from Southern Italy.

Small potato gnocchi baked in tomato sauce with melted mozzarella and basil. A traditional comforting dish from Sorrento.

Gnocchi served in a rich and powerful Gorgonzola and truffle cream sauce, accompanied by spinach.

Creamy Italian risotto cooked with seasonal vegetables and asparagus cream. Mozzarella adds creaminess to this vegetarian dish.

Golden yellow saffron-infused risotto, topped with seafood (mussels and prawns). A refined specialty reminiscent of paella but with the creamy texture of risotto.

Delicate risotto combining the sweetness of prawns with the vegetal flavor of asparagus and zucchini.

Luxurious risotto with scallops, enriched with a porcini and truffle cream. Harmonious land and sea flavors.

Breaded and pan-fried chicken escalope, crispy on the outside and tender on the inside. Served with a choice of pasta or fries.

Roman classic consisting of veal escalopes topped with Parma ham and sage, cooked in a white wine sauce. 'Saltimbocca' means 'jumps in the mouth'.

Veal escalope in a rich and creamy sauce with mushrooms, Gorgonzola, and truffle. A very flavorful meat dish.

Chicken escalope served with a creamy lemon sauce, accompanied by spinach. Fresh and tangy.

Veal version of the escalope alla milanese. The meat is breaded and fried until golden, served with pasta or fries.

Veal shank slowly braised with vegetables and tomato sauce until the meat is very tender. A rich and traditional stewed dish.

French anise aperitif, traditionally served with fresh water and ice. Licorice and herbal flavor.

Italian bitter aperitif with a bright red color. Distinctive taste of herbs, spices, and fruit peels. Often served with soda or on ice.

Classic Italian Vermouth. Choose between White (sweet and vanilla), Red (herbal and slightly bitter), or Rosé.

Selection of whiskies, including well-known Scottish brands and an Italian option. Served neat or on the rocks.

Popular French cocktail based on white wine and fruit cream (blackcurrant or blackberry). Sweet and fruity.

Sparkling version of Kir Royal, made with Italian Prosecco instead of champagne, and fruit cream.

Italian sparkling white wine. Light, fresh, and floral, it's the Italian aperitif par excellence.

Non-alcoholic version of the famous Spritz. Bitter orange flavors and refreshing bubbles.

Homemade refreshing drink with tea, lemon, and fresh mint. Sweet and thirst-quenching.

The classic Mojito without rum. A zesty mix of lime, fresh mint, sugar, and sparkling water.

Classic Cuban cocktail based on white rum, lime, mint, and sparkling water. Fresh and balanced.

Iconic Italian cocktail, mixing equal parts gin, red vermouth, and Campari. A strong, bitter, and complex taste.

Refreshing long drink mixing Martini (your choice) with tonic water. Bitter and sparkling.

Simple and elegant cocktail mixing fresh orange juice and Prosecco. Ideal for brunch or aperitif.

Venetian cocktail made with white peach puree and Prosecco. Sweet, fruity, and sparkling.

Variation of the Bellini using strawberry puree instead of peach, mixed with Prosecco. Red and fragrant.

The most popular Italian aperitif, mixing Aperol, Prosecco, and a splash of sparkling water. Orange, slightly bitter, and sparkling.

A fruity and herbaceous variation of the Spritz, without bitters. Mix of Prosecco, fresh basil, and your choice of fruit puree.

Lemon version of the Spritz, replacing Aperol with lemon liqueur (Limoncello). Very fresh and tangy.

Italian mineral water, available still or sparkling.

Classic sodas and refreshing drinks.

Assorted fruit juices.

Traditional lemonade made with Sicilian lemons. Very fragrant and less sweet than classic sodas.

Italian sparkling blood orange soda. Red color and intense citrus taste.

Non-alcoholic version of the famous Italian Moretti beer. Authentic malt taste.

Italian beer served on tap. Refreshing with a slight bitterness.