Cucina italiana autentica nel cuore della città
Selezione dello chef
Light and elegant sparkling wine from the Veneto. Fine bubbles, green apple, and white peach on the finish.
Medium-bodied Sangiovese from the hills of Tuscany. Cherry, leather, and a hint of violet. Pairs perfectly with pasta and beef.
Our house tiramisù — Savoiardi biscuits soaked in espresso, layered with mascarpone cream and dusted with Valrhona cocoa.
White pizza with black truffle paste, wild mushrooms, Taleggio cheese, and rosemary.
Grilled sliced prime beef sirloin served over rocket salad with Parmigiano shavings and lemon dressing.
Carnaroli risotto with wild porcini mushrooms, Parmigiano Reggiano, and a touch of white truffle oil.
Il nostro menu
