Trattoria Di Sapri

A classic French aperitif made of white wine and crème de cassis. Fruity and slightly sweet flavor. Popular drink to start the meal.

An elegant variation of Kir made with Champagne instead of white wine. Sparkling and festive with a hint of cassis.

An aromatized Italian vermouth, served chilled or on ice. Can be red (sweet) or white (dry or sweet). Aromas of herbs and spices.

A classic cocktail based on Campari, red vermouth, and sparkling water. Sweet and bitter refreshing taste. Served with an orange slice.

A famous Italian bitter aperitif known for its bright red color. Intense taste of herbs and citrus. Often served with sparkling water or orange juice.

A fortified wine from Sicily. Rich flavor, ranging from dry to sweet, with notes of hazelnut and dried fruits. Often enjoyed as an aperitif or used in cooking.

A Portuguese fortified wine, rich and sweet. Aromas of red fruits, caramel, or spices depending on the type. Usually served in small quantities.

A typically French anise liqueur. Pronounced licorice and herbal taste. Drunk diluted with plenty of fresh water and ice.

Anise aperitif from the South of France. Refreshing licorice flavor. To be diluted with fresh water to reveal its milky aromas.

A French aperitif made from gentian. Distinctive bitter and vegetal flavor, golden yellow color. Served neat or with ice.

Italian sparkling white wine. Light, fruity, and floral. A festive and refreshing drink.

Sparkling wine from the Champagne region of France. Fine bubbles and elegant flavor. The classic for celebrations.

A blended Scotch whisky. Light and accessible taste with fruity notes. Served neat, on the rocks, or in a cocktail.

A famous brand of Scotch whisky. Balanced taste with often a characteristic smoky note.

American Tennessee whiskey filtered through charcoal. Notes of caramel, vanilla, and toasted oak. Smooth and round on the palate.

A complex and refined blended Scotch whisky. Aromas of honey, flowers, and sweet spices.

A premium Scotch whisky. Rich and smooth with flavors of ripe fruit and honey.

Iconic Italian bright orange cocktail. Sparkling mix of Aperol (sweet-bitter), Prosecco, and sparkling water. Refreshing and slightly bitter taste.

A variation of the Spritz using Campari instead of Aperol. More bitter and more intense red color. Ideal for those who like full-bodied flavors.

Sparkling cocktail inspired by the Bellini. Sweet and fruity peach flavor mixed with Prosecco.

Spritz revisited with Limoncello. Very lemony, sweet, and tangy taste. Very refreshing.

Fruity cocktail combining the flavor of strawberry with the bubbles of Prosecco. Sweet and fragrant.

A luxurious version of the Spritz made with Brut Champagne instead of Prosecco. Drier and more elegant.

A classic of French bistros. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

Runny yolk eggs served on crispy bread, covered with a rich Italian blue cheese sauce. A mix of creamy and crispy textures.

French specialty of snails cooked in their shells with garlic and parsley butter. Tender texture and herbaceous taste. To be enjoyed hot.

Large shrimp coated in batter and fried until golden. Crispy on the outside and tender on the inside. Served with salad for freshness.

Italian mixed fried seafood. Assortment of fried shrimp and calamari, crispy and flavorful. To be drizzled with lemon juice.

World-renowned Italian raw ham, aged and sliced very thinly. Delicate flavor, slightly salty and melts in the mouth.

Assorted platter of Italian and European cured meats. Ideal for sharing and tasting different flavors and textures of cured meats.

Mussels cooked in a broth of white wine, shallots, and parsley. Aromatic and juicy dish, often enjoyed with bread or fries.

Very thin slices of marinated raw beef. Fresh and light, enhanced by salty cheese and the acidity of lemon.

Simple and flavorful salad highlighting peppery arugula. Dressed with balsamic vinegar and topped with hard Italian cheese.

Also called Caprese salad. Slices of fresh tomatoes and creamy buffalo mozzarella. A fresh dish in the colors of Italy.

Small Burrata, a fresh cheese with a very creamy center. Served with grilled vegetables for a contrast of temperatures and textures.

Large composed salad combining Italian classics: mozzarella, raw ham, and fresh vegetables. A complete and light meal.

Lean, dried beef charcuterie, served in thin slices. Accompanied by arugula and cheese shavings for a protein-rich and flavorful starter.

Tenderized veal escalope, breaded and fried. Crispy and golden, usually served with lemon. A Milanese cuisine classic.

Thin slices of veal sautéed in a creamy lemon and cream sauce. Tangy and delicate taste.

Veal escalope cooked with sweet Marsala wine and mushrooms. Rich and fragrant sauce.

Gratinéed dish made with veal, garnished with spinach, ham, and melted cheese. Rich and flavorful.

Famous Roman dish. Veal cooked with raw ham and fresh sage leaves. Fragrant and tender.

Very hearty dish from Bologna. Breaded escalope topped with meat sauce and gratinated cheese.

Tender, marbled cut of beef, simply grilled to appreciate the quality of the meat.

Fresh market fish, prepared according to the chef's inspiration. Check the board for daily specials.

Extra portion of side dish (pasta, vegetables, fries, etc.)

Fresh Italian buffalo milk cheese. Elastic texture and juicy center with a pronounced fresh milk taste.

Small Burrata, a fresh cheese with a creamy center (stracciatella). Very smooth and mild.

Creamy or crumbly Italian blue cheese depending on aging. Pungent and characteristic flavor.

Granular hard cheese, similar to Parmesan. Salty and rich flavor, often served in shavings.

Goat's milk cheese. Can be fresh and mild or aged and stronger in flavor.

Tasting plate of several cheeses from the menu.

Iconic Italian dessert. Layers of coffee-soaked biscuits and mascarpone cream, dusted with cocoa.

Jellied vanilla cream dessert, silky and light. Often served with a red fruit coulis or caramel.

Cooked vanilla cream covered with a thin layer of crunchy caramelized sugar.

Homemade tart prepared according to seasonal fruits or the chef's inspiration.

Italian sparkling mineral water, finely carbonated.

French still natural mineral water.

Classic cola soda, refreshing and fizzy.

French carbonated drink made from orange juice and pulp.

Sparkling tonic water with a slight quinine bitterness.

Various fruit juices, sweet and natural.

Sweet and refreshing iced tea with peach flavor.

International pale lager beer. Light, balanced, and refreshing.

Classic Italian pale lager. Clean taste with a slight bitterness.

Traditional quality Italian beer. Malty and balanced flavor.

Belgian blonde lager served on tap. Freshness and a slight bitterness.

Strong Italian coffee. Short, strong, and aromatic with a golden crema.

Decaffeinated espresso, retaining the coffee flavor.

Espresso with a touch of hot milk (hazelnut color).

Dessert-drink consisting of a scoop of vanilla ice cream drowned in hot espresso.

Selection of teas or herbal infusions. Served hot.

Large, creamy, and smooth latte.

Espresso topped with a rich and creamy milk foam, sprinkled with cocoa.

Rich and comforting hot cocoa and milk drink.

Hot chocolate topped with a generous layer of whipped cream.

Hot cocktail made of coffee, Irish whiskey, and sugar, topped with fresh cream.