Borgo Delle Tovaglie

A generous platter of assorted Italian cured meats and cheeses. Served with traditional tigella bread. Ideal for sharing at the start of a meal.

Three slices of toasted bread topped with surprise ingredients chosen by the chef. A crispy appetizer with varied flavors.

Small mozzarella with a creamy center served with fresh basil sauce. Creamy texture and fresh milky taste.

Smoked version of burrata, served with seasonal vegetables. Subtle woody flavor that contrasts with the creamy cheese.

Authentic buffalo milk mozzarella with vegetables. Elastic texture and typical rich, musky taste.

Meatballs prepared according to a traditional Bolognese recipe. Served with a flavorful tomato sauce.

Prestigious Italian cured ham served with creamy burrata heart and small Bologna buns. A mix of savory and sweet.

Creamy cornmeal topped with melted Italian blue cheese. A warm, rich, and comforting dish.

Spaghetti pasta dish served with meatballs and tomato sauce. A hearty and flavorful classic.

Stuffed pasta baked in a puff pastry crust with a parmesan cream sauce. Rich, crispy, and melting.

Italian rice slowly cooked with porcini mushrooms until a creamy texture is achieved. Rich and earthy flavor.

Gratinated eggplant with tomato sauce and cheese. Served with fresh stracciatella for added creaminess.

Spaghetti served with a creamy sauce of eggs, cheese, pancetta, and pepper. A rich and peppery Roman dish.

Small homemade pumpkin pasta dumplings. Simply sautéed in butter and sage for a delicate flavor.

Special pasta dish that changes weekly according to the chef's inspiration. Ask your server for details.

Fresh seasonal vegetable soup served with toast and cheese. A light and vegetal dish.

Colorful mix of roasted fruits and vegetables served with creamy fresh cheese. Varied texture and sweet-savory flavors.

Fine egg pasta served with aromatic black truffle. Intense undergrowth flavor, a luxurious dish.

Slowly braised veal shank served with saffron risotto. The meat is tender and the marrow is flavorful.

Pork shoulder cooked until tender, served with mushrooms and polenta. A rustic and hearty dish.

Sicilian red wine with spicy notes. Dry on the palate, ideal with meats.

Red wine from the Umbria region. Characterized by its present tannins and structure.

Red wine from Puglia, full-bodied and dense. Dry and rich palate.

Italian red wine with fruity aromas. Round and pleasant on the palate.

Full-bodied red wine with a notable length on the palate. Marked fruity notes.

Elegant Tuscan wine with present tannins. Lots of flavor and character.

Red wine from Veneto produced using a special method. Dense and dry, with good concentration.

Puglia red wine, full-bodied and dense. Dry and rich palate.

Organic Tuscan red wine. Fresh and easy to drink, with beautiful fruit notes.

Classic Tuscan red wine. Aromatic nose and a light spicy touch on the palate.

Noble Tuscan red wine, certified organic. Balance between acidity and fruity roundness.

Prestigious Tuscan red wine. Complex with tannins and acidity that balance the fruit.

Riserva version of Brunello, even more intense. Powerful, with notes of spice and earth.

Very large bottle (Jeroboam) of Chianti. Structured red wine with aroma and tannins.

Sicilian red wine with red fruit aromas. Intense but balanced flavor.

Light red wine from Veneto. Aromatic with soft tannins. Half bottle format.

Selection of homemade desserts changing daily. Ask your server for today's creations.

Assortment of Italian cheeses. Pairs particularly well with dessert wine.

Coffee served with a selection of sweet petit fours. Ideal for tasting several desserts.

Tea served with several small desserts. A sweet and varied end to the meal.

Traditional Italian dessert wine from Tuscany. Sweet, amber, with notes of dried fruit and honey.

Filtered water served in a carafe, available still or sparkling.

Venetian cocktail based on Prosecco, Aperol, and sparkling water. Orange, bitter, and refreshing.

Variation of the Spritz with Campari instead of Aperol. Redder and more bitter.

Lychee-flavored Spritz cocktail. Bubbly with an exotic fruity note.

Classic cocktail made with Campari, red vermouth, and sparkling water. Bitter and aromatic.

'Mistake' version of the Negroni where gin is replaced with sparkling wine (Prosecco). Lighter and more effervescent.

Cocktail based on peach puree and Prosecco. Sweet, fruity, and elegant.

Warm chocolate drink enriched with Marsala wine and eggs (Cremovo). Rich and comforting.

Sweet and aromatic Italian white vermouth. Served chilled, often with a slice of lemon.

Italian red vermouth with notes of herbs and caramel. Sweet-bitter.

Alcohol-free version of the famous Spritz. Retains the bitter orange taste without the alcohol.

Non-alcoholic version of the Negroni. A mix with bitter herbal flavors.

Non-alcoholic fruit cocktail mixing peach, orange, and grenadine. Sweet and fruity.

Large carafe of Spritz to share. Available in Aperol, Campari, or Lychee flavors.

Classic Italian pale ale. Light, golden, and refreshing.

Freshly squeezed orange juice made to order. Natural and vitamin-rich.

Fresh lemon drink prepared on-site. Tangy and thirst-quenching.

Thick and sweet peach puree drink.

Smooth and velvety pear drink.

Thick and sweet apricot drink.

Classic American cola soda. Bubbly and sweet.

Sugar-free version of the cola soda.

Italian orange soda. Bubbly with a sweet-bitter citrus taste.

Italian sparkling drink made from citron. Bright yellow color and unique citrus taste.

Fermented ginger drink. Bubbly and spicy.

Short and strong black coffee. Intense and high in caffeine.

Decaffeinated espresso. The taste of coffee without the caffeine.

Espresso diluted with hot water. Smoother and less concentrated.

Espresso with a drop of hot milk or milk foam.

Double shot of espresso. For twice the intensity.

Espresso topped with creamy milk foam. Sprinkled with cocoa.

Warm chocolate and milk drink. Sweet and sugary.

Selection of teas from the Kusmi Tea brand. Flavored or classic varieties.