• Available from 12:00 pm until 3:00 pm (last order at 2:30 pm)

  Lunch Menu | From September 29th until October 18th, 2025

  Menu performed by the Culinary Arts Chef De Partie II students of Apicius International School of Hospitality for the Tradition of Italian Food II course.

• Students, staff, and faculty may purchase UNITS to have access to the different services (Ganzo, Fedora, Sorgiva).

  Please ask our staff for info, rules, and regulations regarding the use of UNITS in the different CEMIs.

• Go to Afternoon Menu

Lunch Menu

• Specialties - suggested to share

  All specialty dishes are available nut-free and gluten-free

• € 7,00 (2 Units)

• Traditional chicory sprout salad

  (with garlic, anchovies, vinegar, raisins and pine nuts) (n,e)

  2 Units€ 7,00 cad.

• Savigni prosciutto aged 18 months

  2 Units€ 7,00 cad.

• Savigni Mortadella, mozzarella and pear

  (g)

  2 Units€ 7,00 cad.

• Savigni handcrafted finocchiona with olives

  (subject to availability)

  2 Units€ 7,00 cad.

• The Blu from Corzano & Paterno farm

  With home-made preserves (sheep milk blue cheese) (g)

  2 Units€ 7,00 cad.

• Corzano & Paterno farm pecorino cheese selection

  With orange blossom honey (g)

  2 Units€ 7,00 cad.

Salads

• Seasonal vegetable salad

  With bread croutons, tuna, soft boiled eggs, Balsamic Vinegar from Modena PGI (e, d, n)

  Vegetarian option available

  Small: 3 Units€ 12,00

  Regular: 4 Units€ 16,00

• Autumn colors

  Purple, yellow and orange carrots, violet potato, Brussel sprouts, cauliflower, endive served with artisan mortadella and primosale cheese (n, i, g)

  4 Units€ 15,00

Antipasti

• Sweet ’n sour pumpkin with stracchino cheese and apples

  Served with celery, almonds and dried figs (n, j, g, a)

  Nut free and dairy-free option available

  3 Units€ 12,00

• Calamari stuffed with white polenta

  Served with a lentil soup and roasted cauliflower (h, a)

  Vegetarian option available

  4 Units€ 14,00

First Course

• Traditional pasta with amatriciana sauce

  (guanciale, tomato, aged pecorino cheese) (b, a, g)

  Gluten free & Dairy free available

  4 Units€ 14,00

• Handmade green gnocchi

  Vegetarian dish Dairy free & Nut free available

  With butter, sage and Parmigiano Reggiano PDO (g)

  3 Units€ 12,00

  With Gorgonzola saffron fondue, orange-scented onions and walnuts (g,j)

  4 Units€ 16,00

Main Course

• Baccalà (salted cod) pan-fried with “black” butter

  Served with savoy cabbage lemon salad, chickpea pureé (e, g)

  Dairy-free available

  5 Units€ 18,50

• Veal cutlets, deep-fried and “rifatte” in Tuscan pomarola sauce

  Served with potato and Giarratana onions (a, n)

  Dairy-free dish available

  5 Units€ 18,50

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• Available from 4:00 pm until 9:00 pm (last order 8.30 pm)

  Afternoon Menu | From September 29th until October 25th, 2025

  Menu performed by the Food Wine and Wellness Studies Year 1 students of Apicius International School of Hospitality for the Introduction to Professional Cooking Experiential Learning course.

Afternoon Menu

• Specialties - suggested to share

• € 7,00 (2 Units)

  All specialty dishes are available nut-free and gluten-free

• Savigni prosciutto aged 18 months

  2 Units€ 7,00 cad.

• Savigni Mortadella, mozzarella and pear (g)

  2 Units€ 7,00 cad.

• Artisanal Finocchiona from Savigni with figs

  (subject to availability)

  2 Units€ 7,00 cad.

• The Blu from Corzano & Paterno farm

  With home-made preserves (sheep milk blue cheese) (g)

  2 Units€ 7,00 cad.

• Corzano & Paterno farm pecorino cheese selection

  With orange blossom honey (g)

  2 Units€ 7,00 cad.

All the Rest

• Specialty boards available in two sizes

  REGULAR (suggested for one person):

  Mortadella from Savigni and Finocchiona, Sardinian pecorino with polifloral honey, olives (b, g)

  3 Units€ 13,00

  LARGE (suggested for two persons):

  Prosciutto crudo and mortadella from Savigni, finocchiona, burrata cheese, Sardinian pecorino with polifloral honey, fresh goat cheese and lemon zest, skin on almonds, green olives and stuffed sweet chili (b, g, e)

  5 Units€ 18,50

• Coco Nano white beans velloutè

  Flavored with rosemary with pancetta and whole wheat croutons (b)

  Vegetarian option available

  3 Units€ 12,00

• Beetroot

  With roasted potato and celery salad with fresh goat cheese, hazelnuts and lemon zest (a, g, j)

  Vegetarian

  3 Units€ 12,00

• Tagliatelle with broccoli pureé

  Fresh garlic oil and toasted breadcrumbs (b, e)

  Vegetarian

  3 Units€ 12,00

• Sliced grilled beef

  With rucola and red radicchio, shaved Parmigiano (g)

  4 Units€ 16,00

• Back to Lunch Menu

• Allergens: a. Celery, b. Cereals (gluten), c. Crustaceans., d. Eggs, e. Fish, f. Lupin , g. Milk, h. Molluscs, i. Mustard, j. Nuts, k. Peanuts, l. Sesame seeds, m. Soy, n. Solphur dioxide.

  Click here to view the full list of allergens.