Mon italy

Complete lunch special including lasagna, a drink, and a dessert. Lasagna is layered pasta baked with a rich sauce. A hearty and comforting meal.

Menu of the day including the special daily dish, a drink, and a sweet treat. The composition varies according to the chef's inspiration and seasonal products.

A half-pizza generously topped as you choose, likely served as a set. The crust is crispy and the topping is flavorful. Ideal for a quick lunch.

Traditional sandwich from Puglia made with a round, soft bread baked in a wood-fired oven, served with a drink and dessert. Filled with fresh Italian ingredients. To be enjoyed like an Italian burger.

Italian sandwich made with 'Puccia' bread from Puglia, crispy on the outside and airy on the inside. Filled with cured meats, cheeses, or vegetables. Eaten hot or cold by hand.

Half-pizza topped with various ingredients such as tomato, cheese, and cured meats. A perfect individual portion for a small appetite.

Typical Sicilian breaded and fried rice ball, usually filled with ragù, peas, or cheese. Crispy and golden on the outside, melting on the inside. Enjoy hot.

Long Roman rice croquette, fried and filled with mozzarella and ham. The cheese stretches when you cut it in half. A hot and tasty snack.

Fresh stuffed pasta, served with homemade sauce. The filling can vary (meat, cheese, vegetables). Tender texture and authentic taste.

Gratin of fried eggplant layered with tomato sauce, mozzarella, and Parmesan cheese. Rich, melting, and vegetarian. A classic from Southern Italian cuisine.

Portion of homemade lasagna, available in several varieties (e.g., bolognese, vegetable). Layers of pasta, béchamel, and filling baked in the oven.

Beef meatballs simmered in a rich tomato sauce. Tender and flavored with Italian herbs. Delicious on their own or as a side.

Italian preparation often based on mushrooms, sometimes with olives or cream. Woody and autumnal flavors. Usually served as a starter or side dish.

Fresh salad of tender octopus pieces marinated with olive oil, lemon, and parsley. Firm yet tender texture, delicate iodized taste. A refreshing seafood starter.

Mixed salad or homemade antipasti with sweet and Mediterranean flavors. Probably a colorful mix of vegetables and cheeses.

Assortment of grilled and marinated vegetables (peppers, zucchini, eggplant) in olive oil. Smoky flavor and melting texture. A classic Italian antipasto.

Sicilian sweet and sour eggplant ragout with celery, capers, and olives in a tomato sauce. Rich in flavor and texture. Served cold or warm.

Simple and fresh salad of tomatoes, mozzarella, and basil. The colors of the Italian flag. Fresh, milky, and herbaceous taste.

Fresh Italian cheese with a creamy center (stracciatella) wrapped in a mozzarella skin. Creamy texture and fresh milk taste. Delicious with a drizzle of olive oil.

Buffalo milk mozzarella, richer and more flavorful than cow's milk mozzarella. Elastic and juicy texture. A must-have in Italian cuisine.

The king of Italian cheeses, hard and granular. Fruity, salty, and intense umami taste. Enjoy in shavings or grated.

Hard sheep's milk cheese from Italy. Salty and tangy flavor, more full-bodied than Parmesan. Excellent grated over pasta.

Pasta filata cheese, similar to mozzarella but firmer and drier, often smoked. Mild or smoky taste depending on the variety. Melts very well when cooked.

Very creamy Gorgonzola that is eaten with a spoon. Mild and smooth blue cheese. Veined but delicate taste.

Cured raw ham from the Parma region. Delicate, slightly salty and sweet flavor. Melts in your mouth texture, thinly sliced.

High-quality cooked ham, tender and juicy. Mild cooked pork flavor. Perfect for sandwiches or for children.

Corsican or Italian charcuterie made from salted and dried pork neck. Marbled texture and intense, spicy flavor.

Spicy salami from Calabria, flat and orange-red in color. Flavored with chili pepper. Adds zest to pizzas and charcuterie boards.

Fine-grained Milan salami (Salame Milano). Mild taste and tender texture. A great classic of Italian charcuterie.

Dried beef charcuterie, lean and dark red in color. Delicate and slightly peppery taste. Often served as carpaccio with arugula and Parmesan.

Salted and peppered pork belly, dried, rolled or flat. Fatty and flavorful. Essential for adding flavor to sauces and dishes.

Dried pork jowl, very fatty and flavorful. The authentic ingredient for carbonara and amatriciana pasta. Melts during cooking, releasing a lot of flavor.