Sapori d'Italia

Assortment of typical Italian cured meats (salami, raw ham, etc.). Perfect for sharing at the start of a meal. · Salty and varied flavors. · Enjoy with bread or grissini.

Crispy fried prawns served with a creamy citrus sauce. · Mix of crispy and creamy textures with a sweet and sour touch. · A refined seafood starter.

Rings of squid coated in batter and fried until golden. · Crispy on the outside and tender on the inside. · Italian classic, often served with a lemon wedge.

Fresh tuna cut into small cubes, mixed with sweet mango, egg, and fragrant truffle. · A sophisticated balance between marine flavor, fruit sweetness, and earthy truffle. · Fresh and elegant starter.

Very thin slices of raw swordfish, served with a fruity raspberry and lime sauce. · Delicate texture and fresh, tangy flavors. · A light starter highlighting raw fish.

Seasoned raw minced beef, served with a honey-mustard cream and truffle. · Rich and flavorful with a spicy and sweet touch. · For lovers of quality raw meat.

Small breaded and fried burrata (fresh Italian cheese with a creamy center). · Contrast between the melting center and the hot, crispy crust. · Served on a crispy puffed rice base.

Tender artichoke hearts prepared with herbs (Roman style), served with speck (smoked ham). · Vegetable and slightly smoky flavors. · A traditional rustic starter.

Thin slices of Bresaola (cured salted beef) served with parmesan cheese and walnuts. · Salty, savory, and textured with the crunch of walnuts. · Light and protein-rich starter.

Long, flat pasta served with a sauce of Piennolo tomatoes (a Neapolitan variety) and basil. · The pure, sweet taste of Italian tomato. · A simple but authentic pasta dish.

Large tubular pasta with a rich sauce of lamb, mushrooms, and truffle. · Intense, earthy, and meaty flavors. · Hearty and comforting dish.

Fresh pasta typical of the Amalfi coast served with a mix of seafood. · Iodine taste and light tomato sauce. · For lovers of marine flavors.

Thin long pasta with fresh clams and calamari. · Garlic sauce, olive oil, and shellfish juice. · A classic of Italian coastal cuisine.

Large pasta stuffed with cheese and pistachio, served with mushrooms and truffle. · Rich, creamy, and fragrant. · A gourmet vegetarian option.

Creamy rice slowly cooked with sweet pumpkin, enhanced by blue cheese and sausage. · Creamy texture with the crunch of almonds. · Autumnal dish rich in flavors.

Very rich egg pasta, served with a generous portion of truffle. · Luxurious taste and silky texture. · Exceptional dish for truffle lovers.

Tender, high-quality beef cut, accompanied by a fragrant truffle sauce and roasted potatoes. · Juicy meat and rich flavors. · Classic and elegant main course.

Cuttlefish (a mollusk similar to squid) prepared simply, served with a fresh and fruity salad. · Light dish combining marine and sweet flavors. · Firm and tender texture of cuttlefish.

Very tender braised lamb shank served with a Chianti red wine sauce. · Melting meat that falls off the bone. · Accompanied by delicate asparagus.

Grilled tuna steak, honey-glazed and coated with sesame seeds. · Sweet and savory mix with a medium-rare to the core texture. · Modern and flavorful fish dish.

The quintessential Neapolitan pizza with high-quality ingredients (Vesuvius tomatoes, buffalo mozzarella). · Thin crust and puffed edges, simple and fresh flavors. · The benchmark choice for judging a pizzeria.

Classic pizza topped with cooked ham and button mushrooms. · Familiar and comforting taste. · Popular and appreciated by all.

Pizza 'Four Seasons' divided into quarters with different ingredients (artichokes, ham, mushrooms, olives). · Variety of flavors on one pizza. · Rich and garnished.

White pizza (no tomato sauce) topped with five different Italian cheeses. · Very rich, creamy, and salty. · For lovers of intense cheese.

Vegetarian pizza with an original beetroot cream base and various vegetables. · Colorful, healthy, and tasty. · A flavorful meat-free option.

Pizza topped with tuna and sweet red onions. · Classic Italian combination, tasty and aromatic. · Tropea onion adds a special sweetness.

Variation of the Margherita with fresh buffalo mozzarella and cherry tomatoes. · Freshness and creaminess of the cheese. · Simple but with premium ingredients.

Pizza topped after baking with Parma ham, fresh arugula, and parmesan shavings. · Hot/cold contrast and fresh texture. · Elegant and flavorful.

Gourmet white pizza with mortadella, pistachios, and truffle. · Rich and nutty combination. · Inspired by the flavors of Bologna.

Light pizza with bresaola (cured beef) and arugula. · Low in fat but rich in flavor. · Fresh and balanced.

Pizza folded in half before cooking, trapping the filling inside. · Melting center and golden crust. · A different experience from open pizza.

Rich pizza with Italian bacon (guanciale), sheep cheese, and truffle. · Strong, salty, and umami flavors. · Rustic Roman inspiration.

Original creation, likely elongated or stuffed like a hot sandwich. · Very rich and creamy topping. · Gourmet and hearty.

The house's signature pizza with noble ingredients (truffle, Parma ham). · Sophisticated and full of Italian flavors. · A high-end experience.

Enriched version of spicy pizza with a cheese-stuffed crust. · Mix of spiciness and creamy sweetness. · For thrill-seekers and cheese lovers.

Seasonal pizza with sweet pumpkin, wild mushrooms, and spicy sausage. · Comforting autumnal flavors. · Balance between sweetness and spiciness.

Very gourmet and rich pizza with melting fatty bacon, honey, and walnuts. · Complex sweet and savory mix with a creamy texture. · A unique savory-dessert pizza.

Rustic pizza with 'friarielli' (bitter Neapolitan broccoli rabe) and sausage. · Authentic taste of southern Italy. · Classic sausage-green vegetable combination.

Pizza with a generous amount of various meats and truffle. · Intense, spicy, and meaty flavors. · Very generous.

Pizza topped with a whole fresh burrata and pesto. · Hot/cold contrast and very creamy. · Visually impressive and delicious.

Reinterpretation of carbonara sauce on a pizza (egg, cheese, pepper, bacon). · Rich and creamy. · A pasta classic transformed into a pizza.

Spicy white pizza with gorgonzola blue cheese. · Strength of blue cheese and spiciness of salami. · Intense and flavorful.

Very original pizza with flavors of the Amalfi coast (lemon, mint). · Fresh, aromatic, and surprising. · Light and fragrant.

Turnover stuffed with a rich combination of cured meats and blue cheese. · Creamy and flavorful inside. · Gourmet and satisfying.

Pizza with pineapple, humorously offered here at a prohibitive price. · Controversial sweet and savory mix in Italian cuisine. · Probably a chef's joke to discourage this order.

Addition of fresh mushrooms to your dish.

Addition of Italian charcuterie (ham, salami) to your dish.

Addition of creamy burrata to your dish.

Addition of gorgonzola blue cheese to your dish.

Addition of tuna to your dish.

Option to stuff the pizza crust with cheese.