ANTIPASTI (STARTERS)

Focaccia	Arancini (risotto fritters stuffed with mozzarella)	Bruschetta / Fettunta (grilled bread)	Bruschetta con pomodoro (tomatoes and basil on grilled bread)
Bruschetta con fave e pecorino (broad bean puree and pecorino on grilled bean)	Gnocco fritto / crescentina fritta /pinzin / torta fritta (fried-bread)	Piadina (griddled flatbread)

 

PRIMI (FIRST COURSES)

Linguine al granchio (Crab linguine) *leave out chilli	Trofie al pesto (trofie with pesto sauce, potatoes and green beans) * has nuts	La vera pizza margherita napoletana (authentic Neapolitan cheese pizza)	Spaghetti alla carbonara (spaghetti with a creamy bacon and egg sauce)
Bucatini all’amatriciana  (bucatini with tomato bacon sauce)*leave out chilli	Ossobuco alla milanese (braised veal shank)*I chop it into a pasta sauce	Maccheroni al gratin (macaroni and cheese)	Pappa col pomodoro (bread and tomato soup)
Pasta con i gamberoni (prawn pasta) *leave out chilli	Risi e bisi (risotto with peas)	Risotto alla primavera (spring vegetable risotto)	Spaghetti aglio e olio (spaghetti with garlic oil)*leave out chilli
Spaghetti alla puttanesca (spaghetti with tomato, olives, capers and anchovy) *leave out chilli	Spaghetti ai frutti di mare (seafood spaghetti) *leave out chilli	Spaghetti con polpette (spaghetti and meatballs) *leave out chilli	Spaghetti alle vongole (spaghetti with clams) *leave out chilli
Spaghetti al tartufo nero di Norcia (spaghetti in black truffle sauce)	Tagliatelle alla ragu bolognese (tagliatelle with bolognese meat sauce)	Pasta con pomodoro (pasta with tomato sauce)

 

SECONDI (MAIN COURSES)

Costoletta alla milanese (breaded veal cutlets)	Frittata di tartufo nero (black truffle omelette)	Saltimbocca alla romana (veal escalopes with sage and prosciutto)	Acquapazza (fish stewed with tomatoes, garlic and herbs) *leave out chilli
Arrosto morto (pan-roasted rib-eye of beef)	Branzino con finocchio (sea bass with fennel)*children may not eat fennel	Ossobucco alla milanese (braised veal shank)	Polpettine (meatballs) *leave out chilli
Polpettone (meatloaf)

 

CONTORNI (SIDE DISHES)

Agretti con accuighe e aglio (Russian opposite leaf thistle sautéed with garlic and anchovy)

Patate al forno (roast potatoes)

Broccolini con aglio e accuighe (broccoli with garlic and anchovy) *leave out chilli

Pinzimonio (crudite with olive oil dip)

 

DOLCI (DESSERTS)

Torta di cioccolato (chocolate cinnamon cake)	Torta gianduia (hazelnut chocolate cake) * has nuts	Torta di mele alla ferrarese (apple cake)	Crostata (jam tart)
Crostata di frutta fresca (fresh fruit tart)	Torta genovese con fragole e panna montata (strawberry and cream sandwich cake)	Torta di ricotta e limone (ricotta lemon cake)	Schiacciata con l’uva (sweet grape focaccia)
Torta genovese (genoise sponge cake)	Chiacchiere (fried pastry)

 

SALSE E SUGHI (PASTA SAUCES)

Salsa al pomodoro (Simple tomato sauce)

Pesto (basil and pine nut sauce)

Ragù alla bolognese (bolognese meat sauce)