Vegetarian. Toasted bread, organic grape tomatoes, extra virgin olive oil, garlic and basil.

Battered shrimps and calamari lightly fried with crispy zucchini, accompanied by a salad and tartar sauce.

Grilled Octopus, served with arugula, potatoes, cherry tomatoes and limon/mustard vinagre reduction.

Vegetarian. Fresh burrata cheese, served on a bed of arugula.

Vegetarian. Layered baked eggplants, prepared with mozzarella cheese, basil and tomato sauce.

Parma ham and Burrata cheese crostini bread drizzled with truffle sauce, salt and pepper.

Vegetarian. Deep fried polenta with parmesan fondue and mix of mushrooms.

Beef carpaccio with Portobello mushroom flakes, black truffle cream, red radicchio and parmesan on top.

Vegetarian. Romaine lettuce, garlic croutons, parmesan cheese and our homemade dressing.

Vegetarian. Mix green, arugula, cherry tomatoes, black olives and artichokes.

Fresh Mussels in spicy tomato broth served with garlic bread.

Delicious artichoke muffin with eggs, milk and parmesan, served in a creamy cheese.

Beef meat with eggs, parmesan cheese, breadcrumb and milk in tomato sauce.

Bites of fried mozzarella served with marinara sauce.

Fresh Salmon slices with black olive and cherry tomato pesto, seasoned with EVO and a touch of lemon zest.

Vegetarian. Handmade pasta filled with pear and gorgonzola cheese, served with caramelized leek sauce and black sesame.

Handmade layered pasta with bolognese sauce, béchamel, mozzarella and parmesan cheese.

House-made tonnarelli "square spaghetti" with pecorino cheese, fresh black pepper and a touch of oil truffle.

Vegetarian. Handmade green cappelletti pasta stuffed with fresh ricotta and mascarpone cheese, served with butter, parmesan cheese and black truffle sauce.

Handmade green fettuccine, made with fresh spinach served with a traditional bolognese sauce.

Wide ribbon handmade pasta with slow cooked lamb sauce.

Vegetarian. Simple but delicious spaghetti with olive oil, fresh garlic slices, parsley and little spicy peperoncini from Calabria.

Vegetarian. Specialty of Italy: Spaghetti with tomato sauce, sautéed and served in a whole parmesan wheel "24 month aged".

Short artisanal pasta with shrimps in a creamy pistachio sauce.

House-made black spaghetti alla chitarra sauteed with Manila clams , mussels , shrimp , calamari, cherry tomato and white wine.

House-made short rolled with D.O.P. pesto, pine nuts and crispy bacon on top.

House-made tagliolini with fresh Clams, scallops, fresh asparagus in white wine reduction.

Grandma recipe: Tortelloni stuffed with fresh pumpkin, amaretti cookies and mustard from Mantua, served with butter, sage and parmesan cheese.

House-made potatoes and spinach gnocchi in a creamy gorgonzola cheese and roasted walnuts on top.

Creamy risotto with Porcini mushrooms, wine, butter and parmesan cheese.

H ouse-made cappellacci filled with lobster with a touch of crab and octopus in a fresh cherry tomatoes sauce.

Spaghetti in tomato sauce, parmasan cheese and fresh basil.

Artisanal short pasta with tomato sauce, gorgonzola cheese, red wine and artisanal sausage.

Backed Branzino fillet with grape tomato, black olives, capers and basil, served ratatouille of vegetables.

Pounded, breaded, and fried Veal cutlets with an Arugula salad and a squeeze of fresh lemon juice.

Pan seared chicken breast tossed in a lime, sage and white wine sauce, served with boiled potato.

Grilled Salmon served with garlic broccolini with a touch of chili.

Pie with soft chocolate heart.

Grandma Maria recipe of Italian chocolate brownie.

Soft pear cooked in red wine sauce, sugar and spices.