Fulvio

A plate of assorted Italian antipasti to share. Usually includes a selection of cured meats, cheeses, and marinated vegetables. Flavorful and ideal for starting the meal.

Thin slices of air-dried beef, lean and tender. Served with Parmesan shavings and peppery arugula. A light and refined classic.

Traditional Bolognese Italian charcuterie, soft and silky, with crunchy pistachios. Served in thin slices, often accompanied by bread.

One of the most prized Italian raw hams, aged for a long time for a rich and delicate flavor. Tender and melt-in-your-mouth texture. An exceptional charcuterie.

Salad or dish of carefully prepared artichokes, accompanied by sweet sun-dried tomatoes and aged cheese. A mix of earthy and tangy flavors.

Fresh stretched-curd cheese made from buffalo milk. Elastic texture on the outside and juicy on the inside, with a rich, musky milky taste.

Fresh Italian cheese composed of a mozzarella shell filled with creamy liquid cream (stracciatella). Very creamy texture and mild taste. Excellent with bread and olive oil.

Soft, small potato-based pasta balls. Served here with a simple, fragrant tomato sauce with basil. A comforting and tender dish.

Short tube-shaped pasta served with a spicy tomato sauce with garlic and chili pepper. Piquant and lively flavor.

Sicilian specialty of tubular pasta with a tomato sauce, fried eggplant, and grated salted ricotta. A perfect balance between sweetness and saltiness.

Classic 'Aglio, Olio e Peperoncino'. Spaghetti simply sautéed with garlic, extra virgin olive oil, and chili pepper. Simple but rich in flavor.

Authentic Roman recipe without cream. Pasta coated in an emulsion of eggs and Pecorino cheese, with crispy, peppery guanciale (pork jowl).

Dish featuring fresh green asparagus, simply prepared with garlic and olive oil, and sprinkled with Parmesan.

Tubular pasta served with a rich tomato sauce, pancetta (or guanciale) and onions. Savory and slightly fatty flavor.

Sorrento-style dish, usually gnocchi or pasta with tomato sauce, melted mozzarella, and fresh basil. Stringy and delicious.

Long flat egg pasta served with sautéed oyster mushrooms. Mild forest flavor and meaty texture of the mushrooms.

Luxurious pasta dish combining the earthy flavor of morels and the creamy richness of foie gras. An intense gastronomic experience.

Pasta with porcini mushrooms, very fragrant wild mushrooms. Rich sauce with a nutty, forest-floor flavor.

Pasta coated in a creamy mushroom sauce enhanced by the powerful, earthy aroma of black truffle.

Stuffed pasta served with a cream sauce infused with herbs and flavored with white truffle, a rare and highly aromatic ingredient.

Sardinian specialty of small ridged pasta, served with a tomato sauce with sausage flavored with fennel seeds (anise). Rustic and fragrant.

Spaghetti served with tomato sauce and meatballs, inspired by the flavors of southern Italy.

Small ear-shaped pasta, served with a sauce based on French lamb. Rich and meaty flavor.

Pasta accompanied by Brocciu (Corsican cheese) or a white sauce with slow-cooked meat and aromatic herbs.

Long flat pasta served with a rich chicken liver sauce. Intense flavor and unique texture.

Pasta with cream and herbs, enhanced with speck (smoked raw ham) and Parmesan. A rich and flavorful dish typical of Emilia-Romagna.

Pasta with a creamy blue cheese sauce (Gorgonzola), topped with crunchy walnuts and San Daniele raw ham.

Pasta served with duck breast, an orange and saffron sauce. A sophisticated sweet and savory combination.

Classic Neapolitan 'alla puttanesca' sauce: tomatoes, olives, capers, and anchovies. Salty, tangy, and powerful taste.

Pasta with bottarga (dried and salted mullet roe), a Sardinian specialty. Intense and iodized marine flavor, often grated over pasta.

Pasta served with red mullet fillets, a rockfish with fine and fragrant flesh.

Classic Italian with clams, garlic, olive oil, and white wine. Light and briny, with the fresh taste of the sea.

Black pasta colored with squid ink or served with an ink sauce. Distinct marine flavor and spectacular appearance.

Large tubular pasta served with chunks of fresh tuna and swordfish. A substantial seafood dish.

Squid-like ring-shaped pasta, often served with seafood or calamari sauce.

Refined pasta with scallops, accompanied by a delicate leek and saffron sauce.

Calamarata pasta served with delicate crab meat. Mild and marine flavor.

Pasta combining fresh and smoked salmon in a creamy sauce.

Pasta served with gambas (large shrimp). Usually prepared with garlic, tomato, or white wine.

Roman classic: thin veal escalopes topped with raw ham and sage, sautéed in white wine. Tender and fragrant.

Veal escalope prepared 'alla parmigiana' with eggplant, tomato sauce, and melted cheese.

Braised veal shank round with white wine, vegetables, and broth. Very tender meat served with its bone marrow.

Pasta served with chanterelles, wild mushrooms with a golden color and a delicate, fruity taste.