La Casa di Alfio

A popular French aperitif cocktail based on white wine and fruit liqueur (usually blackcurrant). Sweet and refreshing.

A variation of the classic Kir prepared with champagne instead of white wine. Sparkling and elegant.

World-renowned French sparkling wine. Dry, crisp, and festive.

Typically French anise liqueur (Pastis). Served with fresh water, it becomes cloudy and milky. Pronounced licorice flavor.

Aromatic Italian vermouth. Red is sweet and herbaceous, white is drier or vanilla-scented depending on the variety. Served chilled.

Classic Venetian cocktail based on prosecco, bitters (like Aperol or Campari), and sparkling water. Bitter-sweet and bubbly.

Invigorating cocktail based on vodka, coffee liqueur, and fresh espresso. Creamy, rich, and caffeinated.

Simple and refreshing cocktail mixing champagne and fresh orange juice. Sparkling and fruity.

Non-alcoholic version of the famous Spritz. Retains bitter and citrus notes without the alcohol.

A fruity non-alcoholic cocktail mixing pineapple and orange juice. Sweet and tropical.

Fresh Italian cheese made from mozzarella and cream. The outside is firm while the inside is smooth and creamy. Served with tomatoes and basil.

A large tasting platter including a selection of various cured meats and cheeses. Ideal for sharing.

Assortment of marinated vegetables and Italian cheeses. A fresh and varied starter highlighting Mediterranean flavors.

Classic salad based on romaine lettuce, chicken, and parmesan, bound by a creamy dressing. Rich and crunchy.

Mixed salad rich in Italian ingredients: marinated vegetables, cured ham, and creamy cheeses.

Fresh salad combining smoked fish with avocado and corn on a bed of arugula.

Long, flat pasta served with pesto and the creamy heart of a burrata. A rich and creamy dish.

Pasta served with a classic slow-cooked meat and tomato ragù sauce.

Traditional Sicilian pasta dish with tomato sauce, fried eggplant, and basil.

Soft potato dough balls served in a rich and flavorful truffle sauce.

Authentic Roman recipe with egg, cheese, and cured meat (guanciale). Creamy without added cream.

Pasta served with a creamy smoked salmon sauce, flavored with dill and lemon.

A generous grilled beef steak (ribeye), served with pasta in tomato sauce.

Thin slice of breaded meat (poultry here) fried until golden and crispy. Served with lemon and pasta.

Draft beer.

Classic Italian digestifs: lemon liqueur, almond liqueur, or pomace brandy.

Classic international spirits.

French peppermint liqueur, very fresh.

Irish cream whisky liqueur.

A small glass (shot) of digestif to finish the meal.