*Price by the glass/for the bottle at the table
Extra Dry but rather dry, produced with attention to structure and durability. Valdobbiadene, Veneto
Sicilian classic method from Catarratto grapes. Yellow pulp fruit and bread crust on the nose, sip on fresh citrus notes. Rest in bottle for at least 18 months. Camporeale (PA), Sicily
Susumaniello grapes, maceration on the skins for 36 hours. Aromas of berries and pomegranate, fresh and enveloping sip. Castellaneta (TA), Puglia
Blend of Viognier and Incrocio Manzoni for a wine with hints of melon, banana and exotic fruit. The sip is delicately fruity and harmonious. Massa Marittima (GR), Tuscany
Coming from the Sauruni district, a Fiano aged in steel and bottle. Bouquet with notes of lime, bergamot and fresh hazelnut, savory and harmonious sip. Grottolella (AV), Campania
An orange from Etna from Carricante, Catarratto, Minnella, Grecanico and Inzolia grapes from vines over 60 years old at 750 meters above sea level. Aromas of yellow fruit, aromatic herbs and flowers, in the mouth it is intense, soft and aromatic. 5 days of maceration on the skins, aging in barrel for 8 months. Presa (CT), Sicily
An Austrian wine obtained from a blend of Chardonnay (50%) fermented in amphora, Riesling (25%) by Solera method (the oldest vintage is 2013) and Scheurebe (25%). Light maceration on the skins, aromas of citrus, cinnamon and dried fruit, balanced and enveloping sip. Aged in steel.
Blend of Merlot, Cabernet and Lagrein aged in steel. Strawberries and cherries on the nose, fruity sip with a nice freshness. Bolzano, Trentino Alto Adige
Intense ruby red color, nose with aromas of fruit and black pepper. The body is not excessive, the taste is pleasant and spicy. Aged for 11 months in oak barrels. Ramandolo (UD), Friuli Venezia Giulia
Barbera grapes aged in terracotta amphora for 5 months. Red fruits and quinine on the nose, intense and persistent sip. Marzabotto (BO), Emilia Romagna
Light ruby red, aromas of fresh flowers and berries, fresh and delicately fruity in the mouth. Aged in steel. Umbertide (PG), Umbria
Mencia grapes, from vines over 90 years old grown in the western part of Spain in the province of Leon. Balsamic and sweet spice aromas, fresh and floral in the mouth. Aged for 8 months in wooden barrels. Leon, Spain
You can choose every bottle available with an increase of 10 euro on the takeaway price.
Selection of 3 cured meats and 2 cheeses
Selection of 7 cheeses
with sweet paprika, celery, carrots, fennel
with cheeses, onion jam, hazelnut
with carasau bread
celery, feta, nuts
Creamed Cod, Sweet salami from the Itria Valley, Crostini, Sautéed courgettes, cacioricotta, pepper, stewed peppers
with bread
Capocollo di Martina Franca, pepper sauce, Cacioricotta
Roast Coppa, Alpine Fontina, Mustard, Onion Jam
with hot bread
with Sichuan butter and toasted bread
Orange marmalade, Sichuan pepper
Typical Sardinian dessert with candied orange peels, honey and almonds
Soft almond biscuit flavored with citrus fruits.
Blanche, light and delicate
Extra Stout, dry and bitter with notes of coffee and chocolate
Prosecco, Aperol and orange’s slice
Prosecco, Campari and orange’s slice
Gin Dutch Dry Sylvius. Holland. Juniper, licorice, cinnamon, star anise, lavender, cumin among the botanicals present.
Sparkling apple cider made with 40 varieties of Normandy apples. 75 cl, 5,7% vol.
fizzy flavored drink produced with the fermentation of muscat peels. Fresh to the taste, it can remind you of a sour beer. 75 cl, 7.2% vol.
Pear, apricot, apple, mango
(still or sparkling)
It takes its name from its inventor, Salvatore Martina, who created it in the early 1900s. Aromas of bitter herbs and black pepper, dry, balsamic and persistent sip (6 cl)
From Pedro Ximénez grapes, a wine with aromas of dried fig, raisins, chocolate and coffee (6 cl). Spain
Manual harvest and aged for 30 years in barrels using the Solera method (6 cl).
Pinot Noir Grappa base enriched with an infusion obtained from the maceration of hay and mountain flowers (4 cl).
Produced from a base of Barbera d'Asti and Cortese, it has notes of artemisia, juniper, rhubarb and vanilla. (6 cl). Also with ice, as an aperitif
