TerraViva

Small Italian ring-shaped savory biscuits. Crunchy and crumbly texture, similar to breadsticks. Perfect for an aperitif.

Marinated green olives. Salty flavor and firm texture.

Creamy preparation based on blended artichokes. Mild and vegetal flavor, ideal for spreading on bread.

Dry Italian cured meat from Calabria. Firm texture and typically spicy taste, often with chili.

Green asparagus wrapped in guanciale (cured pork jowl) and roasted. Served with stracciatella (creamy center of burrata) flavored with mint and lemon.

Whole artichokes prepared Roman-style, gently braised with white wine and herbs. Tender and melting, served with a rocket pesto sauce.

Small burrata (fresh cheese with a creamy center) served with small confit sweet tomatoes and roasted pak choi. Seasoned with basil oil.

Platter of various Italian cured meats (salami, cured hams, mortadella). Served with marinated vegetables as an accompaniment.

Fresh potato gnocchi, served in a tomato sauce with melted mozzarella and basil. Baked au gratin for a golden top.

Large Italian tubular pasta served with a creamy pink beetroot sauce and Taleggio cheese. Sprinkled with toasted hazelnuts for crunch.

Twisted short pasta with a spicy tomato sauce made with 'nduja (spicy Calabrian sausage). Enhanced with guanciale and pecorino cheese.

Tender grilled octopus served with a creamy potato puree. Accompanied by pak choi and a bay leaf emulsion.

Simple pasta dish of your choice: either with tomato sauce and olive oil, or with butter and parmesan. A comforting Italian classic.

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

Italian tart of the day. Filled with almond/hazelnut cream (frangipane), amaretti biscuits and fruit.

Sicilian specialty: a crispy fried pasta tube filled with a creamy sweet ricotta filling. Garnished with pistachio pieces.