Fried mini pizzas topped with tomato sauce, Parmigiano Reggiano and fresh basil.

Potato croquette with salt, black pepper and Parmigiano Reggiano.

Potato croquette with Parmigiano Reggiano, creamy cacio sauce, lime and black pepper.

Bucatini pasta with celery, carrots, onion, béchamel sauce, peas, provola cheese, minced beef and Parmigiano Reggiano.

Ziti pasta with traditional Neapolitan Genovese sauce, béchamel, provola cheese and crispy onion.

Mezze maniche pasta with traditional ragù (beef cuts, pork rind and stuffed braciole), provola cheese, cacio cream and béchamel.

Mixed pasta with Avezzano potatoes in different textures, béchamel and smoked provola.

Creamy risotto with roasted pumpkin cream, sautéed porcini mushrooms and thyme.

Risotto with savoy cabbage, beef rib tips and Parmigiano Reggiano.

Breaded chicken strips served with BBQ sauce.

Ancient Riccio tomato “La Sbecciatrice”, buffalo milk mozzarella, Fontana Lupo extra virgin olive oil and basil.

Rye pan pizza with sautéed escarole and friarielli, corn and popcorn cream, Lenzariello bean cream, roasted corn and fried polenta bites.

Triple-cooked base with Alife onion, buffalo meat, carrot cream, marinated baby carrots, pickled onion and crispy onion.

Escarole sautéed with Caiazzo olives and anchovies, provola cheese and yellow Piennolo tomatoes.

Finished with walnuts, Cetara anchovies, dried figs and Fontana Lupo EVO oil.

Pumpkin cream with sautéed chard.

Finished with toasted hazelnuts, pumpkin seeds, BBQ roasted leek and EVO oil.

Roasted artichoke cream, smoked provola and grilled artichokes.

Finished with fried artichokes, pine nuts, parsley and Pecorino Romano.

Roasted potatoes, provola cheese and roasted pepper cream.

Finished with slow-cooked capocollo, potato chips, sweet paprika and EVO oil.

San Marzano tomato, Vesuvian Piennolo tomatoes, datterini and ancient Riccio tomato turned into a creamy sauce.

Finished with Conciato Romano cheese from Le Curti.

Pleurotus mushrooms, BBQ pioppini mushrooms, fried cardoncelli mushrooms, porcini carpaccio, black pork sausage and green sauce.

Pan pizza with sautéed friarielli, Aglianico-braised beef cheek, brown sauce and buffalo blue cheese.

Smoked provola, sautéed porcini mushrooms and black Casertano pork sausage.

Finished with black truffle flakes, truffle provolone and truffle oil.

Friarielli cream with garlic and chili, smoked provola and Casertano black pork sausage.

Finished with Provolone del Monaco DOP, basil and EVO oil.

Roasted pumpkin cream, smoked provola, porcini mushrooms, marinated pumpkin and Casertano black pork guanciale.

San Marzano tomato base, traditional baked eggplant parmigiana and smoked provola.

Finished with Parmigiano Reggiano crisps.

Traditional ragù sauce, buffalo mozzarella DOP, meatballs and basil pesto.

Roasted tomato cream, fiordilatte and Vesuvian tomatoes.

Finished with fermented black garlic, black pork lard and Neapolitan tarallo crumble.

Smoked provola, blue cheese, goat cheese.

Finished with baked ricotta, cacio cream and Parmigiano crisps.

Smoked provola and Casertano black pork sausage.

Finished with nduja cream, walnuts and buffalo blue cheese.

Buffalo mozzarella with buffalo mince and BBQ pioppini mushrooms.

San Marzano DOP tomato, garlic oil, mountain oregano, basil and EVO oil.

San Marzano tomato, Caiazzo olives, wild garlic pesto, mountain oregano, Vesuvian Piennolo tomatoes, Salina capers, Cetara anchovies and basil.

San Marzano tomato, fiordilatte mozzarella, basil and EVO oil.

San Marzano tomato, buffalo mozzarella DOP, basil and EVO oil.

San Marzano tomato, fiordilatte, spicy salami, basil and EVO oil.

San Marzano tomato, fiordilatte, Caiazzo olives, wild garlic pesto, spicy salami and olive powder.

San Marzano tomato, fiordilatte, grilled artichokes, Caiazzo olives, mushrooms and cooked ham.

White base with buffalo mozzarella DOP and yellow and red Piennolo tomatoes.

White base with buffalo mozzarella DOP and datterini tomatoes.

Finished with Parmigiano Reggiano flakes.

White base with smoked provola, roasted potatoes and Casertano black pork sausage.

White base with buffalo mozzarella.

Finished with rocket salad, cherry tomatoes, Parma ham and Parmigiano Reggiano.

White base with fiordilatte, artisan würstel and French fries.

Baked calzone with provola, buffalo blue cheese, baked ricotta, Provolone del Monaco and spicy salami.

Finished with Pecorino Romano crust.

Fiordilatte, mushrooms and cooked ham.

Smoked provola, tomato, buffalo ricotta, black pepper and pork cracklings.

Smoked provola, buffalo blue cheese, buffalo speck, walnuts and honey-glazed chestnuts.

Smoked provola and slow-cooked beef belly glazed with BBQ red fruit sauce.

San Marzano tomato, fiordilatte mozzarella, basil and EVO oil.

Traditional ragù with beef cuts, pork rind, stuffed braciole, sausage and cacio cream.

Smoked provola baked in the dough.

Finished with mortadella IGP, pistachio, Provolone del Monaco and pistachio crumble.

Friarielli cream, smoked provola, sautéed friarielli and sausage burger.

Baked potato, Ariccia porchetta, provola and pickled red onion.

Marchigiana beef burger, crispy bacon, iceberg lettuce, tomato, provola and cheddar.

Mixed salad, tuna, cherry tomatoes, green olives and rosemary focaccia.

Mixed salad, grilled chicken breast, cherry tomatoes, green olives and rosemary focaccia.

Mixed salad, salmon, cherry tomatoes, green olives and rosemary focaccia.

Coffee-soaked sponge cake with tiramisù mousse and dark chocolate crispearls.

Chocolate mousse, caramel cream and amaretti crumble.

Chocolate mousse with caramel heart and praline almonds.

Available with berries, strawberry, caramel, Nutella, chocolate, pistachio or amarena cherries.

Vanilla mousse with apricot and caramel crispearls.

Dark chocolate sphere with vanilla mousse and apricot jam.