A rustic game appetizer featuring a selection of flavorful cured meats made from wild boar and deer, served with slices of toasted bread.

Smoked salmon and swordfish, sea bass carpaccio (frozen) with toasted bread

A slice of toasted Italian bread, typically rubbed with garlic and drizzled with olive oil, topped with fine slices of culatello, one of Italy’s most prized cured meats, known for its delicate texture and refined flavor.

Bruschetta with guanciale di Norcia

Bruschetta with cherry tomatoes, EVO oil and salt

Bruschetta with smoked salmon, extra virgin olive oil, and a pinch of salt – toasted Italian bread, typically rubbed with garlic and drizzled with olive oil, topped with delicate slices of smoked salmon for a simple yet elegant appetizer.

Toasted bread topped with extra virgin olive oil and a pinch of salt. Simple, fragrant, authentic.

Fine Emilian salami with a delicate and fragrant taste, naturally aged. Served in thin slices, ideal for a refined appetizer.

The noble taste of Culatello meets the freshness of D.O.P. buffalo mozzarella from Campania. A simple and refined appetizer.

Sage and borage leaves in a crispy batter, accompanied by a fresh Greek yogurt Tzatziki sauce. A tasty appetizer between tradition and freshness.

Selection of cured meats and cheeses: culatello, loin, salami, buffalo mozzarella, with cherry tomatoes, olives and toasted bread.

Fresh egg pasta topped with fragrant porcini mushrooms, sautéed with garlic and parsley. A timeless classic of autumn cuisine.

Fresh egg pasta with tomato sauce and beef, topped with a sprinkling of Parmigiano Reggiano. A simple and tasty traditional dish.

Fresh egg pasta with lake whitefish fillets, tomato, capers, garlic, parsley and a touch of chili pepper. A first course with a Mediterranean flavor and a lake soul.

Layers of fried eggplant, tomato sauce, mozzarella and Parmigiano Reggiano, baked in the oven. A great classic of Italian cuisine, rich in flavor and tradition.

A great Roman classic made with eggs, guanciale, and DOP Pecorino Romano cheese. Rich in flavor and tradition, it’s a timeless dish that showcases the simplicity and depth of authentic Italian cooking.

Ravioli stuffed with ricotta and chestnuts, served with pumpkin and gorgonzola cream. A first course with an autumnal flavour, delicate and enveloping, between sweetness and savouriness.

Ravioli stuffed with ricotta and scampi, served with datterino tomatoes, capers and a touch of anchovy sauce. A dish with a delicate but intense flavor, combining land and sea.

Ravioli stuffed with ricotta and spinach, seasoned with melted butter, fragrant sage and a sprinkling of Parmesan. A timeless classic of home cooking.

Crispy and golden on the outside, in a crust of herbs and parmesanRavioli stuffed with stracchino and truffle, served with flakes of pecorino di fossa and scorzone truffle. A creamy and aromatic dish, designed for truffle lovers.no

A signature dish of Lazio’s culinary tradition, made with crispy guanciale, tomato, and a generous sprinkle of DOP Pecorino Romano cheese. Rich, flavorful, and rooted in history, it perfectly embodies the soul of Roman cuisine.

A traditional and flavorful preparation where the eel is gently cooked in a pan, allowing the aromatic herbs and vinegar to infuse the meat with a rustic, tangy character. A classic take on anguilla alla cacciatora.

Grilled whitefish fillet, seasoned with extra virgin olive oil, salt, wild fennel and lemon. Light and fragrant, it enhances the authentic flavor of lake fish.

Perch fillets breaded in flour and egg, fried until golden and served with salt and lemon. Crispy on the outside, tender on the inside: a timeless classic.

Sea bass fillets cooked on the grill and seasoned with extra virgin olive oil, salt and wild fennel. Light and fragrant, ideal for those looking for taste and simplicity.

Fried calamari and prawns golden brown, crispy on the outside and tender on the inside. A classic of the seafood tradition, served with lemon.

Sliced eel, perch and baby lattarini fried in a light batter of flour and egg, seasoned with salt and lemon. A crunchy and tasty dish that celebrates the authentic flavors of the lake.

Small lake fish floured and fried until golden. Crispy and light, perfect to enjoy with a touch of lemon.

Baby octopus stewed with tomato and herbs, served with croutons. A tasty and fragrant dish, perfect for those who love seafood.

Danish Beef Rib Eye Steak, approx. 450g, grilled and seasoned with extra virgin olive oil, salt and lemon. Simple, juicy and full of flavour.

A premium cut of grilled beef, seasoned with extra virgin olive oil and salt. Tender and tasty.

A premium cut of beef, grilled to perfection and seasoned with extra virgin olive oil and salt, topped with porcini mushrooms and black summer truffle (tartufo scorzone). A rich and elegant dish that combines intense flavors and high-quality ingredients.

Chicken cooked slowly with extra virgin olive oil, vinegar, white wine, garlic, pepper and rosemary. A traditional second course, fragrant and full of flavor.

Tender veal morsels slowly stewed with plums, for a perfect balance between delicate flavour and slightly sweet notes. A rich and surprising second course.

A classic Sicilian sweet-and-sour side dish made with eggplant, bell peppers, onions, celery, olives, and capers. Rich in flavor and tradition, it's typically stewed in a tangy tomato-based sauce and served warm or at room temperature.

Chicory steamed and sautéed in a pan with oil, garlic and chili pepper, or served in a sour sauce. A simple and tasty side dish from the Roman tradition.

Fresh salad with tomatoes, dressed with extra virgin olive oil, vinegar and a pinch of salt. A light and always welcome side dish.

Crispy golden potatoes, fried in peanut oil. A classic side dish, always irresistible.

Creamy, homemade dessert on a crunchy base, served with your choice of caramel, chocolate, pistachio or berries. An irresistible dessert in every variation.

Fragrant shortcrust pastry filled with bitter orange marmalade. A dessert with a strong and citrusy taste, perfect for those who love authentic flavors.

Fragrant shortcrust pastry with blueberry jam. A traditional dessert, perfect for those who love genuine flavors.

Homemade shortcrust pastry tart filled with blueberry jam and ricotta cream. A genuine dessert with a delicate and fruity taste.

Classic spoon dessert with a velvety texture, served with your choice of caramel, chocolate, berries or Nutella. A simple and always loved dessert.

The classic dessert with mascarpone cream, eggs, sugar, cream and soaked biscuits, completed with a dusting of cocoa. A great classic, made with love.

Soft dark chocolate cake enriched with soft pear pieces. A dessert with an intense and fruity taste, perfect in every season.

Soft heart of dark chocolate served warm, accompanied by whipped cream. A delicious dessert, perfect for chocolate lovers.

Dry biscuits with toasted hazelnuts and chocolate chips, served with a small glass of Zibibbo. A sweet and fragrant finish, to be enjoyed slowly.

Refreshing lemon sorbet, perfect for ending your meal with lightness and taste.

Artisanal truffle with fiordilatte, pistachio, walnuts and figs, with a dark chocolate heart, according to the Pizzo Calabro tradition. An elegant and delicious ice cream, a symbol of Calabrian excellence.

Pineapple served natural. Light, thirst-quenching and perfect at the end of a meal.

Slices of sweet and fragrant melon, selected among the best of the Mantua tradition. Fresh and perfect as an end to a meal or summer appetizer.