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

  Lunch Menu | From May 9th until May 20th, 2025

  Menu curated by the students of the Precision Cooking and Texture Development course of Apicius International School of Hospitality.

• 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

Specialties - suggested to share

• All specialty dishes are available nut-free and gluten-free - € 7,00 (2 Units)

• Savigni prosciutto aged 18 months

  2 Units€ 7,00 cad.

• Handcrafted Mortadella

  2 Units€ 7,00 cad.

• Pecorino cheese from Corzano e Paterno farm

  Served with wildflower honey (sheep milk cheese) (g)

  2 Units€ 7,00 cad.

Salads

• Tomato salad with olive oil,

  With homemade preserved tuna, marinated onion, basil leaves (e)

  Nut free & gluten free dish

  Vegetarian option available

  3 Units€ 12,00

• Baby spinach salad

  With grilled zucchini, almonds and feta cheese (g, j)

  gluten free dish

  lactose and nut free option available

  3 Units€ 12,00

Appetizers

• Burrata cheese

  With grilled tomato and Cantabric sea anchovies (g, e)

  nut free & gluten free dish

  3 Units€ 12,00

• Creamed cod with smocked paprika

  With stewed chickpeas, black sesame (e, i)

  Gluten free dish

  Sesame free option available

  4 Units€ 14,00

First Course

• Risotto with saffron and asparagus, parmigiano reggiano cheese (g)

  Nut-free & gluten free dish

  Lactose free option available

  4 Units€ 15,00

• Pasta with vegetable ragù, herbs and fresh pecorino cheese (b, g)

  Nut-free dish

  Gluten free option available

  4 Units€ 15,00

Main Course

• Roasted veal

  With eggplant and arugula salad

  Nut-free & gluten free dish

  5 Units€ 18,00

• Grilled chicken

  With stewed bell peppers and endive

  Nut-free & gluten free dish

  5 Units€ 16,00

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• Available from 4:00 pm until 10:30 pm (last order at 10:00 pm)

  Menu | From May 9 until May 20, 2025

  Menu curated by the students of the Professional Cooking II EL course of Apicius International School of Hospitality.

Specialties - suggested to share

• All specialty dishes are available nut-free and gluten-free - € 7,00 (2 Units)

• Savigni prosciutto aged 18 months

  (g)

  2 Units€ 7,00 cad.

• Handcrafted Mortadella

  2 Units€ 7,00 cad.

• Pecorino cheese from Corzano e Paterno farm

  Served with wildflower honey (sheep milk cheese) (g)

  2 Units€ 7,00

Two Size Specialties Board

• Regular (suggested for one person)

  Mortadella and Finocchiona from Savigni, Sardinian pecorino with poly floral honey, green olives (b, g)

  3 Units€ 12,00

• Large (suggested for two persons)

  Prosciutto crudo and mortadella from Savigni, burrata cheese, classic pecorino and saffron pecorino with handcrafted chutney, skin-on almonds, green olives and stuffed sweet chili, and bread basket (b, g, e)

  5 Units€ 18,50

Insalate

• Tomato salad with olive oil

  With homemade preserved tuna, marinated onion, basil leaves (e)

  Nut-free & gluten-free dish

  Vegetarian option available

  3 Units€ 12,00

• Baby spinach salad with grilled zucchini

  With almonds and feta cheese (g,j)

  Gluten-free dish

  Lactose and nut free option available

  3 Units€ 12,00

• First Course

  Risotto with saffron and asparagus, parmigiano reggiano cheese (g)

  Nut free & gluten free dish

  Lactose free option available

  4 Units€ 15,00

• Main Course

  Roasted veal with eggplant and arugula salad

  Nut-free & gluten-free dish

  5 Units€ 18,00 cad

• 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.