Antica Pesa

Classic Italian cocktail based on Campari, red vermouth, and a splash of soda. Sweet and sour, refreshing taste, served with ice and orange or lemon peel.

The ancestor of the Americano and Negroni. Simply composed of Turin red vermouth and Milan Campari. Intense, full-bodied, and pleasantly bitter flavor.

One of the most famous Italian cocktails in the world. A balanced mix of gin, red vermouth, and Campari in equal parts. Strong, dry, and aromatic.

Historic sweet and bitter cocktail based on gin and red vermouth, with the distinctive addition of Fernet Branca which gives a minty and herbaceous note.

Milanese variation of the Negroni created by mistake, where gin is replaced by Brut sparkling wine. Lighter and fizzier than the original.

A close relative of the Negroni that replaces gin with bourbon whiskey. The result is a warmer, richer, and more enveloping drink.

A timeless classic based on bourbon or rye whiskey, lightly sweetened with sugar and flavored with Angostura. Served 'on the rocks'.

Classic cocktail based on gin, lemon juice, and orgeat syrup. The taste is fresh, citrusy, with an almond aftertaste.

Elegant cocktail based on rye whiskey and sweet red vermouth, with a drop of Angostura. Often garnished with a maraschino cherry.

A balanced mix of whiskey, fresh lemon juice, and sugar. Often served with egg white for a silky and foamy texture.

Refined and citrusy cocktail based on gin, Cointreau (or Triple Sec) and fresh lemon juice. Light color and pungent taste.

Energizing cocktail served cold, made with vodka, coffee liqueur, sugar syrup, and fresh espresso coffee. Creamy and intense.

Simple Italian long drink combining Campari bitter with fresh orange juice. Named after the color of Garibaldi's red shirts.

The Italian aperitif par excellence. Base of Prosecco, soda, and a bitter (usually Aperol or Campari). Sparkling, light, and thirst-quenching.

Appetizer that plays with temperatures: high-quality raw ham served with hot buffalo mozzarella wrapped in golden puff pastry.

Gourmet mini burger with local sausage spiced with coriander, smoked cheese, and sautéed bitter chicory. Accompanied by artisanal ketchup.

Refined dish that combines the smoky flavor of duck with the sweet spiciness of honey mustard and the crunchiness of figs.

Tasting dedicated to the tomato, presented in four different textures and preparations (granita, confit, etc.). A hymn to Mediterranean freshness.

Fried or baked zucchini flowers, stuffed with flavorful sheep's ricotta and garnished with bottarga (dried fish roe) for a savory sea note.

Creative reinterpretation: whipped cod served like a cappuccino, accompanied by a savory version of the classic Roman dessert 'maritozzo'.

Warm seafood salad with tender octopus and a mix of crunchy vegetables sautéed in a pan. Dressed with Mediterranean herbs.

Fusion of Mexican and Roman cuisine: tripe in sauce (with mint and pecorino) served inside a crispy taco shell.

Homemade artisanal bread, served warm or at room temperature. Ideal for accompanying dishes.

Short and wide pasta format coated with the classic Roman sauce: tomato, crispy guanciale, pecorino romano, and a touch of pepper or chili.

One of Rome's most iconic dishes. Spaghetti coated with a dense cream obtained by emulsifying Pecorino Romano cheese and cooking water, with abundant black pepper.

Chitarra spaghetti (thick egg pasta) served with the traditional Carbonara sauce: egg yolks, Pecorino Romano, crispy guanciale, and black pepper.

Fresh stuffed pasta with a soft cheese filling, served on a delicate zucchini cream and garnished with black truffle shavings.

Typical Roman summer dish: hollowed-out tomatoes stuffed with herb-flavored rice, baked with potatoes.

Fresh long pasta flavored with parsley, tossed with melted butter and anchovies for a savory and rich flavor, finished with toasted breadcrumbs.

A modern version of lasagna, with crispy layers alternating with mussels, sweet peppers, and slow-cooked cherry tomatoes.

Tender and juicy organic chicken breast, served with the classic Caesar salad (lettuce, croutons, parmesan shavings, and creamy dressing).

Traditional boiled meat re-sautéed to create a crispy crust, served with local sweet peppers and the typical parsley-based green sauce.

Grilled lamb chops, served with layered potatoes and a fresh yogurt and mint sauce that balances the intense flavor of the meat.

Grilled fish fillet (sea bass), accompanied by a bread and tomato cream (panzanella) and oven-baked eggplant.

Tuna slowly cooked in oil at low temperature to maintain its tenderness, served with sweet-sour onions and a bean salad.

Historic Roman dish: desalted cod baked or stewed with sweet raisins, crunchy pine nuts, and escarole.

Raw meat from a prized Piedmontese breed, hand-chopped, seasoned with mushrooms and flavors reminiscent of beef Wellington.

Chocolate cigar-shaped dessert, filled with coconut mousse or panna cotta and served with a rum sauce.

Dessert composed of layers of crumbly puff pastry alternating with Chantilly cream, chocolate, and meringue.

Ricotta gelato served on a stick, covered in dark chocolate and enriched with sour cherries.

Spoon dessert with coffee granita, layers of caramel cream, crunchy white chocolate, and fresh whipped cream.

Wild berry cup served with a light yogurt gelato and a special raspberry vinegar sauce that enhances the acidity.

Tasting of Italian cheeses of various ages, often accompanied by honey or jams.

Famous Sicilian sweet wine produced on the island of Pantelleria. Amber color, intense aroma of apricot, dried figs, and honey.

Sweet red wine of great prestige and structure. Complex, with notes of cherry, spices, and chocolate. Ideal for meditation.

Aromatic sweet wine with a bright ruby red color. Unmistakable aroma of rose, cloves, and orange peel.

Sweet and slightly sparkling white wine from Piedmont. Fresh, with aromas of fresh grape, peach, and sage. Low alcohol content.