MiVà

Small buffalo milk ricotta, known for its creaminess and sweetness. Served with truffle-infused honey and crunchy walnuts for a textural contrast. A refined sweet and savory appetizer.

Fresh certified DOP buffalo mozzarella, served simply with cherry tomatoes and aromatic oil. An Italian classic that enhances the quality of the raw ingredients.

High-quality Cantabrian Anchovies, known for their meatiness and intense flavor. Accompanied by soft butter and thin crispy bread.

Sweet cured ham paired with buffalo mozzarella. Served on Carasau bread, a typical thin and crispy Sardinian flatbread.

Prized acorn-fed Iberian ham, known for its melt-in-your-mouth fat and rich hazelnut flavor. Served on crispy bread crisps.

Very thin slices of high-quality raw beef, marinated with pepper and enriched with black truffle shavings. An elegant and aromatic dish.

Toasted bread slices topped with melted mozzarella, sautéed bitter greens (chicory), and roasted tomatoes. A mix of rustic and bold flavors.

Prawns fried in a light and crispy Japanese-style batter. Served with avocado sauce and spicy Japanese horseradish mayonnaise.

Three small tortillas filled with different fish: raw salmon, whipped cod (creamy), and raw prawns. Each has specific pairings like crispy peppers or pistachio.

Small soft brioches (typical Roman) in a savory version, filled with hand-chopped raw meat. Dressed with capers and mustard sauce for a bold flavor.

Artichoke tasting prepared in three traditional ways: Roman-style stew with mint, crispy Giudia-style fried, and marinated in oil.

Poached eggs served on a rich Parmigiano Reggiano cheese cream and topped with black truffle. A rich and creamy dish.

Catalogna chicory sprouts, typical of Roman cuisine, served raw and crunchy. Dressed with a flavorful sauce based on anchovies, garlic, and vinegar.

Selection of mixed breads, including a truffle-flavored focaccia and the typical thin and crispy Sardinian bread.

A rich and complete salad made of fresh greens, tuna, green beans, eggs, and sweet onion. Dressed with a classic vinaigrette sauce.

Salad based on iceberg lettuce and aromatic grilled chicken. Enriched with bread croutons, aged cheese shavings, crispy guanciale, and homemade Caesar dressing.

Fresh vegan salad with mixed greens, red cabbage, and marinated zucchini. Topped with avocado sauce and crunchy almonds.

High-quality rice cooked slowly, dressed with tender octopus and crispy fried dried peppers (cruschi), typical of Southern Italy.

Fresh egg long pasta served with prized crustaceans (prawns) and artichokes. Toasted almonds add a crunchy note to the dish.

Large ravioli filled with sweet pumpkin, served on a savory cheese cream. Garnished with amaretti cookie crumbs and walnuts for the classic Mantuan sweet and savory pairing.

Thick fresh pasta (similar to chitarra spaghetti) dressed with Pecorino cheese cream and a selection of peppers. Enriched with fried artichokes.

Short tubular pasta dressed with the classic Roman sauce based on egg yolk, Pecorino cheese, black pepper, and crispy guanciale.

Luxurious variation of the classic Roman Carbonara, enriched with black truffle shavings that lend an intense and earthy aroma.

Fresh long pasta dressed with tomato sauce, crispy guanciale (cured pork jowl), and Pecorino cheese. A pillar of Roman cuisine, flavorful and slightly spicy.

Roasted octopus flavored with smoked paprika (pimentón). Accompanied by potatoes worked into a puree and then browned, flavored with saffron.

Grilled salmon fillet, served with stir-fried vegetables in Asian style. Topped with crispy purple potato chips and a slightly spicy mayonnaise.

Salt-cod fried in a light and crispy batter. Served with sweet onions and Ponzu sauce (citrus soy) for a fusion touch.

Whole grilled squid, tender and slightly smoky. Accompanied by crunchy chicory, semi-dried tomatoes, and almonds.

Prized cut of Tuscan pork (Cinta Senese), flavorful and succulent. Served with an umami sauce made with fermented black garlic and classic potatoes.

Tender cut of grilled beef. Accompanied by potatoes, fried artichokes, and a South American green sauce made with herbs and garlic.

Young chicken cooked in a pan with sage and prosciutto (saltimbocca style). Served with sautéed cabbage and a tangy mustard sauce.