Chef Loris Padovan

Pizza (several toppings available, at request)

Tiramisu'

Cannoli siciliani

Baked scallops in oven

Salmon crostini

Sarde in saor (typical venetian dish, with sardines, onion, raisins and pine nuts, sour and sweet)

Busara (tagliolini or spaghetti with lobster, cherry tomatoes, scampi or king prawns, mussels and clams)

Fregola sarda with king prawns, mussels and clams (fregola is a Sardinian product)

Paccheri allo scoglio (Paccheri pasta with prawns, mussels, clams and cherry tomatoes)

Risotto ai frutti di mare (Carnaroli rice with mussels, clams, squid, king prawn or scampi)

Octopus with potatoes

Turbot fish in the oven with tomato cherry, prawns and mussels

Sea bass (in the oven under salt or grilled)

Grilled octopus

Cannoli siciliani

Tiramisu'

Tortino al cioccolato

Baked scallops in oven

Salmon crostini

Sarde in saor (typical venetian dish, with sardines, onion, raisins and pine nuts, sour and sweet)

Spaghetti aglio, olio e peperoncino (spaghetti with garlic, oil and hot pepper)

Carbonara (typical roman dish, with pork cheek, eggs and pecorino romano / parmiggiano reggiano)

Pasta al pesto (spaghetti with a basil souce, Genoese recipe)

Spaghetti cacio e pepe (spaghetti with pecorino cheese and pepper)

Risotto ai funghi porcini (rise with porcini mushrooms)

Parmigiana (classic Italian dish made with thinly sliced, floured and fried eggplant layered with tomato sauce and cheese and baked in the oven))

Veal with tuna sauce

Roman saltimbocca (veal, prosciutto and sage, rolled up and cooked in dry white wine and butter)

Roasted pork (rolled up) with baked potatoes

Cannoli siciliani

Tiramisu'

Tortino al cioccolato