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

  Lunch Menu | From September 29th to October 24th, 2026

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

• DAILY SPECIALS: Daily specials are prepared by our students as part of their practical training. Please ask our service staff for allergen information.

• Students, staff and teachers con buy UNITS to get benefits and bonuses (Ganzo, Fedora, Sorgiva).

  Ask our Staff how you can use UNITS in our Cemis!

• Go to Afternoon Menu

Lunch Menu

• Specialties Suggested to share. € 7,00 each (2 Units)

• Prosciutto sambucano Savigni 18 mesi

  2 Units€ 7,00 cad.

• Traditional chicory sprout salad

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

  2 Units€ 7,00 cad.

• Savigni handcrafted finocchiona

  with figs (according to market availability)

  2 Units€ 7,00 cad.

• Mortadella Savigni

  With mozzarella and Pear (g)

  2 Units€ 7,00 cad.

• The Blu from Corzano & Paterno farm

  with homemade 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.

Appetizer

• Sweet ’n sour pumpkin with stracchino cheese and apples

  served with celery, almond and dried figs

  nut-free and dairy-free options available (n, j, g, a)

  3 Units€ 12,00

• Stuffed calamari served in a lentil soup

  Served with roasted cauliflower and white polenta

  Disponibile in versione vegetariana (h, a, g)

  4 Units€ 14,00

First Course

• Traditional pasta with amatriciana sauce (guanciale, tomato, aged pecorino cheese)

  Available without cereal containing gluten/Dairy free Available (b, a, g)

  4 Units€ 14,00

• Handmade green gnocchi (vegetarian dish)

  with butter, sage and Parmigiano Reggiano PDO (b, g)

  3 Units€ 12,00

  Option with Gorgonzola saffron fondue, orange scented onions and walnuts (b, g, j)

  Dairy-free & Nut-free available

  4 Units€ 16,00

Main Course

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

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

  Dairy-free Available

  5 Units€ 18,50

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

  with potatoes and deep-fried bell peppers (a, b, n)

  Dairy-free dish - Available without cereal containing gluten

  5 Units€ 18,50

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 carrot, violet potato, Brussel sprouts, cauliflower, endive served with artisan mortadella and primosale cheese (n, i, g)

  Vegetarian and dairy-free options available

  4 Units€ 15,00

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Afternoon Menu

Menu executed 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

• Available from 4 pm to 9 pm - From September 29th to October 24th, 2026

  Two size specialties board

  REGULAR (suggested for one person)

  Mortadella and Finocchiona from Savigni, fresh pecorino, green olives, bread (b, g)

  3 Units€ 12,00

  LARGE (suggested for two people)

  Prosciutto crudo and finocchiona from Savigni, little burrata cheese with green tomato salad, classic tuscan pecorino with honey, walnuts, green olives and stuffed sweet chili, bread

  5 Units€ 18,50

All the Rest

• Coco Nano white bean veloutè flavored with rosemary

  with pancetta and whole wheat croutons (b) - vegetarian option available

  3 Units€ 12,00

• Beetroot, roasted potato and celery salad

  with fresh goat cheese, hazelnuts and lemon zest (A,G,J)

  3 Units€ 12,00

• Tagliatelle with broccoli puree, fresh garlic oil and toasted breadcrumbs

  Vegetarian (B,E)

  3 Units€ 12,00

• Sliced grilled beef with rucola and red radicchio

  With 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.