The menu

Layers of aubergine, tomato and parmesan, slowly gratinated.

Our signature: melts in the mouth, olive oil and rocket.

Creamy, with seasonal tomato and fresh basil.

Clams, garlic, white wine and a thread of chilli.

Guanciale, egg, pecorino and pepper. No shortcuts.

Black truffle, butter and aged parmesan. The date-night plate.

Filled, in a cheese cream with toasted almond.

Aubergine, tomato, basil and salted ricotta.

Potato gnocchi, salmon, courgette and raisins.

Slow bolognese, béchamel and oven. Just like home.

Grilled fillet, gorgonzola cream.

For a different kind of night. Cream, vodka and caviar.

Silky, with Bronte pistachio. The most requested.

Warm, with vanilla ice cream melting on top.

Mascarpone, coffee and cocoa. The classic, done right.

Warm, cinnamon and a touch of ice cream.

Changes by the day. Ask the family.

Tuscan red, medium body. Glass or bottle.

Warm and generous, for the meat pasta.

Crisp white for the vongole.