Aperitivo Italiano

Selection of our best cold cuts. Add cheese and olives (S 150 - L 300)

S 440 - L 690

Cured pork neck and shoulder

160

Bologna's traditional cold cuts with pistachios

150

24 months aged Parma ham

230

Best Parma ever (at least we think so!)

430

Hand cut 30 months Emilian ham served with gnocco fritto and Squaquerone cheese

490

Cured salami from Felino

160

Selection of 3 cheeses of your choice

400

10-month-old little brother of Parmigiano from Po river valley

120

The king of Cheese, aged 24 months

170

Sheep cheese

170

Soft cow cheese, short maturation

120

Tomato, mozzarella, anchovies in brine, olives, salina capers

390

(No mozzarella) tomato, EVO oil, oregano, garlic

230

Buffalo mozzarella, in house slow cooked cherry tomatoes, EVO oil, fresh italian basil

490

(Folded pizza) Tomato. mozzarella. parslev, dressed potatoes Parmacotto ham

390

(Folded pizza) Tomato, mozzarella, ricotta cheese, spicy salami, Parmigiano Reggiano

420

Tomato, mozzarella, baked Coppa Piacentina D.O.P., champignon mushrooms

490

(No tomato sauce) mozzarella, after cooking: Parmacotto, burrata cheese, rocket

590

Taleggio, gorgonzola, provola and fiordilatte mozzarella, topped with crispy Parmigiano Reggiano chips

590

Tomato, mozzarella, EVO oil, fresh Italian basil

290

Tomato, eggplants, black olives, cherry tomatoes, burrata cheese

490

Black Grouper fillets cooked in butter lemon sauce and black olives pate’. (Side: green asparagus, crushed potato)

490

Pan fried and rolled Kurobuta pork loin filled with pork meat and wrapped in Prosciutto di Parma. (Side: salad, mashed potato)

530

Adriatic mixed grilled seafood platter, traditionally breaded with flavored pan graté (Side: tomato gratin, mashed potato)

790