MANGIO la cucina come a casa

A soft flan made from sweet pumpkin, enriched with chestnuts. It is served with a caciocavallo fondue, a flavorful local cheese, and crispy crusco pepper.

A crumbly pasta base filled with seasonal vegetables like glazed broccoli and carrots. Topped with cacioricotta, a typical grated cheese from Southern Italy.

A traditional platter from Basilicata with local cured meats and aged cheeses. Includes specialties like lampascioni (bitter wild onions) and savory fennel biscuits.

Raw beef finely hand-cut. Dressed with capers for saltiness and a sweet, smoky cream of typical Lucanian dried peppers.

Raw fish marinated in a fresh and exotic style with coconut milk. Accompanied by crunchy vegetables and avocado for a creamy texture.

Octopus tentacles roasted until crispy on the outside. Served with slightly bitter cooked radicchio and sweet fava bean puree.

A classic rich and creamy Roman first course. The sauce is made with eggs and pecorino, dressed with crispy guanciale and abundant black pepper.

Thick spaghetti with a cream of pecorino cheese and black pepper. This version adds crusco pepper powder for a sweet and smoky note.

Fresh long pasta typical of the area, dressed with local sausage and sweet chili peppers. Topped with salty cheese and fried breadcrumbs for crunch.

Small, soft gnocchi dressed with a light zucchini sauce. Served with cod (salted fish) and crunchy crusco pepper crumbs.

Thick egg pasta dressed with pork guanciale and Piave cheese. Enriched by the crunchiness and unique flavor of local pistachios.

Local short, hollowed pasta, similar to strascinati. Dressed with spinach and cheese, with an aromatic and unexpected touch of licorice.

Thick spaghetti served with a simple yet flavorful garlic, oil, and scampi dressing. The crusco pepper adds color and crunch.

Large tube-shaped pasta served with a rich seafood sauce. The ragù is made with octopus slow-cooked to be tender and flavorful.

Vegetarian eggplant meatballs, soft inside. Served on a chickpea cream with slightly bitter sautéed chicory and sweet pepper.

A rich local beef burger with melting caciocavallo cheese. Dressed with sweet onion and a special mayonnaise, served with roasted potatoes.

Cod fillet slow-cooked to keep it juicy. Accompanied by Mediterranean flavors like olives, potatoes, and the inevitable crusco pepper.

A delicately flavored fish served with a sweet and sour pumpkin and orange sauce. The turnip greens add a slightly bitter contrast.

Pork ribs glazed with American barbecue sauce, sweet and smoky. The meat is tender and flavorful, served with a side of potatoes.

A traditional pork stew cooked with crispy dried peppers. A rustic and flavorful dish, perfect to enjoy with toasted bread.

Prime cut of beef slow-cooked in local Aglianico red wine. The meat is very tender and rich in flavor, served with green vegetables.

A high-quality beef steak, grilled and served sliced. Simple and juicy, accompanied by roasted potatoes.

Fresh seasonal vegetables prepared in various ways. Ask staff for daily availability.

Portion of fresh bread to accompany the meal.

Service and table setting charge per person.

Creamy spoon dessert with coffee-soaked ladyfingers and mascarpone cream. A personal version by the chef.

White wine from Basilicata, generally fresh and floral. Ideal for accompanying light dishes and fish.

Local DOP white wine, balanced and persistent. It has fruity notes typical of the Roccanova territory.

Falanghina from Lucania, a fresh white wine with pronounced acidity and citrus aromas. Excellent as an aperitif or with seafood.

White wine from Lazio, dry and savory. Offers hints of white fruit and flowers, very versatile at the table.

Friuli Pinot Grigio, structured and elegant. Full flavor with notes of pear and almond.

Fresh and mineral white wine from Friuli. Characterized by pleasant acidity and floral aromas.

Natural Sicilian wine from Catarratto grapes. Rustic and genuine, with notes of citrus and Mediterranean scrub.

Orange wine obtained from Greco grapes with maceration on the skins. Amber color and complex, tannic, and spicy flavor.

Natural white wine from Veneto, fresh and lively. Often unfiltered, it expresses the pure character of the Vespaiola grape.

Trebbiano macerated on the skins, orange wine style. Intense and structured flavor, with notes of ripe fruit and earth.

Sparkling wine refermented in the bottle on its lees (Sur Lie). Dry, cloudy, and refreshing with notes of yeast and apple.

Natural white wine from Lazio, light and easy to drink. Artfully produced with minimal intervention.

Red wine from Basilicata, likely Aglianico-based. Robust with notes of berries and spices.

Venetian red wine made from partially dried grapes. Smooth, round, and rich in flavors of ripe fruit and jam.

International blend of Cabernet and Merlot grown in Basilicata. It combines the structure of Cabernet with the smoothness of Merlot.

Aglianico del Vulture, the great red wine of the South. Tannic and mineral wine with hints of cherry and black pepper.

Full-bodied Umbrian red, typically a blend with Sagrantino. Intense, earthy, and suitable for red meats.

Northern Italian Pinot Noir, elegant and delicate. Pale color and fine aromas of blackcurrant and raspberry.

Powerful blend of Aglianico and Cabernet. A structured and complex wine, with firm tannins.

Lucanian Primitivo, warm and enveloping. Rich in notes of plum, jam, and sweet spices.

Full-bodied Aglianico, partially dried on the vine (vine shoot cutting). Very concentrated, smooth, and persistent.

A classic and austere Aglianico. Elegant bouquet of violet and dark fruits, with good aging potential.

Elegant and spicy Veronese red. Medium body with typical notes of cherry and pepper.

One of the most famous wines of the area, aged in tuff caves. Complex, balsamic, and mineral.

An important and structured red wine, often a Bordeaux blend or a reserve Aglianico. Ideal for special occasions.

Elegant and fragrant Piedmontese white wine. Notes of pear, apricot, and white flowers with a hint of almond.

Sardinian Vermentino with character, savory and mineral. Reminiscent of the sea and Mediterranean scrub.

White wine from Lake Garda, fresh and smooth. Aromas of citrus and tropical fruits.

Chardonnay grown in Basilicata. Structured, buttery, and fruity white wine.

Rosé wine made from Aglianico grapes. Fresh like a white but with the light structure of a red, notes of wild strawberry.

White wine from Aglianico grapes vinified in white (Blanc de Noir). Unique, fresh, and savory.

Organic Pecorino from Abruzzo. White wine with good acidity, citrus and balsamic notes.

Reserve version, likely aged in wood. Complex and long-lived wine.

The quintessential Italian aperitif cocktail. Sparkling, slightly bitter and sweet, served with ice and orange.

A local variation of the Spritz that uses Amaro Lucano. Herbal and caramel notes balanced by the bubbles.

A classic pre-dinner cocktail based on sweet vermouth and bitter. Aromatic, bitter, and refreshing.

Dry and thirst-quenching long drink. The juniper flavor of the gin pairs with the bitterness of the tonic's quinine.

A fusion cocktail that combines Campari from Milan with Amaro from Matera. Complex and spicy, similar to a local Negroni.

Robust and aromatic cocktail. The fresh mint note in the amaro balances the warmth of the gin and the sweetness of the vermouth.