Patisserie Bianco e Nero

A buttery croissant filled with savory salami slices. A simple and classic combination.

Multigrain toast topped with Parma ham (cured ham). Savory and textured.

Rye bread toast served with ham. 'Segale' is Italian for rye.

A croissant filled with Mortodella, a large Italian sausage made of finely hashed or ground heat-cured pork.

Spaghetti served with a rich, meat-based tomato sauce originating from Bologna.

Penne pasta in a spicy sauce made from garlic, tomatoes, and dried red chili peppers cooked in olive oil.

Spaghetti Aglio, Olio e Peperoncino. A traditional Italian pasta dish with garlic, olive oil, and chili peppers.

Stuffed pasta pockets served with a classic tomato sauce.

Tube-shaped pasta with a traditional sauce based on cured pork cheek (guanciale), pecorino cheese, and tomato.

Zucchini baked in the oven, likely with cheese and tomato sauce.

Eggplant Parmigiana. Sliced eggplant layered with cheese and tomato sauce, then baked.

Deep-fried squid rings. Crispy on the outside and tender on the inside.

A fresh vegetable salad.

Romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, parmesan cheese, and black pepper.

A simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil.

A meat-heavy cut from the leg of a lamb, typically slow-cooked until tender.

A Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth.

A selection of small, delicate pastries or petit fours.

Freshly baked cake available in different sizes.

A variety of cookies with different flavors and textures.

Crispy cookies made with almonds, offering a nutty flavor.