AltoVino

10-Hour Bolognese

Long-simmered bolognese over handmade pasta.

Pappardelle Bolognese

Handmade ribbons of pasta in a rich, slow‑cooked meat ragù with balanced acidity and savory depth

Mushroom Tagliatelle with Shaved Truffle

Creamy mushroom-sauced tagliatelle finished with shaved truffle.

Olives

Marinated olives with citrus zest, Calabrian chili, garlic, caperberries and rosemary—bright and savory opener

Bucatini with Shrimp and Lobster Broth

Thick tubes of bucatini swimming in a creamy, aromatic shrimp and lobster broth with white wine — oceanic, luxurious, and deeply satisfying

Fried Olives Stuffed with Braised Oxtail

Olives stuffed with braised oxtail and parmesan, then fried.

Ascolane

Crisp fried olives stuffed with red‑wine‑braised oxtail and Parmigiano‑Reggiano—rich, savory, and texturally playful

Chicken Liver Pate Bruschetta

Velvety chicken liver spread on crisp toast — classic Italian antipasto executed with precision

Autumn Pear Salad

Two types of pears with hazelnuts and Gorgonzola.

Ricotta and Spinach Ravioli

Large, plump ravioli packed with creamy ricotta and earthy spinach in a delicate sauce — handmade quality you can taste in every bite

Insalatina

Seasonal greens with Asian pear, pomegranates, toasted almonds and parmigiano‑reggiano in a crisp apple vinaigrette

Chestnut Tagliatelle

Chestnut‑infused tagliatelle in slow‑roasted pork shoulder ragu with porcini, fennel and savoy cabbage—earthy and comforting

Dry-Aged Porterhouse for Two

A one-kilo showpiece of dry-aged beef with braised radicchio, corona beans, and roasted bone marrow — a carnivore's dream meant for sharing

Beets and Carrots

A vibrant seasonal plate of roasted beets and carrots — simple, colorful, and a fresh counterpoint to the richer dishes

Spaghettoni

Thick spaghetti with San Marzano tomato, guanciale, chili, pecorino Toscano and toasted breadcrumbs—savory and texturally satisfying

La Fiorentina (1 kg dry-aged porterhouse)

Massive dry‑aged porterhouse for two, with balsamic‑braised radicchio, gremolata, roasted bone marrow and aged balsamico

Pan-Seared White Fish with Vegetables

Pork Chop with Fruit Crostini

Dessert Pastry with Ice Cream and Chocolate Sauce

Strawberry Panna Cotta