• Patate Fritte

  8

  Crispy golden French fries, served with your choice of truffle mayo & Parmesan or lemon tartare sauce on the side.

• Suppli di Mamma

  12

  Crispy Italian rice croquettes filled with rich Ragù di Anna and melted mozzarella.

• Melanzane al Forno

  15

  Oven-baked eggplant layered with tomato sauce, mozzarella, Parmesan and fresh basil.

• Carpaccio di Rape Rosse e Mousse di Caprino

  16

  Thinly sliced oven-baked beetroot with goat cheese mousse, caramelized hazelnuts, black balsamic dressing and fresh herbs.

• Gamberi alla Boscaiola

  17

  Sautéed shrimp with wild mushrooms in a rich, creamy sauce, finished with fresh herbs.

• Bresaola, Bufala e Pomodorini Secchi

  17

  Rolled bresaola stuffed with buffalo mozzarella, sun-dried tomatoes, bell peppers and fresh rocket, finished with extra virgin olive oil.

• Carpaccio di Polpo alla Siciliana

  20

  Thinly sliced octopus with chili confit, pomegranate, Sicilian pesto, balsamic reduction and basil oil.

• Bruschetta Salmone e Avocado

  21

  Toasted sourdough bread topped with smoked salmon, sliced avocado, goat cheese mousse and a touch of fresh lime.

• Frittura di Calamari e Gamberi

  22

  Crispy fried calamari and shrimp, served with lemon tartare sauce on the side.

Insalate

• Burrata alla Caprese

  19 — Creamy burrata with steak tomatoes, mixed cherry tomatoes, basil pesto, tomato mayo and basil oil.

• Orzotto e Gamberi

  21 — Creamy pearl barley with shrimp, artichokes, sun-dried tomatoes, grapefruit, pomegranate, wild thyme, stracciatella di burrata and citrus dressing.

• Caprino e Pere

  23 — Wild rocket, kale and baby spinach with crispy fried goat cheese, fresh pears, pecans and cranberries, finished with a honey-Dijon mustard vinaigrette.

• Insalata di Manzo

  24 — Beef sirloin with mixed house greens, radish, artichokes, confit cherry tomatoes, endive and microgreens, finished with a black balsamic and grain mustard dressing.

• La Mia Giuseppe

  24 — Baby sucrine lettuce with grilled chicken breast, sun-dried tomatoes, pesto, crispy bread chips, Parmesan, oregano and basil oil.

Pasta Secca

• Spaghetti Pugliesi con Stracciatella di Burrata

  18 — Spaghetti in a rich tomato sauce and tomato broth with garlic, dried chili and extra virgin olive oil, with creamy stracciatella di burrata and fresh basil.

• Linguine al Ragù di Mare

  27 — Linguine with shrimp and mixed seafood in a rich tomato and shrimp sauce, with garlic, red chili, white wine, lemon zest, fresh parsley and parsley oil.

• Calamarata con Pesto di Pistacchi, Tonno Fresco e Bottarga

  28 — Calamarata pasta with fresh bluefin tuna tartare, pistachio pesto, bottarga, capers, red olives, sun-dried tomatoes, garlic, white wine, parsley and extra virgin olive oil.

Pasta Fresca Fatta a Mano

• Pappardelle con Ragù di Anna e Crema al Parmigiano

  22 — House-made spinach pappardelle with our signature Ragù di Anna, Parmesan cream and freshly grated Parmesan.

• Tagliatelle Cremose alla Romana

  23 — House-made tagliatelle with roasted mixed mushrooms and chicken breast in a creamy white wine and Parmesan sauce, finished with fresh parsley and lemon zest.

• Fettuccine Verdi alla Crema di Salmone

  23 — House-made spinach fettuccine with smoked salmon, capers and Parmesan in a rich salmon cream sauce.

• Gnocchetti Zia Ada alla Genovese

  23 — House-made potato gnocchetti with slow-cooked lamb Genovese sauce, Pecorino and Parmesan, finished with sun-dried tomato oil.

• Ravioli ai Funghi e Tartufo

  25 — Ravioli with mushrooms, porcini, truffle paste, black truffle and confit cherry tomatoes.

Dal Forno

• Gnocchi alla Sorrentina

  18 — House-made potato gnocchi with chunky tomato sauce, fresh mozzarella, Parmesan and basil, finished with basil oil.

• Lasagna della Casa alla Piastra

  22 — House-made lasagna layered with rich meat sauce and Parmesan, finished on the griddle with fresh basil and basil oil.

Risotti

• Valentino

  19 — Italian rice with beetroot purée, Gorgonzola cream, pecans, balsamic beetroot, butter and Parmesan.

• Gamberi e Limone

  24 — Italian rice with shrimp, fresh cream, lemon, butter and Scamorza, finished with chives, basil oil and lemon zest.

Pizza

• Santa Margherita

  16 — Tomato sauce, fresh mozzarella, fresh tomato salsa, Parmesan, basil and oregano.

• Contadina

  18 — Tomato sauce, fresh mozzarella, baked mixed vegetables, zucchini scapece, basil, goat cheese cream and oregano.

• Maranello

  21 — Tomato sauce, fresh mozzarella, Italian spianata piccante, fresh tomato salsa, basil, Parmesan and oregano.

• Romana

  23 — Fresh mozzarella, goat cheese cream, mortadella, stracciatella di burrata, pistachio pesto, pistachios, Parmesan, basil and oregano.

• Sant’Agata Bolognese

  23 — Fresh tomato salsa, fresh mozzarella, our signature Ragù di Anna, Provolone, basil and oregano.

• Gran Cotto

  24 — Tomato sauce, fresh mozzarella, cotto ham, champignon mushrooms, black olives, sun-dried tomatoes, basil pesto, Parmesan and oregano.

• Pugliese

  24 — Cherry tomatoes, fresh tomato salsa, anchovies, burrata, fresh basil, lemon zest and oregano.

• Formaggiosa

  24 — Fresh mozzarella, goat cheese, Brie, Gorgonzola, smoked Scamorza, pumpkin sauce, dried figs, basil and oregano.

• Prosciutto di Parma

  25 — Tomato sauce, fresh mozzarella, Parma ham, wild rocket, basil pesto, Parmesan, fresh basil and oregano.

• Portofino

  27 — Basil pesto, fresh mozzarella, sun-dried tomatoes, smoked salmon, wild rocket, pickled onions and stracciatella di burrata.

• La Tartufata

  27 — Creamy mushroom sauce, mixed fresh mushrooms, fresh mozzarella, wild rocket and Parmesan, finished with fresh truffle, truffle oil and basil oil.

Secondi Piatti di Carne

• Saltimbocca di Maiale alla Romana

  22 — Pork neck with Parma ham and sage, cooked with white wine, butter and chicken stock, served with creamy Parmesan mashed potatoes.

• Tagliata di Pollo

  23 — Half baby chicken served with broccolini and Italian mashed potatoes, accompanied by chimichurri and a creamy lemon-caper sauce, finished with roasted lemon.

• Filetto e Patate

  32 — Beef tenderloin served with French fries, Giuseppe’s herb sauce and Italian butter.

• Bistecca di Manzo

  44 — Grilled beef ribeye served with mashed potatoes, Italian butter and a rich red wine and mushroom sauce.

Secondi Piatti di Pesce

• Branzino in Crosta di Patate, Limone e Capperi

  29 — Sea bass in a crispy potato crust, served with sautéed spinach, mixed herb salad and lemon-caper sauce, finished with lemon zest.

• Gamberoni alla Griglia con Riso al Salto

  31 — Grilled jumbo shrimp served with crispy lemon rice, artichokes and a rich shrimp sauce.

• Salmone alla Michelangelo

  32 — 220g salmon fillet with pesto pastille, lemon mashed potatoes, balsamic beetroot, goat cheese mousse, carrot cream and a creamy lemon-caper sauce, finished with fresh dill.

Dolci

• Gelati & Sorbetti

  4 — Vanilla, chocolate, strawberry, mango, lemon, red fruits and pistachio.

• Limone Ghiacciato

  9 — Fresh organic lemon filled with refreshing lemon sorbet.

• Sbrisolona alla Crema e Mirtilli

  12 — Italian shortcrust crumble with vanilla custard, blueberries and vanilla ice cream, finished with powdered sugar.

• Tiramisù di Tartufi

  15 — Tiramisù mousse with coffee-soaked ladyfingers, Italian coffee and cocoa.

• Tiramisù al Limoncello

  14 — Tiramisù mousse with ladyfingers and Italian limoncello curd, finished with pistachio powder.

• Mousse al Cioccolato al Torroncino

  14 — 70% dark chocolate mousse with hazelnuts, Ferrero Rocher, coffee and coffee ice cream.

• Babà al Rum di Giuseppe

  15 — Traditional babà pastry soaked in rum syrup, served with white cream, passion fruit, raspberries and pomegranate, finished with powdered sugar.