Risotto with a creamy mushroom sauce, Champignon and porcini mushrooms.

Risotto with asparagus sauce and fresh asparagus.

Fresh egg pasta filled with ricotta and spinach, served with tomato and basil sauce.

Durum wheat semolina pasta with cheese and black pepper.

Durum wheat semolina pasta with cream and cheese sauce

Prosciutto di Parma, Fresh Arugula, Burrata Cheese, Balsamic Vinegar, Black Pepper

Pistachio Pesto, Pistachio Mortadella, Burrata Cheese, Pistachios.

Roman Porchetta, Fresh Arugula, Parmigiano Reggiano Cheese, Balsamic Vinegar, Black Pepper.

Basil Pesto, Tomatoes Pesto, Fresh Arugula, Burrata Cheese, Oregano, Balsamic Vinegar, Black Pepper

Speck, Provola, Mixed Green Salad, Balsamic Vinegar.

Tuna, Olives, Capers, Mayonnaise, Mixed Greens Salad

Bresaola, Parmigiano Reggiano Cheese, Arugula, Balsamic Vinegar, Lemon

Bresaola, Parmigiano Reggiano Cheese, Arugula, Balsamic Vinegar, Lemon

Pistachio Pesto, Pistachio Mortadella, Burrata Cheese, Pistachios.

Basil Pesto, Tomatoes Pesto, Fresh Arugula, Burrata Cheese, Oregano, Balsamic Vinegar, Black Pepper

Speck, Provola, Mixed Green Salad, Balsamic Vinegar.

Roman Porchetta, Fresh Arugula, Parmigiano Reggiano Cheese, Balsamic Vinegar, Black Pepper.

Tuna, Olives, Capers, Mayonnaise, Mixed Greens Salad

Prosciutto di Parma, Fresh Arugula, Burrata Cheese, Balsamic Vinegar, Black Pepper

Half ciabatta with mortadella with pistachio

Half ciabatta with finocchiona salami

Half ciabatta with spicy salami

Half ciabatta with porchetta

The classic Neapolitan cake: shortcrust pastry base filled with a blend of ricotta cheese, wheat and candied fruit

Pastry cream with a hint of lemon on a base of shortcrust pastry, covered with pine nuts, almonds and powdered sugar

Shortcrust pastry base filled with Chantilly cream, topped with a layer of sponge cake and lavishly garnished with an assortment of berries: blackberries, blueberries, raspberries, red currants and strawberries.

Shortcrust pastry base filled with vanilla cream, a layer of sponge cake and topped with glazed wild strawberries.

A multigrain tart shell filled with elderberry and raspberry marmalade

A multigrain tart shell filled with lemon and ginger marmalade

Coffee and zabaione cream on a layer of sponge cake soaked in espresso, dusted with cocoa powder.

Layers of espresso drenched ladyfingers separated by mascarpone cream and dusted with cocoa powder.

Creamy ricotta mousse with a heart of crunchy pistachio cream

A buttery, flaky croissant filled with apricot marmalade

A buttery, flaky croissant filled with chocolate.

A buttery, flaky croissant filled with rich pistachio flavored custard.

A buttery, flaky croissant filled with pastry cream.

A buttery, flaky plain croissant.

Cannolo filled with ricotta cream

A sweet and soft brioche bun filled with whipped cream.

Small cannolo filled with ricotta cream

A creamy mix of mascarpone and ricotta cheese, divided by a delicate layer of sponge cake, topped with wild strawberries

Chocolate sponge cake surrounds a layer of chocolate and Chantilly cream, studded with Amarena cherries, separated by white sponge cake and decorated with a chocolate ribbon

A layer of vanilla cream topped with cream puffs covered in chocolate

Traditional tiramisù made with espresso soaked ladyfingers and mascarpone cream, dusted with cocoa powder

Water