VII Coorte

Warm octopus salad served with Mediterranean seasonings. The octopus is tender and flavorful, enriched with capers and olives. A classic Italian seafood appetizer.

Sicilian chickpea flour fritters served with premium raw prawns and sea urchin mayonnaise. A mix of crispy and soft textures with an intense sea flavor.

Toasted bread slices topped with prawns and lardo. The heat of the crostino slightly melts the fat of the lardo, creating a savory and rich bite.

Selection of the freshest raw fish, varying according to the catch of the day. Usually served with oil and lemon to enhance the natural flavor of the sea.

A mixed platter of Italian cured meats and local cheeses. Includes various flavors from sweet to savory. Ideal for sharing accompanied by bread.

Raw tuna meat finely chopped with a knife. Lightly seasoned to maintain the freshness and soft texture of the fish.

Layered fried eggplant bake with tomato sauce, mozzarella, and Parmesan. A rich, soft, and very flavorful dish, typical of Southern Italy.

Warm pecorino cheese fondue served with prawns and finely sliced artichokes. An interesting contrast between the saltiness of the cheese and the sweetness of the prawns.

A varied tasting of four different seafood appetizers. Ideal for trying more specialties in one order. Portion designed for sharing.

Long, thick pasta with a central hole, dressed with tomato sauce, guanciale, and pecorino. Decisive and savory flavor, slightly spicy.

Spaghetti dressed with a cream of eggs, Pecorino Romano, black pepper, and crispy guanciale. Rich, creamy, and very flavorful. A classic of Roman cuisine.

A seafood twist on the classic Roman dish, with thick pasta, red prawns, and guanciale. It combines land and sea flavors in a rich tomato sauce.

Spaghetti served with clams, garlic, oil, and parsley. A simple yet elegant dish, with an intense aroma of the sea.

Fresh pasta similar to spaghetti alla chitarra, dressed with octopus ragù, cherry tomatoes, and pecorino cheese. Rich flavor and full-bodied texture.

Grilled beef cut into slices, served on a bed of fresh arugula, cherry tomatoes, and Parmesan shavings. The meat is juicy and flavorful.

Grilled chicken breast cut into strips and dressed with balsamic vinegar. Sweet and sour taste and light meat.

Sea bass fillets rolled with a filling of prawns (mazzancolle) and spinach. A refined and delicate fish dish.

Grill of fish and shellfish. Includes prawns, calamari, tuna, and scampi. Smoky and natural sea flavor.

Roasted octopus to make it crispy outside and soft inside. Served with salad and sweet dressings like honey and caramelized onion.

Grilled chicken breast cut into strips and dressed with balsamic vinegar. Sweet and sour taste and light meat.

Floured and fried calamari rings until golden. Crispy and flavorful, usually served with lemon.

Leafy green vegetable with a slightly bitter taste. Can be served boiled with lemon (all'agro) or sautéed in a pan with garlic and chili pepper (ripassata).

Fresh salad with mixed seasonal vegetables. Light and crunchy, ideal for accompanying main courses.

Selection of grilled vegetables. Simple and flavorful, dressed with a drizzle of oil.

Potatoes cut into pieces and baked until golden. Flavored with rosemary and garlic.

Spoon dessert based on cream, sugar, and gelatin. It has a soft and gelatinous consistency, served with various sweet sauces.

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa.

Small chocolate cake served warm. Inside it holds a molten chocolate heart that flows out when cut.

Traditional Sicilian dessert. Sponge cake filled with sweet ricotta, covered in marzipan, and decorated with candied fruit. Very sweet and colorful.

Modern cake composed of seven layers of different textures, with the dominant flavor of pistachio and ricotta.

Elaborate cake with seven alternating layers of chocolate and crunchy cream. An intense experience for chocolate lovers.

Fried pastry dough tube, filled with sweet ricotta cream. Often garnished with pistachios or chocolate chips. Crispy and creamy.

Reduced version of the classic Sicilian cannolo. Perfect for a small sweet taste.

Plate of fresh seasonal fruit cut into pieces. A light and refreshing end to a meal.

Mineral water served by the bottle. Available still or sparkling.

Carbonated and sweetened soft drinks.

Clear and refreshing Italian lager beer. Balanced and slightly bitter taste.

Italian espresso, served in a small cup. Intense and aromatic flavor, perfect at the end of a meal.

Prestigious French sparkling wine from the Champagne region. Dry, elegant, and with fine bubbles.

Prestigious dry French Champagne (Brut). Complex and refined, ideal for celebrations.

French sparkling wine made from black grapes vinified in white. Rich and structured taste.

Italian sparkling wine, classic method rosé. Fresh, with notes of red fruits and a persistent perlage.

Italian sparkling wine, classic method 'Satèn', known for its softness and velvety bubbles.

Dry and decisive sparkling wine from the Franciacorta area. Perfect as an aperitif or throughout the meal.

Very popular Italian sparkling wine. Fresh, slightly aromatic, and easy to drink.

Dry and floral Piedmontese white wine. Excellent with appetizers and light dishes.

Fresh and mineral Friulian white wine. It has good acidity and delicate aromas.

Blend of white grapes from Alto Adige. Combines the structure of Chardonnay with the aromaticity of Sauvignon.

Aromatic white wine with intense notes of fruit and flowers. Typical of the mountainous areas of Northern Italy.

Lazio white wine based on Malvasia. Usually fresh, savory, and with fruity notes.

Historic white wine from the Castelli Romani (Frascati). Dry, mineral, and easy to drink.

Indigenous Sicilian white wine. Fragrant, with notes of citrus and exotic fruit.

Medium-bodied Sicilian white wine. Savory and fresh, ideal with fish.

Aromatic and structured white wine. Viognier in Sicily takes on warm and fruity notes.

Robust and fragrant Sicilian white wine. Notes of citrus and white flowers.

Sicilian blend of Insolia and Grillo grapes. Fresh, balanced, and perfect for summer.

Famous white wine from Burgundy (France). Very dry, mineral, and with a sharp acidity.

French white wine from the Loire Valley. Known for its smoky and mineral notes ('fumé').

Aromatic German white wine. Usually has a good balance between acidity and fruity sweetness.

One of the most prestigious Italian red wines. Tannic, structured, and complex, perfect for aging.

Noble and powerful Piedmontese red wine based on Nebbiolo grapes. Aromas of roses, tar, and red fruits.

Elegant and delicate red wine from Alto Adige. Pale color, aromas of berries and fine spices.

Rich and full-bodied Venetian red wine. Made by re-passing the wine over Amarone pomace for greater structure.

Classic Tuscan red wine based on Sangiovese. Dry, harmonious, and versatile with food.

Modern and intense Tuscan red wine, often produced with international grape varieties (Bordeaux blend).

Important Tuscan red wine of great structure. Produced from a specific clone of Sangiovese.

Lazio red wine with herbaceous and spicy character typical of the Cabernet Franc grape variety.

Lazio red grape blend. Combines the softness of Merlot with the rusticity of Montepulciano.

The most famous red grape variety in Sicily. Warm, fruity wine with notes of cherry and plum.

Structured Sicilian red wine. A blend that combines the power of Nero d'Avola with the elegance of Merlot.