Pizza di Gio

Grilled bread slices rubbed with garlic and seasoned with olive oil and salt. Garnished with diced fresh tomatoes and basil. A crunchy, fresh, and flavorful appetizer.

Fresh cow's milk cheese with a spun paste and a soft, creamy heart, served with artichokes. Sweet and milky taste that pairs with the tender texture of the artichokes.

A typical Piedmontese dish composed of thin slices of cold boiled veal, covered with a creamy sauce made from tuna, capers, and anchovies. Delicate yet rich flavor.

Simple and fresh salad with slices of tomato, buffalo mozzarella, and fresh basil. Dressed with olive oil. A light and aromatic classic.

Fresh arugula and artichoke salad, enriched with Parmesan shavings and sun-dried tomatoes. A vegetarian side dish or appetizer with a bold and slightly bitter taste.

A mixed platter combining fine cured meats like Parma ham, prepared vegetables, and buffalo mozzarella. Ideal for sharing as a rich appetizer.

Large-format short pasta served with tomato sauce, fried eggplant, and grated salted ricotta. A flavorful and vegetarian traditional Sicilian dish.

Long pasta with fresh clams, garlic, white wine, and a sprinkle of bottarga (dried fish roe). Intense and savory sea flavor.

Potato gnocchi topped with tomato sauce, mozzarella, and basil, then baked. A soft, stringy, and comforting dish from the Campania tradition.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and Parmesan cheese. Baked until golden. A rich and hearty classic.

Long, thin pasta with a creamy lemon and zucchini sauce. A dish with a fresh, citrusy, and delicate taste.

Large-format egg pasta served with a rich cream of summer truffle and button mushrooms. Earthy, aromatic, and very flavorful.

Traditional meatballs served in tomato sauce, enriched with Parmesan, garlic, and parsley. A homemade and tasty dish.

The most classic pizza with tomato, buffalo mozzarella, and fresh basil. Simple, balanced, and representative of Italian cuisine.

Pizza with a tomato and mozzarella base, enriched with mushrooms and cooked ham. A familiar taste loved by all.

Rich pizza with tomato, mozzarella, and mascarpone, garnished with speck (smoked ham) and walnuts. Bold flavor with smoky and crunchy notes.

Pizza with an intense and savory flavor, topped with tomato, anchovies, black olives, capers, garlic, and oregano. No mozzarella.

Flavorful pizza with eggplant, Neapolitan sausage, pecorino cheese, and mozzarella. A mix of rustic and bold flavors.

Vegetarian pizza with tomato and mozzarella, garnished with a mix of grilled vegetables such as zucchini, eggplant, and bell peppers. Fresh and colorful.

Spicy pizza with spicy salami, bell peppers, and onions on a tomato and mozzarella base. Strong and stimulating flavor.

Pizza with tomato and mozzarella, topped with artichokes, fresh arugula, and pecorino shavings. Balance between cooked and fresh flavors.

Pizza with tuna, onions, and black olives on a tomato and mozzarella base. A classic combination highly appreciated for its savoriness.

Half-moon folded pizza stuffed inside with tomato, mushrooms, egg, cooked ham, and mozzarella. A tasty surprise with every bite.

White pizza in a log shape or with stuffed crusts, enriched with mozzarella, cherry tomatoes, arugula, Parma ham, and Parmesan.

White pizza for cheese lovers, with a selection of gorgonzola, parmesan, mozzarella, and provola. Creamy and intensely flavored.

Gourmet pizza with basil pesto, cherry tomatoes, buffalo mozzarella, and coppa (cured meat). An aromatic and rich mix.

Italian blue cheese with a strong and spicy or sweet and creamy flavor, depending on aging. Often served with bread or honey.

Aged hard cheese, known for its rich, salty, and umami flavor. Served in flakes or cubes.

Sheep's cheese from Sardinia. It has a compact texture and a flavor that ranges from sweet to spicy with aging.

Mixed selection of Italian and French cheeses. Ideal for tasting different varieties and ages.

Delicate spoon dessert made from cream, sugar, and vanilla, thickened with gelatin. Served with a raspberry sauce.

Dessert with vanilla ice cream accompanied by dried figs and almonds. A contrast of temperatures and textures.

A scoop of vanilla ice cream over which hot espresso is poured. A simple dessert that combines hot and cold, bitter and sweet.

The most famous Italian dessert, made with layers of ladyfingers soaked in coffee and a rich mascarpone cream. Flavored with Amaretto and dusted with cocoa.

Artisanal ice cream or sorbet cup. Fresh and creamy, available in various classic Italian and fruit flavors.

Spoon dessert with mascarpone cream, enriched with crunchy pistachios, crumbled cantucci biscuits, and honey. Rich and structured.

Classic Italian espresso, prepared with Illy blend. Intense, aromatic, and served in a small cup.

Decaffeinated espresso coffee, which retains the rich taste and aroma of traditional coffee.

Hot drink made with espresso coffee and steamed milk with creamy foam.

Espresso coffee served with a selection of small pastries or petit fours.

Unfermented tea, light and rich in antioxidants. Herbal and delicate flavor.

Black tea blend flavored with bergamot essential oil. Fragrant and citrusy.

A relaxing herbal infusion with a slightly lemony and fresh flavor. Excellent after a meal.

Italian pomace distillate. Strong, dry, and aromatic flavor, traditionally drunk at the end of a meal to aid digestion.

Sweet Italian liqueur based on almonds or apricot kernels. Rich and fragrant flavor.

Sweet lemon liqueur typical of southern Italy, served chilled. Fresh and digestive.

Sicilian amaro based on herbs, roots, and citrus. Sweet-bitter, full-bodied, and spicy flavor.

Sweet and clear anise-flavored liqueur. Often served with coffee beans ('con la mosca').