Collection

Classics

Classics

Stuffed nutmeg pesto courgettes

30' 20' 3

30' 10' 1

45' 0' 2

Strozzapreti pasta with a creamy mascarpone and tuna sauce

20' 10' 2

Normandy chicken

45' 30' 2

Steamed mussels with tomato sauce

20' 5' 3

Black Olives In Brine

7200' 0' 4

Warm salad of 'maritati' pasta with mussels and artichokes

20' 11' 3

Baked Fillet of Sea Bass with cherry tomato sauce

40' 0' 1

Orecchiette with turnip greens cream

30' 15' 4

Orecchiette with tomato sauce and strong ricotta

30' 20' 4

Ciceri and tria

200' 200' 4

Tomato olive leaves with strong ricotta

30' 15' 2

Barley with seafood

90' 90' 4

'Tria' pasta with chickpea sauce

60' 120' 3

Orecchiette pasta with tomato and cacioricotta cheese

30' 10' 4

Orecchiette pasta with artichoke and sun-dried tomato sauce

30' 20' 3

Stuffed meatloaf

60' 50' 3

60' 40' 4

Peasant-style chicken stew

45' 45' 3

Orecchiette pasta with turnip-top greens

15' 10' 1

Salt cod with polenta

60' 45' 2

90' 30' 6

Ricotta cheesecake

120' 60' 8

Saint Joseph’s cream puffs

60' 20' 4

Pan-fried sausages and broccoli

50' 30' 3

Spaghetti with anchovy sauce

20' 15' 2

Diced beef stew with Polenta

60' 45' 4

Baked pici pasta with sardines

45' 22' 4

Bolognese Christmas tart ‘pinza’

20' 45' 12

Pan-fried sole with tempura of Roman artichokes

10' 15' 2

20' 60' 4

20' 5' 2

Fried fish, Venetian-style

30' 3' 2

Renato Bosco’s Panettone

600' 50' 60

Bell pepper sauce made with Thermomix

30' 20' 6

Sweet pepper stew

30' 20' 3

15' 0' 3

Flavoured Polenta

45' 30' 3

Valdostana fondue

30' 20' 5

Gnocchi Roman style

20' 25' 6

Breaded anchovies

120' 15' 4

Lamb chops marinated with lemon and mint

20' 5' 2

Stuffed chicken breasts ‘Cordon Bleu’

15' 8' 2

Duck à l'orange

30' 180' 4

Pork chops with Champignon mushrooms

20' 10' 2

90' 60' 2

120' 90' 4

Pork tenderloin with chanterelles mushrooms

25' 10' 2

‘Hunter’s’ chicken stew

45' 45' 4

Tuscan vegetable soup ‘ribollita’

20' 120' 4

Creamed asparagus soup

30' 0' 4

Bean and spelt soup

250' 90' 4

Oregano focaccia

200' 20' 6

Pesto quiche with baby tomatoes and pine nuts

45' 30' 4

Flatbread with mushrooms, brie and radicchio

10' 10' 1

Genoan Focaccia

15' 10' 5

Pizza base with starter dough

20' 0' 5

Classic pizza with the flavours of the south and starter dough

10' 4' 6

Pizza made with starter dough

10' 0' 8

Veronese pizza in a pan

90' 20' 5

Margherita Pizza by the metre

20' 15' 6

Sweet focaccia with grapes

120' 30' 4

Recco-style focaccia with cheese

180' 12' 4

30' 35' 4

Romagnola Italian flatbread

120' 10' 6

60' 35' 4

20' 180' 4

Pickled cauliflower

20' 2' 5

Roman green, leafy salad

15' 0' 3

Stuffed peppers (à la grandma Fani)

90' 60' 4

Rice-stuffed tomatoes

60' 35' 2

Aubergines with garlic and parsley

30' 0' 6

Pasta ‘pie’

60' 30' 4

Ricotta and spinach cannelloni

30' 10' 4

Christmas cannelloni

60' 30' 6

Venetian risotto

14' 14' 2

Straw and hay tagliatelle with mushrooms and crispy bacon sauce

25' 20' 4

Pasta with broccoli sauce

45' 30' 3

My sweet bell pepper pasta

45' 50' 2

Pasta with aubergines and tomato sauce

20' 10' 1

Valencian Paella

15' 25' 3

Pasta hearts stuffed with a walnut sauce

40' 10' 6

Salmon tagliatelle

5' 10' 2

Radicchio risotto

5' 20' 2

Pasta with Bolognese sauce

270' 240' 6

Red spaghetti with creamed aubergine sauce

30' 0' 2

Tortelli pasta stuffed with greens

120' 5' 4

Tomato and pancetta pasta ‘all'amatriciana’

45' 30' 2

Amatriciana Spaghetti

30' 30' 4

Seafood risotto

60' 30' 3

Fried cauliflower with Ligurian garlic sauce

30' 20' 2

Gnocchi with crab sauce

120' 90' 2

Spaghetti with anchovy sauce

15' 10' 1

30' 0' 12

48' 45' 12

80' 15' 8

Nougat semifreddo with fruits of the forest sauce

20' 0' 6

Valdostana Cutlet

20' 15' 2

20' 0' 10

Fried mozzarella with anchovies and radicchio

15' 10' 4

Scallops au Gratin

45' 0' 6

Ligurian style mushrooms and potatoes

45' 30' 3

Crepes stuffed with pork and radicchio

40' 15' 2

90' 40' 8

15' 45' 6

30' 30' 8

60' 30' 6

Sponge finger dessert

45' 0' 6

Neapolitan ‘pastiera’ cake

60' 60' 12

Spaghetti with pesto Trapani-style

10' 10' 3

20' 10' 3

Cockerel stuffed with citrus fruits

20' 40' 2

Beef medallions with ham and sage

20' 30' 4

Pumpkin ravioli

120' 5' 3

Stuffed artichokes

45' 30' 2

10' 10' 2

Salt cod Vicenza-style

40' 240' 4

30' 20' 4

120' 90' 4

180' 35' 8

Cherry clafoutis

15' 40' 6

Beef fillet with green peppercorns

10' 10' 2

South Tyrolean dumplings

60' 20' 4

Pasta with beans

120' 120' 4

Pizzoccheri pasta with chanterelle mushrooms and sage

60' 20' 4

Risotto with cuttlefish ink

30' 20' 1

Arancini rice balls

45' 20' 3

Fried, breaded olives

30' 10' 4

Deep-fried vegetables Roman style

20' 10' 4

Gratin dauphinois

80' 60' 4

Pumpkin gnocchi

60' 3' 2

Strawberry Risotto

25' 20' 1

Orecchiette pasta with pecorino cheese and turnip tops

25' 0' 2

Marinated courgettes

20' 15' 4

30' 2' 2

Marinated Sardines

60' 30' 8

Italian "diplomatic" pudding

30' 60' 6

Stuffed pasta in broth

60' 15' 8

Homemade pasta tubes

20' 10' 4

Roast pork shank

15' 90' 4

Italian squid pie

120' 30' 6

Venetian style fritters

150' 20' 6

Sponge and cream pudding

160' 0' 6

Little chickpea fritters

20' 10' 4

Dry hazelnut biscuits

20' 15' 6

Semolina pudding

60' 40' 6

Potato and ricotta croquettes

60' 10' 4

Perugian Easter cake ‘Ciaramicola’

40' 20' 4

Stuffed potatoes

40' 30' 3

60' 10' 2

Aubergine balls

30' 10' 4

Vegetable soup with spelt

120' 120' 4

Tomato and mozzarella pizza turnover

90' 30' 6

Meat fillets with tomato and oregano

20' 10' 2

Black forest cake

60' 30' 8

Rice, potatoes and mussels

90' 60' 8

30' 15' 3

Paccheri pasta with sausage meat and artichoke sauce

20' 0' 2

Spaghetti in a foil parcel

20' 20' 2

Pasta with cuttlefish sauce

30' 30' 4

Mixed boiled meats

20' 180' 3

Herby bread balls with tomato salsa

45' 15' 3

Saint Joseph doughnuts

40' 20' 6

Milanese Risotto

20' 15' 4

Ossobuco bone marrow stew

40' 0' 4

Sweet ricotta filled pastry

40' 30' 5

Paduan layered cake

60' 65' 8

200' 20' 4

Baked aubergine with parmesan

120' 30' 3

Spaghetti with mussel and clam sauce

20' 12' 2

Pasta with sausage and turnip top sauce

20' 15' 2

Spaghetti carbonara

15' 15' 4

20' 20' 3

20' 30' 6

Fried pastry balls: struffoli

30' 10' 8

Chocolate and almond cake

15' 40' 8

20' 150' 2

Milanese risotto

20' 20' 1

Stuffed Bolognese Cannelloni

90' 20' 6

‘Hunter’s’ rabbit stew

200' 60' 4

Beef stew in red wine

120' 90' 2

Bolognese lasagne

120' 15' 6

60' 40' 6

Sliced fillet beef

25' 3' 2

10' 10' 4

Cuttlefish with peas

40' 30' 2

Milanese breaded cutlets

20' 10' 2

Trofie pasta with pesto sauce

15' 0' 2

Carnival fritters

25' 0' 4

Pasta with tomato sauce

15' 8' 2

Aubergine stew ‘caponata’

30' 20' 2

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