Bistrotto

Sicilian green olives of the Nocellara variety. They are plump, crunchy, and have a sweet, buttery flavor. Perfect for an aperitif.

Marinated violet artichoke hearts served with sun-dried tomatoes and hazelnuts. A mix of tender and crunchy textures with rich Mediterranean flavors. Enjoyed as a cold appetizer.

A blue-veined goat cheese. It offers a distinctive and creamy taste, blending the strength of blue cheese with the sweetness of goat cheese. Usually eaten with bread.

The creamy heart of burrata, served with confited tomatoes. Very creamy and melt-in-your-mouth texture, milky and sweet flavor enhanced by olive oil. To be spread on bread or eaten with a fork.

A lean Italian cured meat from the pork thigh. Aged for 10 months, it has a delicate and slightly salty flavor. Served in thin slices.

Grilled vegetables served cold or warm with a fresh cheese base. Raisins and pine nuts add a sweet and savory touch and crunch. A light and vegetarian appetizer.

Thin slices of cold veal topped with a creamy tuna and caper sauce. A great Piedmontese classic, tender and rich in umami. Enjoyed cold.

Breaded and fried rice balls, filled with smoked cheese and mushrooms. Crispy on the outside and melting on the inside. Sicilian specialty served hot.

Fresh pasta served with a tomato sauce slowly simmered in the oven. The sauce is rich, concentrated, and slightly sweet thanks to the long cooking time. A simple but very flavorful dish.

Fresh pasta served with a beef sauce simmered until shredded. The gremolata adds a touch of lemony and herbaceous freshness. A hearty and comforting dish.

A Roman classic made with sheep's cheese (Pecorino) and plenty of black pepper. The sauce is creamy and spicy. Best eaten hot to appreciate the creaminess of the cheese.

Fresh pasta with a red pesto made from sun-dried tomatoes and almonds. Intense, savory, and fruity flavor with a slightly grainy texture from the nuts. Rich in taste.

Jellied cream dessert flavored with vanilla and orange blossom. Smooth and wobbly texture, mild and fragrant taste. Served cold.

A scoop of vanilla ice cream over which hot espresso is poured. The hot-cold and bitter-sweet contrast is delicious. Eaten with a spoon before the ice cream melts completely.

The famous Italian layered dessert, made with coffee-soaked biscuits and a mascarpone cream. Dusted with bitter cocoa. Mousse-like texture and rich coffee flavor.

Lunch formula including pasta with tomato sauce (Sugo) and a dessert. A complete and economical meal.

Lunch formula allowing you to choose any pasta dish from the menu and a dessert. Ideal for tasting specialties.

Pasta with tomato sauce, crispy pork jowl (guanciale), and sheep's cheese. Rich, savory, and slightly peppery flavor. A classic of Roman cuisine.

Pasta with a creamy sauce made from eggs, cheese (Pecorino), and pork jowl, without fresh cream. Rich, creamy, and peppery. The true Italian recipe.

Spicy tomato sauce with olives, capers, and anchovies. Very fragrant, savory, and slightly tangy flavor. A distinctive Neapolitan dish.

Pasta served simply with melted butter, fresh sage, and lemon. Delicate, herbaceous, and slightly lemony taste. A lighter option.

Layers of pasta interspersed with a rich beef ragù and a creamy béchamel sauce, all gratinated. A very hearty, melt-in-your-mouth, and flavorful dish.