Delices Di Pasta

A creamy risotto with porcini mushrooms. The rice is cooked slowly to absorb the flavors of the broth and mushrooms, finished with parmesan.

A flavorful risotto with tomato sauce and tuna. It is enhanced with capers, onions, and a hint of chili for a Mediterranean taste.

Risotto with various vegetables (eggplants, zucchini, mushrooms). Creamy and rich in vegetable flavors, with pesto.

A chicken and mushroom risotto in a creamy sauce. A comforting dish with melted parmesan and basil.

Risotto with various seafood (shrimp, octopus, mussels, squid). Cooked with fish broth and white wine for an authentic marine flavor.

An original fusion of Italian risotto and Indian tandoori spices. Contains spicy chicken, peppers, and a creamy sauce.

A pizza dough base generously topped with melted Nutella. A gourmet dessert to share or enjoy alone.

Chocolate lava cake, homemade. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Classic Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream. Dusted with bitter cocoa.

Frozen dessert made with meringue, honey, and dried fruits (almonds, pistachios). Served with a fruit coulis.

Sweet, gelatinous Italian cream dessert with vanilla flavor. Served with a red fruit or caramel coulis.

Moist cake soaked in rum syrup. Served with a generous portion of whipped cream.

Bottle of natural still mineral water.

Bottle of sparkling mineral water.

Classic American cola soda, fizzy and sweet.

Sparkling drink with orange flavor.

Sparkling drink made from orange juice and pulp.

Clear and refreshing sparkling lemon-lime soda.

Clear lemon-lime flavored soda.

Sweetened iced tea, usually peach or lemon flavored.

Classic Italian espresso made with Illy coffee. Rich and aromatic.

Decaffeinated espresso coffee, retaining the taste of Italian coffee.

Infusion of tea leaves, served hot.

Selection of classic or abbey blond beers in 25cl format.

Light and refreshing Italian lager beer, with a slight bitterness.

Half bottle of Tuscan red wine. Chianti is known for its cherry notes and good acidity, pairing well with pasta dishes.

Standard bottle of Tuscan red wine. Balanced and fruity, ideal for accompanying meats and tomato sauces.

Red wine from Puglia, full-bodied and rich in black fruits, with notes of spice.

Robust Sicilian red wine, with aromas of plum and red fruits, with a nice structure.

Red wine from the Abruzzo region. Smooth and fruity, with soft tannins.

Organic version of Sicilian Nero d'Avola. An environmentally friendly fruity red wine.

Red wine from Veneto produced with some dried grapes, offering intense and velvety flavors.

Rich and structured red wine, which underwent a second fermentation on Amarone pomace for added complexity.

Classic red wine from Abruzzo, easy to drink with notes of red fruits and sweet spices.

Accessible Italian red wine, pairs well with everyday dishes.

Rosé wine from Abruzzo, bright cherry color. Fresh and fruity, perfect for aperitifs or starters.

Half bottle of light rosé from the Lake Garda region. Dry and delicate.

Elegant and fruity rosé, often made from Pinot Nero grapes. Refreshing with good acidity.

Simple and fresh rosé wine, ideal for accompanying a light meal.

Dry white wine from Umbria. Floral and fruity, with pleasant minerality.

White wine from Veneto made from Garganega and Chardonnay. Intense, with notes of citrus and flowers.

Half bottle of Frascati, Rome's famous white wine. Fresh, light, and crisp.

House wine served in a carafe. A convivial option to accompany the meal.

Classic French aperitif cocktail made with crème de cassis and white wine.

Bright red Italian bitter aperitif, served dry or with ice.

Classic Italian aperitif cocktail made with Campari, red vermouth, and a splash of soda water.

Flavored Italian vermouth, available in white (sweet) or red.

French anise liqueur, cloudy when mixed with water. Very refreshing.

Sweet Sicilian fortified wine, often served as an aperitif or used in cooking.

Popular Venetian cocktail made with Prosecco, a bitter (like Aperol), and soda water.

Blended Scotch whisky, smooth and complex.

Tennessee American whiskey, charcoal-filtered for a smooth flavor.

Premium blended Scotch whisky, known for its smoothness and honey notes.

Prestigious French grape eau-de-vie, aged in oak barrels.

Italian pomace eau-de-vie. Powerful and aromatic, ideal for finishing a meal.

Sweet Italian lemon liqueur from the south of Italy. Served very cold.

Sweet Italian almond liqueur, with a slight bitterness at the finish.

Very fragrant pear eau-de-vie.

A simple and fresh salad composed of a mix of tomatoes, green salad, and olives, seasoned with olive oil.

Stuffed pizza turnover (similar to a small calzone) baked in the oven. Filled with tomato, mozzarella, and your choice of ham/mushrooms or vegetables.

Breaded and fried mozzarella sticks or balls. Crispy on the outside and melted on the inside.

Squid rings coated in batter and fried in the Roman style. Served golden and crispy, often with lemon.

Shrimp scampi fried in a light tempura. Crispy and flavorful.

A plate showcasing burrata, a fresh Italian cheese with a creamy center. Served with salad and balsamic vinegar.

Thin slices of Bresaola (Italian cured beef) served raw with arugula, parmesan, and olive oil.

An assortment of Italian (prosciutto, bresaola) and classic cured meats. Perfect for sharing as an appetizer.

Classic Italian salad in the colors of the flag: red tomato, white mozzarella, and green basil. Fresh and light.

Mixed salad topped with warm goat cheese toasts. A savory mix of hot and cold.

The famous Caesar salad with chicken, parmesan, croutons, and its characteristic creamy dressing.

A large mixed salad with cooked ham and buffalo mozzarella.

Gourmet salad featuring Italian prosciutto and parmesan, with sun-dried tomatoes.

Pasta served with a simple and fragrant tomato sauce with basil and pesto. A Neapolitan classic.

The classic 'Aglio e Olio'. Pasta simply sautéed with garlic, olive oil, and chili. Flavorful and slightly spicy.

Creamy pasta with mushrooms. A smooth sauce enhanced with a touch of pesto.

Pasta 'angry' (Arrabbiata) in a spicy tomato sauce with chili and garlic.

Traditional Roman recipe with bacon and tomato sauce, with a touch of chili.

Salty and flavorful tomato sauce with anchovies, black olives, and capers. An intense and typical taste.

Pasta with tuna and tomato sauce, enhanced with olives and capers.

Vegetarian pasta inspired by Sicilian caponata, with a rich mix of eggplants, peppers, and zucchini.

Creamy carbonara pasta with bacon (pancetta), parmesan, and egg yolk. Rich and comforting.

Pasta served with a meat sauce (minced beef) simmered in tomato.

Spicy pasta with merguez sausage and vegetables (peppers, mushrooms).

Pasta with smoked salmon in a tomato sauce (Rosso) enhanced with garlic and pesto.

Pasta in a rich and creamy four-cheese sauce.

Sicilian specialty with fried eggplant and tomato sauce, topped with melted mozzarella.

Creamy pasta with vegetables (zucchini, mushrooms, tomatoes). Mild and aromatic.

Fusion pasta with chicken marinated in tandoori spices, served in a creamy sauce.

Pasta ribbons (tagliatelle) topped with a cream sauce, chicken, and mushrooms.

Veal escalope served with a sweet and amber Marsala wine and mushroom sauce.

Tart veal escalope in a creamy lemon sauce. Fresh and light.

Veal escalope with a mix of vegetables and tomato sauce.

Veal escalope cooked in a tomato sauce with oregano, olives, and capers, pizzaiola style.

Roman classic: veal escalope topped with prosciutto and sage, deglazed with white wine.

Gourmet pasta with chanterelle mushrooms and truffle oil. A dish with intense forest aromas.

Rich and creamy tagliatelle featuring porcini mushrooms, enhanced with parmesan and pesto.

Pasta with abundant seafood, served in a pink sauce (tomato and cream) flavored with white wine.

Signature dish of pasta with three mushrooms, flambéed with cognac for a rich and spectacular flavor.