NA RUGA

Toasted bread rubbed with garlic and topped with fresh tomatoes and herbs. Crispy and fragrant. Ideal to start the meal.

Toasted bread topped with prepared seasonal vegetables. Flavorful and light. A fresh vegetarian starter.

Classic Italian salad composed of tomato slices and buffalo mozzarella. Fresh and creamy with a drizzle of olive oil. Enjoyed as a light starter.

Fresh Italian cheese with a creamy center, served plain or with truffle. Melting texture and rich milky taste. To be enjoyed with accompanying toppings.

Egg prepared according to the day's inspiration, served with pizza breadsticks. Fun and tasty. Interactive dish.

Octopus salad with Mediterranean flavors and vegetables. Tender and marinated. A refreshing seafood starter.

Large assortment of Italian cured meats, cheeses, and marinated vegetables. Varied and generous. Perfect for sharing to discover different flavors.

Large spaghetti pasta served simply with garlic, oil, and chili, sprinkled with crispy breadcrumbs. Rustic and spicy flavors. A classic of Neapolitan poor cuisine.

Long pasta with fresh tomato sauce and basil. Sweet and sunny taste. The quintessential Italian pasta dish.

Spaghetti coated in a creamy sauce of sheep's cheese and black pepper. Rich, salty, and spicy. An essential Roman specialty.

Pasta served with a slow-cooked meat sauce without tomato. Flavorful and comforting. The vegetables add an aromatic sweetness to the meat.

Long tubular pasta with a rich sauce made from caramelized onions and slow-cooked meat. Sweet and melting. A very fragrant traditional Neapolitan dish.

Signature pasta with a broccoli pesto sauce, anchovies, and olives. Intense, salty, and slightly bitter taste. For lovers of strong flavors.

Creamy rice cooked in broth and flavored with precious saffron. Rich and smooth with a beautiful golden color. An elegant dish from Northern Italy.

Breaded and fried veal escalope, served with a fresh salad. Crispy on the outside and tender on the inside. A Milanese classic.

Veal shank slow-braised with vegetables and white wine, served with saffron risotto. Very tender meat that falls off the bone. A hearty and traditional dish.

Simple pizza without cheese, topped with tomato, garlic, and oregano. Light and fragrant. The original Neapolitan pizza.

Classic pizza with tomato, mozzarella, and fresh basil. Simple and balanced with the colors of Italy. A safe bet.

Pizza topped with salty anchovies and capers. Intense marine flavors. Perfect for those who love savory taste.

Popular pizza with ham and mushrooms. Gourmet and crowd-pleasing. Appreciated by everyone.

Pizza with spicy salami. Zesty and flavorful. For chili lovers.

Pizza with tuna and sweet red onions. Classic combination of sea and land. Rich and aromatic taste.

Pizza generously topped with various grilled vegetables. Fresh and colorful. A complete vegetarian option.

Folded pizza in a calzone shape, stuffed with cheese and ham. Warm and melting center. A different experience from flat pizza.

Pizza topped with aged Parma ham. The ham is added after cooking to preserve its delicate flavor. Refined and savory.

White pizza with four Italian cheeses. Rich, creamy, and intense in flavor. Cheese lover's paradise.

Pizza divided into four sections with different toppings representing the seasons. Varied and complete. Allows you to taste several flavors.

Regional pizza with spreadable spicy sausage ('nduja). Very zesty and rich in flavors from Southern Italy. Beware of the chili.

Pizza with eggplant and hard cheese. Inspired by classic Italian flavors like Parmigiana. Melting and gratinated.

Gourmet pizza with whole creamy burrata and prosciutto. Hot-cold contrast and creamy texture. A very hearty luxury pizza.

Jellied vanilla cream dessert, often served with fruit coulis. Smooth and wobbly texture. Sweet and light at the end of the meal.

Crispy fried dough roll filled with a sweet ricotta cream. Emblem of Sicily. Delicious contrast between crispy and creamy.

Layered dessert with coffee-soaked biscuits and mascarpone cream. Dusted with bitter cocoa. The most famous Italian dessert, creamy and energizing.

Leavened cake soaked in syrup (usually rum). Moist and juicy. A traditional Neapolitan specialty.

Special dessert of the house. Probably an original creation or a gourmet assortment. To be discovered for a sweet surprise.

Aromatic Italian vermouth, served on ice. Sweet (Bianco) or spicier (Rosso). A classic and elegant aperitif.

Venetian cocktail based on Prosecco, sparkling water, and bitter (Aperol or Campari). Bright orange, sparkling, and refreshing with a hint of bitterness.

Spritz variation using lemon liqueur. Very fresh, sweet, and tangy. Evokes the southern Italian sun.

Spritz made with Amaro Nonino, a refined herbal liqueur. More complex and herbaceous flavor than the classic version.

Bitter and strong cocktail (Negroni) or its sparkling variation where gin is replaced by Prosecco (Sbagliato). Intense red and complex.

Light and refreshing Italian pale lager beer. Sweet malty notes and a clean finish. Pairs perfectly with pizza.

Italian digestive liqueur. Sambuca is anise-flavored and strong, Amaretto is sweet with an almond flavor. Drunk neat or with an ice cube.

Traditional digestif. Limoncello is a sweet, iced lemon liqueur. Grappa is a strong grape pomace eau-de-vie.

Still, light, and pure Italian natural mineral water.

Sparkling Italian natural mineral water.

Classic or sugar-free cola soda.

Fruit sodas, lemon-lime (Sprite) or orange (Fanta).

Slightly bitter sparkling tonic water.

Various fruit juices.

Short, strong Italian coffee. Intense and aromatic, served in a small cup.

Espresso with a small touch of milk foam.

Frothy coffee with milk, consisting of one-third espresso, one-third hot milk, and one-third foam.

Sardinian red wine, Cannonau grape (Grenache). Robust, warm, and spicy.

Rosso di Montalcino, Tuscan red wine made from Sangiovese. Elegant and fruity with a nice structure.

Intense Sicilian red wine with aromas of black fruits and spices. Full-bodied and velvety.

The great Tuscan classic. Dry, tannic red wine with notes of cherry and herbs. Ideal with meat.

Fruity and smooth Tuscan red wine. Easy to drink and fragrant.

Red wine from the Marche region. Montepulciano and Sangiovese blend. Rich and balanced.

Elegant Tuscan wine, blending Sangiovese and Merlot. Fresh, fruity with a woody touch.

High-end Chianti Classico Riserva. Complex, structured, and persistent. A great wine for aging.

100% Tuscan Cabernet Sauvignon. Powerful, rich in aromas of ripe fruit and spices. An exceptional wine.

Prestigious Piedmont wine made from Nebbiolo. Very old, with complex tertiary aromas (leather, truffle). A rare bottle for connoisseurs.

Dry white wine from Umbria. Fresh, mineral, and floral. Perfect for an aperitif or starters.

Original Tuscan white wine vinified from Sangiovese (red grape). Fresh and structured.

White wine from Veneto, made from Garganega. Delicate, with notes of almond and white flowers.

Light rosé wine from Lake Garda. Pale color, very fresh and fruity.

Sicilian rosé made from Nero d'Avola. More structured and intense, with notes of red fruits.

High-end Tuscan rosé, blend of Syrah and Sangiovese. Elegant, flavorful, and gastronomic.

Italian sparkling white wine. Dry, light, and fruity. Ideal for celebrating or as an aperitif.

Superior quality Prosecco. Fine bubbles and delicate aromas of apple and flowers.

Traditional method sparkling wine from Trentino (like Champagne). 100% Chardonnay. Elegant, creamy, and persistent.

Rosé version of the famous Ferrari. Pinot Noir and Chardonnay blend. Notes of small red fruits and refined bubbles.