Amarena

Tagliolini al Tartufo

House-made tagliolini in a truffle-mushroom sauce that tastes like the real thing.

Linguine alle Vongole

Linguine with a generous portion of clams in a white wine sauce.

Tagliolini ai Funghi e Tartufo

Homemade tagliolini in a mushroom‑truffle sauce—earthy, aromatic, and silky

Pappardelle al Cinghiale

Broad fettuccine with wild boar ragù—rich, savory, and deeply flavorful

Ravioli di Zucca

Homemade butternut squash ravioli with butter, sage and salty ricotta.

Calamari Ripieni

Baked squid stuffed with shrimp and crab in a white wine sauce — the standout starter.

Orecchiette con Salsiccia e Cime di Rapa

Small‑ear pasta with Italian sausage and broccoli rabe in a spicy white‑wine sauce—savory and slightly bitter contrast

Bucatini all'Amatriciana

Thick hollow spaghetti sauteed with bacon, onions, and Pecorino Romano in a rich tomato sauce — a Roman classic done right

Lasagna di Carne

Homemade traditional meat lasagna—hearty, comforting, with rich meat sauce

Beef Carpaccio

Thinly sliced beef with arugula, parmigiano, balsamic and capers.

Gnocchi al Gorgonzola

Homemade potato dumplings in a creamy Gorgonzola sauce—rich and indulgent

Ossobuco

Braised veal shank — a frequently named main course.

Frittura Mista

Lightly fried calamari, prawns, zucchini with spicy marinara—crispy and well‑balanced

Burrata

Creamy mozzarella with tomatoes in basil oil and arugula—fresh and luscious

Tiramisu

Classic tiramisu with espresso‑soaked savoiardi and mascarpone cream—light, creamy, well‑balanced

Grilled Vegetable Salad

Prosciutto And Burrata

Grilled Octopus

Rigatoni

Panna Cotta With Strawberry Sauce

Linguine Frutti di Mare