Dopo

Fried potato sticks, here cooked in duck fat for extra flavor. Crispy texture and rich taste. Enjoy hot as a side or aperitif.

The melting heart of burrata, made of mozzarella strands and fresh cream. Very creamy texture and mild milky taste. Enjoyed with a spoon or on bread.

Italian purse-shaped fresh cheese, with a mozzarella casing and a creamy heart. Mild taste and melting texture. Served fresh, ideal with olive oil.

Italian flatbread baked in the oven, flavored with olive oil and rosemary. Soft texture inside and slightly crispy on top. Perfect for accompanying charcuterie or cheese.

Breaded and fried mozzarella balls or sticks. Crispy outside, stringy cheese inside. To be dipped in the marinara tomato sauce served with it.

Dried Italian beef charcuterie, lean and dark red in color. Delicate and slightly salty taste. Eaten in thin slices, often with a drizzle of lemon.

Typical Tuscan dry Italian sausage, flavored with fennel seeds. Rustic and aniseed flavor. To be enjoyed as is as an aperitif.

Famous Italian cured ham aged for 16 months. Sweet-salty flavor and melting texture. Served in thin slices.

Cooked Italian charcuterie, wide and pink, sprinkled with cubes of white fat. Silky texture and mild, spicy taste. A classic from Bologna.

Roman dish composed of pasta, Pecorino Romano cheese, and black pepper. The sauce is a creamy emulsion created with the cooking water. Piquant and salty flavor.

Classic Italian recipe with short pasta, pork cheek (guanciale), eggs, and cheese. Rich and creamy sauce with no added cream. Intense and salty flavor.

Pasta served with a long-simmered meat sauce. The sauce is dense, rich in tomatoes and shredded meat. A comforting and flavorful dish.

Layers of pasta interspersed with meat sauce (bolognese), béchamel, and cheese, baked in the oven. Melting texture with a gratinated top. Served hot.

Fresh pasta served with a creamy truffle sauce. Powerful and earthy aroma typical of truffles. A rich and gourmet dish.

The most classic Neapolitan pizza with tomato, mozzarella, and basil. Soft dough with puffy edges. Simple, fresh flavors in the colors of Italy.

Pizza topped with tomato sauce, cheese, cooked ham, and mushrooms. A popular and tasty combination. Juicy texture and tender dough.

Spicy pizza with spicy sausage (like pepperoni or spicy salami). The heat of the chili is balanced by the sweetness of the cheese. For spice lovers.

Four cheese pizza, rich and melting. Blend of sweet and full-bodied flavors (like gorgonzola). Very creamy, without tomato sauce.

Pizza topped with a simmered meat sauce (ragù). Rich and meaty flavor on a pizza dough base. A hearty meal.

Fresh pizza topped after baking with stracciatella (creamy burrata heart) and arugula. Hot-cold contrast and creamy texture.

Gourmet white truffle pizza. Intense forest floor aroma. The truffle cream and cheese make it very rich.

Original white pizza with charcuterie (mortadella) and pistachios. Blend of crunchy and soft textures with a nutty flavor.

Tuna fillet just seared on the outside and raw on the inside. Served with vegetables. Delicate marine flavor and tender texture.

Gourmet burger with a juicy minced steak, melted cheese, and a soft bun. Served with fries. A comforting classic.

Original dish where squid is cut into strips like pasta. Cooked in a rich tomato sauce. Tender texture (if cooked well) and marine flavor.

Tender chicken breast flavored with lemon. The sauce provides a refreshing acidity. A light and aromatic dish.

A large composed salad. Fresh and crunchy, ideal for a light meal.

Classic salad based on romaine lettuce, chicken, croutons, parmesan, and creamy anchovy/garlic dressing. Rich and flavorful.

Simple and crisp green salad. Adds freshness to the meal.

Portion of long pasta, served plain or lightly seasoned as a side dish.

Broccoli florets roasted in the oven. Tender texture with slightly grilled edges.

Potatoes cut and fried on-site. Crispy and salty.

Potatoes cooked in the oven, often with herbs. Tender inside and golden outside.

Very thin and very large breaded veal cutlet (hence the name 'elephant ear'). Fried in butter until golden and crispy. Served with pasta.

Traditional Italian meatballs simmered in sauce. Served with pasta. A hearty and generous family dish.

Famous layered Italian dessert: coffee-soaked biscuits, mascarpone cream, and cocoa powder. Sweet, creamy, and energizing.

Creamy ice cream served with a coulis (caramel or fruit) and pieces of crunchy Italian biscuits. A gourmet frozen dessert.

Dessert pizza topped with hazelnut and chocolate spread. Rich, sweet, and warm.

Thick slice of brioche dipped in an egg and milk mixture, then pan-fried in butter. Soft and caramelized. Served hot.

Dense and creamy cheesecake on a crushed biscuit base. Classic American style, rich and creamy.

Cup of fresh strawberries seasoned with basil. Light, fruity, and very aromatic dessert.

Light and refreshing Italian lager. Subtle notes of citrus and hops. Best served very cold.

Parisian artisanal India Pale Ale (IPA). Pronounced bitterness and floral or fruity aromas. A beer with character.

Classic French lager. Light, golden, and thirst-quenching. A standard in French bars.

Traditional quality Italian lager. Balanced taste with a slight bitterness. Perfect with pizza.

American Hazy IPA. Cloudy, juicy with intense tropical notes. Smooth texture and low bitterness.

Marseille Pastis, anise liqueur. Drunk diluted with plenty of fresh water and ice. Very popular in France.

Italian vermouth (flavored wine). Rosso is sweet, herbal, and caramel; Bianco is sweet and vanilla. Drunk neat over ice or in a cocktail.

Bright red Italian bitter. Very bitter taste of herbs and orange peel. Often mixed with soda or orange juice.

Crystal clear French orange liqueur (Triple Sec). Sweet and intense orange flavor. Drunk neat, on ice, or in cocktails.

Venezuelan aged rum. Rich, smooth, and syrupy with notes of vanilla and caramel.

Cuban white rum aged for 3 years. Ideal for cocktails like Mojito.

Cuban golden rum. Rounder than white rum, with woody notes.

Japanese whisky renowned for its finesse and balance. Subtle and elegant taste.

Blended Malt Scotch Whisky. Smooth, vanilla, and fruity. Very accessible.

Classic blended Scotch whisky. Balanced and slightly smoky taste.

American Tennessee Whiskey. Charcoal-filtered, smooth taste of caramel and oak.

Standard vodka. Neutral taste, ideal for mixing.

Premium French vodka made from wheat. Silky texture and very pure taste.

Classic London Dry Gin. Dry with pronounced notes of juniper and spices.

Artisanal French gin. Complex and floral with many botanicals.

German gin from the Black Forest. Very complex (47 ingredients), herbal, and fruity.

Brazilian sugarcane spirit. Base ingredient for Caïpirinha. Vegetal and fruity taste.

Mexican Tequila. Taste of cooked agave, often drunk as a shot with salt and lemon.

Premium white tequila 100% agave. Fresh, lemony, and peppery taste. Very smooth.

Coffee liqueur based on tequila. Intense, sweet, and dry coffee flavor.

Tequila aged a few months in barrels. Sweet notes of caramel and vanilla, very smooth.

Smoked Mexican agave spirit. Distinctive earthy and smoky taste. Traditionally contains a larva ('gusano').

Italian liqueur with a bitter almond taste (made from apricot kernels). Sweet and fragrant.

Italian lemon liqueur served chilled. Very sweet and intense lemon flavor.

Colorless pear eau-de-vie. Powerful aroma of ripe pear. Strong and dry alcohol.

Mirabelle plum (small yellow plum) eau-de-vie. Fragrant and fruity.

French brandy aged in barrels. Rich notes of dried fruit and spices. To be sipped slowly.

White mint liqueur, very sweet and fresh menthol taste. Drunk chilled.

White mint liqueur, icy menthol taste. Less sweet than Get 27.

Italian pomace brandy. Strong and aromatic, typical of the end of a meal in Italy.

The quintessential Venetian aperitif cocktail. Mix of Prosecco, Aperol (orange bitter), and sparkling water. Bright orange color, sweet-bitter taste.

Variation of the Spritz where Aperol is replaced by Limoncello. Very fresh, sweet, and lemony.

Spritz revisited with a touch of red berries. Pink color and fruitier flavor than the classic version.

Very fresh and floral cocktail from Tyrol. Mix of Prosecco, elderflower syrup, and mint. Light and elegant.

Fruity cocktail mixing peach and the bitterness of amaro (herbal liqueur). Complex and flavorful.

Refreshing non-alcoholic cocktail (mocktail). The apple-basil combination is herbal and thirst-quenching.

Non-alcoholic version of the classic Spritz. Retains the bitterness and typical orange notes.

Very fresh detox drink. Cucumber and mint provide lightness, enhanced by the zing of ginger.