Tavola di gio

A gratin dish of fried eggplant layered with tomato sauce, mozzarella, and parmesan. Baked until the cheese is melted. Rich and flavorful, to be eaten hot.

A complete assortment of Italian appetizers to share: cured meats, marinated vegetables, and cheeses. Offers a variety of textures and flavors, from savory to vinegary. Ideal for starting a meal for two.

A selection of seasonal vegetables prepared using different methods (grilled, roasted, or marinated). Light and vegetarian, highlighting the freshness of the products.

Thin slices of cold veal topped with a creamy sauce of tuna, mayonnaise, and capers. A Piedmontese classic combining land and sea. Tender and creamy texture.

Fresh Italian cheese with a creamy center, served with arugula salad and cherry tomatoes. Fresh and milky, to be enjoyed by mixing the creamy center with the vegetables.

Rustic platter of fine cured meats such as Parma ham and truffle salami, accompanied by artichokes and cheese. Flavorful and typical.

Toasted bread slices rubbed with garlic and topped with diced fresh tomatoes and mozzarella. Crunchy and refreshing, flavored with basil.

Fresh salad of tender octopus pieces with olives and crunchy celery. Dressed with olive oil and lemon. Light and fragrant.

Salad of thinly sliced raw artichokes, served with parmesan shavings and arugula. Crunchy and slightly bitter, typical of Italian cuisine.

Small ear-shaped pasta, served with creamy fresh cheese (stracchino), cured beef (bresaola), and arugula. A balanced and flavorful dish.

Large tubular pasta with a traditional Sicilian sauce of fried eggplant, tomato, and salted ricotta. Rich and Mediterranean flavor.

Long pasta with fresh clams and dried mullet roe (bottarga). Intense iodized flavor and al dente texture.

Fine egg pasta served with a generous mix of seafood. Light sauce that enhances the flavor of crustaceans and mollusks.

Ribbon pasta coated in a creamy sauce with summer truffles and mushrooms. Powerful truffle aroma and creamy texture.

Apulian-style meatballs simmered in a rich tomato sauce, served with parmesan. Comforting and hearty dish.

Spaghetti with squid ink, served with pieces of squid and bottarga. Spectacular black dish with a pronounced marine flavor.

Large pasta served with smoked raw ham (speck) and artichokes. A mix of smoky and vegetable flavors.

Creamy rice slowly cooked with mushrooms and plenty of parmesan. Melting texture and umami flavor.

Tender veal fillet mignon, prepared according to the chef's daily recipe. Delicate and refined meat.

Veal shank slowly braised with bone marrow in a tomato sauce. Served with endives. The meat is very tender and falls off the bone.

Pan-seared sea bass fillet, served with green beans. White and delicate flesh, a light and healthy dish.

Mixed fried seafood (calamari, shrimp) and vegetables. Crispy and golden, usually served with lemon.

A varied selection of aged Italian cheeses. Ideal for discovering different textures and intensities.

Italian blue cheese with veining, creamy or pungent depending on aging. Characteristic intense flavor.

Crumbly hard cheese, with a fruity and salty taste. Served in pieces to be enjoyed as is.

Sheep cheese from Sardinia. Firm paste and pronounced flavor, typical of sheep cheeses.

Rich chocolate cake with a molten center. Served warm for a contrast of textures.

Silky cooked cream dessert flavored with vanilla, topped with a red fruit sauce. Sweet and refreshing.

Dessert combining the sweetness of vanilla ice cream with the rich texture of dried figs and the crunch of almonds.

Famous layered Italian dessert: coffee and amaretto-soaked biscuits alternated with mascarpone cream. Dusted with cocoa.

A scoop of vanilla ice cream drowned in hot espresso. The hot-cold and bitter-sweet contrast is delicious.

Rich mascarpone cream dessert, enhanced with crunchy pistachios, almond biscuits (cantucci), and honey.

Dessert combining the sweetness of vanilla ice cream with the rich texture of dried figs and the crunch of almonds.

Choice of artisanal ice creams or sorbets. Refreshing and light to end the meal.

Veneto red wine, light and fruity. Ideal for accompanying pasta or white meat dishes.

Puglia red wine, full-bodied and structured. Perfect with red meats or sauced dishes.

Puglia red wine made from Primitivo grapes. Rich, warm with notes of black fruit.