Bobby

A single large pasta dumpling filled with organic asparagus and ricotta cheese. Soft and creamy texture. Served as a starter plate to share.

Fresh Italian cheese made from mozzarella and cream, produced locally. Creamy interior with a firm outer shell, served with organic peas, marinated radishes, and mustard greens. Spread the cheese on bread or eat with a fork.

Shredded mozzarella curds mixed with cream, flavored with truffles and hazelnuts. Very rich, creamy, and savory with an earthy aroma. Best enjoyed spread on bread.

Deep-fried pizza dough turnover filled with ricotta cheese and cured pork jowl (guanciale). Crispy and golden on the outside, creamy and savory inside.

Deep-fried pizza dough pocket filled with soft creamy cheese (stracchino) and marinated artichokes. Crispy exterior with a melting, savory filling.

Fresh salad with arugula, organic asparagus, kumquat, feta cheese, and spring onions. Dressed with balsamic vinaigrette. Light, crisp, and tangy.

Fried potato croquettes mixed with Pecorino cheese. Served with artichoke pesto. Crunchy outside with a soft, savory potato filling.

A traditional Neapolitan pizza without cheese. Topped with tomato sauce, oregano, garlic oil, and basil. Savory and aromatic.

Classic Margherita pizza with tomato sauce, locally-made mozzarella, parmesan, and basil. Simple and fresh with a chewy crust.

Royal pizza topped with tomato sauce, mozzarella, mushrooms, cooked ham, parmesan, and basil. A rich and savory combination.

White pizza (no tomato sauce) with mozzarella, mushrooms, parsley garlic sauce (persillade), parmesan, and basil. Creamy and earthy.

Four-cheese white pizza with mozzarella, smoked provola, gorgonzola (blue cheese), and parmesan. Rich, salty, and intense flavor.

Pizza topped with wild asparagus, creamy stracchino cheese, parmesan, and spicy oil. Fresh vegetable flavor with a creamy base and a kick of heat.

Pizza with tomato sauce, 'nduja (spicy spreadable pork sausage), creamy stracciatella cheese, parmesan, and basil. Spicy and creamy contrast.

Pizza with organic pea cream base, mozzarella, coppa (cured pork shoulder), cooked spring onions, parmesan, and lemon zest. Sweet, savory, and zesty.

Mafalde (ribbon-shaped pasta) served in a lemon sauce with toasted mixed nuts (pine nuts, almonds, hazelnuts). Fresh citrus flavor with a crunchy texture.

Pici (thick hand-rolled spaghetti) served with a creamy sauce made of Pecorino Romano cheese and black pepper. Simple, rich, and spicy.

Carbonara style pasta using Spaghettoni (thick spaghetti), egg cream, Pecorino Romano cheese, cured pork jowl (guanciale), and pepper. Rich, creamy, and savory.

Bucatini (hollow spaghetti) with Sicilian pesto made from candied tomatoes, basil, almonds, ricotta, and lemon. Nutty, herbal, and slightly sweet.

Large stuffed pasta (tortelloni) filled with sausage, served in a warm meat broth. Comforting and savory soup dish.

Semi-whole wheat tagliatelle pasta served with a classic red bolognese sauce made from farm beef. Meaty, rich, and hearty.

Sun-dried tomato cream dip. Savory and intense tomato flavor, perfect for pizza crusts.

Artichoke pesto dip. Earthy and nutty flavor.

Crushed confit garlic cream. Sweet and mellow garlic flavor.

Vanilla ice cream served with a hot shot of espresso and almonds. A dessert with hot/cold contrast and coffee flavor.

Soft sponge cake with pastry cream, meringue, and apple. Light, airy, and sweet.

Fried pizza dough ball filled with chocolate hazelnut praline. Warm, sugary, and decadent.

Classic coffee tiramisu made with layers of ladyfingers and mascarpone cream, spiked with Amaretto liqueur.

Artisanal ice creams and sorbets made in Paris. Choose your scoop flavor.

House red wine from Piedmont, Italy. Fresh and fruity flavor profile.

House white wine from Piedmont, Italy. Sweet and fruity profile.

Organic red wine from Sicily. Silky texture, fruity, and light.

Biodynamic Chianti from Tuscany. Intense flavor with light tannins.

Natural red wine from Roussillon, France. Light and fruity.

Organic white wine blend of Chenin and Chardonnay. Dry, fresh, and aromatic.

Natural white wine from Languedoc. Fruity and mineral profile.

Natural sparkling wine from Piedmont. Fresh and mineral.

Natural orange wine (skin-contact white wine) from Puglia. Bitter and fruity.

Natural red wine from Pinot Grigio in Veneto. Dry and mineral.

Classic Italian lager beer. Crisp and refreshing.

Pale ale beer. Hoppy and flavorful.

Lager beer. Smooth and clean taste.

Wheat beer (white beer). Light, often with citrus or coriander notes.

Non-alcoholic version of the classic Italian lager.

Still mineral water.

Still mineral water from Corsica, 1 liter bottle.

Classic Cola or Sugar-free Cola.

Organic Italian sparkling lemon soda.

Organic Italian sparkling soft drink made from chinotto citrus. Bittersweet flavor similar to cola.

Sparkling green tea drink.

Classic Italian cocktail with Aperol, Prosecco, and soda water. Orange and slightly bitter.

Spritz variation made with artichoke liqueur (Cynar). Herbal and savory-sweet.

Spritz variation with elderflower liqueur, mint, and lime. Sweet and floral.

Spritz variation made with Limoncello. Zesty and sweet lemon flavor.

House Gin and Tonic.

Gin and Tonic with elderflower tonic and orange zest. Floral and citrus notes.

A twist on the Negroni using Gin, Suze (gentian liqueur), and Lillet Blanc. Clear, bitter, and herbal.

Classic cocktail with Gin, Campari, and Red Vermouth. Bitter, sweet, and strong.

Negroni variation substituting Gin for Mezcal. Smoky, bitter, and complex.

Selection of Italian digestifs: Almond liqueur, Lemon liqueur, or Grape pomace brandy.

French herbal liqueur made by Carthusian Monks. Very strong and herbal.

Single shot of concentrated coffee.

Double shot of concentrated coffee.