La carta di Fiorello

Toasted farmhouse bread, oxheart tomatoes, basil, olive oil from Puglia

Rosé-cooked veal, delicate tuna cream, caper berries

✻ come a Lucca, parola di Marco

Creamy burrata, San Daniele ham, grilled radicchio, balsamic

Wafer-thin sliced beef fillet, rocket, Parmesan shavings, lemon oil

Homemade tagliatelle, ragù from the family recipe — simmered for six hours

✻ fatta a mano ogni mattina

Ricotta and spinach ravioli, sage butter, Parmigiano Reggiano

Clams, white wine, garlic, parsley, a touch of peperoncino

Carnaroli rice, porcini mushrooms, butter, Parmigiano — stirred creamy, as it should be

Homemade potato gnocchi, Gorgonzola cream, caramelised walnuts

Veal escalope with prosciutto and sage, white wine jus, rosemary potatoes

Grilled sea bass, leaf spinach, lemon, Apulian olive oil

Corn-fed chicken breast in lemon sauce, grilled summer vegetables

✻ il piatto della domenica

Layered aubergine, tomato sauce, mozzarella, basil — straight from the oven

From Nonna Rosa's recipe — unchanged since 1987

✻ la ricetta di Nonna Rosa, 1962

With marinated wild berry compote and mint

Vanilla ice cream, hot espresso, amaretti crumble

Crisp pastry rolls, ricotta cream, pistachios from Bronte

Tuscany — bold, dark cherry, fine tannins (bottle)

Friuli — fresh, mineral, a hint of pear (1/8 l)

Finely sparkling, dry — the right way to start (glass)

The classic with Prosecco, soda and a slice of orange

✻ il preferito della casa

From the portafilter machine, beans from Trieste — also as a doppio