BAKED IN OUR WOOD OVEN, WITH OLIVE OIL, GARLIC, AROMATIC HERBS, MOZZARELLA AND PARMESAN CHEESE.
¡THE PERFECT COMPANION!
¡HANDMADE, EVERYDAY IN OUR WOODEN OVENS!
FRESHLY BAKED. WITH PARMESAN CHEESE, VEGETABLE PISTO, FRESH BASIL AND BURRATA
FRESHLY BAKED. WITH PARMESAN CHEESE, TRUFFLE AND BURRATA
PINK VEAL FILET, MARINATED IN SPYCES FOR 24 HOURS, BREADED WITH HOOMEMADE BREAD CRUMBS, SERVED WITH POMODORO TAGLIATELLE
FRESH PASTA WITH IBERIAN FAN MEATBALLS, POMODORO SAUCE WITH WHITE WINE, PARMESAN FLAKES AND FRESH BASIL
PINK VEAL FILET, MARINATED IN SPYCES FOR 24 HOURS, BREADED WITH HOOMEMADE BREAD CRUMBS, POMODORO SAUCE, GRATIN WITH MOZZARELLA CHESSE. SERVED WITH ARUGULA, CHERRY TOMATOS, PARMESAN FLAKES AND HONEY OIL SALAD
WITH FOIE, MUSHROOM AND PORTO CREAMY SAUCE.
BAKED AUBERGINES WITH PARMIGIANO REGGIANO CHEESE AND HOMEMADE POMODORO SAUCE / 10,90
PLATTER WITH A SELECTION OF OUR BEST PRODUCTS: BUFFALA´S MOZZARELLA CHEESSE, GORGONZOLA, CREOLE SAUSAGE, TRUFFLE MORTADELA, CAPONATA, PARMESAN CHESSE, CAPERS, PESTO SAUCE AND SUN DRIED TOMATOES.
MIX OF ITALIAN CHEESES WITH SUN DRIED TOMATOES, FRESH BASIL AND VEGETABLE CHIPS
FRESHLY BAKED. WITH PARMESAN CHEESE, TRUFFLE AND BURRATA
FRESHLY BAKED. WITH PARMESAN CHEESE, VEGETABLE PISTO, FRESH BASIL AND BURRATA
LETTUCESPROUTS, PINK PEPPER, BLACK OLIVES, SUN DRIED TOMATOES, WALNUTS AND PESTO SAUCE
BUFALA´S MOZZARELLA CHEESE (PDO CAMPANA), MILLEFEUILLE OF TOMATO AND GENOVESE PESTO OIL
WITH IBERIAN HAM, GLASS BREAD, TOMATO, EXTRA VIRGIN OLIVE OIL AND LETTUCE SPROUTS
SICILIAN TOMATO, HONEY OIL, TEMPERED GOAT CHEESE, DATES, WALNUTS, BALSAMIC AND CRUNCHY PANCETTA
SMOKED SALMON, SPROUTS, FRESH MOZZARELLA CHEESE, SICILIAN TOMATOES, AVOCADO, SWEET TOMATOE OIL AND DILL
ORGANIC TOMATO BASE, FRESH BURRATA, ARUGULA, CHERRY TOMATOS, PARMESAN FLAKES, OLIVE OIL AND BALSAMIC CREAM
ORGANIC TOMATO BASE, CHRORIZO, FRESH BURRATA, ARUGULA, BLACK OLIVES, PARMESAN CHESSE AND OLIVE OIL
ORGANIC TOMATO, MOZZARELLA, PARMIGIANO GRANA PADANO, MUSHROOMS, SICILIAN TOMATOES, GREEN AND RED PEPPES, AUBERGINE AND GOAT CHEESE FAKES.
BASE OF BOLETUS SAUCE, MOZZARELLA, MUSHROOM MIX AND POACHED EGG COOKED AT LOW TEMPERATURE
ORGANIC TOMATO BASE, MOZZARELLA, FRESH BURRATA, IBERIAN HAM SHAVINGS AND FRESCH BASIL.
TOMATO BASE, MOZZARELLA, FRESH BURRATA, SOBRASSADA DOP MALLORCA AND A TOUCH OF HONEY
ORGANIC TOMATO, BUFALA´S MOZZARELLA AND FRESH BASIL.
ORGANIC TOMATO, MOZZARELLA, PROSCIUTTO HAM AND MUSHROOMS.
ORGANIC TOMATO, MOZZARRELLA CHEESE, SPICY PEPPERONI AND A TOUCH OF ORGANIC HONEY.
ORGANIC TOMATO, MOZZARELLA, BEEF, CHICKEN, ONION, CILANTRO AND BBQ SAUCE.
MOZZARELLA, IBERIAN PANCETTA, PARMIGIANO AND EGG YOLK.
SMOKEY CHIPOTLE SAUCE, MOZZARELLA CHEESE, BEEF BOLOGNESE AND PEPPERONI
ORGANIC TOMATO, SOFTCREAM OF ROQUEFORT, MOZZARELLA AND PROVOLONE CHEESE WITH FINE CHIPS OF PARMESAN.
FILLED RICOTTA AND PESTO PASTA, CREAMY 4 CHEESES SAUCE AND NUTS
¡PERFECT OPTION FOR VEGETARIANS!
CREAMY PEDRO XIMÉNEZ SAUCE AND PROVOLONE CHEESE
WITH FOIE, MUSHROOM AND PORTO CREAMY SAUCE.
CREAMY RISOTTO WITH ASSORTED MUSHROOMS, IBERIAN HAM CHIPS AND TARTTUFE SAUCE.
BECHAMEL SAUCE, PARMESAN CHEESE, POMODORO TOMATOES AND BOLOGNESE SAUCE.
MINDEC BEEF, POMODORO TOMATO AND THIN LAYERS OF PARMESAN.
¡I CAN´T BELIVE IT´S NOT CARBORA!
WITIH SAUTED CHICKEN, ZUCCHINNI, CHERRY TOMATOES AND A DASH OF NUTS
FRESH EGG PASTA NEST, RED SHRIMP, SMOKEY CHIPOTLE AND POMODORO SAUCE.
NOT TO SPICY
TOMATE, MOZZARELLA, CHAMPIÑONES, PEPPERONI Y PARMIGIANO
MUSHROOM MIX, BOLETUS, TRU E PEARLS AND POACHED EGG COOKED AT LOW TEMPERATURE AND CREAM TARTUFATA.
CONFNED SICILIAN TOMATO, POMODORO SAUCE, BASIL AND BURRATA CLOUDS.
NES TOF FRESH LINGUINI, GRANA PADANO CHEESE SAUCE, CHERRY TOMATOES AND RED SHIRMPS A LITTLE SPICY
¡OUR VERSION OF VERSION OF THE TRADITONAL "HUEVOS ROTOS"!
SAUTED VEGETABLES, BLACK OLIVES, POMODORO SAUCE, BURRATA CLOUDS AND FRESH BASIL
PERFECT OPTION FOR VEGETARIANS...
FRESH PASTA WITH IBERIAN FAN MEATBALLS, POMODORO SAUCE WITH WHITE WINE, PARMESAN FLAKES AND FRESH BASIL
PINK VEAL FILET, MARINATED IN SPYCES FOR 24 HOURS, BREADED WITH HOOMEMADE BREAD CRUMBS, SERVED WITH POMODORO TAGLIATELLE
PINK VEAL FILET, MARINATED IN SPYCES FOR 24 HOURS, BREADED WITH HOOMEMADE BREAD CRUMBS, POMODORO SAUCE, GRATIN WITH MOZZARELLA CHESSE. SERVED WITH ARUGULA, CHERRY TOMATOS, PARMESAN FLAKES AND HONEY OIL SALAD
JUICY CHICKEN BREAST COOKED AT LOW TEMPERATURE WITH LEMON AND CAPERS, SERVED WITH TAGLEATELLE AL BURRO AND PARMIGIANO.
