Il Nostro Menu

Selection of fine Italian cured meats to share.

Apulian burrata on a smooth beetroot cream, served with confit tomatoes and fresh basil.

Beefheart and cherry tomatoes, buffalo mozzarella, house-made basil pesto and black olive cream.

Thin slices of beef, roasted pistachios, black truffle mayonnaise and aged parmesan shavings.

Herb-crusted breaded mozzarella served with fragrant green pesto.

Authentic Roman recipe with peppered guanciale, PDO pecorino romano and egg yolk.

Mafaldine delicately coated in a smooth black truffle cream, finished with aged parmesan shavings.

Fresh mafaldine coated in a slowly simmered bolognese ragù for an authentic flavor.

Creamy risotto with flavorful plancha-seared king prawns scented with fresh herbs.

Al dente linguine with fresh clams and crunchy romanesco broccoli, scented with garlic and white wine.

Soft gnocchi with basil pesto, topped with melting stracciatella and confit tomatoes.

Sliced grilled beef served with crispy potatoes and lemon-paprika mayonnaise.

Milanese breaded veal cutlet, golden-fried to perfection, served with a fresh salad.

Chicken thighs braised with olives, capers and lemon, served with eggplant caponatina.

Peeled tomatoes, creamy fior di latte mozzarella, fresh mountain oregano from Sicily and vibrant basil.

Blend of PDO Grana Padano, Taleggio, PDO Gorgonzola and fior di latte mozzarella on an Italian tomato base.

Tomato sauce, fior di latte mozzarella, spicy salami and oregano.

PDO Parma ham, fior di latte mozzarella, arugula and PDO Grana Padano shavings on a tomato base.

Gombitelli cooked ham, button mushrooms, fior di latte mozzarella and oregano.

Fior di latte mozzarella, mushroom cream, PDO Grana Padano and summer black truffle.

Roasted red kuri squash cream, sautéed courgettes, olives, caramelized onions and red peppers.

The classic coffee tiramisù, house traditional recipe.

Light mascarpone mousse with coconut, fresh mango and olive oil crumble, brightened with lime.

Soft slice of pan brioche golden-toasted in butter French toast style, served warm with a generous scoop of Sammontana vanilla ice cream.

Creamy panna cotta served with a tangy red berry coulis.