Puccini

A refreshing house cocktail based on Prosecco and Cointreau. Citrus notes add a fruity and tangy touch. Ideal for starting the meal lightly.

A classic Italian aperitif, blending the bitterness of Campari and the sweetness of red vermouth, lengthened with sparkling water. A balanced and thirst-quenching drink.

An iconic Italian cocktail, strong and bitter, made with equal parts gin, red vermouth, and Campari. Served on ice, often with an orange twist.

The famous Venetian aperitif with a bright orange color. A sparkling mix of Prosecco, Aperol with bitter orange notes, and sparkling water. Very popular and refreshing.

A lemony variation of the classic Spritz, using Italian lemon liqueur (Limoncello). Sweet and tangy flavor, very fresh on the palate.

Classic Italian vermouth, available in white (sweet and floral) or red (richer and herbaceous) versions. Served chilled, often with an olive or lemon twist.

A blended Scotch whisky renowned for its complexity and smoky notes. Served neat or on ice according to your preference.

A premium Scotch whisky, aged 18 years, offering rich aromas of dried fruit, dark chocolate, and spices. A smooth and velvety tasting experience.

Blonde and light Italian lager beer. It offers a crisp and refreshing taste with a slight bitterness. Perfect with pizza.

A traditional Italian beer with a golden color. Balanced flavor between malt and hops, very thirst-quenching.

Sweet and refreshing iced tea drink.

Sweet and caffeinated carbonated cola drink. A global classic served ice cold.

Fruit juice (flavor according to availability), sweet and natural.

Traditional Italian lemon soda. Sparkling, tangy, and very refreshing.

Italian orange soda, made with Sicilian oranges. Intense fruity and sparkling taste.

Italian mineral water, available in still or sparkling. 50cl size.

Large bottle of Italian mineral water, still or sparkling. 75cl size, ideal for sharing.

A complete menu adapted for children including a main course (pasta or pizza), a dessert, and a drink. Simple flavors appreciated by the youngest.

A platter of assorted Italian appetizers. Includes marinated grilled vegetables, creamy burrata, and aged Parma ham.

Fresh Italian cheese from Puglia, with a firm exterior (mozzarella) and a creamy center. Served with tomatoes, rocket, and olive oil.

Selection of grilled seasonal vegetables marinated in olive oil. A light and flavorful appetizer, without meat.

Toasted bread slices rubbed with garlic and drizzled with olive oil, topped with diced fresh tomatoes and basil. Crispy and fragrant.

A bistro classic: hard-boiled eggs coated in a creamy homemade mayonnaise, served with a little salad.

Thin slices of Parma ham, aged for 24 months to develop its delicate, salty, and slightly sweet flavor.

The classic Italian sweet and savory combination: aged Parma ham served with slices of fresh, juicy melon.

Crisp iceberg lettuce salad, breaded chicken, Grana Padano cheese, croutons, and eggs, all tossed in a creamy Caesar dressing.

Fresh tuna salad, with cherry tomatoes, black olives, and Grana Padano cheese shavings.

Very thin slices of raw beef marinated in lemon and olive oil. Served with rocket, capers, and Grana Padano cheese.

Carpaccio made with Bresaola (cured beef) instead of raw meat. Served with lemon, olive oil, and rocket.

A large tasting platter featuring a varied selection of Italian cured meats. Ideal for sharing as an appetizer.

An assortment of typical Italian cheeses presented on a large board. Perfect for discovering different flavors and textures.

The best of both worlds: a platter combining fine cured meats and Italian cheeses for a complete sharing experience.

The quintessential Neapolitan pizza. San Marzano tomato base, mozzarella fior di latte, Grana Padano cheese, fresh basil, and olive oil. Simple and delicious.

A gourmet pizza topped with stracciatella (the creamy heart of burrata), coppa (cured meat), rocket, and cherry tomatoes on a tomato-mozzarella base.

The house specialty. Topped with bresaola (cured beef), rocket, parmesan shavings, and basil oil on a classic base.

The four-cheese pizza: a melting and flavorful blend of mozzarella, gorgonzola (blue), Grana Padano, and pecorino (sheep). Enhanced with a touch of oregano.

A very popular pizza topped with cooked ham and button mushrooms on a tomato and mozzarella base.

The 'Four Seasons', divided into differently garnished sections: ham, artichokes, mushrooms, and olives. A variety of flavors on a single pizza.

Tuna pizza, with red onions and black olives. Served without mozzarella by default (available as a supplement), highlighting the taste of tomato and fish.

For spice lovers. Topped with ventricina (spicy salami), chili peppers, and marinated peppers. Hot and spicy.

A rich and original white pizza (no tomato). Pistachio cream base, topped with Italian mortadella, creamy cheese, and crunchy pistachio pieces.

A traditional recipe with savory seafood flavors, featuring anchovies, capers, and black olives on a tomato-mozzarella base.

Pizza with smoked salmon on a classic tomato and mozzarella base. A Nordic-flavored option.

Typical southern Italian pizza. Topped with 'friarielli' (slightly bitter broccoli rabe) and pieces of fennel-scented fresh sausage.

A refined pizza using creamier Bufala mozzarella (buffalo milk), and Parma ham added after cooking.

Pizza topped with salami and an egg, on a classic tomato and mozzarella base. Simple and filling.

Topped with Speck, a smoked cured ham from northern Italy, which provides a characteristic woody and salty flavor.

Features Gorgonzola, a creamy and pungent Italian blue cheese, on a tomato-mozzarella base.

A luxurious pizza with a pesto base instead of tomato. Topped with marinated prawns and grilled zucchini.

Classic pizza topped with generous slices of 24-month aged Parma ham. The ham is flavorful and delicate.

Pizza folded like a turnover before baking. Stuffed with tomato, mozzarella, ham, and egg, keeping the filling juicy and hot inside.

For truffle lovers. Summer truffle cream base, enriched with mushrooms, gorgonzola, and onions. An intense earthy flavor.

White pizza (no tomato) that resembles a Flammekueche. Topped with smoked bacon and onions. Creamy and comforting.

The spring vegetarian pizza. An abundance of grilled vegetables (eggplant, peppers, zucchini) and artichokes on a tomato base.

Tubular pasta served with a creamy four-cheese sauce. Rich and melting.

Pasta served with a spicy tomato sauce (arrabbiata means 'angry'). A piquant and flavorful Roman classic.

Long, flat egg pasta served with a traditional meat bolognese sauce (ragù) made from slow-cooked minced meat and tomato.

The 'real' Carbonara without cream. Creamy sauce made with eggs, Pecorino and Parmesan cheese, and crispy Guanciale (pork cheek).

Pasta filled with meat served in a creamy Alfredo sauce with mushrooms. Mild and comforting.

Spaghetti served with a green pesto from Genoa, combining fresh basil, garlic, pine nuts, cheese, and olive oil. Very aromatic.

Egg pasta ribbons served with a creamy smoked salmon sauce. A rich and flavorful combination.

The simplest Italian classic: spaghetti coated in a sweet tomato sauce flavored with basil.

Layers of pasta, meat bolognese sauce, and béchamel, all baked with parmesan. A hearty family dish.

Choice of Italian cheese portion: Gorgonzola (creamy blue), Grana Padano, or Parmesan (aged hard cheese).

Italian sheep's milk cheese, with a salty and distinctive flavor.

Assortment of different Italian cheeses for tasting.

Thin slice of pan-fried veal served with a luxurious cream and summer truffle sauce.

The Milanese cutlet: veal breaded in breadcrumbs and fried until golden and crispy.

Traditional Milanese slow-cooked dish. Braised veal shank with vegetables, served with its rich sauce.

Breaded veal cutlet topped with ham and melted cheeses (mozzarella and parmesan), open cordon bleu style.

A beautiful cut of beef (ribeye) grilled simply to appreciate its natural flavor.

Veal cutlet served with a creamy Gorgonzola cheese sauce.

Breaded and fried langoustines or large prawns, crispy on the outside and tender on the inside.

Flour-coated and fried squid rings. A seafood classic, often served with lemon.

Mixed plate of fried seafood (shrimp and calamari), ideal for those who don't want to choose.

Large grilled prawns, highlighting their sweet and briny flavor.

Flatfish with fine and delicate flesh. Prepared grilled or breaded according to your preference.

Italian grape marc eau-de-vie. Powerful and aromatic, traditionally drunk after a meal to aid digestion.

Neutral and clear distilled spirit. Served chilled.

Sweet Italian almond liqueur (or apricot kernel). Rich marzipan and vanilla flavor.

Sweet anise-flavored Italian liqueur. Very aromatic (licorice taste). Often served flambéed 'con la mosca' (with coffee beans).

Renowned French grape marc eau-de-vie. Rich, woody, and complex.

Italian herbal liqueur (amaro). Complex bittersweet taste from a blend of over 30 herbs and spices.

Southern Italian lemon liqueur. Very sweet, syrupy, and intensely lemony. Served chilled.

Sicilian fortified wine. Sweet and rich, with notes of dried fruit and caramel. Can be enjoyed as an aperitif or dessert wine.

Short and strong Italian coffee. Intense, full-bodied with a beautiful golden 'crema' on top.

Decaffeinated version of Italian espresso, retaining the coffee flavor without the caffeine effects.

Two shots of espresso in one cup. For a more intense boost.

Coffee drink made with an espresso, hot milk, and a rich, creamy milk foam.

Infusion of tea leaves (black, green, etc.). Served hot.

Herbal infusions (chamomile, verbena, mint, etc.) without caffeine. Soothing and digestive.