Il Gianfornaio - EUR

The main course of an Italian lunch, usually based on pasta, rice, or soup. Served hot before the second course.

Artisanally handmade pasta, often egg-based. It has a softer and more porous texture than dry pasta, ideal for holding sauces.

Pasta or rice seasoned with seafood, shellfish, or fresh fish. Delicate or intense sea flavors depending on the preparation.

The main protein course of the meal, usually based on meat, eggs, or cheese. Often served with a side dish.

Main course based on fish cooked in the oven, grilled, or pan-fried. Light and flavorful, typical of Mediterranean cuisine.

A selection of three different tastings chosen from the menu. An excellent option to try different preparations in one dish.

Selection of three tastings including fish-based options. Allows you to taste different seafood preparations in one meal.

A single dish served in a bowl, consisting of a base (often rice or grains), protein, vegetables, and sauces. Fresh, balanced, and colorful.

Bowl composed with a base of carbohydrates and vegetables, enriched with fish (such as salmon or tuna). A healthy and complete meal.

Traditional Italian pizzas, like Margherita or Marinara. Leavened dough baked in the oven with simple and iconic ingredients.

Pizzas with refined and unique ingredient combinations. Often featuring high-quality raw materials and creative pairings.

Pizzas stuffed inside, similar to filled focaccias or calzones. Crispy outside and rich in filling inside.

Small soft focaccias, plain or seasoned with oil, rosemary, cherry tomatoes, or olives. Excellent as a snack or accompaniment.

Small savory baked snacks, ideal for a quick meal or an aperitif.

Mini version of the famous Austrian chocolate cake with a layer of apricot jam. Rich, dense, and decadent.

American chocolate dessert, low and moist inside. Often enriched with nuts.

Small puff pastry or shortcrust pastry filled with cooked berries. A balance between the sweetness of the fruit and the crispness of the pastry.

Soft dough rolled and filled with Nutella hazelnut cream. Simple and loved by all.

Pie filled with apples and cherries, enclosed in a crumbly crust. Sweet and fruity, served warm or cold.

Sweet bar with a shortcrust pastry base and a crunchy crumble topping, usually with fruit inside.

Small, soft brioche dough ball, which can be sweet or savory, part of the Danubio cake.

Cream cheese-based dessert on a cookie base, served in a single-serving bar format.

Cereal energy bar, often with honey, dried fruit, and seeds. Crunchy and nutritious.

Intense dark chocolate tart bar. A bold dessert for cocoa lovers.

Lemon cream tart. Fresh, aromatic, and with the right balance between sweet and sour.

Classic Italian shortcrust pastry with jam or chocolate. Crumbly and homemade.

Slice of soft ring-shaped cake, typical of Italian breakfast. Simple and light.

Assortment of dry cookies ideal for accompanying tea or coffee.

Baked pastry products, such as puff pastry, shortcrust pastry, and small cakes.

Hot milk served in a tall glass with a shot of espresso. Creamy and delicate.

Cold version of latte macchiato, ideal for warm days.

The classic Italian coffee, short and strong, served in a small cup. Intense and aromatic.

Alternative coffee drink, based on ginseng root (sweet and energizing) or barley (toasted and caffeine-free), in a small size.

Two shots of espresso in one cup. For those seeking a double boost.

Ginseng or barley drink in large size.

Espresso coffee with the addition of a small amount of liqueur (such as grappa or sambuca).

Thick and creamy drink based on cocoa and milk. Sweet and comforting.

Chilled espresso coffee, often sweetened. Refreshing.

Hot chocolate served with a dollop of fresh whipped cream on top.

Espresso coffee shaken in a shaker with ice and sugar. It is cold and foamy.

Espresso diluted with hot water. Less intense than espresso, similar to filter coffee.

Iced tea infusion, often with lemon or peach.

Decaffeinated espresso coffee, but with the traditional coffee taste.

Fruit drinks in various flavors (e.g., pear, peach, apricot).

Espresso served with a bit of whipped cream.

Classic carbonated drinks (cola, orange soda, etc.) served in their original packaging.

Espresso macchiato with milk foam and enriched with a chocolate ganache cream.

Small bottle of water, still or sparkling.

Typical breakfast drink made of hot milk and espresso, served in a large cup. Creamy and delicate.

Large water bottle.

Espresso with hot milk and abundant milk foam. An Italian breakfast classic.

A glass of water.

Cold summer version of cappuccino or caffe latte.

Cappuccino made with barley coffee instead of espresso. Caffeine-free.

Cappuccino made with decaffeinated coffee.

Cappuccino made with plant-based milk (soy or rice), suitable for those with lactose intolerance or vegans.

Caffe latte made with soy or rice milk.

A glass of hot or cold milk, without coffee.

Precious powdered Japanese green tea. Intense herbaceous flavor and velvety texture.

Green tea naturally scented with jasmine flowers. Floral and delicate.

Chinese whole-leaf green tea. Fresh, herbaceous, and slightly sweet taste.

Known as 'White Peony', it is a delicate and slightly sweet white tea.

Classic black tea flavored with bergamot oil. Citrusy and full-bodied.

Blend of green tea with oriental fruits and spices. Fragrant and complex.

Strong and bold blend of black teas, ideal for breakfast, often served with milk.

Spiced black tea with notes of turmeric and citrus. Warm and enveloping.

Winter black tea with warm spices and chocolate. Reminiscent of Christmas scents.

Mint green tea, typical of Moroccan tradition. Digestive and refreshing.

Indian spiced tea (Chai) with an intense mix of spices. Often drunk with milk and sugar.

Fruity and floral blend with green and white tea. Delicate and fragrant.

Black tea flavored with berries. Sweet and aromatic.

Black tea with blueberry flavor. Fruity and slightly tart taste.

Classic black tea with the sweet and enveloping aroma of vanilla.

Red fruit and berry infusion. Sweet, intensely red, and caffeine-free.

Sweet and fragrant tropical infusion with pieces of exotic fruit.

Rich and comforting infusion with notes of chocolate and fruit.

Exotic and complex infusion with a clear hint of coconut and various fruits.

Classic infusion that tastes like apple pie. Spicy and sweet.

Red fruit herbal tea, tart and thirst-quenching, also excellent cold.

Citrusy and refreshing infusion with notes of lemon and orange.

Sweet and fruity blend reminiscent of traditional homemade flavors.

Spiced winter infusion with cinnamon and orange. Ideal for warming up.

Sweet and unique infusion with the unmistakable taste of banana and cherry.

Natural and healthy herbal tea with a complex mix of herbs, roots, and fruits.

Exotic infusion inspired by Spanish flavors (Granada) with pomegranate and tropical fruit.

Superfood herbal tea with moringa and pomegranate. Fresh taste and beneficial properties.

Zen herbal tea with bamboo leaves and lemongrass. Light, aromatic, and relaxing.

Fresh infusion reminiscent of the Mojito cocktail, with mint and lemon on a Rooibos base.

Spicy and warming herbal tea with ginger and pepper. Warming.

Red fruit infusion, aromatic and fragrant.

Passionate and fruity blend with a fresh touch of mint.

Rich Lapacho bark infusion (South America) flavored with vanilla and caramel. Sweet and earthy.

Sweet and smooth infusion, ideal for a moment of relaxation.

Dry and elegant Piedmontese white wine, with floral and fruity notes.

International white wine. Can range from fresh and mineral to rich and buttery depending on the winemaking.

Aromatic white wine typical of Trentino-Alto Adige. Intense aromas of rose and lychee.

Coastal white wine, fresh, savory, and mineral. Excellent with fish.

Umbrian white wine (Grechetto). Structured, fresh, and fruity.

Friulian white wine. Fresh, with lively acidity and floral notes.

White wine from central Italy. Structured, with good acidity and mineral notes.

High-quality Friulian white wine. Elegant and complex.

Full-bodied and tannic Umbrian red wine, a blend of local grapes.

Tuscan red wine. Generally intense and structured.

Blend of Sangiovese and Merlot grapes. Combines the freshness of Sangiovese with the softness of Merlot.

Sicilian red wine. Intense, with notes of ripe red fruit and spices.

Organic Abruzzese red wine. Robust, soft, and fruity.

Light and fruity Venetian red wine, with notes of cherry.

Tuscan red wine based on Sangiovese. Soft and pleasant.

Abruzzese red or rosé wine (Montepulciano d'Abruzzo). Structured and complex.

Italian Classic Method sparkling wine. Dry, fine, with notes of yeast and bread crust.

Rosé version of Franciacorta. Notes of berries and currants.

Puglian red wine from Primitivo grapes. Soft, warm, and jammy.

Very structured and tannic Umbrian red wine. Powerful and long-lived.