Le Lanterne

A selection of typical Italian cured meats and cheeses, accompanied by pickled vegetables. A classic and flavorful start to a meal.

Thin slices of bresaola (cured beef) served with fresh arugula and shavings of Parmigiano Reggiano. A light and flavorful dish.

Sweet, thinly sliced Parma ham. Renowned for its delicate flavor and unique taste.

The classic pairing of sweet Parma ham and fresh, creamy Buffalo Mozzarella.

A classic summer appetizer combining the savory taste of prosciutto with the sweetness and freshness of melon.

A platter of various sliced Italian cured meats, such as salami, ham, and coppa.

Fresh mozzarella made from buffalo milk, served whole or sliced. Characterized by its soft texture and rich milky flavor.

Fresh salad composed of tomato slices, buffalo mozzarella, and fresh basil, dressed with olive oil.

Toasted bread slices topped with various ingredients, such as fresh tomatoes, olive pâté, or vegetable creams.

Selection of Italian cheeses of different ages and textures, often served with honey or jams.

The house's mixed seafood appetizer, featuring a variety of hot and cold seafood specialties selected by the chef.

Fresh raw tuna, knife-cut into small cubes, dressed with oil, lemon, and herbs.

A refined combination of the intense flavor of smoked salmon and the sweetness of buffalo mozzarella.

Mixed boiled mollusks and crustaceans (such as squid, shrimp, mussels) served cold with oil and lemon.

Thin slices of smoked swordfish, served with orange wedges or juice for a fresh, citrusy contrast.

Mussels and clams sautéed in a pan with oil, garlic, parsley, and white wine, served with their own juices.

An Italian classic: spaghetti served with a simple sauce of fresh tomatoes and fragrant basil leaves.

Spaghetti with a rich meat sauce slow-cooked in tomato, typical of the Emilia-Romagna tradition.

A Roman specialty with a cream made from eggs, Pecorino Romano cheese, black pepper, and crispy guanciale.

Fresh pasta similar to spaghetti but thicker, served with tomato sauce, guanciale, and pecorino romano.

Considered the ancestor of Carbonara and Amatriciana, it's pasta dressed with crispy guanciale, pecorino romano, and black pepper (without tomato and eggs).

A pillar of Roman cuisine: pasta tossed with abundant Pecorino Romano cheese and freshly ground black pepper to create a savory cream.

Linguine with traditional green pesto made from basil, pine nuts, garlic, Parmesan, pecorino, and olive oil.

Egg pasta tossed with butter and Parmesan cheese to create a rich and creamy sauce.

Fresh ricotta and spinach filled pasta, served with a classic tomato sauce.

Soft potato gnocchi, served with tomato sauce and fresh basil.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and Parmesan cheese, baked.

Hot vegetable soup with seasonal mixed vegetables, served with toasted bread (croutons).

Soft corn polenta served with a melted sauce of four different types of cheese.

Soft corn polenta served with a rich tomato-based ground meat sauce.

Spaghetti sautéed with clams, garlic, oil, chili pepper, and parsley, in white sauce.

Fresh pasta served with a rich mixed seafood sauce (mussels, clams, shrimp, squid) and cherry tomatoes.

Linguine with squid, shrimp, and sweet Pachino tomatoes.

Ravioli filled and served with a creamy pink sauce enriched with salmon.

Creamy rice cooked with fish broth and mixed seafood.

Creamy risotto prepared with green asparagus and shrimp.

Potato gnocchi with a surf and turf combination of champignon mushrooms and clams.

Soft gnocchi with shrimp sauce and asparagus tips.

Grilled beef steak, served with a fresh side salad.

A prime and tender cut of beef (fillet) grilled, accompanied by salad.

Beef fillet served with a flavorful Gorgonzola cheese sauce.

Beef fillet cooked with a creamy green pepper sauce.

Grilled beef cut into strips, served on a bed of arugula with Parmesan shavings.

Grilled beef cut into strips, flavored with rosemary and olive oil.

Grilled lamb chops, to be eaten piping hot ('scottadito'), typical of Roman cuisine.

Simple and light grilled chicken breast.

Mixed selection of various grilled meats (such as beef, chicken, pork).

Veal slices with Parma ham and sage, cooked in a pan with white wine.

Floured veal slices cooked in a pan with a fresh and tangy lemon sauce.

Thin strips of beef sautéed in a pan, served with arugula and Parmesan cheese.

Breaded and fried chicken breast, crispy outside and tender inside.

Grilled pork loin.

Mixed roasted or grilled fish and crustaceans.

Roasted salmon fillet, accompanied by grilled vegetables.

Classic mixed fry of squid rings and shrimp, crispy and golden.

Whole grilled or roasted squid, served with vegetables.

Roasted sea bass (branzino), a fish with delicate white flesh.

Premium scampi cooked roasted to enhance their natural sweetness.

Tuna steak crusted with sesame seeds, quickly seared.

Leafy green vegetable with a slightly bitter taste, served boiled with lemon (all'agro) or sautéed in a pan with garlic and chili (ripassata).

Portion of potatoes, available as French fries or baked (roasted).

Mixed seasonal vegetables (such as zucchini, eggplant, peppers) grilled.

Boiled spinach dressed simply with oil and lemon.

Simple arugula and cherry tomato salad.

Classic green salad with tomatoes, carrots, and other fresh vegetables.

Fresh Greek-inspired salad with savory Feta cheese and sweet red onion.

Rich and protein-rich salad with tuna and eggs, ideal as a light main course.

Similar to a Caesar Salad, with grilled chicken, cheese, and crispy croutons.

Salad featuring fresh buffalo mozzarella paired with tomatoes.

Nordic salad with arugula and smoked salmon.

The quintessential Italian pizza: tomato, mozzarella, and basil.

Pizza with tomato, mozzarella, and anchovy fillets, with a savory taste.

Simple red pizza without cheese, topped only with tomato, garlic, oregano, and oil.

A variation of the Margherita pizza using the prized Mozzarella di Bufala Campana instead of fiordilatte.

Rich pizza with tomato, mozzarella, mushrooms, artichoke hearts, cooked ham, and olives.

Classic pizza with tomato, mozzarella, and champignon mushrooms.

Usually a white pizza (or with little tomato) with mozzarella, mushrooms, and sausage.

Pizza with tomato, mozzarella, and cooked ham.

Pizza with a smoky flavor thanks to provola and speck (smoked ham).

Fresh pizza, often white or red, served with fresh arugula added after baking.

Vegetable pizza with tomato, mozzarella, and mixed grilled vegetables.

Spicy pizza with spicy salami (often ventricina or Neapolitan salami).

White pizza with a blend of four cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan).

Pizza inspired by the namesake pasta, with tomato, guanciale, and pecorino.

White pizza inspired by the Carbonara pasta, with mozzarella, egg, guanciale, and pepper.

Pizza with tomato, mozzarella, tuna in oil, and onion.

Calzone stuffed with mozzarella and cooked ham.

Calzone stuffed with mozzarella and mushrooms.

Pizza base baked with oil, salt, and rosemary, without tomato or cheese.

Portion of fresh bread to accompany the meal.

Chocolate cake with a soft, molten center.

A creamy spoon dessert made with thickened cream, served with your choice of sauces (e.g., berries, caramel, chocolate).

Light and airy chocolate cream.

Baked vanilla cream with a crunchy caramelized sugar crust on top.

Famous Italian dessert made with ladyfingers soaked in coffee, mascarpone cream, and cocoa.

A refreshing frozen lemon dessert, often served at the end of a meal as a digestif.

Cup with assorted scoops of ice cream.

Fresh seasonal fruit salad, chopped.

Fruit salad served with a scoop of ice cream.

Fresh strawberries dressed with sugar and lemon juice.

Fresh strawberries served with whipped cream.

Fresh strawberries served with ice cream.

Fresh pineapple slices.

Fresh melon served with sweet Port wine.