Tram Tram

Bread service to accompany the meal. Usually includes several varieties of fresh bread with a crispy crust and soft crumb. · Neutral and fragrant flavor, ideal for 'making the scarpetta' with sauces. · Served in a basket and eaten with the main courses.

Slices of fresh bread seasoned with quality extra virgin olive oil. A simple and genuine Italian appetizer classic. · The fruity and slightly spicy flavor of the oil enhances the fragrance of the bread. · Enjoyed as a snack before the meal.

Microfiltered water served in a carafe. Can be still or sparkling depending on the request. · Fresh and thirst-quenching, with a neutral and clean taste. · Essential accompaniment for any meal.

Restaurant's selected house wine, available in white or red. An economical and traditional option. · Generally a young, easy-drinking, and versatile wine that pairs well with the dishes on the menu. · Served in a carafe, to be poured into glasses during the meal.

A single glass of wine chosen from the wine list. Allows you to taste different labels without ordering a bottle. · The flavor depends on the selected wine (white, red, or rosé). · Ideal for an aperitif or to accompany a single course.

Low-fermentation lager beer produced in Sardinia, unfiltered. It has a hazy golden color. · Full-bodied and round, with a moderate bitter aftertaste and notes of yeast. · It should be served cold and drunk directly from the glass.

Artisanal pale lager beer from Salento. Made with selected barley malt and hops. · Fresh and clean taste, with malty notes and a thirst-quenching finish. · Perfect for accompanying appetizers and light dishes.

Artisanal IPA (India Pale Ale) style beer. Characterized by a generous use of aromatic hops. · Intense and citrusy flavor with a marked bitter aftertaste. · Excellent with savory dishes, fried foods, or cheeses.

Blanche style wheat beer (or Witbier). Often flavored with citrus zest and spices. · Hazy straw-yellow color, light, tart, and very refreshing taste. · Pairs well with fish and vegetable dishes.

Sweet carbonated soft drink. Available in the classic cola, sugar-free, or orange versions. · Sweet, fizzy, and refreshing. · Served cold, often with ice and a slice of lemon or orange.

Lemon-flavored transparent carbonated drink. An Italian soft drink classic. · Sweet and citrusy taste with a pleasant effervescence. · Thirst-quenching and digestive, drunk cold.

A typical dish from Apulian tradition, consisting of a dense cream of dried fava beans accompanied by sautéed wild chicory. · The sweet and earthy flavor of the fava beans contrasts pleasantly with the bitterness of the chicory. Creamy and fibrous consistency. · Enjoy by mixing the vegetables with the purée and seasoning with a drizzle of raw oil.

Fresh anchovies opened flat, coated in batter or flour and egg, and then fried until golden. · Crispy outside and tender inside, with the savory and marine taste of blue fish. · Best eaten hot, often sprinkled with a little lemon.

High-quality raw beef, finely chopped and seasoned with Mediterranean ingredients. · Fresh and decisive flavor, with savory notes from capers and olives and a spicy hint from Tabasco. · A cold appetizer to be enjoyed with bread croutons.

Salt cod (cured cod) cooked and vigorously worked with oil until it becomes a mousse, served on a chickpea velouté. · Foamy and delicate texture for the fish, creamy for the chickpeas, and crispy for the polenta. · A refined appetizer that plays on contrasts of textures and flavors.

Typical Apulian fresh pasta in the shape of an ear, seasoned according to the Sicilian 'alla Norma' recipe. · Rich tomato sauce with soft fried eggplant and a generous sprinkle of savory salted ricotta. · A flavorful and Mediterranean vegetarian dish, eaten very hot.

Fresh egg pasta similar to spaghetti but thicker and square. The sauce is a cream of Pecorino Romano and black pepper. · Very strong, salty, and spicy flavor, with a creamy consistency that coats the pasta. · One of the symbolic dishes of Roman cuisine.

Spaghetti dressed with a sauce of fresh anchovies and sweet Pachino tomatoes, finished with toasted bread and pecorino. · Combines the sea flavor of anchovies with the saltiness of the cheese and the crispness of the bread ('mollica'). · A rich and flavorful first course of fish with contrasting elements.

Short ridged pasta dressed with pajata, which is the small intestine of milk-fed veal, cooked in tomato sauce. · The pajata has a tender consistency and a unique, strong, and wild flavor, enriched by the thick sauce. · A traditional dish of authentic Roman cuisine, for lovers of strong flavors.

Wide-cut egg pasta (pappardelle) served with a white or red ragù made from lamb and artichokes. · Intense and rustic flavor of lamb meat that pairs well with the sweet-bitter taste of artichokes. · A hearty and very flavorful dish.

A variation of the classic Gricia (cheese, pepper, and guanciale) enriched with Roman zucchini. · The saltiness of the crispy guanciale and pecorino is balanced by the vegetal sweetness of the zucchini. · A modern reinterpretation of a Roman classic.

Thick spaghetti dressed with a cream of egg yolk, Pecorino Romano, crispy guanciale, and black pepper. · Rich, creamy, and savory. Does not contain cream. · The most famous Roman dish in the world, to be strictly enjoyed hot.

Meatballs made from minced meat, bread, and herbs, slowly cooked in a rich tomato sauce. · Soft and juicy, with a homemade and comforting flavor. · The sauce is perfect for scooping up with bread.

Oxtail stewed for hours with tomato, celery, raisins, pine nuts, and sometimes unsweetened cocoa. · The meat becomes very tender and gelatinous, easily detaching from the bone. Complex and rich flavor. · One of the pillars of Roman 'quinto quarto' (fifth quarter) cuisine.

Baked layered dish with fresh anchovies and escarole endive, enriched with raisins and pine nuts. · Combines the saltiness of the fish, the bitterness of the vegetables, and the sweetness of the raisins in a sweet and sour balance. · A light but very tasty dish, typical of Southern Italian tradition.

Milk-fed lamb chops marinated and quickly cooked over hot coals or a searing hot plate. · Tender and flavorful meat, with the typical taste of lamb and the smokiness of the grill. · They are called 'scottadito' (finger-burning) because they must be eaten very hot with your hands.

Beef steak (usually sirloin or entrecôte) grilled and served already sliced diagonally. · Cooked rare or medium to maintain juiciness. Intense red meat flavor. · Often served with arugula, Parmesan, and a drizzle of oil or balsamic vinegar.

Salt cod fillet (salted and rehydrated cod) cooked in a pan or pot with potatoes and onions. · The fish meat is firm and white, flavored by the vegetable cooking juices. · A rustic and very flavorful main dish.

Potatoes cut into wedges or cubes and roasted in the oven with oil and rosemary. · Crispy and golden on the outside, soft on the inside. · The classic side dish that everyone likes, perfect with meat or fish.

Leafy green vegetable (often chicory) blanched and sautéed in a pan with garlic, oil, and chili pepper. · Characteristic bitter taste and a tender but fibrous consistency. · Excellent for 'cleaning the palate' after fatty or flavorful dishes.

Sweet and foamy cream made by whipping egg yolks with sugar and dessert wine (often Marsala). · Rich, sweet, and alcoholic taste, with a velvety consistency. · Served in a cup, often accompanied by dry biscuits.

Spoon dessert made of pastry cream or lemon-flavored chantilly cream, served with chopped strawberries. · Fresh, sweet, and aromatic, ideal for ending the meal lightly. · The tartness of the lemon balances the sweetness of the cream.

Famous Italian layered dessert made with ladyfingers soaked in espresso coffee and a cream of mascarpone, eggs, and sugar. · Dusted with unsweetened cocoa on top. Creamy, sweet, and energizing. · A beloved classic cold dessert.

Classic crumbly shortcrust pastry tart, filled with fruit jam or cream. · The filling varies daily based on availability and the chef's creativity. · Homemade and traditional dessert.

Italian espresso coffee, short and intense, or its decaffeinated version. · Served in a small cup. Strong and roasted aroma. · An unmissable Italian habit at the end of a meal.

Espresso coffee with the addition of a small amount of liquor, usually grappa, sambuca, or brandy. · Combines the energy of coffee with the warmth of alcohol. · Traditional digestive.

Beverage made with espresso coffee and fresh milk steamed with creamy foam. · Sweet and milky flavor. · Usually drunk at breakfast, but also available at the end of the meal upon request.