Beef meatballs with tomato sauce.

Fior di latte and prosciutto.

Selection of Italian cold cuts.

Selection of Italian cold cuts and Italian cheeses.

Fried calamari with herbs and citrus zest.

House cured salmon tartare with capers, shallots,avocado and horseradish dressing.

Rice balls (3) filled with mozzarella.

Kale, arugola, hazelnuts, avocado, green apple andginger vanilla dressing.

Red beets, arugola, melon, pine nuts and goat cheesewith house dressing.

Baby spinach, gorgonzola, walnuts and pear withlemon dressing.

Arugola, shaved parmigiana and lemon dressing.

Fior di Latte,porcini mushrooms,white truffle oil.

Gorgonzola, mozzarella, arugola, truffile oil.

Sliced potatos, mozzarella, rosemary.

Sliced potatos, mozzarella, prosciutto parma.

Fior di latte, tomato.

Fior di latte, tomato, prosciutto.

Fior di latte, pomodoro, anchiovies.

Fior di latte,tomato,mushrooms,sausage.

Fior di Latte,tomato,eggplant, parmigiano.

House made tagliolini with tomato sauce.

House-made fettuccine, with beef bolognese sauce.

House-made gnocchi bolognese, with beef bolognese sauce.

House made gnocchi rolls filled with ricotta and spinach served in a butter sage sauce.

House-made pappardelle with white lamb ragu, asparagus and truffle oil.

House-made black ink tagliolini with shrimp, asparagus, fresh mint and pecorino romano.

House made tagliatelle with branzino, black olives,capers, cherry tomatoes and fresh basil.

House made tonnarelli with black pepper pecorinoand parmigiano cheese.

House made tagliolini with crab meat,bottarga,cherry tomatoes, basil (slightly spiced).

Bucatini with cured pork cheeks, tomato sauce,onion, black pepper and pecorino romano.

With bolognese sauce and mozzarella.

House made eggless pasta, broccoli rabe pesto andsausage.

House made shrimp ravioli, with butter, thyme theorange zest.

Pork filet tenderloin prosciutto and sage saltimbocca, with truffle mashed potatoes & grilled asparagus.

Mildly spicy braised beef short ribs with creamy gorgonzola polenta.

Pan seared shrimp in kataifi crust, with sautéedspinach and balsamic reduction.

Eggplant parmigiana.