top of page
choose your favorite regional dishes
Here you can create your best Italian culinary experience by going through all the menu options and select some of the most common dishes by region:
Northern - Central - Southern.
This symbol suggests the possibility to have cooking class and to prepare the dish together.
El restaurante está cerrado.
NORTHERN ITALIAN MENU
Starters
The best Italian starter recipes are perfect for sharing.
In Italy, polenta is a relatively common accompaniment to stews, braised dishes and fried fish, often as an alternative to bread. In some parts of northern Italy, polenta becomes a more involved dish, thanks to the use of different grains and to the addition of cheeses, milk, butter. This recipe describes one of the most renowned polenta spin-offs: Polenta Taragna.
Polenta Taragna is typical of Valtellina as well as of the valleys of Bergamo and Brescia.
8.00 EUR
Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Generally it takes three to four months to attain full ripeness.6.00 EUR
Usually, bresaola is served as an antipasto and it is sliced so thin that it is almost translucent. Although the meat is air-dried, it is moist. The meat can come from the sirloin, the rump or the round cuts of beef. Its typical production area covers the entire province of Sondrio, two main valleys situated in the heart of the Alps: the Valtellina and the Valchiavenna. Here the average temperatures are rather low and the air is dry: a perfect combination for this unique cured cold cut.
Here bresaola is proposed stuffed with robiola cheese that is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region (Piedmont).
8.00 EUR
Mortadella is an Italian cured sausage, resembling bologna in size and appearance. It is made of pork that is first ground and then mashed into a paste, and may get its name from the Roman word for "mortar." A mortar and pestle were once commonly used to crush meats, fruits, and grain.
In addition to meat, mortadella is studded with fat taken from the throat of the pig. It is spiced with pepper, and may also contain myrtle berries and coriander. In Italy, the sausage is often studded with pistachios or pine nuts. As prepared in Italy, it is cooked for several hours at a low temperature, with low humidity. After baking, it must be refrigerated, but can keep for up to eight months.
6.00 EUR
Pasta
Serve it as a first course, or primo, like the Italians do, or as a satisfying main. Either way, this collection of pastas is perfect for you.
Lasagna is a dish of consummate beauty and one of the most beloved Italian food dishes in the world.16.00 EUR
The northern coastal region Liguria is especially celebrated for its light, herb-heavy dishes. One of our favorite regional dishes is linguine al pesto.
Pesto is derived from the Italian verb pestare, to grind or crush. Created in the port city Genova, true pesto genovese is comprised of freshly-ground, extra virgin olive oil, pine nuts, sea salt, and garlic. Many varieties also include Parmigiano Reggiano (because you can never go wrong by adding cheese).
14.00 EUR
Saffron-scented risotto alla milanese is one of the most luxurious—and simplest—of risottos.14.00 EUR
Casoncelli or casonsei is a typical dish from Bergamo.
It is a kind of stuffed pasta with a very particular shape, filled with local/poor ingredients such as sausage, breadcrumbs, parsley, eggs and garlic.
are served with a butter and sage sauce and sautéed Italian Speck (or Pancetta).16.00 EUR
Main
Get inspired by the flavors of Italy with these delicious main dishes.
The most famous veal chop of Italy.
One of the pillars of Milanese cuisine, cotoletta alla milanese is nothing more than a breaded veal chop browned in butter. It’s so typical, in fact, of the cooking of Milan that if you just ask for ‘una milanese’ in a restaurant in Italy, this is what you’ll be served. 16.00 EUR
Veal Scallops with Prosciutto and Fontina is dish from Valle d'Aosta region. Fontina is an excellent melting cheese,
16.00 EUR
Slow cooked with carrots, onions, tomatoes, olives, fresh herbs, wine and brandy, braised rabbit makes an impressive rustic dinner. 14.00 EUR
Piadina is the most traditional speciality of Romagna, served along the coast and in the hills in an area spanning from the municipalities marked by the course of the river Sillaro in the south of the province of Bologna as far as Ravenna, and then in Rimini, passing through Forlì and Cesena and even taking in a slice of the nearby region of the Marche.
It began as a poor food eaten by rural populations, especially popular because it was cheap to make; a simple pastry of flour, lard, salt and water without yeast. 12.00 EUR
Dessert
From pannacotta to panettone, from tiramisu to cannolo; you can taste the love in these culinary experience
Gianduia is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoléon's regency.
6.00 EUR
Tiramisu quite literally means, “a pick me up.” One of Italy’s most popular cake.
It is an elegant and rich layered Italian dessert made with delicate ladyfinger cookies, espresso or instant espresso, mascarpone cheese, eggs, sugar, Marsala wine, rum and cocoa powder. Through the grouping of these diverse ingredients, an intense yet refined dish emerges. The delicate flavor of layers of mascarpone and Italian custard are contrasted with the darkly robust presence of espresso and sharpness of cocoa powder. The name itself, tiramisu, means “pick me up” in Italian most likely referring to the two caffeinated ingredients that are present in the dish, espresso and cocoa.6.00 EUR
Drinks & Wines
A good handcrafted bottle of wine is a staple at every Italian table, in every Italian pantry and in the stomach of every happy Italian.
his is the Grand Italian Wine by definition, also produced entirely with Nebbiolo grapes. Barolo wine comes from the village in the Langa bearing the same name a few kilometres south of Alba. It is now made in eleven ‘communes’ or village territories, all situated on the scenic Langa hills shaped by centuries of vine cultivation and dominated by medieval castles – including Barolo’s own. The other communes included in the Barolo production area are: La Morra, Monforte, Serralunga d’Alba (with its exceptionally well- preserved medieval military fortress), Castiglio Falletto (its symbol, a round medieval tower, belongs to a still privately-owned manor building), Novello, Grinzane Cavour. Verduno, Diano d’Alba, Cherasco and Roddi (here the castle is currently being restored).48.00 EUR
Amarone is a style of red wine produced in the Valpolicello area of the Veneto in northeastern Italy. Think Verona and Romeo & Juliet and you are there!
While great diversity certainly exists, typically the wines are dry, fresh, full-bodied with lots of extract, high alcohol (15-16%), and complex with great depth and flavor concentration.48.00 EUR
A grape that is known for the age-worthy high tannin wines of Barolo and Barbaresco in Piemonte.20.00 EUR
Ripasso della Valpolicella is a style of wine from Veneto made with three grapes: Corvina, Rondinella and Molinara. Produced by fermenting fresh juice with leftover pomice from Amarone winemaking to add richness.20.00 EUR
The local wine of Bergamo is Valcalepio produced in an area which has been dedicated to wine making for two thousand years.
Valcalepio Rosso is produced from a basic Bordeaux blend of Cabernet Sauvignon and Merlot, the former taking the lion's share (between 25% and 60%).
Its perfume is intense and persistent, its taste is quite sweet. It is an excellent match with blue cheese or ripened cheese, and even with dry patisserie.18.00 EUR
Teroldego Rotaliano
The coat of arms of Mezzolombardo
Teroldego Rotaliano is a red wine-specific DOC of the Trentino-Alto Adige wine region, in northern Italy. The wines are made from 100% Teroldego grapes grown on the Campo Rotaliano – a flat, roughly triangular plain of the Adige Valley in northern Trentino.18.00 EUR
The most familiar zesty Italian white wine grape of French origin (Pinot Gris). It is actually a Pinot Noir mutant that is a pale red-gray colored grape. It is grown mostly in Alto Adige, Friuli and Lombardy, where it is known as Oltrepò Pavese.18.00 EUR
Franciacorta is a small wine-producing area in Lombardy, northern Italy. It is famous for its high-quality sparkling wines, which are made very much in the image of Champagne. The Franciacorta wine region is located in the Brescia province, in the hills immediately south-east of the foot of Lake Iseo. 22.00 EUR
Prosecco is produced in the hills of Veneto in northeastern Italy. The Conegliano Valdobbiadene area, where the winery is located, boasts the longest history in the production of this sparkling wine. Vineyards are planted on steep slopes, where the environment conditions and the characteristics of the soil are particularly suitable for the cultivation of this wine. The result is an elegant and easy drinking wine, distinguished by a light body and fruity and floral bouquet.22.00 EUR
Born in the Italian region of Piedmont, a region that is also well known for its famous Barolo wine, Moscato is made from the Muscat grape, which is a grape that in addition to making Moscato is also eaten regularly as a table grape, and used for making raisins. Its ability to be enjoyed in its true fruit form, is due to the grape’s high level of sugar. It’s this sugar that gives Moscato its sweetness and boost in popularity.
Known as a dessert wine, Moscato has a slight fizz and flavors of nectarine, peach and orange that are very pleasing to your taste buds.16.00 EUR
Let me know you favorite wine0.00 EUR
Grappa is one of Italy's most popular alcoholic drinks.
he main ingredient of grappa is pomace, which consists of the grape skins, seeds and stalks that are left over from the winemaking process. These are taken through a second process of distillation, which extracts the remaining flavours from the pomace before the waste is discarded. The grappa is then either bottled at once, which creates white grappa (grappa bianca), or aged in wooden casks to create the yellow or brown-hued grappa known as riserva.0.00 EUR
The original Amaretto Liqueur, Amaretto di Saronno takes it's name from it's roots in Saronno, Italy.
Distilled from the base of almonds, Amaretto di Saronno has an intense almond flavoring.
0.00 EUR
CENTRAL ITALIAN MENU
Starter
The best Italian starter recipes are perfect for sharing.
Bacon and Puff Pastry Wrapped Asparagus.
Prosciutto di Norcia is a luscious ham produced in Norcia and Valnerina in Umbria thanks to the skill of local artinsans and the particular climate condition of the territory.6.00 EUR
Salame Felino is a pure pork salame from Felino, a small town located in the green Baganza valley, full of forests where herds of pigs were raised in an ancient past. 6.00 EUR
Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar. It is usually served fresh and at room temperature. The word burrata means "buttered" in Italian.10.00 EUR
Suckling pig that has been boned, seasoned with garlic and herbs, and roasted, typically sliced and served as a filling in sandwiches.
Porchetta originated in Lazio, a region of west central Italy, where it was probably a mountain food eaten during wintertime feasts. 8.00 EUR
Pasta
Serve it as a first course, or primo, like the Italians do, or as a satisfying main. Either way, this collection of pastas is perfect for you.
Typical pasta from Tuscany less thin than spaghetti in a flavorful sauce of mushroom cream and roasted pork ragout18.00 EUR
Thick spaghetti with a hole running through the center with amatriciana sauce made of tomatoes, peperoncino, guanciale (pig’s cheek), and grated Pecorino Romano. 16.00 EUR
Spaghetti dressed in raw egg yolk, black pepper, guanciale and grated Pecorino Romano. Sometimes pancetta is used instead of guanciale. Sometimes the dish is made with vermicello pasta or rigatoni. Any way you get it, it’s divine. 16.00 EUR
Spaghetti with three ingredients - Pecorino Romano cheese (cacio), black pepper (pepe), and leftover pasta water - make up the sauce, which is stirred into hot pasta to create a spicy, cheesy coating. 14.00 EUR
Main
Get inspired by the flavors of Italy with these delicious main dishes.
The name translates to ‘jump in the mouth’, from the luscious marriage of veal, prosciutto and sage in a delicate sauce of white wine and butter that will truly delight your taste buds!16.00 EUR
Cacciucco, pronounced “kah-CHOO-kho,” is a type of fish stew, or soup, found in the Tuscany region and particularly associated with the port city of Livorno.
The stew originated as an everyday dish of the fishermen of that area and, as such, was made with the smallest, cheapest fish left from each daily catch. Tradition holds that cacciucco must be made with five kinds of fish.
The fish stew would be made with octopus, squid, and bony fish like the less than pretty scorfano nero (black scorpionfish), pesce prete (Atlantic stargazer), gallinella (Tub Gurnard), palombo (dogfish), and tracina (weeverfish). Mantis prawns were also added. Its base was tomato, garlic, chilli, red wine and often fresh sage. It was a hearty working man’s dish with a rich fishy flavour.22.00 EUR
Umbria is a landlocked region, and because of that, meat, particularly pork, beef, and lamb, are extremely popular.
This second dish is perfect for people who love strong flavours. Marinating the meat in Chianti red wine is the secret of this recipe.18.00 EUR
Abbacchio—a suckling lamb that is about a month old and weighs no more than 15 pounds— is a springtime fixture on Rome’s tables. In the days leading up to Easter, we place special orders with our butcher for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way.18.00 EUR
Dessert
From pannacotta to panettone, from tiramisu to cannolo; you can taste the love in these culinary experience
A chilled dessert made with cream and often milk simmered with sugar and flavorings and set with gelatin, typically served with a caramel or fruit sauce.6.00 EUR
Panforte Di Siena is an Italian confection that is a cross between fruitcake, candy, and honey cakes called Lebkuchen (lasting cakes). This cake is a wonderful confection and so easy to make. I usually make these Italian Panforte Di Siena cakes for the Christmas season, but it is wonderful anytime of the year. They are best eaten sliced into very thin slices and served after dinner with an good port wine or a dessert wine, tea or coffee.
The name panforte, “strong bread,” is due to its strongly spicy flavor. In Italy it is also called Siena cake. Originally a Christmas pastry, panforte is now enjoyed year round by Italian cuisine enthusiasts.6.00 EUR
Drinks & Wines
This wine is obtained by an accurate selection of the grapes, which ferment 12 days in contact with the peels.
Its colour is an intense ruby red colour, tending to a garnet red colour through the ageing.
The perfume is intense and fruity with characteristic notes reminding us of the small wooden fruits.
The flavour is dry, full and harmonic.
Fit for Tuscan starters, cheese, first courses and red meats.
To be served at a temperature of 16-18 degrees.20.00 EUR
Vino Nobile di Montepulciano is one of Italy's classic red wines, and has unquestionably helped Tuscany retain its privileged place on the world wine map. It comes from the vineyards which surround Montepulciano, a picturesque hill town 25 miles (40km) southeast of Siena, southeastern Tuscany.20.00 EUR
Morellino di Scansano is a dry red wine from the coastal hills of southern Tuscany in Italy. One of the region's lesser-known DOCG wines, it sits, somewhat underappreciated, in the shadow of its more famous counterparts from Chianti, Montalcino and Montepulciano.
The wine is produced in the rolling hills around the medieval village of Scansano. 18.00 EUR
Brunello di Montalcino is one Italy's most famous and prestigious wines. In Tuscany, its homeland, it shares the top spot with only the highly-prized Vino Nobile di Montepulciano and of course the ubiquitous Chianti.
All Brunello di Montalcino wine is made exclusively from Sangiovese grapes grown on the slopes around Montalcino – a classic Tuscan hilltop village 20 miles (30km) south of Siena. The word Brunello translates roughly as 'little dark one', and is the local vernacular name for Sangiovese Grosso, the large-berried form of Sangiovese which grows in the area.50.00 EUR
Verdicchio dei Castelli di Jesi is a white-wine DOC located in the Marches region of central Italy. In 2010 the riserva form of the wine was singled out for promotion to full DOCG status (Verdicchio dei Castelli di Jesi Riserva).
One of the most famous and historically noteworthy offerings in the Marches region, the dry white wines sold under this title are made from the ancient Verdicchio grape variety. Legend has it that when the troops of the king of the Visigoths, Alarich (370-410), marched on Rome, they were provided with barrels of Verdicchio to maintain their strength.16.00 EUR
Vermentino di Toscana is made with different grapes of Vermentino collected from the cultivated vineyards that face the Tirreno Sea in the area of Tuscany.
In September the manual harvest takes palce, carefully selecting the grapes. After the pressing there follows a cold static clarification and next an alcoholic fermentation in steel at a controlled temperature of 16°C.
After comes the ageing in steel on the yeasts of fermentation for at least six months, during which the wine acquires its organoleptic characteristics and typical bouquet. 16.00 EUR
Let me know you favorite wine0.00 EUR
Vin Santo ('Holy Wine') is the name given to the amber-hued straw wines traditionally from Tuscany, central Italy. The origins of the name are disputed, but most agree it comes from the time when these wines were used for Holy Communion. There are similar wines made in other Italian wine regions, and the vinsanto of Santorini is almost identical in both name and style, but the Tuscan hills retain a long-standing connection with these golden, intensely flavored wines.
They are often consumed with almond-scented amaretti biscuits or knobbly cantucci biscuits.0.00 EUR
SOUTHERN ITALIAN MENU
Starter
The best Italian starter recipes are perfect for sharing.
Fresh anchovies breaded and browned in olive oil is an ideal dish for eating fish above all for children.8.00 EUR
Caponata, a lovely, piquant dish of stewed Mediterranean vegetables – one of the peaks of Sicilian cooking – is a textbook example of the intense sweet and sour agrodolce flavours typical of the island.8.00 EUR
Buffalo mozzarella is a fresh, soft, semi-elastic textured cheese belonging to "pasta filata" family.
It is manufactured in areas ranging from Rome in Lazio to Paestum, Campania and a production area near Foggia, Puglia. 10.00 EUR
Calabria is famous for its sweet red onions named after the glamorous beach town of Tropea.
In Calabria these red onions are eaten in variegated ways. Here it is placed on top of a kind of pizza, called focaccia. 8.00 EUR
Pasta
Serve it as a first course, or primo, like the Italians do, or as a satisfying main. Either way, this collection of pastas is perfect for you.
Sicilian-inspired pasta packed with meaty sardines, crisp-fried capers, and plenty of dill.
16.00 EUR
The pasta is orecchiette or “little ears”, a pasta typical of Puglia.
Little disks of pasta made from durum wheat and water are pressed with the thumb so they come out concave, giving them the appearance of little ears16.00 EUR
Arborio rice prepared with shrimp, calamari, clams & mussels.18.00 EUR
If you love seafood, this dish will send you up to the moon.
Rigatoni with smocked swordfish is a typicaldish from the strait of Messina.
Capers and dry tomatos give this hearty pasta dish a robust, southern Italian flavor. 16.00 EUR
Main
Get inspired by the flavors of Italy with these delicious main dishes.
The popular southern Italian dish of layered eggplant, tomato, basil, grated Parmigiano cheese and mozzarella is as representative of Italy as is the similarly colored red, white and green national flag.14.00 EUR
This is a typical Sicilian way to serve swordfish. Thin slices are wrapped around a tasty stuffing of bread crumbs, tomatoes and capers. To keep the rolls from falling apart as they cook, thread them onto pairs of bamboo or wooden skewers held side by side.18.00 EUR
Roasted Sausages, Peppers, Potatoes, and Onions is a traditional Calabrian dish!16.00 EUR
"Stockfish of Mammola ” has been used for centuries in Calabria in different ways: as starter, second course or main dish accompanied with potatoes, or to make pasta sauces. "Stockfish of Mammola" is well known in Calabria and in Italy. It is cooked in a particular pan called tiana (terracotta pan) with natural ingredients: potatoes, tomatoes, onion, olives, dried peppers and plenty of extra virgin olive oil. All these natural ingredients make this dish taste fantastic! Stockfish is a typical ingredient of our Mediterranean diet.
Mammola is a municipality in the Province of Reggio Calabria in the Italian region Calabria, 18.00 EUR