Modo Ristorante

A large platter of mixed seafood appetizers for two people. Includes both raw and cooked preparations such as tartare, fried, and stewed dishes. Ideal for starting the meal by sharing various fish specialties.

Fried squid rings in a light and crispy batter. Served hot, they offer a pleasant contrast between the softness of the fish and the golden crust. Served with lime-flavored mayonnaise.

Red tuna tartare cut with a knife and seasoned with Mediterranean ingredients. Fresh and flavorful, with savory notes from anchovies and capers. Served with typical crispy Sardinian bread.

Shrimp breaded in panko (Japanese breadcrumbs) and fried until golden. Served on a bed of creamy guacamole. An appetizer that combines the crispiness of fried food with the freshness of avocado.

Fried croquettes filled with whipped cod, a typical Venetian creamed cod. Soft inside and crispy outside. Served with an aromatic basil mayonnaise.

A single-portion version of classic parmigiana, with layers of fried eggplant, tomato, and a melting heart of buffalo mozzarella. Rich, flavorful, and baked.

An assortment of small Italian fried snacks such as supplì (rice croquettes with tomato) and arancini. Perfect for nibbling before the meal. Crispy and tasty.

Battered and fried zucchini flowers, filled with melting mozzarella and a fillet of anchovy. A classic of Roman tradition. Delicate but savory taste.

Whole artichoke fried twice to make it crispy like a chip, typical of Jewish-Roman cuisine. Served here with a fresh yogurt and mint cream to balance the fried taste.

Thick spaghetti-like fresh pasta, served with a reduced crustacean sauce (bisque) and raw or lightly seared red prawns. An elegant dish with an intense sea flavor.

High-quality spaghetti seasoned with fresh clams, garlic, oil, and chili pepper. A timeless classic of Italian seafood cuisine. Simple but rich in savory flavor.

Large pasta macaroni served with a fish ragu based on sea bass and cherry tomatoes. The pasta captures the delicate and flavorful sauce well.

Risotto prepared with high-quality rice, finished with pumpkin cream and Castelmagno cheese. Enriched with crispy prosciutto and a red wine reduction. A rich and autumnal dish.

Fresh egg tagliatelle seasoned with sautéed porcini mushrooms. A dish with earthy and aromatic forest flavors, finished with parmesan.

Short ribbed pasta seasoned with tomato sauce, crispy pancetta, and Pecorino Romano. Savory, slightly spicy, and very tasty. A pillar of Roman cuisine.

Spaghetti seasoned with a cream of egg yolk, Pecorino Romano, black pepper, and crispy pancetta. Rich, creamy, and flavorful, without cream.

Fresh pasta simply seasoned with Pecorino Romano and abundant freshly ground black pepper. A dense and spicy cream coats the pasta. Essential and flavorful.

Spaghetti with a fresh dressing of cherry tomatoes, aromatic herbs, and a mix of grated cheeses. A flavorful twist on pasta with tomato sauce.

Cut of fine American Black Angus beef, grilled. The meat is tender and juicy thanks to prolonged aging. The price is per 100 grams.

A very tender and lean cut of Danish beef, served with porcini mushrooms. The meat melts in your mouth and pairs perfectly with the earthy flavor of the mushrooms.

Piedmontese beef grilled and sliced (tagliata). Served with potatoes and a mustard sauce that adds a spicy and aromatic note.

Beef slowly cooked in red wine until very tender. Served with a classic side of creamy mashed potatoes. A comforting and rich dish.

A cut of beef typical of South American cuisine, covered with a layer of fat that makes it flavorful when cooked. Served with chimichurri sauce (herbs, garlic, oil, vinegar) and vegetables.

Whole roasted chicken with spices and pepper, giving it a reddish color and aromatic flavor. Crispy skin and juicy meat. Served with potatoes.

Sea bass fillet cooked and served on potato puree. Enhanced with Taggiasca olives for savoriness, yogurt for freshness, and a crispy rice wafer.

Octopus tentacles roasted to be crispy on the outside and tender on the inside. Served on a chickpea cream (hummus) with sweet confit cherry tomatoes. A modern Mediterranean dish.

Tuna fillet quickly seared on the outside with a sesame seed crust, left raw inside. Served with a delicate artichoke-like Jerusalem artichoke puree.

Grilled salmon fillet, served with a sweet and sour pepper sauce and vegetables sautéed in a wok. A healthy and flavorful dish.

A rich mixed platter for two people with the best of Italian cured meats and cheeses. Includes prosciutto crudo, capocollo, speck, sausages, buffalo mozzarella, and aged cheeses.

Selection of prized Iberian Pata Negra ham (Jamon Iberico), known for its intense, sweet flavor and melt-in-your-mouth texture. Served sliced.

A tasting platter of high-quality Italian cured meats. Includes various regional types such as sweet prosciutto crudo, smoked speck, and flavorful sausages.

A tasting platter of mixed Italian cheeses. Includes fresh cheeses like mozzarella and aged cheeses like pecorino, offering a variety of textures and flavors.

A classic simple and fresh Italian appetizer. Buffalo mozzarella served with slices of sweet aged prosciutto. Excellent with bread.

A fresh combination of milky buffalo mozzarella and flavorful smoked salmon. A seafood alternative to the classic prosciutto and melon or buffalo and cured ham.

Low baked bread, simply seasoned with extra virgin olive oil, coarse salt, and rosemary needles. Crispy on the outside and soft on the inside, ideal to eat alone or with cured meats.

White Roman pinsa filled with prized Pata Negra ham. The base is light and digestible, enhancing the flavor of the cured meat.

Pinsa with a base of mozzarella, flavorful porcini mushrooms, and sausage. Topped with truffle oil for an intense and autumnal aroma.

Pinsa filled with smoked scamorza cheese, San Daniele prosciutto, sun-dried tomatoes, and fresh arugula. A balanced mix of bold and fresh flavors.

Pinsa with a base of sweet pumpkin cream, balanced by the savoriness of crispy pancetta and smoked scamorza.

Pinsa with mozzarella, zucchini flowers, salted anchovies, and cherry tomatoes. A classic Roman combination with a delicate yet savory taste.

Vegetarian pinsa with mozzarella and mixed grilled vegetables (eggplant, zucchini, peppers). Light and colorful.

Pinsa similar to Margherita but enriched with DOP buffalo mozzarella from Campania, making it juicier and more flavorful.

Gourmet Danish beef burger served in a bun. Topped with smoked cheese, crispy pancetta, and fresh lettuce. Served with fries.

Bun filled with slow-cooked pulled pork. Seasoned with spicy sauce, sweet caramelized onion, and lettuce.

Vegetarian burger made from eggplant. Served with fresh spinach, a slightly spicy yogurt sauce, and tomato.

Rich Caesar-style salad with crispy fried chicken, parmesan shavings, pancetta, and creamy Caesar dressing.

Fresh salad with smoked salmon, mixed greens, cucumber, and olives. Dressed with Greek yogurt tzatziki sauce.

Large mixed salad with classic ingredients: tuna, corn, cherry tomatoes, olives, and mozzarella. A light and nutritious single dish.

Leafy green vegetable with a bitter taste, first boiled and then sautéed with garlic and chili pepper. Typical Roman side dish.

Mixed seasonal vegetables (usually zucchini, eggplant, peppers) grilled. Light and flavorful.

Classic stick-cut fries, fried. Crispy and golden.

Porcini mushrooms cooked in a pan with oil, garlic, and parsley (sautéed). A fragrant and tasty side dish.

Mixed vegetables quickly sautéed in a wok with soy sauce and almonds. Crispy and with an oriental flavor.

Potatoes cut into pieces and roasted in the oven with aromatic herbs. Soft inside and with a golden crust outside.

Famous dessert from the Amalfi Coast created by Sal De Riso. A dome of sponge cake filled and covered with lemon creams of different consistencies. Very fragrant and fresh.

Modern and exotic dessert. Crunchy almond base with a sweet and fruity mousse, covered with a shiny mango glaze.

A twist on the classic Viennese Sacher cake. Chocolate cake filled with Nutella and a crunchy hazelnut layer instead of the traditional jam.

The classic chocolate Sacher cake with a layer of apricot jam. Covered with a crunchy chocolate glaze.

Fresh cheese cake with a biscuit base, garnished with a tangy berry sauce that balances the cream's sweetness.

A variation of cheesecake enriched with pistachio cream. Sweet, creamy, and with an unmistakable nutty flavor.