La Bonora

A rich and varied vegetarian platter. Includes mixed cheeses, crispy bruschetta, and a selection of tasty fried items.

Two small hamburgers served as a pair. A perfect option for a hearty aperitif or to taste meat in a smaller portion.

A generous mixed platter designed for two people. It offers a wide range of flavors with cured meats, fresh cheeses, fried snacks, and meat.

A crispy dish inspired by the classic Norma pasta. It combines the flavors of eggplant, tomato, and salted ricotta.

A crispy or fried reinterpretation of a classic Neapolitan dish. It combines the creaminess of potatoes and provola with the sea flavor of mussels.

Pasta dish with a rustic topping of sausage and broccoli rabe. Likely served fried or baked to make it crispy.

Selection of three different croquettes. Soft inside and golden outside, ideal as a warm appetizer.

A classic Italian appetizer with a selection of mixed cured meats and local cheeses. Often served with bread or preserves.

High-quality raw beef, hand-cut. Seasoned with fresh artichokes, Grana cheese shavings, and a marinated egg yolk.

An appetizer with an intense flavor. It pairs the saltiness of Pecorino cheese with the rich taste of sun-dried tomatoes.

Fresh burrata with a creamy center served with sweet confit cherry tomatoes and crunchy puntarelle. A perfect balance of textures.

Traditional side dish or appetizer based on fried eggplant and other vegetables in a sweet and sour sauce. Rich and flavorful.

Mixed seasonal vegetables battered and fried. Served in a classic paper cone, dry and crispy.

Small fried and crispy chicken morsels. A tasty snack that you eat one after another like popcorn.

Chicken sticks made flavorful by a spicy marinade and BBQ sauce. Cooked until golden.

Crispy and juicy chicken wings. A classic finger food, perfect to enjoy with your hands.

Small fried pizzas typical of Neapolitan tradition. Simply topped with tomato, oil, and fresh basil.

Chicken prepared according to a Roman recipe and enhanced with a crispy sesame seed coating.

Pork morsels cooked cacciatore style (with tomato and herbs). Fried with a special coating of almonds and crumbled taralli.

Boiled meat sautéed with onions and tomato (alla picchiapò style), then coated in corn flakes and fried for an extra crispy effect.

Gourmet burger with Roman and Apulian ingredients. The freshness of stracciatella and the crunchiness of puntarelle balance the juicy meat.

The traditional hamburger enriched with Italian crispy guanciale instead of bacon. Flavorful and complete.

Burger with strong and spicy flavors. It combines the spiciness of Calabrian 'nduja with peppers and sautéed chicory.

Sandwich with pulled chicken cooked in beer. Dressed with Mediterranean ingredients like olives and pecorino.

Double version of the classic burger for big appetites. Two beef patties with cheese and guanciale.

Vegetarian burger inspired by eggplant parmigiana. Served in a special turtle bread with aromatic sauces.

Rich burger with a special whisky and honey sauce. The fried egg adds creaminess to every bite.

Served in 'Rosetta' bread, this burger replaces beef with sausage. Classically paired with broccoli rabe and provola cheese.

Vegetarian burger based on Tuscan kale and potatoes. Enhanced by the smoky flavor of provola cheese.

Prized Chianina beef burger. Seasoned with a special cheese, mushrooms, and a touch of pistachio.

Roman pinsa with spicy salami. The dough is crispy and light, topped with tomato and mozzarella.

The classic pinsa with tomato, mozzarella, and basil. Simple and tasty.

Red pinsa without cheese, topped with tomato, garlic, oil, and oregano.

Vegetarian pinsa topped with a variety of grilled or baked seasonal vegetables.

Delicious white pinsa with potatoes and a mix of stringy cheeses like mozzarella and scamorza.

Typical pinsa with mushrooms and sausage. A rustic and autumnal flavor.

Gourmet white pinsa with fragrant mortadella, creamy fresh burrata, and pistachio crumble.

Pinsa topped with champignon or mixed mushrooms and mozzarella.

Fresh pinsa with mozzarella, sweet Pachino cherry tomatoes, and prosciutto added after cooking.

Pinsa inspired by Amatriciana sauce, with tomato, crispy guanciale, and pecorino cheese.

White pinsa that incorporates the topping of Carbonara pasta: egg, pecorino, pepper, and guanciale.

Simple pinsa base with oil, salt, and rosemary. Ideal to accompany meals or fill as desired.

Lamb skewers typical of Abruzzese cuisine. Grilled, they are tender and flavorful.

Grilled beef served sliced (tagliata). Available in a simple version or with toppings like arugula and Grana cheese, or porcini mushrooms.

Grilled chicken breast cut into strips. Served on a bed of fresh lettuce and cherry tomatoes.

A rich mixed grilled meat platter. Includes sausage, pork and veal cuts, arrosticini, and chicken.

French fries enriched with melted cheddar cheese and crispy guanciale.

French fries enriched with melted pecorino cheese and crispy guanciale, inspired by the famous Roman pasta dish.

Potatoes served with mayonnaise and a black olive tapenade or powder.

Simple crispy and salty french fries.

Corn triangles served with a smoky bacon mayonnaise sauce.

Typical Roman leafy green vegetable, boiled and then sautéed in a pan with garlic, oil, and chili pepper. Bitter and decisive flavor.

Catalogna chicory sprouts served raw in a salad. Traditionally dressed with anchovy sauce, garlic, and vinegar. Fresh and crunchy.

Broccoli rabe sautéed in a pan to enhance flavor. A tasty and healthy side dish.

Cooked potatoes then pan-fried, often with herbs or onion, to create an outer crust.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and tasty.

The most famous Italian dessert, made with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa.

Upside-down caramelized apple tart, served warm with a scoop of vanilla ice cream.

Fresh cheesecake on a biscuit base. Usually served with berry or chocolate sauce.

A decadent dessert entirely dedicated to chocolate lovers.

Traditional dry ring-shaped cookies, made with wine and anise seeds. Excellent for dipping.

Sweet version of Roman pinsa, covered with abundant Nutella hazelnut cream.

An elegant and fragrant German pilsner. Balanced and refreshing with a light hop taste.

Dark and strong wheat beer. Creamy and malty, with intense fruit notes like apricot and citrus.

Triple-fermented pale ale, strong but balanced. The sweet taste of malt is balanced by herbaceous notes.

Iconic American IPA with a strong hop character. Pine and citrus aromas with a pleasantly bitter finish.

Classic Italian Espresso.

Hot energizing drink with ginseng root flavor, sweet and creamy.

Hot caffeine-free drink based on roasted barley.

Decaffeinated Espresso.

Coffee flavored with citrus notes of orange and sweet chocolate.

Drink with espresso, hot milk, and milk foam.

Thick and hot cocoa drink.

Selection of hot teas or infusions served with cookies.

Bottled mineral water.

Important Calabrian amaro, aromatic and natural.

Vecchio Amaro del Capo, a Calabrian herbal liqueur to be served chilled.

Aged Valtellina alpine amaro, barrel-aged, with a balsamic taste.

German herbal liqueur, with a strong taste.

Amaro Neri with chinotto, a digestif with a characteristic flavor.

Sweet and strong anise liqueur.

Quality Piedmontese pomace distillate.

Prized aged grappa, smooth and aromatic.