Piccolo Dino

A starter combining the sweetness of avocado with the strength of gorgonzola, a blue-veined Italian cheese.

Fresh avocado served with shrimp. A classic and light cold starter.

Sweet melon slices accompanied by aged Parma ham. A traditional Italian sweet and savory combination.

Plate of Italian raw ham from the Parma region, sliced thinly.

Italian cured meat made from salted and dried pork neck.

Grilled large crustaceans, served hot. Firm and flavorful flesh.

Thin slices of smoked salmon, served cold.

Simple salad of fresh rocket with parmesan shavings.

Large antipasti platter including marinated and grilled vegetables as well as Italian cured meats. Ideal for sharing.

Vegetarian platter composed of a variety of grilled vegetables marinated in olive oil, served with mozzarella.

Fresh Italian salad composed of tomatoes, creamy burrata, parmesan, and basil.

Gourmet salad with rocket, burrata cheese, cooked tomatoes and Parma ham.

Thin slices of marinated raw beef, served with rocket, basil, olive oil, and parmesan.

Dried and salted beef carpaccio (Bresaola), served with fresh Italian garnishes.

White fish fillet (sea bass) topped with a creamy porcini mushroom sauce.

Sea bream fillet prepared with a light sauce of lemon, white wine, and cream.

The most classic pizza, topped with tomato sauce, mozzarella, and oregano.

Four cheese pizza, offering a rich and melting blend of dairy flavors.

Pizza topped with ham (shoulder), button mushrooms, tomato, and mozzarella.

Pizza 'Quattro Stagioni' with differently topped sections: ham, mushrooms, olives, and artichokes.

Spicy pizza topped with merguez sausages, onions, and mushrooms.

House special pizza with Mediterranean vegetables and Parma ham.

Pizza topped with flaked tuna, on a tomato and mozzarella base.

Vegetarian pizza rich in sun-kissed vegetables and seasoned with garlic.

Sweet and savory pizza combining the sweetness of ricotta and honey with the character of goat cheese.

Smoked salmon pizza with a touch of fresh cream.

Turnover pizza, filled with ham, tomato, and cheese.

Pizza topped with minced beef, onions, and an egg.

Rustic pizza with smoked bacon and egg.

Traditional pizza with savory flavors from anchovies, capers, and olives.

Goat cheese pizza topped with fresh rocket after baking.

Pizza topped with ham and spicy chorizo.

Short pasta (Penne) served with a creamy sauce of four Italian cheeses.

The classic long pasta served with a slow-cooked beef tomato sauce.

Spaghetti served with a rich sauce based on eggs, cheese, and bacon.

Ribbon pasta served with fresh salmon and a creamy vegetable sauce.

Refined pasta with scallops, topped with a creamy saffron sauce.

Long pasta from Sicily with an original pesto of mint, pistachios, and almonds.

Pasta with seasonal vegetables, prepared with olive oil and garlic.

Flavorful pasta combining cured meat (copa), rocket, and Italian cheeses.

Classic Roman recipe with a spicy tomato sauce, pancetta, and pecorino cheese.

Flavorful pasta combining a creamy pumpkin sauce and creamy cheeses.

Layers of pasta, beef in tomato sauce, and béchamel, baked in the oven.

Stuffed pasta served with a fragrant truffle sauce.

Grilled and sliced beef steak, served with rocket and balsamic vinegar.

Grilled beef cut of your choice, accompanied by a sauce and a side dish of your preference.

Veal cutlet topped with Parma ham and flavored with sage.

Veal cutlet served with a creamy and tangy lemon sauce.

Veal cutlet topped with a rich gorgonzola cheese sauce.

Veal dish prepared with cured meat (coppa) and a creamy tomato sauce.

Breaded veal cutlet, pan-fried to a crisp.

Very tender grilled beef cut (filet), served with your choice of sauce and side dish.

Creamy Italian rice cooked with porcini mushrooms and white wine.

Risotto with giant prawns (gambas).

Saffron-infused risotto, with scallops.

Refreshing mix of fresh seasonal fruits cut into pieces.

Fresh strawberries topped with whipped cream.

Classic strawberry ice cream dessert with vanilla ice cream and coulis.

Banana served with three scoops of ice cream (vanilla, strawberry, chocolate) and whipped cream.

Assortment of three scoops of ice cream or sorbet of your choice.

Vanilla ice cream cup topped with sour cherries in syrup (Amarena).

Choux pastry filled with vanilla ice cream and topped with hot chocolate sauce.

Coffee ice cream cup, drizzled with cold espresso and topped with whipped cream.

Chocolate ice cream cup, topped with chocolate sauce and whipped cream.

Sorbet cups drizzled with alcohol (usually vodka for the Colonel).

Classic French aperitif cocktail based on white wine and cassis cream.

Sparkling version of Kir, made with Champagne instead of white wine.

Italian vermouth, available in red (sweet and aromatic) or white (dry) versions.

Typically French anise-flavored aperitif, served diluted with fresh water.

Fortified Italian wine from Sicily, with rich and sweet notes.

Bright red Italian bitter, with flavors of herbs and bitter citrus.

Refreshing Venetian cocktail based on Prosecco, bitters (like Aperol), and sparkling water.

Cuban cocktail based on rum, fresh mint, lime, and sugar.

Standard glass of whisky.

American Tennessee Whiskey, known for its woody and caramelized notes.

Classic cocktail made with Campari, red vermouth, and soda water.

Full bottle of French sparkling wine from the Champagne appellation.

Cold carbonated or sweetened drinks.

Fresh or bottled fruit juices.

Still mineral water in a bottle.

Italian sparkling mineral water.

Very fizzy French sparkling mineral water.

Classic French blonde beer.

International light lager beer.

Light and refreshing Italian blonde beer.

Belgian abbey beer served on tap, rich and aromatic.

Iconic Italian dessert made with mascarpone, biscuits, and coffee (or fruit).

Smooth, gelatinous cream dessert flavored with orange.

Italian foamy dessert made from egg yolks, sugar, and sweet wine.

Rich and melting dark chocolate cake, served with crème anglaise.

Vanilla and orange cream dessert with a caramelized sugar crust.

Coffee or tea served with an assortment of mini-desserts.

Light and airy chocolate mousse.

Vanilla ice cream cup topped with hot chocolate sauce and whipped cream.

Light and fruity Italian red wine from the Veneto region.

Tuscan red wine, dry and tannic, perfect with meats.

Full-bodied Sicilian red wine with black fruit aromas.

Piedmont red wine, acidic and fruity.

Full-bodied and intense Sicilian red wine.

Italian rosé wine from Lake Garda, fresh and light.

Italian wine.

Dry Italian white wine from Umbria, crisp and floral.

Italian sparkling red wine, often slightly sweet.

Prestigious Bordeaux red wine, round and full-bodied.

Red wine from Médoc, a renowned wine region of Bordeaux.

Superior quality Bordeaux red wine.

Loire red wine, light and fruity.

Table wine served in a carafe or by the glass, available in three colors.

Classic or decaffeinated espresso coffee.

Espresso coffee topped with creamy milk foam.

Irish Coffee: hot cocktail with coffee, whiskey, and cream.

Selection of hot teas or herbal teas.

Strong liquors served at the end of the meal to aid digestion.