Appetizers

Bruschetta al pomodoro

Bruschetta al Pomodoro is a classic Italian appetizer, fresh and full of flavor. It consists of a slice of bread (usually rustic or ciabatta) toasted on the grill or in the oven, rubbed with garlic, and topped with a mixture of fresh tomatoes, basil, extra virgin olive oil, salt, and sometimes a splash of balsamic vinegar.

$ 25500
Carpaccio di manzo

Carpaccio di manzo is a classic Italian appetizer made with thinly sliced raw beef, typically tenderloin or sirloin. The slices are arranged in a single layer on a plate and traditionally dressed with extra virgin olive oil, lemon juice, salt, and freshly ground black pepper. It's often garnished with arugula and shaved Parmigiano-Reggiano cheese. The dish is known for its delicate texture and clean, fresh flavors, making it a refined and elegant starter. Modern variations may include truffle oil, capers, or even a mustard-based dressing.

$ 43500
Arancini di riso

Arancini di riso are Sicilian rice balls made from creamy risotto, usually stuffed with meat ragù, mozzarella, and peas. They’re breaded and deep-fried until golden and crispy on the outside, with a soft, flavorful center. The name “arancini” means “little oranges” due to their shape and color.

$ 35900
Capresed Salad

The Caprese Salad is a classic Italian dish that embodies the colors of the Italian flag: red, white, and green. It features fresh, ripe tomatoes, creamy mozzarella cheese, and aromatic basil leaves, all drizzled with extra virgin olive oil and often seasoned with salt and pepper. Some variations include a balsamic reduction for added depth of flavor.​

$ 32184
Carpaccio di Salmone

Carpaccio di Salmone is an Italian appetizer featuring thinly sliced raw salmon, typically served with a drizzle of extra virgin olive oil, lemon juice, and garnished with herbs like dill or parsley. Some variations include capers, shallots, or a touch of balsamic vinegar. It's known for its delicate texture and fresh, clean flavors.

$ 19000

Entree

Lasagna alla Bolognese

Lasagna alla Bolognese is a traditional Italian dish originating from Bologna. It consists of layers of wide pasta sheets, rich meat ragù (a slow-cooked sauce made with minced beef and pork), creamy béchamel sauce, and grated Parmigiano-Reggiano cheese. The dish is baked until golden and bubbling, offering a comforting combination of flavors and textures.

$ 23900
Risotto ai funghi

Risotto ai Funghi is a classic Italian dish featuring creamy Arborio rice cooked with a variety of mushrooms, such as porcini, portobello, and champignon. The rice is slowly simmered in a flavorful broth, often enriched with white wine, garlic, and herbs, resulting in a rich and earthy flavor profile. A generous sprinkle of Parmesan cheese is typically added before serving to enhance the dish's creaminess.

$ 42500
Pollo alla cacciatora

Pollo alla Cacciatora, or "Hunter's Chicken," is a traditional Italian dish that varies by region. The classic version features chicken pieces simmered in a rich sauce made with tomatoes, white or red wine, olives, garlic, and aromatic herbs like rosemary and bay leaves. In some variations, especially from Umbria, the dish is prepared without tomatoes, using white wine, olives, garlic, and herbs for a different flavor profile.

$ 60000
Saltimbocca alla Romana

Saltimbocca alla Romana is a classic Roman dish that translates to "jumps in the mouth," reflecting its delightful flavors. Traditionally, it consists of veal cutlets topped with prosciutto and fresh sage leaves, then pan-seared in butter and white wine. The combination of savory prosciutto, aromatic sage, and tender veal creates a harmonious and mouthwatering experience.

$ 54000
Chicken Milanese

Chicken Milanese is an Italian dish consisting of breaded and fried chicken cutlets. The chicken is typically dipped in egg, coated in breadcrumbs, and then pan-fried until golden and crispy. It is often served with a simple lemon wedge and sometimes paired with side dishes like mashed potatoes, salad, or pasta. The dish is crispy on the outside, juicy on the inside, and packed with savory flavors, making it a popular comfort food in many Italian households and restaurants.

$ 37000

Dessert

Tiramisú

Tiramisu is a renowned Italian dessert composed of layers of coffee-soaked ladyfingers (savoiardi) interspersed with a creamy mixture of mascarpone cheese, egg yolks, sugar, and often a splash of liqueur like Marsala or amaretto. The dessert is typically dusted with cocoa powder before serving.

$ 20000
Panna cotta

Panna cotta, meaning "cooked cream" in Italian, is a traditional dessert from the Piedmont region. It's made by simmering cream, milk, and sugar, then adding gelatin to achieve a silky, wobbly texture. The mixture is poured into molds and chilled until set. While the classic version is flavoured with vanilla, modern variations include infusions like coffee, citrus, or even herbs. It's typically served with fruit coulis, caramel, or fresh berries.

$ 23500
Zabaglione

Zabaglione (also known as zabaione or zabajone) is a traditional Italian dessert originating from the Piedmont region. It's a light, frothy custard made by whisking together egg yolks, sugar, and a sweet wine such as Marsala, Moscato, or Vin Santo. The mixture is gently cooked over a double boiler until it triples in volume and achieves a creamy, mousse-like texture .​

$ 31550
Torta della Nonna

Torta della Nonna, meaning "Grandmother's Cake," is a traditional Italian dessert originating from Tuscany, specifically the Arezzo region. This rustic tart features a buttery sweet shortcrust pastry filled with a rich, lemon-infused custard (crema pasticcera). The top is adorned with pine nuts and a dusting of powdered sugar. It's a beloved dessert often enjoyed as the final course of a Sunday meal in Italy.

$ 20000