Presto Fresco

A ball of fresh Italian cheese with a solid mozzarella shell and a creamy stracciatella heart. Sweet flavor and creamy texture. To share, served with salad and tomatoes.

Creamy burrata infused with truffle. The rich, earthy flavor of truffle complements the milky sweetness of the cheese. Ideal for sharing.

The melting and creamy heart of burrata, served without the outer shell. Very liquid and rich texture. Delicious spread on bread.

Individual version of the famous Puglian burrata. Fresh cheese with a creamy center served with a small salad.

Authentic buffalo milk mozzarella, D.O.P. certified. More pronounced flavor than cow's milk mozzarella, elastic and juicy texture.

Mozzarella di bufala naturally smoked with straw. Offers subtle woody notes in addition to milky freshness.

A giant one-kilo burrata, ideal for large groups. Served with garnishes, it offers a convivial and gourmet sharing experience.

Plate of aged San Daniele Italian raw ham, served with buffalo mozzarella. The saltiness of the ham perfectly complements the sweetness of the cheese.

Thin slices of cured and smoked beef (Bresaola). Served raw with mozzarella, it's a light and protein-rich starter.

A large vegetarian salad composed of a variety of grilled, marinated, and fresh vegetables, typical of Southern Italy. Served with mozzarella.

Rich and complex salad with stuffed vegetables and bresaola (cured beef) topped with ricotta. A mix of sweet and savory flavors and varied textures.

Plate of marinated seafood (octopus, calamari, cuttlefish) served cold or warm. Simply dressed with lemon and olive oil to highlight the freshness of the sea.

Fresh salad featuring high-quality smoked salmon, accompanied by tomatoes and the creamy heart of burrata (stracciatella).

Tender octopus salad with a classic Mediterranean vinaigrette with capers and sweet onions. Fresh and slightly tangy.

Salad with tuna belly (fatty and flavorful part), artichokes, and olives. Dressed with pesto for an herbaceous touch.

Breaded and fried rice ball, stuffed with meat (ragù), peas, and mozzarella. Crispy on the outside, hot and flavorful on the inside. A Sicilian street food classic.

Vegetarian version of arancino with a melting mozzarella center and truffle aroma.

Vegetarian arancino stuffed with spinach and melting cheese.

Assortment of small fried rice balls with various flavors (spinach, truffle, cheese). Perfect for tasting different recipes.

Mix of fried specialties: mini calzone, potato croquette, and eggplant fritter. A culinary journey to Sicily.

Breaded and fried buffalo mozzarella until golden and melted. Served with a salad to balance the fried aspect.

Gratinated fried eggplant layers with tomato sauce and cheese (Parmesan/Pecorino). A comforting and flavorful dish.

Giant platter of cold Italian specialties (cured meats, cheeses, marinated seafood, stuffed vegetables). Designed for group sharing as a large appetizer.

Tasting platter for lovers of Italian stretched curd cheeses. Includes several varieties of mozzarella and burrata (truffle, smoked, creamy). To share.

Tender artichoke hearts served with sweet sun-dried tomatoes.

Simple salad of very sweet small elongated tomatoes (Datterino) and peppery arugula.

Sicilian ragout of eggplants, celery, capers, and olives in a sweet and sour sauce. Usually eaten warm or cold.

Small assortment of tasty Italian condiments to accompany your dishes.

Thick spaghetti-like pasta, served with fresh tomato sauce, basil, and mozzarella. Simple and classic.

Short tube pasta in a spicy tomato sauce with fresh chili pepper. A zesty dish.

Large tube pasta with an eggplant and tomato sauce (style 'Alla Norma'), topped with cheese.

Small ear-shaped pasta, served with green pesto (basil, pine nuts, cheese) and a touch of creamy stracciatella.

Ribbed pasta served with a rich sauce of simmered Mediterranean vegetables and fresh mozzarella.

Pasta with a creamy mushroom sauce and sautéed mushroom pieces. Rich and woody.

Ring-shaped pasta (like calamari) in a luxurious truffle and cream sauce. Very fragrant.

Wide, flat pasta served with a porcini mushroom sauce. An autumnal dish rich in forest floor flavors.

The true recipe for carbonara: no cream, with egg yolk, pecorino cheese, and cured pork cheek (guanciale). Creamy and peppery.

A rich variation of 'Cacio e Pepe' (cheese and pepper) pasta, with a creamy cheese sauce and freshly ground black pepper.

Spaghetti with dried fish roe (bottarga), offering an intense and salty marine flavor, balanced by lemon.

Candy-shaped stuffed pasta with a typical sweet and savory flavor from Northern Italy (pumpkin). Served with a butter and sage sauce.

Delicate ravioli stuffed with ricotta and truffle, served in a truffle butter sauce. For truffle lovers.

Original stuffed pasta combining the sweetness of fig with the saltiness of Pecorino cheese.

Large ravioli stuffed with a mix of spring vegetables and ricotta, served with pesto.

Classic beef ravioli, served with a rich tomato sauce and cheese.

Specialty from Bergamo, these veal-stuffed pasta have a sweet and savory touch thanks to the fruit mustard. Unique creamy sauce.

Ravioli stuffed with salmon and fresh cheese, served with a light herb sauce.

Classic and refined combination of sweet pear and pungent gorgonzola (blue cheese). Rich and creamy.

White pizza with truffle and mushrooms. Intense truffle flavor on a crispy crust.

Pizza with high-quality tuna (belly) and sweet onions. A gourmet version of tuna pizza.

Fresh pizza with smoked salmon added after cooking, accompanied by arugula and balsamic cream.

Pizza topped with thin slices of cured beef (bresaola) and Parmesan. Light yet flavorful.

Original sweet and savory pizza with figs, goat cheese, and hazelnuts. Rich and complex.

Pizza with strong cheeses (provolone, gorgonzola) softened by pear and confit tomatoes.

Classic pizza topped with a whole fresh and creamy burrata. The hot/cold contrast is delicious.

Green pizza with Genoese pesto, enriched with mascarpone and cheese. Very aromatic.

Traditional Neapolitan pizza without cheese, with anchovies and capers. Intense salty and marine flavor.

The authentic Margherita with high-quality ingredients: San Marzano tomato and buffalo mozzarella. Simple and perfect.

A celebration of Campanian buffalo mozzarella, served fresh on the pizza with arugula.

Vegetarian pizza generously topped with sun-grilled vegetables.

The Italian Queen (Regina) pizza with quality cooked ham and mushrooms. Available with white or tomato base.

Pizza with Parma ham, enriched with a cheese and pepper sauce (cacio e pepe).

Pizza with spicy Neapolitan salami. The classic for those who like a little heat.

Very rich pizza with 5 assorted Italian cheeses, ranging from mild to spicy. For cheese lovers.

Folded pizza, stuffed with tomato, cheese, cooked ham, and spicy salami. Warm and melting center.

Soft cake soaked in Limoncello syrup (lemon liqueur). An iconic Neapolitan dessert, sweet and alcoholic.

The Italian classic: coffee-soaked biscuits, creamy mascarpone cream, and cocoa powder.

Gourmet version of tiramisu with a pistachio-flavored cream.

Crispy fried pastry roll, filled with a sweet ricotta cream and chocolate chips or candied fruits. Typical of Sicily.

Creamy dessert with red fruit or caramel coulis. Silky texture.

Choux pastry filled with mascarpone cream and whipped cream, topped with chocolate or pistachio sauce.

A coffee or tea served with a selection of miniature versions of the house desserts.

Dessert pizza generously spread with Nutella and sprinkled with crunchy hazelnuts.

Dessert version of arancino: creamy sweet rice ball, baked.

Very sweet and icy Italian lemon liqueur, served at the end of the meal.

Original bitter aperitif based on arugula. Distinct herbaceous taste.

Intense liqueur with the taste of black licorice.

Sweet liqueur with bitter almonds (apricot kernels). Marzipan flavor.

Sardinian liqueur made from myrtle berries. Fruity and spicy taste.

Grape marc eau-de-vie. Powerful and aromatic.

Short and strong Italian espresso.

Espresso with a splash of frothed milk.

Double shot of espresso.

Espresso, hot milk, and frothed milk, sprinkled with cocoa.

Infusion or hot tea.

Classic French aperitif made with white wine and fruit cream.

Sparkling version of Kir, made with champagne or sparkling wine.

Bright red Italian aperitif, served dry or with ice.

Sweet and aromatic white vermouth.

Classic bitter and sweet cocktail, lengthened with sparkling water.

Bright orange, sweet-bitter, and sparkling cocktail. The most famous Italian aperitif.

Authentic version of the Venetian Spritz.

A revisited Spritz with a touch of lemon liqueur for extra freshness.

Brazilian cocktail (Caipiroska) based on vodka and crushed lime.

Very refreshing and floral cocktail, popular in Northern Italy.

The Cuban classic: mint, lime, rum, and bubbles.

Strong and bitter cocktail, perfect balance between gin, vermouth, and Campari.

Classic long drink, simple and refreshing.

Sweet and fruity Venetian cocktail with peach and sparkling wine.

Bartender's special creation, ask for today's flavor.

Artisanal Italian wheat beer, aromatic and smooth.

Red beer with a rich body and notes of roasted malt.

Classic Sardinian lager, light and refreshing, with a hint of bitterness.

Special Sicilian beer with salt crystals, offering a unique and balanced taste.

Premium blonde beer from Piedmont, balanced and floral.

Fruity and tropical non-alcoholic cocktail.

The freshness of a mojito, without the alcohol.

Homemade refreshing drink with lemons, mint, and a hint of ginger.

Rich and pulpy Italian fruit juices.

Cola sodas.

Sweetened iced tea.

Still mineral water.

Sparkling mineral water.