ONLINE ORDERING

Prosecco soda orange

Prosecco soda orange

Prosecco soda lime

Prosecco soda lemon

Elderflower prosecco mint lime

Gin vermouth campari

Crodino tonic orange

Elderflower lemon soda

Aperol zero soda grenadine

Tomato sauce and basil

Guanciale egg yolk pecorino black pepper

Guanciale tomato pecorino black pepper

Pecorino parmesan black pepper

Slow cooked beef and pork ragu parmesan

Basil pesto pine nuts sun dried tomato

Sausage yellow tomato sauce nduja

Ricotta spinach cream parmesan balsamic glaze

Porcini mushrooms truffle sauce

Squid ink pasta salmon prawns tomato parsley

Sausage ricotta porcini cream sauce

Red pesto sun dried tomato parsley

Pistachio pesto burrata sun dried tomato

Sausage broccoli pecorino chili

Seafood pasta with tomato sauce

Aubergine caponata yellow tomato sauce

Deconstructed Sicilian Cannolo made with a base of crispy cannoli shells, filled with sweet ricotta cheese cream and topped with pistacchio granella.

Zabaglione ice cream with shot of espresso and chopped meringue.

Three scoops of gelato to choose from : Vanilla, Chocolate, Strawberry, Pistacchio or Raspberry Sorbet.

Home-made Tiramisu made with ladyfingers soaked in coffee, layered with mascarpone cream and dusted with cocoa powder.

Dark chocolate cake, entirely vegan and gluten-free, served with a refreshing scoop of raspberry sorbet.

Freshly baked pistacchio souffle with delicate airy texture , served warm alongside softly whipped cream and pistacchio granella.

Lemon cold cream made with fresh lemons and touch of sugar.

traditional Neapolitan soaked in a delicate rum syrup, served with whipped cream and pistacchio sauce and pistacchio granella.

Taggiasca olives from Puglia

Stone baked pinsa with pistachio pesto and yellow tomato sauce

Three slices of toasted pinsa with tomato aubergine caponata and pistachio pesto

Fresh burrata with rocket tomatoes and olives

Crispy fried calamari with lemon and garlic aioli

Fried aubergine balls with tomato sauce grana padano and basil

Selection of Italian fried bites with sauces

Fried zucchini flowers stuffed with ricotta and provola

Fried mozzarella balls filled with basil pesto

Mixed leaves cucumber cherry tomatoes olive oil

Leaves olives cherry tomatoes guanciale aubergine caponata grana padano

Leaves olives cherry tomatoes burrata red pesto

Fusilli leaves olives tuna capers lemon oil

Italy

Italy

Sicily

Piedmont

Abruzzo

Italy

Puglia

Tuscany

Veneto

Veneto

Veneto

Prosecco DOC

Taggiasca olives from Puglia.

Stone-baked Pinsa served with Sicilian pistacchio pesto and Sicilian yellow tomato sauce. Ask for Gluten Free.

Fried courgette flowers stuffed with ricotta and provola.

Fried breaded olives stuffed with pork sausage meat.

Fried breaded mozzarella balls stuffed with basil pesto.

Three slices of toasted Pinsa bread singularly topped with cherry tomatoes, aubergine caponata, Sicilian pistacchio pesto and pistacchio granules.

Fried breaded aubergine balls served on Sicilian tomato sauce and topped with Grana Padano and basil.

Selection of Italian fried bites (Fiori di Zucca, Mozzarelline al Pesto, Olive Ascolane, Polpette di Melanzane, Calamari) served with lemon, home-made mayo and Sicilian tomato sauce.

Fresh Burrata cheese served with rocket, coeur de boeuf tomatoes and olives from Puglia.

Crispy fried calamari served with lemon and house-made garlic aioli.

A fresh mix of leaves, olives, cherry tomatoes and crispy guanciale (pork cheek), topped with aubergine caponata, shaved Grana Padano and a drizzle of olive oil.

A fresh mix of leaves, olives, cherry tomatoes and fresh Burrata cheese from Puglia, dressed with Sicilian red pesto and olive oil.

Home-made egg fusilli pasta, mixed leaves, olives, baby plum tomatoes, capers, tuna, dressed with lemon oil.

A fresh mix of leaves, cucumbers, cherry tomatoes and olive oil.

Home-made pasta with Sicilian tomato sauce and fresh basil. This dish can be made with gluten-free pasta. Please speak to a member of our team. Best wine pairing: Tre Cipressi Chianti / Languore Sangiovese.

Home-made egg pasta with crispy guanciale (pork cheek), pasteurised egg yolk, pecorino (sheep cheese) and black pepper. This dish can be made with gluten-free pasta. Please speak to a member of our team. Best wine pairing: Saverio Faro Grillo / Chiaretto di Bardolino, Pasqua Chapter Series.

Home-made pasta with crispy guanciale (pork cheek), Sicilian tomato sauce, pecorino (sheep cheese) and black pepper. This dish can be made with gluten-free pasta. Please speak to a member of our team. Best wine pairing: Mozzafiato Primitivo / Gufetto Montepulciano d'Abruzzo.

Home-made pasta with pecorino (sheep cheese), parmesan and black pepper. This dish can be made with gluten-free pasta. Please speak to a member of our team. Best wine pairing: Valle Berta Gavi / Ombrellino Pinot Grigio.

Home-made egg pasta with a rich Bolognese ragù of slow-cooked beef and pork, soffritto, wine, Sicilian tomato sauce, parmesan and basil. This dish can be made with gluten-free pasta. Please speak to a member of our team. Best wine pairing: Tre Cipressi Chianti / Mozzafiato Primitivo.

Home-made pasta with Sicilian basil pesto, pine nuts and sun-dried tomato paté. This dish can be made with gluten-free pasta. Please speak to a member of our team. Best wine pairing: Saverio Faro Grillo / Languore Trebbiano Chardonnay.

Home-made egg pasta with clams, calamari, prawns, mussels, parsley and Sicilian tomato sauce. This dish can be made with gluten-free pasta. Please speak to a member of our team. Best wine pairing: Ombrellino Pinot Grigio delle Venezie Rosè / Saverio Faro Grillo.

Home-made egg tomato pasta filled with Italian sausage dressed with Sicilian yellow tomato sauce, spicy 'nduja and topped with sun-dried tomato paté. This dish can be prepared with gluten-free pasta. Instead of filled pasta, it will be served with gluten-free pasta and all the same ingredients and sauce. Please speak to a member of our team. Best wine pairing: Mozzafiato Primitivo / Languore Sangiovese.

Home-made egg spinach pasta filled with Italian ricotta cheese and spinach, cream sauce, flakes of parmesan and balsamic glaze from Modena. This dish can be prepared with gluten-free pasta. Instead of filled pasta, it will be served with gluten-free pasta and all the same ingredients and sauce. Please speak to a member of our team. Best wine pairing: Ombrellino Pinot Grigio / Apericena Prosecco.

Home-made egg pasta filled with porcini mushrooms, dressed with truffle sauce and topped with sautéed mushrooms. Best wine pairing: Valle Berta Gavi / Tre Cipressi Chianti.

Home-made squid ink egg pasta filled with salmon, served with prawns, fresh tomatoes and parsley. This dish can be prepared with gluten-free pasta. Instead of filled pasta, it will be served with gluten-free pasta and all the same ingredients and sauce. Please speak to a member of our team. Best wine pairing: Languore Trebbiano Chardonnay / Gufetto Montepulciano D'Abruzzo.

Home-made egg pasta filled with Italian ricotta cheese, Italian sausage and porcini mushrooms in a smooth cream sauce. This dish can be prepared with gluten-free pasta. Instead of filled pasta, it will be served with gluten-free pasta and all the same ingredients and sauce. Please speak to a member of our team. Best wine pairing: Mozzafiato Primitivo / Saverio Faro Grillo.

Home-made rigatoni pasta with Sicilian red pesto, sun-dried tomato paté and fresh parsley. This dish can be made with gluten-free pasta. Please speak to a member of our team. Best wine pairing: Saverio Faro Grillo / Gufetto Montepulciano D'Abruzzo.

Home-made egg mezzi paccheri pasta with Sicilian pistacchio pesto, pistacchio granella, sun-dried tomato paté and fresh Burrata from Puglia. This dish can be made with gluten-free pasta. Please speak to a member of our team. Best wine pairing: Valle Berta Gavi / Ombrellino Pinot Grigio.

Home-made egg fusilli pasta with Italian sausage, Friarielli (Italian broccoli), pecorino (sheep cheese), fresh tomatoes and chili flakes. This dish can be made with gluten-free pasta. Please speak to a member of our team. Best wine pairing: Mozzafiato Primitivo / Ombrellino Pinot Grigio delle Venezie Rosè.

Home-made rigatoni pasta with Sicilian yellow tomato sauce, aubergine caponata and capers. This dish can be made with gluten-free pasta. Please speak to a member of our team. Best wine pairing: Ombrellino Pinot Grigio / Languore Sangiovese.

Fresh burrata from Puglia with Prosciutto di Parma DOP, ripe figs, balsamic glaze and fragrant parsley oil.

Crispy aubergine and ricotta balls infused with truffle, served on silky tomato passata and finished with white truffle oil and Parmigiano Reggiano.

Golden Italian crostini with a smooth artichoke crema, tender artichoke hearts and fragrant parsley oil.

Mezzi paccheri with velvety pumpkin crema, crispy guanciale and toasted walnuts, finished with Parmigiano Reggiano and freshly cracked black pepper.

Layers of fresh pasta with wild mushrooms, creamy Parmigiano Reggiano sauce and delicate truffle, baked until golden and rich.

Hand-filled ravioli with spinach and ricotta, served with nutty brown butter, crispy sage and Parmigiano Reggiano.

Italian spaghetti with earthy porcini mushrooms and slow-cooked lentil ragù, enriched with tomato, red pepper and aromatic Italian herbs.

Silky vanilla panna cotta, a classic Italian favorite, served with a vibrant compote of winter berries.

Warm and indulgent chocolate soufflé served with creamy pistachio gelato and crunchy pistachio granules.

Delicate Italian-style vegan crostata filled with fragrant raspberry and elderflower, served with refreshing raspberry sorbet.