Creamy burrata cheese with vine-ripened tomatoes, fresh basil, and aged balsamic reduction.
Pairs with Pairs with Pinot Grigio
Golden-fried risotto balls filled with ragù, peas, and mozzarella. Served with marinara sauce.
Tender squid rings, lightly breaded and fried until crispy, served with lemon aioli.
Pairs with Try with our house Vermentino
Thinly sliced aged prosciutto, fresh figs, candied walnuts, and creamy gorgonzola.
House-cured olives with garlic, rosemary, and warm, herb-infused focaccia bread.
Pairs with Perfect with our Chianti
Silky ribbon pasta with slow-cooked Bolognese sauce, topped with fresh Parmigiano-Reggiano shavings.
Pairs with Pairs with Barbera d'Alba
Creamy, peppery sauce of Pecorino Romano and cracked black pepper coats perfectly al dente spaghetti.
Wide ribbon pasta tossed with earthy porcini mushrooms, garlic, thyme, and truffle oil.
Handmade ravioli filled with creamy ricotta and fresh spinach, served in brown butter and sage sauce.
Pairs with Try with Vermentino
Fresh seafood medley of clams, mussels, and shrimp in a light white wine and garlic broth.
Spicy tomato sauce with garlic and red chili flakes, finished with Pecorino Romano and fresh parsley.
Mediterranean sea bass roasted whole with lemon, fennel, and olive oil. Served with seasonal vegetables.
Pairs with Pairs with Falanghina
Braised veal shank in rich tomato and white wine reduction, served with creamy saffron risotto.
Pairs with Try with Barolo
Tender pork medallions wrapped with prosciutto and sage, pan-seared and finished with white wine sauce.
Layers of roasted eggplant, fresh mozzarella, and marinara sauce, baked until golden and bubbling.
Fruity and elegant Tuscan red wine with cherry notes and smooth tannins. Perfect with pasta and meat dishes.
Pairs with Pairs with Tagliatelle al Ragù
Crisp and refreshing white wine with notes of green apple and citrus. Ideal for seafood and antipasti.
Naturally sparkling mineral water from the Italian Alps. Refreshing and pure.
Traditional Italian lemon liqueur, bright and zesty. Served ice-cold as a digestif.
Rich espresso poured over creamy vanilla gelato for an indulgent, melting dessert beverage.
Silky, decadent hot chocolate made with melted Belgian chocolate and whole milk. Pure comfort in a cup.
Layers of espresso-dipped ladyfingers and creamy mascarpone custard, dusted with cocoa powder.
Silky vanilla panna cotta topped with fresh berry compote and candied lemon zest.
Three scoops of our artisan gelato: pistachio, dark chocolate, and raspberry sorbet.
Traditional Italian panettone with custard sauce, candied fruits, and a warm vanilla foam.