Ristorante Il Barone

A varied assortment of Italian appetizers. Usually includes grilled or marinated vegetables and sometimes cured meats. Ideal for sharing and discovering multiple flavors.

A refreshing salad made with tender octopus pieces. Often seasoned with olive oil, lemon, and parsley. A light starter with sea flavors.

A classic Italian salad in the colors of the Italian flag. Slices of creamy buffalo mozzarella and fresh tomatoes, flavored with basil. Simple and fresh.

Very thin slices of marinated raw beef. Served with peppery arugula and parmesan shavings. A delicate and flavorful starter.

Fresh sardine fillets marinated, often in vinegar or lemon. An intense and tangy flavor, typical of Mediterranean cuisine.

An Italian cured meat made from dried and seasoned pork neck. Originating from the Parma region, it offers a tender texture and a savory taste.

A large traditional Italian sausage, served in thin slices. It has a smooth texture and a mild taste, sometimes flavored with peppercorns or pistachios.

A simple salad highlighting peppery arugula. Dressed with a vinaigrette and topped with parmesan cheese shavings. Light and appetite-stimulating.

An Italian dry sausage originating from Calabria. It is characterized by its spicy and piquant taste thanks to red chili pepper.

A platter of various Italian cured meats. May include raw ham, salami, coppa, etc. Perfect for tasting different regional specialties.

Air-dried beef cured meat, originating from the Italian Alps. Lean, tender, and dark red in color, often served with a drizzle of olive oil and lemon.

The famous Italian Parma raw ham, aged for a long time. It has a sweet, salty, and delicate flavor with a melt-in-your-mouth texture.

Soft, chewy pasta balls served with a creamy sauce. Topped with arugula for a peppery touch and smoked bacon for saltiness.

A classic of Italian coastal cuisine. Spaghetti served with whole clams, garlic, olive oil, and herbs. A delicate sea flavor.

Thin fresh pasta coated in a fragrant green sauce. Pesto is a mixture of fresh basil, pine nuts, garlic, parmesan, and olive oil.

Wide, flat fresh pasta served with a classic tomato sauce. Simple and comforting, highlighting the quality of homemade pasta.

Fresh pasta served with a rich sauce based on eggs, cheese, and bacon. Creamy and flavorful, with no cream added in the traditional recipe.

Wide egg pasta served with a slow-cooked meat sauce (ragù). A hearty dish rich in meat and tomato flavors.

Layers of pasta interspersed with meat sauce, creamy béchamel sauce, and cheese, all baked. A gratinated and comforting dish.

Large pasta tubes stuffed with a meat mixture, covered with tomato sauce and baked. Tender and flavorful.

Hat-shaped stuffed pasta. Filled with ricotta cheese and spinach, served in a creamy sauce flavored with nutmeg.

A minimalist but flavorful Neapolitan pasta dish. Spaghetti sautéed with garlic, plenty of olive oil, and red chili pepper.

Spaghetti served with a rich butter sauce flavored with anchovies and cream. A pronounced savory and umami flavor.

Short tubular pasta served with a spicy tomato sauce with red chili pepper. 'Arrabbiata' means 'angry' in Italian, referring to the dish's spiciness.

Fried scampi or large shrimp. Crispy on the outside and tender on the inside, served with mayonnaise for dipping.

Large grilled shrimp (prawns) simply grilled to bring out their sweet flavor. Served with vegetables.

Sea bass cooked steamed in parchment paper. This cooking method preserves the moisture and delicate aromas of the fish.

Breaded and fried calamari rings until golden. Crispy and tender, served with mayonnaise.

A mix of fried seafood, typically calamari and shrimp. A popular dish from the Italian coastal regions.

Grilled swordfish steak, traditionally served with a 'salmoriglio' sauce made from lemon, olive oil, garlic, and oregano. Firm-fleshed fish.

Thin veal escalopes served with a mushroom sauce. The meat is tender and the sauce is rich with earthy flavors.

Pan-fried veal escalopes deglazed with Marsala wine. A slightly sweet and syrupy sauce that coats the meat.

Breaded veal escalope, topped with ham and melted cheese. A rich and indulgent dish, inspired by the Aosta Valley region.

Roman specialty consisting of veal escalopes topped with raw ham and sage, cooked in white wine. The name means 'jumps in the mouth'.

Breaded veal served 'Parmigiana' style, with eggplant, tomato sauce, and gratinated cheese. A savory mix of meat and vegetables.

The Italian version of breaded cutlet. A breaded and pan-fried veal cutlet, crispy and golden.

Thin slices of veal cooked with a fresh lemon sauce. A light and tangy dish.

A simple and delicious Italian dessert. A scoop of ice cream drowned in hot espresso coffee, here enhanced with whipped cream.

Traditional Sicilian cake. Composed of sponge cake, sweetened ricotta, marzipan, and candied fruits. A rich and colorful dessert.

A frozen dessert 'half-cold', similar to an ice cream mousse. Here flavored with nougat and served with hot chocolate.

Small choux buns filled with creamy pastry cream and covered with a generous chocolate sauce.

A silky dessert made from cooked, set custard flavored with vanilla. Served with a red fruit coulis for tanginess.

A silky dessert made from beaten egg yolks, sugar, and Marsala wine. Served warm or cold.

A gourmet ice cream sundae combining hazelnut ice cream, a sweet caramel sauce, and whipped cream.

Dessert of the day, prepared according to the chef's inspiration. Ask your server for the current special.

A truffle-shaped frozen dessert, combining hazelnut and chocolate flavors, often with a molten center.

Artisanal ice creams or sorbets. Choose from a variety of classic and fruity flavors.

The quintessential Italian dessert. Coffee and liqueur-soaked ladyfingers alternated with a creamy mascarpone cream and cocoa.

Vanilla ice cream sundae drizzled with amarena cherries and their rich, sweet syrup. Topped with whipped cream.

A selection of various Italian cheeses. Perfect for ending the meal or pairing with wine.

Italian stretched-curd cheese. Its flavor can range from mild to sharp depending on its aging.

Hard, granular cheese, similar to Parmesan but often milder. Excellent to enjoy on its own.

Creamy and veined Italian blue cheese. It has a distinctive, strong, and pungent taste.

Soft cheese with a washed rind. It has a strong aroma but a surprisingly mild, fruity, and tangy taste.

Italian sheep's milk cheese. It is hard, salty, and has a robust flavor.