Vineria La Ciau

A traditional Italian dish of fried eggplant simmered in tomato sauce. Characterized by its sweet and sour taste and the melting texture of the eggplant. Often served as a cold appetizer.

A refreshing potato salad dressed with olive oil and vinegar, without mayonnaise. The flavors of herbs and ingredients stand out, pairing well with wine.

A Venetian dish of fried fresh mackerel "gomasaba" marinated in sweet and sour sauce. The sweetness of the onions and the acidity enhance the fish's flavor. A familiar taste similar to Japanese "Nanbanzuke."

A rice salad-like dish combining chewy barley with plenty of seafood. Finished with olive oil and lemon for a refreshing taste and enjoyable textural contrast.

A Venetian regional dish called "Baccalà Mantecato," made from rehydrated dried cod and mashed potatoes. It's creamy and salty, typically eaten with bread.

Fresh octopus thinly sliced and seasoned with olive oil and herbs. The firm texture and umami of the octopus can be enjoyed simply.

A Sicilian regional dish of sardines rolled with herb breadcrumbs, raisins, and pine nuts, then baked. Crispy on the outside, fluffy on the inside, with a sweet and savory flavor.

Fried rice croquettes made by rolling squid ink risotto and coating it in batter. The crispy exterior holds the rich umami of squid ink. A snack-like appetizer that can be eaten by hand.

A Milanese dish of boiled asparagus topped with a fried egg and cheese. The highlight is breaking the soft-boiled egg to create a sauce.

Crispy fried conger eel coated in batter, served with a tangy balsamic sauce that balances the richness of the fried dish for an elegant taste.

A spicy tomato sauce short pasta with beef tripe (honeycomb). A rich dish where you can enjoy the elasticity of the tripe and the texture of the penne.

A rich cream pasta using Gorgonzola, a blue cheese with a unique aroma and saltiness. It coats short pasta like penne well and pairs excellently with wine.

Chewy short pasta shaped like "earlobes." The flavor of baby octopus and the texture of asparagus are combined with the tomato sauce.

An oil-based pasta with plump "kamaage shirasu" (boiled baby sardines) and sweet spring cabbage. The saltiness and richness of "karasumi" (dried mullet roe) provide a nice accent.

A pasta dish with plump small shrimp and arugula with a sesame-like aroma. Served with a sauce that harmonizes the acidity of tomatoes and the mellowness of cream.

A baked dish layered with flat pasta dough and ingredients. An arranged lasagna combining the savory aroma of sakura shrimp with broccoli and rich cheddar cheese.

Oven-baked pork shoulder from a premium brand. Concentrated sweetness of the fat and umami of the meat create a juicy flavor.

Chicken stewed in tomato sauce, meaning "hunter-style." Chicken thigh is simmered with herbs and vegetables, resulting in a tender and flavorful dish.

Grilled beef skirt steak with moderate fat and tenderness. Served with fragrant grilled vegetables, allowing you to enjoy the simple umami of the meat.

A dish of bone-in lamb shank slow-cooked in white wine until tender. It has a mild gamey flavor, and the meat's umami dissolves into the broth.

Simple appetizer of olives marinated in herbs and oil. It is salty and perfect as a wine starter.

A simple salad made with fresh leafy greens, dressed with our original dressing for a refreshing taste.

A smooth-textured sausage ham originating from Bologna. Contains pistachios and fat, with a gentle saltiness and richness.

Aged French cured ham. Matured for 9 months, it offers concentrated umami and a moist texture.

A warm dish of small octopus (calamari) simmered in a spicy tomato sauce. The tenderness of the octopus and the spiciness of the sauce whet the appetite.

A classic Italian dish of beef tripe (stomach) simmered in tomato sauce until tender. The unique texture of the offal pairs well with the acidity of the tomato.

Oven-baked Italian-style fresh sausage made in-house. Characterized by a coarse texture with herbs and spices, offering a meaty flavor.

The simplest pasta made with garlic, olive oil, and chili peppers. You can directly taste the aroma of the ingredients and the spiciness.

A Roman classic pasta with cheese and black pepper. The saltiness and richness of Pecorino cheese and the kick of coarsely ground black pepper blend creamily.

A rich meat sauce pasta made by slowly simmering minced meat, vegetables, and tomatoes. A satisfying dish where the umami of the meat is strongly felt.

A rich cream pasta made with eggs, cheese, black pepper, and pancetta (cured pork belly). Characterized by the mellow egg flavor and the saltiness of the pork.

A famous Neapolitan pasta dish called "puttanesca" (in the style of a prostitute). A punchy flavor where the saltiness of anchovies, the acidity of capers, and the flavor of olives melt into a tomato sauce.

A traditional Roman pasta dish made by simmering pancetta (cured pork belly) and onions in tomato sauce. The richness of the pork fat and the acidity of the tomato are in perfect balance.

A spicy tomato sauce pasta meaning "angry," with the spiciness of chili peppers and the aroma of garlic. A simple yet stimulating flavor.

A risotto with fragrant porcini mushrooms and cured pork. The rich aroma of the mushrooms and the umami of the meat permeate every grain of rice.

A jet-black risotto made with squid ink. In addition to its striking appearance, the rich oceanic aroma and the umami of squid fill your mouth.

A risotto luxuriously made with four types of cheese, known as Quattro Formaggi. A dish where you can enjoy the rich creaminess of the cheese.

An Italian chilled dessert made by setting fresh cream and milk with gelatin. Features a smooth texture and milky sweetness.

A chocolate cake with a warm chocolate sauce melting from the inside. Enjoy the rich chocolate flavor.

A frozen custard dessert with a caramelized, crispy surface. You can enjoy the taste of pudding and the texture of cold ice cream simultaneously.

A representative Italian dessert made with mascarpone cheese, coffee, and cocoa powder. The balance between bitterness and sweetness is exquisite.

Daily changing sorbet. A refreshing taste made with fruit juice, perfect for cleansing the palate after a meal.

A sparkling white wine from the Veneto region. Made with Garganega and Moscato, it's a dry sparkling wine with fresh, fruity aromas.

Italy's finest sparkling wine. Made using the same method as Champagne, it offers fine bubbles, elegant acidity, and a sense of aging.

A white wine from Piedmont. A rare bottle made from Nebbiolo grapes, usually used for red wine. It has a full-bodied fruitiness.

A white wine from the Friuli region of Northern Italy. Characterized by the distinctive floral aroma of Gewürztraminer and its crisp acidity.

A rich white wine with depth and complexity from barrel aging. It has a full body and can be enjoyed slowly with a meal.

A white wine from Puglia, Southern Italy. Characterized by the fruitiness of grapes grown in a warm climate and a mineral quality reminiscent of the sea.

A rosé wine from Abruzzo. With berry aromas and a clean finish, it pairs well with a wide range of dishes, from appetizers to pasta.

A red wine made from Teroldego, a grape variety native to Northern Italy. It has fruitiness, balanced acidity, and spicy nuances, making it well-balanced.

An organic red wine from Piedmont. It has rich acidity and fruitiness from the Barbera grape, with a light mouthfeel that complements meals.

A robust red wine from Molise. A blend of local varietals, it has a rich and powerful taste. A full-bodied wine that pairs well with meat dishes.

Merlot grown under the Sicilian sun. Features a mellow mouthfeel and berry-like fruitiness, making it an easy-drinking red wine.

A lemon peel-infused liqueur originating from Southern Italy. Its strong alcohol content, solid sweetness, and refreshing lemon aroma make it perfect for after-dinner.

A liqueur extracted from the aroma and bitterness of coffee beans into alcohol. It has a sweet and rich taste, enjoyable as a dessert.

An Italian brandy made by distilling grape pomace. It has an amber color and rich aroma from barrel aging, with a high alcohol content that aids digestion.