Antipasti

• Eggplant Parmigiana

• Fried Calamari

• Caprese with Burrata from Campania

• Rustico Poveracci 

• Bresaola Carpaccio

• Mussel Soup

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Primi Piati

• Tagliolini with Truffle served in an 18-month aged Parmigiano Reggiano wheel

• Cappellaccio stuffed with Ossobuco, with red wine and rosemary sauce

• Tagliolini with Pistachio and Buffalo Mozzarella

• Duo of Pastas

• Tortellacci with Porcini Mushrooms, Ricotta Cream, and aged Pecorino Romano

• Beetroot Tortelloni with Goat Cheese and Truffle filling

• Calamarata Pasta

• Pappardelle with Salmon

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Main Courses

• Grandma’s Veal Cutlet with mushrooms and potatoes on the side

• Octopus Stew with olives, cherry tomatoes, and potatoes

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Desserts

• Tiramisù

• Sicilian Cannolo filled with Ricotta

• Chocolate Fondant Cake

• Pistachio Profiteroles

• Tortino Poveracci

• Lemon Semifreddo

• Orange Semifreddo​​

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