Osteria Ferrara

Classic Italian aperitif cocktail. Made with bitter Campari, sweet red vermouth, and sparkling water. Refreshing bittersweet flavor, served on ice.

Iconic and powerful Italian cocktail. Equal parts gin, red vermouth, and Campari. Bitter, herbaceous, and complex taste.

Sparkling and popular Venetian aperitif. Aperol and Prosecco base topped with sparkling water. Sweet and bitter orange flavor, very thirst-quenching.

High-end Prosecco from Valdobbiadene. 'Brut Nature' means very dry, with no added sugar. Elegant and crystalline.

Rosé sparkling wine from Emilia-Romagna. A refined Lambrusco, far from the sweet industrial versions. Fresh, fruity, and dry.

Lambrusco from the Sorbara variety, known for its light color and bright acidity. Light and refreshing red sparkling wine.

Sparkling wine from Veneto. Brut and dry, ideal for accompanying the whole meal or as an aperitif.

Alpine sparkling wine from Trentino, aged on lees ('Sur Lie'). Offers aromas of yeast and toast with great freshness.

Fresh Italian cheese with a creamy center. Served here with marinated vegetables for a flavor contrast. To be eaten by mixing the melting cheese with the accompaniments.

Stuffed or topped eggplant specialty from southern Italy. Flavored with mint and pecorino sheep's cheese. Savory and melting.

Classic Piedmontese cold dish. Thin slices of veal coated in a creamy tuna and caper sauce. Served as a refined starter.

Refreshing gazpacho-style soup. Sweet and savory mix with tomato and fruit. Enhanced with mild ricotta cheese for creaminess.

Assortment of typical Italian dried and cured meats (like prosciutto, salami). Served with bread, ideal for sharing.

Italian rice slowly cooked in broth to become creamy. Flavored with lemon and herbs, enhanced by pecorino cheese with pepper.

Long pasta served with a rich, slow-cooked rabbit meat sauce. Garnished with olives and green vegetables. A hearty and rustic pasta dish.

Iconic Sicilian pasta dish. Tomato sauce with fried eggplant, sprinkled with salted ricotta (dried sheep's cheese). Vegetarian and very flavorful.

Cheese-filled pasta, served in an aromatic seafood broth with mussels. A delicate surf and turf combination.

Firm and delicate white fish, pan-seared. Accompanied by tangy and fresh Mediterranean garnishes.

Tender offal with a pronounced flavor, roasted to be golden on the outside and pink inside. Served with potatoes and a rich sauce.

Selection of cheeses aged to optimal maturity. May include cow, sheep, or goat milk varieties. Served with bread.

Classic Italian dessert with a jelly-like cream, trembling and silky texture. Flavored with vanilla and served with fresh fruit.

Apricots cooked with sugar for an intense flavor. Served with a crunchy Italian biscuit and ice cream flavored with notes of almond and vanilla.

Very fresh melon-based dessert. Served cold with a herbaceous and sweet sorbet. Ideal for ending a meal on a light note.

Assortment of Italian cheeses selected by a cheesemonger. Typically includes a wine-aged cheese (Lagrein), a sheep's milk cheese (Pecorino), and an Alpine cow's milk cheese (Latemar).

Dry and crumbly almond cake from Mantua. Served with a rich mascarpone cream to soften the crunch.

Tender cake filled with chocolate and hazelnuts. Accompanied by an original olive oil ice cream that provides creaminess and vegetal notes.

Tender apple cake. Enhanced by allspice (a sweet spice reminiscent of cloves and cinnamon) and a sweet cream.

Airy and tangy yogurt dessert. Served with jellied citrus and a crunchy salted butter biscuit.

Sweet sparkling white wine from Piedmont. Low in alcohol, very aromatic with notes of fresh grape, peach, and flowers. Pairs perfectly with desserts.