La fontana di Venere

A fresh and light appetizer typical of Italian cuisine. Consists of slices of fresh buffalo mozzarella served with ripe tomatoes and fresh basil.

A classic Italian pairing. Aged cured ham served with fresh and milky buffalo mozzarella.

An assorted selection of specialties chosen by the chef. Includes various aged cured meats and cheeses, accompanied by honey to enhance their flavors.

Cold seafood salad with tender boiled octopus. Dressed with olive oil, cherry tomatoes, olives, and fresh celery.

Typical specialty from Rome. The whole artichoke is cleaned and slowly braised with oil, garlic, parsley, and mint.

Baked dish of fried eggplant, layered with tomato sauce, mozzarella, and Parmesan, then baked.

Minced meat meatballs slowly cooked in a rich tomato sauce. A homemade and flavorful dish.

Fried zucchini flowers in crispy batter. Stuffed with melting mozzarella and a anchovy fillet for a savory touch.

Slices of toasted bread seasoned with diced fresh tomatoes, garlic, basil, and extra virgin olive oil.

Portion of bread to accompany the meal.

A twist on carbonara enriched with cuttlefish ink. It combines the flavor of the sea with the creaminess of egg and pecorino with the crunchiness of cured pork cheek.

Long pasta served with fresh clams and a sprinkle of bottarga (dried fish roe) which gives an intense and savory flavor.

A variation of the classic Roman Gricia. Pasta dressed with crispy cured pork cheek, Pecorino Romano, and the addition of artichokes.

Rich and aromatic dish. The classic Roman pecorino cheese and black pepper cream is enhanced with truffle.

Pasta dressed with an aromatic pesto and sweet Argentine shrimp. Garnished with pistachios for added crunch.

Pasta dish with shrimp, characterized by a strong note of pepper and Mediterranean flavors.

Pasta wrapped in a creamy pistachio pesto. Served with mozzarella for a fresh and milky touch.

A rice dish enriched with artichokes and crispy cured pork cheek. Creamed with butter and pecorino for a creamy consistency.

The quintessential Italian pizza. Simple base with tomato sauce, fior di latte mozzarella, and basil.

Classic pizza topped with tomato sauce, mozzarella, and sliced champignon mushrooms.

Pizza rich with mixed grilled vegetables such as zucchini, eggplant, and peppers on a tomato and mozzarella base.

Fresh white pizza, dressed after baking with slices of raw tomato and buffalo mozzarella.

Rich and creamy white pizza with a selection of four different melted cheeses.

Spicy flavored pizza with tomato sauce, mozzarella, and spicy salami.

Pizza generously topped with tomato, mozzarella, ham, artichoke hearts, olives, and egg.

Seafood pizza with tomato sauce, mussels, clams, and shrimp.

Delicate white pizza with mozzarella and salmon, often served with parsley or arugula.

Prized cut of beef, tender and lean. Grilled to your desired doneness.

Grilled beef steak. Simple and flavorful, it enhances the natural taste of the meat.

Grilled beef served sliced. Seasoned with aromatic rosemary or balsamic vinegar.

White meat (chicken or pork) cooked in a pan or grilled. Served with a fresh lemon and butter sauce.

Thin slices of floured meat browned in a pan. Served with lemon or mushroom sauce.

Typical Roman dish. Thin slices of veal cooked with cured ham and a sage leaf, deglazed with white wine.

Large bone-in steak, a typical Tuscan cut. Grilled, usually served rare.

Grilled octopus tentacles until crispy on the outside and tender on the inside. Served on a bed of mashed potatoes.

Fish fillet cooked in a light broth of water, cherry tomatoes, oil, and herbs. Accompanied by potatoes.

Fresh salmon fillet cooked on the grill. Simply served with mashed potatoes.

Assorted selection of fresh grilled fish and crustaceans. Ideal for tasting different varieties of seafood.

Seafood soup sautéed in a pan with cherry tomatoes and oil. Rich in mussels, clams, and shrimp.

Half baked lobster, often gratinated or simply seasoned to enhance its sweet and prized meat.

Special dessert prepared daily by the chef.

Famous Italian spoon dessert. Layers of ladyfingers soaked in coffee alternated with mascarpone cream and cocoa.

Cheesecake made with creamy fresh cheese on a crumbled biscuit base.

Selection of fresh fruit available according to the season.

Delicate spoon dessert made with cream, milk, and sugar thickened with gelatin.

Cup with scoops of mixed flavor gelato.

Mineral water served in bottles, still or sparkling.

Orange-flavored carbonated drink.

Non-alcoholic fruit drink.

Lemon and lime flavored carbonated drink.

Italian lemon-flavored carbonated drink.

Cola-flavored carbonated drink, classic or sugar-free.

Italian aperitif cocktail based on Prosecco, Aperol, and soda.

Gin-based long drink served with tonic water or lemonade and ice.

A variation of the Spritz prepared with Campari Bitter, Prosecco, and soda. A more bitter taste.

Cocktail based on rum, cola, and lime juice.

Fresh and citrusy Spritz prepared with limoncello liqueur.

Sweet cocktail based on peach puree and Prosecco.

Fruity cocktail made with strawberry puree and Prosecco.

Classic Italian cocktail, strong and dry, based on gin, red vermouth, and Campari.

Premium Italian lager beer, clear and refreshing with a slight bitter aftertaste.

Unfiltered Sardinian beer, with a full and slightly hoppy taste.

The classic Italian lager beer. Light, balanced, and thirst-quenching.

Non-alcoholic beer that retains the classic taste of light beer.

Light and refreshing Mexican beer, usually served with a slice of lime.

Traditional Italian lager beer, with a smooth and slightly malty taste.

Young and clear pomace distillate. Dry and decisive taste.

Juniper-flavored distillate, served by the glass.

Spirit obtained from the distillation of sugar cane, served by the glass.

Italian pomace distillate, served after a meal to aid digestion.

Aged cereal distillate, served by the glass.

Full-bodied and fruity red wine from the Montepulciano area.

Tuscan regional wine served by the glass.

Double shot of espresso served in a large cup.

Classic Italian espresso, short and intense.

Drink based on espresso and foamed milk.

Espresso diluted with hot water, for a lighter and less concentrated taste.