La Rosa

Thinly sliced marinated raw beef, served cold. Accompanied by peppery arugula and fresh tomatoes. A light and classic starter.

Fresh Italian cheese with spun paste and a creamy center. Served with a rich black truffle-flavored sauce. Creamy texture and delicate taste.

Octopus, cooked then grilled for a tender and slightly crispy texture. Prepared Livornese style, typically with a tomato sauce, capers, and olives.

Selection of seasonal vegetables, cooked and preserved in an oil and vinegar marinade. Served cold or at room temperature as an appetizer.

Assorted platter of Italian specialties. May include cured meats, cheeses, marinated vegetables, and olives. Ideal for sharing.

Long, flat pasta served with a fresh lemon sauce. Garnished with pieces of ham and crunchy pine nuts.

Egg pasta in the shape of wide ribbons. Served with a rich sauce made from slow-simmered veal.

Large stuffed pasta (usually cheese or meat). Topped with a creamy sauce flavored with black truffle.

Large tubular pasta typical of Naples. Served with cooked calamari, flambéed to enhance the flavors.

Assortment of fried seafood and fish. Coated in a light, crispy batter. Served hot, often with lemon.

Chef's daily suggestion based on market availability. Choice between a meat or fresh fish preparation.

Iconic Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream. Here, enhanced with toasted hazelnuts for crunch.

Jellied dessert cream with a silky, melt-in-your-mouth texture. Served with a sweet and tangy red berry sauce.

A gourmet dessert featuring pistachio. Accompanied by light and crispy meringue.

Homemade ice cream made with quality ingredients. Creamy texture and authentic flavors.

Selection of typical Italian cheeses. May include Pecorino, Gorgonzola, Taleggio, or Parmesan.