Pepe Verde

Slice of toasted bread garnished with bitter radicchio, creamy Taleggio cheese, and crunchy walnuts. A warm appetizer that balances strong flavors and different textures.

Rich bruschetta with Mediterranean flavors: savory sun-dried tomatoes, fresh buffalo mozzarella, eggplant, and herbs. Intense and typically Italian taste.

Toasted bread with melted cheese and ciauscolo, a soft, spreadable salami typical of central Italy. Rustic, savory, and enveloping flavor.

Crispy bread base with chickpea cream (hummus) and shrimp. A delicate combination of land and sea, fresh and light.

Bruschetta with the creamy heart of burrata (stracciatella) and catalogna chicory (puntarelle) dressed with anchovy sauce. Perfect contrast between the sweetness of the cheese and the crunchy bitterness of the vegetables.

Aged sheep's cheese with a dark rind, served with fresh pears and sweet honey. A classic cheese board that plays on the sweet-salty combination.

Valdostan prized cured meat that melts in your mouth, accompanied by spiced goat cheese. A rich and very flavorful appetizer, ideal to enjoy with bread.

Thin puff pastry roll filled with vegetables, served with a pepper sauce. Crispy outside and soft inside, a refined vegetarian appetizer.

Soft potato flan flavored with truffle, served on a warm Parmesan cream. Comfort food, rich in umami and forest aroma.

Small eggplant flan, similar to a single-portion parmigiana. Soft, flavorful, and served hot.

High-quality cured raw ham, aged for two years. Sweet, delicate, and served in thin slices.

Fresh buffalo milk mozzarella served whole with sweet tomatoes. A simple dish that enhances the milky and fresh quality of the cheese.

Flatbread baked with oil and salt. Ideal to accompany appetizers or cured meats.

Warm focaccia served with fresh buffalo mozzarella and prosciutto. A unique dish or a rich appetizer to share.

Gourmet focaccia with high-quality mortadella, creamy burrata heart, and pistachios. Tasty, rich, and well-balanced flavor.

Selection of mixed bread to accompany the meal.

Thick long pasta with a flavorful sauce of cherry tomatoes, olives, and anchovy sauce. Enriched with crispy tarallo crumbs and a hint of lemon.

Reinterpretation of the Roman classic with pecorino cheese and pepper, enriched with fresh shrimp, toasted pine nuts, and lime zest. Creamy with fresh citrus notes.

Thick, short fresh pasta typical of Campania, served with swordfish ragù and sun-dried tomatoes. Chewy pasta texture with a savory seafood sauce.

Thick ring-shaped pasta with fresh tuna and olives. Creamed with aged caciocavallo cheese for a decisive and enveloping flavor.

Hand-pulled fresh pasta typical of Basilicata, served with shellfish on a sweet yellow tomato sauce. A refined and tasty seafood dish.

Large pasta tubes with basil pesto, creamy burrata heart, and pistachios. A rich, creamy, and aromatic vegetarian dish.

Large short pasta with eggplant and tomato sauce, topped with fresh primosale cheese. A fresh variation of pasta alla norma.

Aromatic black whole wheat rice served with stewed mixed vegetables (caponata) on a Parmesan fondue. Visually contrasting and flavorful dish.

Egg pasta with cheese cream, crispy smoked ham, and truffle shavings. Intense, savory, and luxurious dish.

Fresh spaghetti alla chitarra with a light lemon dressing, fresh arugula, and shaved cheese. A summer first course, fresh and fragrant.

Fresh salad with buffalo mozzarella and cherry tomatoes. Similar to a Caprese but enriched with arugula and flavorful olives.

Protein salad with bresaola (cured beef), raw mushrooms, and Parmesan. Dressed with lemon for freshness.

Salad with smoked salmon and orange segments. The combination with crunchy fennel creates a fresh and aromatic dish.

Light and detoxifying salad with fennel and oranges. Sweet red onion adds an extra touch of flavor.

Classic international salad with grilled chicken, crunchy croutons, and cheese. A light but satisfying main course.

Steamed wheat semolina with sautéed mixed vegetables. A Mediterranean-inspired vegetarian dish.

Simple side dish of raw fresh vegetables or seasonal vegetables cooked in a pan.

Selection of grilled vegetables (zucchini, eggplant, peppers) served with fresh sprouts. Light and flavorful side dish.

Prized beef fillet sliced, garnished with lard that melts on the hot meat and truffle. Very tender and flavorful.

Beef fillet cooked with a sweet Port wine and apple sauce. An elegant main course with a sweet and sour taste.

Classic fillet served with a creamy green peppercorn sauce. The tender meat is balanced by the aromatic spiciness of the pepper.

Simply grilled beef fillet, to enhance the natural flavor of the high-quality meat.

Grilled beef ribeye served with thin and crispy French fries. Juicy cut with good marbling.

Grilled beef sirloin sliced into strips, served on a bed of arugula with shaved cheese. A fresh and hearty Italian classic.

Thin strips of beef quickly cooked in a pan with tomato, garlic, and oregano. Simple, tender, and very flavorful dish.

Beef strips sautéed with Asian flavors (likely soy sauce or spices). A flavorful and different variation from the usual.

Grilled chicken breast, sliced, served with flavorful and crunchy seasonings. A light and healthy alternative to red meat.

Thinly sliced chicken, floured and pan-fried with a fragrant orange or lemon sauce. Tender and aromatic.