Nove

A colorful assortment of seasonal grilled and marinated vegetables in olive oil. Fresh and light, highlighting Mediterranean flavors. Perfect to start the meal with a vegetable touch.

A ball of fresh Italian cheese with a creamy center, served with flavorful heirloom tomatoes and pesto. Smooth texture and rich milky taste. Enjoy by mixing the melting cheese with the accompaniments.

Buffalo milk mozzarella, richer and more flavorful than the classic version. Served simply with arugula and tomatoes to appreciate its freshness. Firm on the outside and juicy inside.

Baked eggplant gratin with tomato sauce and Italian cheese. Hot dish, comforting and rich in umami flavors thanks to the baked parmesan. A classic of Italian home cooking.

Breaded and fried cheese fritters, crispy on the outside and melting on the inside. Served with tomato sauce for dipping. Ideal for sharing or as a gourmet starter.

Thin slices of marinated raw beef, topped with aged cheese and fresh mushrooms. Cold dish, tender and delicate. Enjoyed as is, often with a drizzle of olive oil and bread.

Thin slices of raw salmon accompanied by a small creamy burrata and greens. Fresh and light, combining the richness of the fish with the creaminess of the cheese. A refined starter.

Salad rich in vegetables prepared in various ways (grilled, confit, fresh). Served with a small burrata. Light yet flavorful. A balanced vegetarian option.

Large varied tasting platter including marinated vegetables, creamy cheese, and hot fritters. Ideal for discovering several specialties at once. Designed for sharing as an appetizer.

Assortment of seafood and vegetables coated in a light batter and fried. Crispy and savory, reminiscent of Italian seaside towns. Eaten with fingers, often with a squeeze of lemon.

Large meal salad with chicken (breaded or grilled as chosen), marinated and fresh vegetables. Rich and varied. A complete and satisfying dish.

Tuna and avocado salad, with typical Italian vegetables. Creamy thanks to mayonnaise and avocado. Fresh and satisfying.

Salad featuring aged Parma ham and creamy burrata. Accompanied by grilled vegetables for added flavor. A classic combination of Italian cured meat and cheese.

Vegetarian salad rich in vegetables prepared in various ways (grilled, confit, fresh). Served with a small burrata. Light but flavorful.

Healthy quinoa bowl with choice of fish, avocado, and dried fruit. Mix of crunchy and soft textures. A modern and balanced option.

Vegetarian bowl with southern flavors, mixing quinoa, Greek cheese, and roasted vegetables. Colorful and nutritious. Perfect for a light yet filling meal.

The most classic pizza, with tomato sauce, melted mozzarella, and fresh basil. Simple and effective, wood-fired. Thin crust and crispy edges.

Variation of the Margherita with stracciatella (creamy center of burrata) added after cooking. Hot-cold contrast and very creamy texture.

Spicy pizza topped with spicy Calabrian sausage (Spianata) and onions. Bold and cured meat flavors. For lovers of spicy dishes.

Pizza generously topped with quality ham, mushrooms, and olives. A mix of savory and earthy flavors. Very popular and widely liked.

Flavorful pizza with intense seafood flavors from anchovies and capers. Salty and rich in umami. A tribute to traditional Neapolitan flavors.

Pizza topped with cured beef (Bresaola), fresh arugula, and parmesan. Balance between the cooked base and the fresh topping added at the end.

White pizza (no tomato sauce) with smoked salmon and creamy cheese. Rich and delicate. A gourmet seafood option.

Pizza combining tuna, eggplant, and creamy cheese. Sweet and textured Mediterranean flavors. Original and melt-in-your-mouth.

Very fragrant white pizza with truffle cream and mushrooms. Intense earthy and cheesy flavor. Luxurious and comforting.

Variation of the Regina but on a truffle cream base instead of tomato. Classic ham-mushroom combination enhanced by truffle.

Indulgent white pizza with Italian mortadella and pistachio in two forms (pesto and crumbles). Sweet, savory, and crunchy. A very popular combination in Italy.

Pizza rich in various cheeses (gorgonzola, goat cheese, parmesan) enhanced by spicy salami. Powerful and complex flavor. For lovers of strong cheeses.

Luxury white pizza with truffle cream, aged ham, and burrata heart. A mix of hot and cold, creamy and savory. Very sophisticated.

Pizza with herbaceous and cheesy flavors, combining blue cheese (gorgonzola) and pesto. Balanced by the sweetness of cherry tomatoes.

Fresh pizza topped with a small whole burrata, salad, and balsamic vinegar. Almost like a salad served on a warm pizza crust.

Long pasta served with a simple tomato sauce and fresh creamy cheese. A mild and smooth vegetarian dish.

A great Italian classic with clams, white wine, garlic, and olive oil. Delicate seafood flavors and a light sauce. Best enjoyed by twirling the pasta to capture the sauce.

Pasta with creamy cheese and pepper sauce, topped with crispy Italian bacon (guanciale) and an egg yolk. Rich and comforting.

Pasta with fresh tuna (not canned) in a tomato sauce flavored with olives and capers. Intense Mediterranean flavors.

Layers of pasta, minced meat with tomato, and cheese, baked in the oven. Melting, gratinated, and very hearty. The ultimate family dish.

Short tubular pasta with a creamy salmon and asparagus sauce. Pistachio adds an original crunch. Mild and refined.

Pasta with truffle cream, rich and fragrant. The rigatoni shape holds the thick sauce well. A luxurious autumn or winter dish.

Original pasta with a pistachio cream sauce and creamy cheese. Mild nutty flavor and smooth texture.

Pasta with spicy tomato sauce and eggplant pieces. The spiciness is softened by fresh stracciatella. A flavorful dish.

Soft potato gnocchi, served in a tomato sauce baked with mozzarella. Simple, mild, and very comforting dish.

A Sicilian classic also called 'Alla Norma'. Short pasta with fried eggplant and tomato. Vegetarian and flavorful.

Pasta baked with a creamy pink sauce and plenty of cheese. Golden on top and creamy underneath.

Pasta with green basil sauce, enriched with cream for smoothness. Fragrant and herbaceous.

Stuffed pasta with mushrooms, served with a luxurious truffle sauce. Pronounced earthy flavor. Elegant and rich.

Classic spinach-cheese stuffed pasta, coated in a creamy white parmesan sauce. Mild and creamy, enhanced by confit tomatoes.

Flattened veal cutlet, breaded and fried until golden. Crispy and tender. A great Milanese classic.

Veal cutlet served with a creamy mushroom sauce. Tender and coated in rich sauce.

Luxurious version of the cutlet with a fragrant truffle sauce. Tender meat and intense aromas.

Breaded and fried chicken breast. Simple, crispy, and universally liked. Similar to the veal version but with chicken.

Breaded chicken topped with melted cheese and cured beef. A sort of deconstructed Italian cordon bleu. Very indulgent.

Seared salmon fillet, garnished with almonds for crunch. Fatty and tender fish.

Tuna steak seared on a hot plate. Cooked rare or medium as preferred. Firm texture close to meat.

Tuna cooked in sauce with Mediterranean ingredients (olives, capers, tomato). Juicy and flavorful.

Squid simmered in a spicy tomato sauce. The seafood becomes tender as it cooks in the sauce.

Robust and fruity Sicilian red wine. Ideal with meats or pasta in sauce.

Red wine from Southern Italy, often high in alcohol with notes of ripe fruit. Warm and round.

The most famous wine from Tuscany. Dry with good acidity and present tannins. Perfect for pairing with tomato-based dishes.

Red wine from Northern Italy. Complex and spicy. An elegant bottled option.

Wine from the Venice region. Fruity and approachable, with a nice roundness. Easy to drink.

Aged wine (Riserva), more structured and complex. Developed aromas. A tasting wine to accompany a good meal.

Dry and light white wine, very refreshing. Notes of citrus and white flowers. Ideal as an aperitif or with fish.

Sardinian white wine with character. Often mineral notes and good acidity. Pairs well with seafood.

Sicilian organic wine. Local grape variety producing aromatic and fresh wines. Certified vegan.

Very pale rosé (often called 'blush'). Very light, fruity, and easy to drink.

Rosé from Lake Garda. Deeper color and red berry flavor. Fresh and dry.

Dry Italian sparkling wine. Fine bubbles. Essential for aperitifs or Spritz.

Sparkling and slightly sweet red wine (Dolce). Very fruity, served chilled. Pairs well with cured meats or pizzas.

Prestigious French sparkling wine. Dry and elegant.

One of the most famous champagnes in the world. Balanced and festive. Bottle only.