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Menu
Appetizers
INGREDIENTS
Carrots - Peas - Potatoes - Eggs - Extra virgin olive oil - Apple cider vinegar - Fine salt - Black pepper to taste - FOR THE MAYONNAISE - Egg yolks - at room temperature - Sunflower seed oil - Lemon juice - Vinegar - Black pepper to taste - Fine salt to taste9.00 CAD
INGREDIENT
Prosciutto - Salame - Formaggio 9.00 CAD
Salad, Olives, Tomatoes, Cucumber. 9.00 CAD
INGREDIENTS
Homemade bread - Cluster tomatoes - ripe - Basil 8 leaves - Oregano to taste - Extra virgin olive oil to taste
Fine salt to taste - Black pepper to taste9.00 CAD
Melon and Prosciutto9.00 CAD
Pasta
INGREDIENTS
Spaghetti - Guanciale - Egg yolks - Pecorino Romano cheese - Parmigiano cheese - Black pepper to taste - Salt to taste.
12.00 CAD
Special
INGREDIENTS
Penne Rigate pasta - Peeled tomatoes - drained - Garlic 1 clove - Dried chili pepper - small - Parsley to taste - Extra virgin olive oil to taste - Fine salt to taste12.00 CAD
Special
INGREDIENTS
Spaghetti - Peeled tomatoes - Guanciale - Pecorino Romano cheese - for grating - Fine salt to taste
Extra virgin olive oil to taste - Fresh chili pepper 1 - White wine.12.00 CAD
Special
INGREDIENTS.
Beef - (minced, coarsely ground and mixed) - Carrots - Yellow onions - Tomato puree - Extra virgin olive - Black pepper to taste - Pancetta bacon - Celery - Red wine -Vegetable broth to taste - Fine salt to taste.
FOR THE BÉCHAMEL SAUCE
Butter - Flour 00 - Whole milk - Fine salt 1 pinch - Nutmeg to taste
TO SEASON
Butter to taste - Parmigiano Reggiano DOP cheese.
14.00 CAD
INGREDIENTS
Spaghetti - Black pepper to taste - corns - Pecorino Romano cheese - medium seasoning, to be grated - Fine salt to taste12.00 CAD
Special
INGREDIENTS
INGREDIENTS FOR THE EGG PASTA
Flour 00 - Eggs - medium - FOR THE BÉCHAMEL SAUCE - Whole milk - Butter - Flour 00 3 - Nutmeg to taste - Fine salt 1 pinch
FOR THE FILLING
Sausage - Pork - ground - Parmigiano Reggiano DOP cheese - grated - Extra virgin olive oil to taste - Onions - Celery 2 oz -
Carrots - Red wine - Fine salt 1 pinch - Black pepper 1 pinch - Tomato puree -
FOR SPRINKLING
Parmigiano Reggiano DOP cheese - grated14.00 CAD
Special
INGREDIENTS
Spaghetti - Tomato puree - Shallot - Garlic - Extra virgin olive oil - Fine salt to taste
FOR MEATBALLS
Pork - minced - Luganega sausage - Mortadella - in a single slice - Wholegrain - stale and crust-free - Parmigiano Reggiano DOP cheese
Parsley - finely chopped - Eggs - (1 medium one approx.) - Nutmeg to taste - Black pepper to taste - Fine salt to taste16.00 CAD
INGREDIENTS
INGREDIENTS FOR RAVIOLI
Flour 00 - Eggs - (about 2 eggs and 1 yolk) - Semolina to taste - for dusting
FOR THE FILLING
Spinach - Cow's milk ricotta cheese - Parmigiano Reggiano DOP cheese - to be grated - Nutmeg to taste - Fine salt to taste - Black pepper to taste14.00 CAD
Second Dish
INGREDIENTS
Saffron -Butter - Vialone nano rice - Fine salt - Water - Caciocavallo cheese - (grated)
FOR THE RAGÙ FILLING
Fine salt to taste - Black pepper to taste - Onions - Butter - Pork - Extra virgin olive oil to taste
Tomato puree - Peas - Caciocavallo cheese - Red wine
FOR THE HAM FILLING
Cooked ham - Mozzarella cheese -
FOR THE BATTER
Flour 00 - Fine salt - Water
FOR BREADING AND FRYING
Breadcrumbs to taste - Vegetable oil to taste15.00 CAD
INGREDIENTS
Luganega sausage - Potatoes - Extra virgin olive oil - Fine salt to taste - Black pepper to taste - Peeled tomatoes
Oregano to taste - Rosemary to taste15.00 CAD
INGREDIENTS
Black eggplants
Tomato puree
Fior di latte mozzarella cheese
Parmigiano Reggiano DOP cheese - grated - Yellow onions - Basil to taste - Extra virgin olive oil to taste
Black pepper to taste - Fine salt to taste
FOR FRYING
Peanut seed oil to taste15.00 CAD
INGREDIENTS
Carnaroli rice - Yellow onions - Tomato puree - Vegetable broth - (already salted) - Mozzarella cheese - (for pizza) - Grana Padano DOP cheese - grated - Extra virgin olive oil to taste - Fine salt to taste - Black pepper to taste
FOR BREADING AND FRYING
Eggs - Breadcrumbs - Corn oil to taste16.00 CAD
INGREDIENTS
Potatoes - Cooked ham - Provola cheese - Parmigiano Reggiano DOP cheese - Fine salt to taste
Black pepper to taste - FOR THE BÉCHAMEL SAUCE - Whole milk - Butter - Flour 00 - Nutmeg to taste
Black pepper to taste - Fine salt 1 pinch15.00 CAD
Desserts
INGREDIENTS
Coconut milk - with less than 18% fat - Almond milk - Brown sugar - Dark chocolate
9.00 CAD
IINGREDIENTS
Whole milk - Heavy cream - Sugar - Eggs - Egg yolks - (about 1 medium) - Vanilla bean
FOR THE CARAMEL
Sugar9.00 CAD
INGREDIENTS
Heavy cream - Mascarpone cheese - Coffee - Ladyfingers - Unsweetened cocoa powder to taste - Powdered sugar
9.00 CAD
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