PERLAMATTA

A flat Italian bread baked in the oven, with a soft texture and a slightly crispy crust. Served here as an open-faced sandwich or topped, with smoked cheese, Italian cured meats, and pesto.

A varied tasting board of Italian cured meats. Ideal for sharing as an appetizer.

A fresh Italian cheese made from mozzarella and cream, originating from Puglia. Firm outer texture and creamy, flowing center. Served here with a sweet-earthy touch of beetroot.

Thin slices of raw beef, seasoned with olive oil and served cold. A light and delicate dish, accompanied by aged Italian cheese.

A type of fried cheese sandwich, popular in Southern Italy. The mozzarella is breaded and fried until golden and melted.

A classic Piedmontese dish consisting of cold veal slices covered with a creamy mayonnaise-like sauce, flavored with tuna and capers. Savory and smooth.

The classic Italian pizza par excellence. Thin dough base topped with quality tomato sauce, creamy buffalo mozzarella, and fresh herbs.

A version of the 'Queen' (Regina) pizza with artisanal cooked ham and mushrooms. Mild and classic flavors.

Four cheese pizza offering a rich blend of flavors: the sharpness of Gorgonzola, the creaminess of mozzarella, and the full-bodied taste of Grana Padano and Taleggio.

A vegetarian pizza highlighting Mediterranean and seasonal vegetables on a creamy squash base.

Spicy pizza topped with spicy salami (similar to pepperoni). Piquant and flavorful.

Pizza folded in half before cooking to form a calzone, trapping the ham, cheese, and egg filling inside.

Pizza topped with aged raw ham (Prosciutto), added after cooking with fresh arugula to preserve their texture and flavor.

Gourmet pizza with black truffle, offering an intense and earthy aroma, complemented by a mushroom cream.

A variation of Caesar salad, consisting of crisp lettuce, croutons, and a creamy cheese and garlic dressing.

Mixed salad featuring tuna, accompanied by fresh vegetables. Fresh and nourishing.

Long egg pasta served with a rich meat and tomato sauce, slow-cooked for a long time.

Long thin pasta served with clams (vongole) and a light sauce of garlic, white wine, and olive oil.

Short tubular pasta with a vegetarian version of carbonara sauce, using a creamy artichoke cream instead of meat.

A Roman classic 'Cheese and Pepper' enhanced with truffle. Creamy sauce made from sheep's cheese and pasta cooking water.

Soft potato gnocchi, served with a green sauce of basil, pine nuts, and cheese, topped with creamy fresh cheese.

Creamy rice dish cooked slowly in broth, served here with large grilled prawns.

Tubular pasta served with a rich and complex tomato sauce, highlighting the sweetness and acidity of different tomato varieties.

Delicate white fish baked in the oven, served with a sweet and sour Sicilian ratatouille (caponata) made with eggplant and vegetables.

Grilled beef slices (often rare) cut into strips, a simple Italian dish that highlights the quality of the meat.

Breaded and fried veal cutlet in butter, similar to Wiener Schnitzel. Crispy on the outside and tender on the inside.

Pan-seared salmon fillet, served with leeks slowly cooked until tender.

Iconic Italian dessert composed of layers of coffee-soaked biscuits and a rich mascarpone cream, dusted with cocoa.

A creamy and fruity dessert combining the sweetness of mango and coconut with the tartness of lime.

Italian frozen dessert ('half-cold'), with a texture reminiscent of a jelly mousse, flavored here with orange blossom.

Choux pastry balls filled with ice cream, covered with a rich chocolate and hazelnut sauce (gianduja).

Silky Piedmontese dessert made from sweetened, jellied cream, served chilled with a fruit sauce.