The Menu
Italian cuisine was never innocent. It always knew exactly what it was doing.
STARTERS
The first bite is a decision. Small pieces designed to begin to give way. Warm dough, crunchy bread. Eaten with your hands before everything else arrives...
MOZZARELLA IN CARROZZA
Fried bikini with 'nduja, mozzarella, honey black olives and pecorino
Unit
6.5
CARBODORO
Bun filled with carbonara cream, crispy guanciale, pecorino and black pepper
Unit
7.9
COCCOLO TOSCANO
Fried dough with Parma prosciutto cured 24 months, stracchino
13.5
MARITOZZO
Brioche with shredded oxtail, crispy artichokes and green sauce
Unit
8
SUPPLÌ ROMANO
Rice stuffed with lamb stew, mozzarella and mint
Unit
7.2
ZUCCHINI FLOWERS
Crispy zucchini blossom, anchovy, ricotta, chili and lemon
Unit
4.8
PASTA & POTATO OMELETTE
Neapolitan frittatina, smoked provola, potato and onion
3.8
HOMEMADE MIXED FOCACCIA
3
FRESH PASTA
The pasta is made fresh every morning in the workshop. What happens next is up to you. Fresh pasta, fillings, sauces that defy description. Here, time is measured differently: in flour, in eggs, in hours of fermentation. And in how the dish feels before you order the next one.
OUR NORMA
Pasta stuffed with eggplant, salted ricotta and basil, with a light tomato dressing
20
CAPPELLETTI
Stuffed pasta with roast ham, mozzarella, pistachio fondue and lemon
21
TAGLIOLINI
Peas, scallops and a touch of citrus
20.5
LASAGNA
Green lasagna with Bolognese ragù and béchamel sauce
18
RISOTTO OF THE DAY
Depending on the market, consult with staff.
19
MAIN
When the start wasn't enough... Meat, fish, grilled meat, iron. Dishes that demand time and company. For when the conversation has warmed up and no one's in a hurry.
ARTISAN BURGER
Homemade bun, 180g dry aged meat, bacon, blue cheese, caramelized onion and spicy sour mayo with mustard and a side of potatoes
19.5
SQUIDS
Pan-fried squid with Sicilian vegetable caponata
21
STEAK TARTARE
Steak tartare with seasonal garnish and homemade brioche bread
20.5
GRILLED LETTUCE HEARTS
With 24-month aged Parmesan cheese, avocado, and Caesar dressing
17.5
PIZZAS
The oven's been blazing for hours. The usual... Contemporary Italian pizza. Long-fermented dough, pronounced edges, PDO ingredients. Thirteen different ways to be speechless after the first bite.
MARGHERITA
San Marzano DOP tomato, fiordilatte and basil.
12.5
BURRATA
Fiordilatte, burrata, confit tomatoes, basil and lemon
14.8
MORTAZZA
Fiordilatte, light pistachio cream, mortadella, stracciatella and pistachio granules
17
SPICY
'Nduja, smoked provola, sweet and sour red onion, honey and thyme
13.8
CAPRICCIOSA
San Marzano DOP tomato, fiordilatte, roast ham, sautéed mushrooms, artichokes and cured egg yolk
16.5
6 FORMAGGI E 3 PEPI
Fiordilatte, buffalo blue, smoked scamorza, Parmigiano fondue, burrata and pecorino, and a trio of peppers
18.7
TRUFFLE
Potato cream with rosemary, fiordilatte, bacon and truffle sauce
17
MEDITERRANEAN
Roasted tomato, stracciatella, Cantabrian anchovies, herbed breadcrumbs and black olives
18
ASSOLUTO DI CARCIOFO
Fiordilatte and artichoke variations
16.6
PADRON PEPPER
San Marzano DOP tomatoes, roasted peppers with chipotle, stracciatella and Padrón peppers
16.8
TONNATA
Fiordilatte, tuna belly in oil, extra virgin olive oil mayonnaise, homemade fermented gherkins, black olive powder and dill
17.8
LUCIANA
Smoked provola cheese, tomato glaze, octopus carpaccio, fried capers and parsley
18.9
FAKE CALZONE
Filled with roasted tomato, burrata, cured ham, arugula and Parmesan
16.7
DESSERTS
The end isn't always the end... Some stop here. Others go down to PC Lab and keep going.
TIRAMISU
The Italian classic
8
BRIOCHE
Toasted brioche with Cantiano amarena cherries, dark chocolate ice cream and Maldon salt
8
FLAN
Smooth vanilla flan with marinated strawberries
8
POMO
Apple tart with tonka bean and cream ice cream.
8