Delicious Italian antipasti, bruschetta, salads and other complementary dishes.
A colorful assortment of cured meats, cheeses, marinated vegetables, and olives served as a starter.
Crispy fried rice balls stuffed with savory fillings, coated in golden breadcrumbs.
Toasted bread rubbed with garlic and topped with olive oil, tomatoes, and fresh basil.
Tender squid tubes stuffed with seasoned breadcrumbs, herbs, and cheese, simmered in tomato sauce.
A classic Sicilian sweet and sour eggplant stew with capers, olives, and celery in agrodolce sauce.
Paper-thin slices of raw beef dressed with olive oil, lemon, and Parmigiano-Reggiano.
A dimpled flatbread enriched with olive oil, sea salt, and herbs baked to golden perfection.
Lightly battered and fried assortment of fresh seafood, served crispy with lemon wedges.
Fresh mozzarella, ripe tomatoes, and basil dressed with olive oil and sea salt.
Tender octopus dressed with olive oil, lemon, herbs, and Mediterranean aromatics.
Tender, savory meatballs of ground meat, breadcrumbs, herbs, and cheese, simmered in tomato sauce.
Crispy chickpea flatbread from Tuscany made with chickpea flour, water, and olive oil.
Layers of fried eggplant, tomato sauce, and cheese baked until golden and bubbling.
Rustic Tuscan bread salad with tomatoes, basil, and olive oil-vinegar dressing.
Fresh seasonal vegetables and pasta tossed in a light sauce with herbs and Parmesan cheese.
Traditional flatbread from Romagna with lard, griddled to create a soft, savory base for countless fillings.
Creamy Venetian rice dish with fresh spring peas, broth, and Parmigiano-Reggiano.
Crispy fried sardines layered with sweet-sour onion marinade, pine nuts, and raisins.
Thinly sliced cold veal topped with a creamy tuna-flavored sauce, served as an elegant antipasto.
