Il Grano

A savory appetizer featuring a smooth sweet potato cream base. It is topped with sautéed button mushrooms, smoked stracciatella cheese for creaminess, and crushed Piedmont hazelnuts for crunch. Sweet, earthy, and smoky flavors combined.

A classic Italian bruschetta served on homemade bread. Topped with sweet Datterino tomatoes and fresh basil pesto. Crispy, fresh, and aromatic.

A rich bruschetta on homemade bread featuring truffle cream. Topped with button mushrooms and aged 24-month Parmesan cheese. Intense earthy truffle flavor with savory cheese notes.

A fresh starter featuring a whole 125g Burrata cheese from Puglia. Served with sweet Datterino tomatoes and fresh basil. Creamy, milky texture paired with fresh acidity.

A trio of Italian fried appetizers. Includes Cacio e Pepe (cheese and pepper) arancini rice balls, tomato and mozzarella supplì, and potato croquettes with chives and smoked scamorza cheese. Crispy on the outside, soft and savory inside.

A tasting board featuring the flavors of Puglia. Includes mini bruschettas with tomatoes, fresh Burrata cheese, and a selection of regional cured meats and cheeses. Perfect for sampling a variety of textures and savory flavors.

A 'perfect egg' cooked at low temperature for a custardy yolk. Served with mushroom cream, leek ribbons, and a crunchy thyme-garlic-butter bread crumble, balanced by pickled onions. Rich, creamy, and texturally complex.

A hearty salad with mixed greens and homemade low-temperature cooked chicken (meatballs and fillets). Includes zucchini, sun-dried and fresh Datterino tomatoes, avocado, Leccino olives, and pumpkin seeds. Fresh, nutritious, and protein-rich.

A spicy Pinsa topped with tomato sauce, fior di latte mozzarella, and spianata (spicy Italian pork salami). The crust is light and airy. Savory with a chili kick.

A white Pinsa (no tomato) with a cream base, button mushrooms, and ricotta mixed with summer truffle cream. Rich, earthy, and aromatic.

A classic 'Reine' style Pinsa with tomato sauce, mozzarella, cooked ham, and mushrooms. A universally liked combination on a crispy, airy crust.

A vegan-friendly Pinsa loaded with vegetables: zucchini, eggplant, caramelized onions, and sweet Datterino tomatoes on a tomato base. Fresh and naturally sweet from the roasted vegetables.

A Pinsa celebrating Italian flavors with fior di latte mozzarella, basil pesto, Datterino tomatoes, and a rich cream of burrata and aged Parmesan. Herby, creamy, and savory.

Inspired by Carbonara pasta, this Pinsa is topped with mozzarella, cured pork cheek (guanciale), organic soft-cooked eggs, and Pecorino cheese. Rich, salty, and indulgent.

A Sicilian-style Pinsa with tomato sauce, mozzarella, pork sausage, and eggplant. A hearty combination with robust flavors.

A gourmet Pinsa with mozzarella, creamy Stracchino cheese, cured Gravlax salmon, and a parsley emulsion. Creamy and fresh with delicate fish flavor.

Organic egg.

Fresh arugula (rocket) leaves.

Mushrooms.

Parma ham (Prosciutto di Parma).

Half portion of Burrata cheese.

Whole Burrata cheese.

Buffalo Mozzarella cheese (DOP certified).

Spicy Italian salami.

Cooked ham.

Summer truffle cream.

Basil pesto sauce.

Breaded and fried veal cutlet (Milanese style). Served with oven-roasted potatoes. Crispy, golden meat with a tender interior.

Paccheri pasta (large tubes) tossed with smoked burrata cheese, fresh spinach, mushrooms, and pine nuts. Finished with a crunchy aged Parmesan crumble. Creamy, smoky, and texturally varied.

Rigatoni pasta served with a slow-cooked beef bolognese sauce (Halal). Simmered for 5 hours with thyme, rosemary, and bay leaves for a deep, rich meat flavor.

Handmade stuffed pasta (tortelli) filled with ricotta and aged Parmesan. Served in a luxurious summer truffle cream sauce. Delicate pasta with earthy, savory flavors.

Soft handmade potato dumplings baked with tomato sauce, mozzarella cheese, and sweet Datterino tomatoes. A comforting, cheesy classic from Sorrento.

Creamy risotto with prawns, brightened with yuzu citrus, and enriched with soft Stracchino cheese and olive oil. A balance of rich seafood and zesty citrus notes.

Linguine pasta with mixed seafood (calamari and prawns), thin zucchini strips, and Datterino tomatoes. A fresh, light seafood pasta dish.

Authentic Italian Tiramisu made with Ladyfinger biscuits (savoiardi), espresso, and mascarpone cream. Rich, creamy, and dusted with cocoa.

Crispy pastry tubes filled with sweet ricotta cream. Garnished with red fruits, chocolate, and pistachios. A classic Sicilian sweet.

An espresso served with a selection of three miniature homemade desserts. Perfect for tasting a variety of sweets.

Silky cream dessert thickened with gelatin. Served with either salted butter caramel or seasonal fruits. Cool, smooth, and sweet.

Chocolate cake.

A sweet Italian liqueur with an almond flavor.

A sweet, intense lemon liqueur from Southern Italy.

A strong Italian pomace brandy.

A fresh mint liqueur.

A bitter, aromatic Italian herbal liqueur.

Standard espresso coffee.

Espresso with a dash of hot milk.

A double shot of espresso.

Espresso topped with steamed milk and milk foam.

Coffee with hot milk.

Assortment of teas and herbal infusions.

White wine from Trentino. Fruity and floral notes, fresh and dry profile.

White wine from Veneto. A blend of Garganega and Trebbiano grapes. Straw yellow color with notes of white flowers and yellow-fleshed fruits.

French cocktail made with white wine and fruit liqueur (typically blackcurrant).

Organic Rosé wine from Sicily made from Nero d'Avola grapes. Delicate bouquet of red fruits with hints of grapefruit and pomegranate.

Red wine from Veneto. A light, dry, and balanced blend. Notes of strawberry, raspberry, and red currant.

Organic red wine from Sicily. Smooth and velvety with elegant scents of plum and cherry.

Red wine from Puglia. Full-bodied and warm with soft tannins. Aromatic notes of ripe red fruits and spices.