The Menu

Crispy rice balls with a melting heart of pecorino romano and black pepper.

Beefsteak tomato and cherry tomatoes, buffalo mozzarella, homemade basil pesto, and black olive cream.

Creamy burrata heart, crispy radicchio leaves, and toasted pistachio pieces, all enhanced by a delicate oregano-infused green oil.

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

Generous assortment of Italian cold cuts and grilled vegetables.

Fresh salad with fennel, oranges, black olives, pomegranate, and mushrooms.

Rigatoni, homemade tomato sauce, tender eggplants, and ricotta salata.

Authentic Roman recipe with peppery guanciale and pecorino romano PDO.

Mafaldine al dente tossed in a slow-cooked Bolognese ragù for an authentic flavor.

Mafaldine delicately coated in a creamy black truffle sauce and enhanced with aged parmesan shavings.

Paccheri al dente with savory prawns, fragrant with garlic, flat-leaf parsley, and cherry tomatoes.

Tagliolini with asparagus cream, Parma ham, and cherry tomatoes.

Traditional baked eggplant mille-feuille, generously topped with homemade tomato sauce, stringy mozzarella, and parmesan.

Braised chicken thighs with olives, capers, and lemon, served with an eggplant caponatina.

Breaded veal cutlet Milanese style, served with a zesty lemon-paprika mayonnaise.

Tender and flavorful beef sirloin, sliced and seasoned with rosemary and coarse salt.

Plancha-seared octopus tentacles, potato and purple carrot purée, and sweet and sour mango.

Mozzarella di Bufala Campana PDO, peeled tomatoes, oregano and fresh basil.

Italian cooked ham, sliced button mushrooms on a tomato sauce base with peeled tomatoes and fior di latte mozzarella.

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

Tomato sauce, fior di latte mozzarella, fried eggplants, and ricotta salata shavings.

White base with mozzarella, crispy guanciale, pecorino powder, and black pepper.

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

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

Soft pan brioche slice golden-browned in butter french-toast style, served warm with a generous scoop of artisanal vanilla ice cream.

The classic coffee tiramisu, traditional house recipe.

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

Premium dark chocolate lava cake with a melting red fruit center.