Charcuterie
Hand-cut 100% Iberian cured ham
Tuscan finocchiona salami
PGI coppa di Parma
PGI Parma cured ham
Platter of Mortadella di Bologna with parmesan aged 24 months and lime zest
Porchetta ham
Spianata Romana salami 150 g
Selection of Italian cheeses
Charcuterie board
Focaccia mano
Da mangiare con la man
Coppa, mozzarella, arugula,parmesan and sun-dried tomato
Garlic prawns with grilled garlic aioli
Steak tartar with egg yolk and fried caper zabaglione
Montillana-style artichokes (with a cured-ham saffron sauce)
Andalusian-style antipasti
Mussels in arrabiata sauce with mint, coriander and Neapolitan sausage
Flame-grilled artichoke blossoms with guanciale
Ravioli of rose shrimp carpaccio with foie
Our very naughty bravas potatoes
‘Vitello tonnato’ of Iberian ham shoulder
Andalusian-style fried squid with marinara sauce
‘Broken’ scrambled egg brioche with wild mushrooms and truffle
Tuna tartar with pesto rosso and chili oil
Sherry-ripened steak tartare with white truffle sabayon
Burrata di Puglia with...
Casa Santoña anchovies and tapenade
Iberian ham shoulder, sun-dried tomato, roasted cherry tomato and pesto core
Pesto rosso of sun-dried tomato, seasonal fruit, arugula and balsamic vinegar
Divine pasta & risotto
Carbonara with pecorino and Iberian bacon
Tagliatelle alfredo with rose prawn tartar and ling roe
Cuttlefish taglioline nero with garlic Coquina clams and Manzanilla sherry
Spaghetti cacio e pepe in a parmesan wheel with wine and sheep’s cheese
Homemade cannelloni with oxtail and wild mushrooms
Rustic pappardelle with Il Gamberro’s pesto and sun-dried tomatoes
Agnoli with truffle and sage butter
Balutelli stuffed with lobster and sauce Américaine
Porcini risotto with crunchy parmesan sauce
Roast tomato risotto with balsamic vinegar, pine nuts, burrata and mint
From our stone oven. Wholemeal dough +2€
Tartufo:
truffle cream base, foie gras shavings, portobello and Pedro Ximénez sherry
Regina:
tomato and mozzarella base, Grana Padano parmesan, Iberian cured ham shoulder and fresh basil
Ortolana:
tomato base, Romesco sauce, flame-grilled veggies, mozzarella and goat cheese
Bianca:
crème fraîche base, Parma ham, mozzarella, mushrooms, egg and basil
Pomodoro:
organic tomato base, semi-dried tomato, roast cherry tomato, burratina and pesto
Mortadela & tartufo:
crème fraîche base, Mortadella di Bologna, buffalo mozzarella and black truffle
For the more carnivorous
Veal Milanese au gratin with mozzarella and cherry tomatoes
Entrecôte of Simmental beef alla fiorentina, approx. 300 g
Tagliata of Iberian ham shoulder with Grana Padano parmesan, arugula and sautéed tomatoes
Our wicked good burger
Breads
Focaccia and breadsticks
Garlic bread with scamorza cheese