Fresh burrata from Puglia with Prosciutto di Parma DOP, ripe figs, balsamic glaze and fragrant parsley oil.

Crispy aubergine and ricotta balls infused with truffle, served on silky tomato passata and finished with white truffle oil and Parmigiano Reggiano.

Golden Italian crostini with a smooth artichoke crema, tender artichoke hearts and fragrant parsley oil.

Mezzi paccheri with velvety pumpkin crema, crispy guanciale and toasted walnuts, finished with Parmigiano Reggiano and freshly cracked black pepper.

Layers of fresh pasta with wild mushrooms, creamy Parmigiano Reggiano sauce and delicate truffle, baked until golden and rich.

Hand-filled ravioli with spinach and ricotta, served with nutty brown butter, crispy sage and Parmigiano Reggiano.

Italian spaghetti with earthy porcini mushrooms and slow-cooked lentil ragù, enriched with tomato, red pepper and aromatic Italian herbs.

Silky vanilla panna cotta, a classic Italian favorite, served with a vibrant compote of winter berries.

Warm and indulgent chocolate soufflé served with creamy pistachio gelato and crunchy pistachio granules.

Delicate Italian-style vegan crostata filled with fragrant raspberry and elderflower, served with refreshing raspberry sorbet.