OLIO E PIÙ

Wood-Fired Pizza

Roman-style thin crust with a charred, airy cornicione and high-quality toppings — the margherita and truffle variations are consistently praised for their balance and restraint

Spaghetti alla Carbonara

Porky prosciutto bits swirled through rich, eggy sauce with a kick of black pepper — textbook carbonara

Cacio e Pepe

A Roman classic done properly — silky tonnarelli coated in a glossy, peppery pecorino sauce with no clumping and a sharp, assertive finish

Margherita Pizza

Wood-fired Neapolitan-style pizza with puffy charred crust, San Marzano tomato, and fresh mozzarella

Bruschetta with Burrata

Grilled bread topped with creamy burrata and ricotta cream — simple, rich, and irresistible

Burrata

Creamy, fresh burrata served with seasonal accompaniments — a reliable opener that showcases the kitchen's commitment to quality imported dairy

Tagliolini al Tartufo

Delicate thin pasta ribbons tossed with truffle — aromatic, earthy, and luxurious

Tagliatelle al Ragù

Slow-cooked meat ragù clinging to hand-rolled egg tagliatelle — rich and deeply savory without being heavy

Boiled Red Octopus

Tender octopus served warm with a Mediterranean preparation — clean, briny, and satisfying

Truffle Pizza

A standout variation featuring black truffle, fontina, and egg — earthy and indulgent, one of the most-ordered pies on the menu

Fritto Misto Primavera

Lightly battered and fried seasonal vegetables — crispy, airy, and perfect with a squeeze of lemon

Antipasto Board

A curated spread of cured meats, olives, and imported cheeses — a solid way to open the meal while the kitchen fires the main courses

Tiramisu

A classic Italian finish — properly soaked ladyfingers, mascarpone that holds its structure, and a generous dusting of cocoa

Negroni

Well-balanced house Negroni — a reliable choice in a room that leans into the Italian aperitivo spirit