A CLASSIC ITALIAN MEAL ALWAYS BEGINS WITH ANTIPASTI SINCE THEY ARE THE ESSENCE OF ITALIAN CUISINE. EASY TO CONCEIVE BUT HARDER TO EXECUTE; NOT BECAUSE OF THE DIFFICULTY IN COOKING BUT FOR USING THE CORRECT INGREDIENTS. IN ITALY THERE IS A FIRE LINE WHEN IT COMES TO COLD AND HOT APPETIZERS WHICH DIFFER FROM ONE AREA TO ANOTHER
FINELLY DICED BEEF FILLET TARTARE WITH HERBS, TRUFFLE OIL AND PARMESAN ON A TOASTED BRUSCHETTA
FINELY SLICED BEEF FILLET, MARINATED WITH HERBS, SALT AND PEPPER, GRGONZOLA CREAM , HAZELNUTS, RADISH AND FRIED CAPER
RISOTTO FRITTERS FILLED WITH TRUFFLE AND MOZZARELLA FIOR DI LATTE, SERVED ON PARMESAN FOAM WITH FRESH BLACK TRUFFLE FLAKES
BREADED MOZZARELLA FIOR DI LATTE WITH GOAT CHEESE AND PARMESAN, BASIL PESTO AND FRESH BASIL
TOMATO, BASIL, FRESH OREGANO AND GARLIC ON A TOASTED BRUSCHETTA
MIXED SEASONAL MUSHROOMS, COOKED IN THE WOODBURNING OVEN WITH GARLIC AND OIL, MARINATED SHIMEJI MUSHROOMS SERVED ON TOP OF TOASTED BRUSCHETTA WITH PARMESAN FLAKES AND TRUFFLE OIL
SALAME SPIANATTA, SLAME MILANO, MARINATED BABY ARUGULA AND RICOTTA MOUSSE ON A TOASTED BRUSCHETTA
TRADITIONAL ITALIAN CHEESE FROM PUGLIA. WITH FRESH COLORFUL CHERRY TOMATOES, TOMATO WATER AND CUCUMBER WATER
MIXED GREEN SALAD WITH CROUTONS, PARMESAN, RAISINS, PINENUTS AND BALSAMIC VINAIGRETTE
MIXED GREEN SALAD, PARMESAN, CROUTON, CHICKEN MILANESE AND CEASAR DRESSING
SARDINIAN COUS COUS, KALE, BABY ARUGULA, SEASONAL VEGETABLES BAKED ON OUR WOODBURNING OVEN, CROUTONS AND BALSAMIC VINAIGRETTE
MIXED CHEESE PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS
MIXED COLD CUT PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS
MIXED CHEESE AND COLD CUT PLATTER, BREADSTICKS AND SEASONAL FRUIT COOLIS AND NUTS
HOMEMADE POTATO GNOCCHI ,GORGONZOLA CREAM,MUSHROOMS, MARINATED SHIMEJI MUSHROOMS, PEAS, CHICKEN AND NUTS
HOMEMADE POTATO GNOCCHI, PORK SAUSAGE, THYME, PARMESAN CREAM, TRUFFLE OIL AND FRESH BLACK TRUFFLE
HOMEMADE POTATO GNOCCHI WITH 18 HOURS SLOW COOKED BLACK ANGUS BEEF IN WINE SAUCE AND HERB, PARMESAN FOAM AND BASIL OIL
FRESH PASTA FROM PIEMONTE, FILLED WITH BEEF AND RICOTTA, WITH MUSHROOMS, TRUFFLE OIL AND PARMESAN CREAM
CREAM FROM MUSHROOMS AND BLACK TRUFFLE, PARMESAN AND TRUFFLE SLICES
AUTHENTIC RECIPE FROM BOLOGNA, TOMATO SAUCE WITH BEEF AND PORK COOKED FOR 4 HOURS AND FRESH PECORINO
PARMESAN CREAM AND NUTMEG,CHICKEN, MIXED SEASONAL MUSHROOMS
TOMATO SAUCE, BURRATA AND BASIL OIL
TOMATO SAUCE, VODKA,PARMESAN CREAM AND PARSLEY
WITH TOMATO SAUCE, VODKA, CREAM,PARSLEY AND CHICKEN
WITH TOMATO SAUCE, VODKA, CREAM,PARSLEY AND SALMON
GUANCIALE, EGG YOLK, PECORINO SARDO, PARMESAN AND CRACKED BLACK PEPPER
18 HOURS SLOW COOKED BLACK ANGUS BEEF IN WINE SAUCE AND SEASONAL VEGETABLES, PECORINO SARDO AND FRESH PARSLEY
MIXED SEASONAL MUSHROOMS, MUSHROOM CREAM, PARMESAN AND PICKLED SHIMEJIS
RISOTTO WITH BLACK PEPPER, PECORINO SARDO AND FRESH BLACK TRUFFLE
SWEET PUMPKIN RISOTTO, WITH FRIED SAGE AND GUANCIALE
VEAL MEDAGLIONS WITH BUTTER LEMON SAUCE, PARSLEY AND CRISPY CAPERS SERVED ON MASHED POTATOES
BLACK ANGUS STEAK SERVED WITH PARNSHIP POURE SCENTED WITH TRUFFLE OIL, RED WINE SAUCE, FRESH TRUFFLE AND CHIVES
SOUS VIDE COOKED CHICKEN, SERVED WITH SALAD WITH SARDINIAN COUS COUS, SEASONAL VEGETABLES AND BALSAMIC VINAIGRETTE
SALMON FILLET, SERVED WITH WILD BLACK RICE COOKED WITH FRESH HERBS, CARROT PUREE AND HERB OIL
ORIGINAL RECIPE EST 1913 IN TREVISO WITH SPONGE CAKE DIPPED IN ESPRESSO, ZABAGLIONE WITH MASCARPONE, COCOA AND SUGAR
PATE A CHOUX FILLED WITH WHITE CHOCOLATE, HOT CHOCOLATE SAUCE AND MIXED CARAMELIZED NUTS
CRUNCHY CINNAMON PASTRY FILLED WITH CHOCOLATE MOUSSE AND MIXED CARAMELIZED NUTS
MOLTEN CHOCOLATE CAKE WITH ALMOND CRUMBLE, BUTTERSCOTCH SAUCE AND VANILLA MADAGASCAR GELATO ON THE TOP
TRADITIONAL ITALIAN FLAN WITH PLUS COOLIS, MIXED FRESH FRUITS AND ALMOND CRUMBLE
MADAGASCAR VANILLA AND GIANDUJA