Mangiamo italiano

An assortment of Mediterranean vegetable antipasti (peppers, eggplants, zucchini) marinated or grilled. Fresh and sunny flavors. Ideal for a light start to the meal.

Classic Italian salad alternating slices of fresh tomatoes and creamy buffalo mozzarella. Simply dressed to highlight the quality of the ingredients. Fresh and creamy.

Tender artichoke hearts prepared Roman-style, marinated in olive oil and herbs. A flavorful and delicate specialty. Served as an antipasto.

Thin slices of cured and salted beef, served with peppery arugula and parmesan shavings. A light cold dish, rich in protein and flavor.

Fresh Italian cheese with a creamy center, served whole with sweet confit tomatoes. The melting texture of burrata pairs perfectly with the acidity of the tomatoes. To be enjoyed with bread.

Plate combining the famous salty Parma ham and the milky sweetness of buffalo mozzarella. A classic marriage of Italian textures and flavors.

Mixed salad combining the sweetness of grilled eggplant with the freshness of mozzarella and tomatoes. A flavorful vegetarian dish with Mediterranean accents.

Complete meal salad with chicken, egg, crunchy vegetables, and cheese. Bound with a creamy mayonnaise. Fresh and nourishing.

Salad with marine flavors and slices of smoked salmon and intense sun-dried tomatoes. Crunchy vegetables add texture. Balanced and fragrant.

Assorted plate of grilled vegetables (often peppers, eggplants, zucchini). Offers a range of smoky and sweet flavors. Perfect for vegetable lovers.

Large pasta tubes stuffed with a classic ricotta-spinach mixture. Oven-baked with melting cheese. A comforting and creamy vegetarian dish.

Gratin of layered eggplants with tomato sauce and smoked scamorza cheese. Rich, melting, and very flavorful. A classic from Southern Italy.

Layered pasta dish with beef and tomato ragu and béchamel. Oven-baked with cheese. Hearty and rich in traditional flavors.

Veal escalope topped with Parma ham and cheese, then oven-baked with cream. A very rich and indulgent dish, combining tender meat and creamy sauce.

Thin slice of breaded veal, fried until golden and crispy. Tender inside. A Milanese cuisine classic, often served with lemon.

Chef's daily suggestion, varying according to market products and season. Ask the staff for the current dish.

Pasta served with a spicy tomato sauce. A simple but zesty Roman classic. For those who appreciate spicy flavors.

Pasta coated in a mild tomato sauce with fresh basil. The quintessence of simple and fragrant Italian cuisine. Suitable for all palates.

Pasta coated in a rich creamy sauce with four cheeses (including gorgonzola and fontina). Very creamy and indulgent, with a pronounced cheese flavor.

Red pesto pasta, made with sun-dried tomatoes, basil, and pine nuts. An intense, slightly sweet and tangy flavor, different from classic green pesto.

Pasta served with a rich sauce made with eggs, cheese, bacon, and cream. A very popular dish, creamy and flavorful with a smoky note.

Pasta with cream and salmon pieces, flavored with dill. A mild and creamy sauce with a delicate marine flavor.

Pasta with Mediterranean vegetables (eggplant, peppers) simmered in a tomato sauce. A vegetarian dish rich in sunny flavors.

Pasta served with a creamy black truffle sauce. An elegant dish with an earthy and sophisticated taste, very aromatic.

The benchmark Neapolitan pizza, simply topped with tomato, fior di latte mozzarella, and fresh basil. The colors of the Italian flag for an authentic and balanced flavor.

Classic pizza topped with cooked ham, button mushrooms, and olives. A familiar and universally appreciated combination of flavors. Thin and crispy crust.

Rich pizza topped with a blend of four melting cheeses, including gorgonzola and goat cheese. Intense flavors and creamy texture. For great cheese lovers.

Pizza topped with four main ingredients (artichokes, ham, mushrooms, olives), often arranged in distinct sections. Offers a variety of flavors on one pizza.

Pizza topped with tuna and onions, garnished with an egg. Pronounced marine flavor balanced by the sweetness of cooked onions. Complete and flavorful.

Generously topped pizza with an assortment of vegetables (zucchini, eggplant, peppers, etc.). Fresh, colorful, and flavorful, without meat.

Pizza with minced meat, accompanied by mushrooms and onions. A rich and hearty pizza, reminiscent of Bolognese flavors.

Folded pizza in a turnover shape, containing a filling of ham, egg, and cheese. The crust is golden and the inside remains soft and warm.

Pizza with a mountain character, topped with speck (smoked cured ham) and gorgonzola. Intense, smoky, and salty flavors.

Pizza topped after baking with fresh buffalo mozzarella, arugula, and cherry tomatoes. Offers a delicious contrast between the hot crust and the fresh topping.

Spicy pizza topped with slices of spicy sausage (chorizo or spicy salami type). For those who like spicy and full-bodied flavors.

Pizza topped with thin slices of Parma ham and fresh arugula, often added after cooking. The saltiness of the ham contrasts with the peppery arugula.

White-based pizza (cream) topped with smoked salmon and dill. A delicate and creamy alternative to tomato-based pizzas.

Gourmet pizza with black truffle cream and mushrooms. Powerful forest aromas and a sophisticated earthy flavor.

Pizza topped with cured beef (bresaola type) and arugula. A fresh and light option, rich in cured meat flavors.

Pizza maker's current creation, varying according to inspiration and available products. An opportunity to discover an original recipe.