Del Papa

Classic Italian starter composed of slices of fresh buffalo mozzarella and tomatoes. Simply seasoned with basil to enhance natural flavors. Fresh and milky.

Fresh Italian stretched-curd cheese with a creamy center, served with fresh accompaniments. Creamy and rich texture. Pairs perfectly with pesto and bread.

Thin slices of fresh marinated salmon, served with arugula and parmesan shavings. A light and refined dish, enhanced by olive oil.

Thin slices of raw beef, accompanied by crunchy celery, arugula, and parmesan. Flavorful and melts in your mouth.

Fresh salmon tartare prepared with a creamy and fruity touch. A mix of sweet and tangy flavors thanks to kiwi and herbs.

Fresh salad of thinly sliced raw artichokes, with parmesan and mint. Crunchy and fragrant, ideal to start the meal.

Assortment of Italian cured meats and marinated vegetables. Ideal for sharing to discover different Mediterranean flavors.

Aged Italian Parma ham, served simply with arugula and tomatoes. Salty and delicate flavor, melting texture.

Large mixed salad with cured beef (bresaola) and Italian cheeses. A complete and balanced dish with authentic flavors.

Thick and flavorful traditional vegetable soup. Comforting and healthy, prepared in the Genoese style.

Breaded and fried mozzarella balls. Crispy on the outside and melting on the inside. Served hot.

Small grilled squid served on salad. Delicate marine flavor and tender texture.

The most classic Italian pizza with tomato, mozzarella, and basil. Simple and delicious.

Flavorful pizza with a salty touch from anchovies and capers. A Neapolitan classic.

Pizza combining the strength of Gorgonzola blue cheese with the peppery freshness of arugula.

Pizza topped with creamy buffalo mozzarella and mushrooms. Rich in flavor.

Folded pizza pocket, stuffed with ham, cheese, and egg. Baked until golden and soft inside.

Vegetarian pizza topped with various Mediterranean vegetables. Colorful and tasty.

The 'Queen' pizza, a classic with cooked ham and button mushrooms.

Four Seasons pizza with ingredients arranged separately or mixed. Offers a variety of flavors in one pizza.

Pizza for cheese lovers, combining four distinct Italian varieties for a rich and melting taste.

Pizza rich with creamy Gorgonzola, melting eggplant, and mushrooms.

Tuna and anchovy pizza, with egg and capers. Pronounced marine flavors.

The house specialty, combining eggplant, ham, and egg for a gourmet pizza.

Hearty pizza with spicy chorizo, ham, and egg. Slightly spicy and very flavorful.

Pizza with minced meat (beef) and mushrooms. Rich and protein-packed.

Smoked salmon pizza with a touch of fresh cream. A classic and creamy combination.

Pizza topped with aged Parma ham after cooking, with mushrooms and egg.

White pizza (no tomato) with goat cheese and honey. A sweet and savory mix balanced by arugula.

Gourmet pizza with truffle cream and mushrooms. Intense and refined aromas.

Short pasta in a spicy tomato sauce with chili and garlic. A piquant Roman classic.

Pasta served with chicken and mushrooms in a creamy parmesan sauce.

Vegetarian pasta with sautéed garden vegetables. Light and fragrant with basil.

Spaghetti served with fresh clams (vongole), garlic, and parsley. Delicate iodized flavor.

Long, flat pasta coated in a creamy sauce with porcini mushrooms. Rich and woody.

Pasta with prawns (gambas) and zucchini. A fresh and flavorful surf and turf dish.

Spaghetti in a rich sauce with eggs, cheese, and bacon. Creamy and comforting.

Thick short tube-shaped pasta served with a slow-cooked meat sauce (bolognese).

Sicilian specialty with tomato sauce, fried eggplant, and grated salted ricotta.

Layers of pasta interspersed with bolognese sauce, béchamel, and cheese, baked until golden.

Small potato dough balls served with gorgonzola sauce and crunchy walnuts.

Pasta with fresh salmon in a rosé sauce (tomato and cream). Mild and creamy.

Ring-shaped pasta served with calamari and a light tomato-garlic sauce.

Stuffed pasta served with a Sicilian vegetable preparation (caponata) and pine nuts.

Pasta stuffed with a sweet and savory fig-ricotta mixture, coated in a luxurious truffle sauce.

Creamy Italian rice cooked slowly with mushrooms and flavored with truffle.

Black risotto colored with cuttlefish ink, served with smoked salmon. Intense marine flavor and striking visual.

Beautiful grilled beef steak, served with a creamy Gorgonzola blue cheese sauce.

Thin slice of breaded veal, fried until golden and crispy. A Milanese classic.

Thin slices of veal cooked in a light and tangy lemon sauce.

Roman specialty: veal topped with raw ham and sage, cooked in white wine.

Pan-fried veal kidneys with garlic and parsley. Tender and flavorful.

Breaded chicken gratinéed with tomato sauce, eggplant, and smoked cheese (scamorza).

Braised veal shank cooked slowly with tomato and herbs. The meat is very tender.

Grilled salmon fillet served with a black cuttlefish ink sauce for visual and taste contrast.

Cod cooked Roman style with a tomato sauce with vegetables and olives.

The iconic Italian dessert: coffee-soaked ladyfingers layered with mascarpone cream and dusted with cocoa.

Jellied vanilla cream dessert, originating from Piedmont. Smooth and silky texture.

Rustic Italian apple and almond tart. Crispy and fruity.

Refreshing mix of fresh seasonal fruits.

Nougat ice cream dessert, served with a fruit coulis. Texture between mousse and ice cream.

Ice cream sundae with vanilla, amarena cherries, and whipped cream.

Assortment of ice cream or sorbet scoops in various flavors.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce.

Meringue dessert with a crunchy meringue, served frozen with chocolate and whipped cream.

Lemon tart topped with a soft meringue. Perfect balance between acidity and sweetness.

Coffee served with a selection of small pastries or mini-desserts chosen by the chef.

Classic French aperitif based on white wine and cassis cream.

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

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

Refreshing anise-flavored drink, served with water.

Spirit distilled from cereals.

French still natural mineral water.

Italian naturally sparkling mineral water.

Sweet and fizzy cola soda.

Sparkling orange soda.

Sweet and refreshing iced tea.

Colorless sparkling lemon-lime soda.

Standard blonde beer.

Beer imported from Italy, often light and refreshing.

Classic Italian espresso.

Espresso topped with hot milk foam.

Infusion of tea leaves, served hot.

Selection of liqueurs or brandies to finish the meal.

A glass of prestigious French sparkling wine.

Whole bottle of Champagne, ideal for celebrations.