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

  Lunch Menu | From February 26th to March 22nd, 2025

  Menu curated by the students of Tradition of Italian Food II and the Special Project Experiential Learning students 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

  (g)

  2 Units€ 7,00 cad.

• Savigni Handmade Mortadella

  2 Units€ 7,00 cad.

• Ham and Taleggio Bagel with Rucola

  (a, g)

  2 Units€ 7,00 cad.

• Creamy cod and red cabbage toast

  (a, g, e)

  2 Units€ 7,00

• Mugello blue cheese from Palagiaccio farm served with orange marmalade (cow's milk cheese)

  (g)

  2 Units€ 7,00 cad.

• Pecorino cheese from the Corzano e Paterno farm, served with wildflower honey (Pecorino cheese from sheep's milk)

  (g)

  2 Units€ 7,00 cad.

• "Ambro" served with carpaccio of green apple (sheep's milk cheese with washed rind)

  (g)

  2 Units€ 7,00 cad.

• "Rocco" with quince jam (Pecorino cheese)

  (g)

  2 Units€ 7,00 cad.

Salads

• Artichoke salad

  Parmigiano Reggiano Lemon Fondue, Rucola and Pine Nuts (g, l)

  Nut and dairy free available

  3 Units€ 13,00

• Seasonal Vegetable Salad

  With Marzolino cheese, soft boiled eggs, croutons, balsamic vinegar of Modena PGI (g, n, d, b)

  Small: 3 Units€ 12,00

  Regular: 4 Units€ 15,00

Antipasti

• Sweet'n'sour Sicilian pumpkin with blue cheese* and apples

  Served with celery, roasted almonds and raisins (g, n, j, a)

  Available with an alternative cheese - nut free and dairy free available

  Small: 2 Units€ 10,00

  Regular: 3 Units€ 12,50

• Lentil and Spinach Soup and Fried Calamari

  Vegetarian option available (h, a, n)

  4 Units€ 13,50

First Course

• Saffron risotto with ossobuco ragù' and gremolata sauce

  Vegetarian option available € 12,50 (3 Units) (a, n, g)

  4 Units€ 15,00

• Short pasta with Amatriciana sauce, pecorino cheese flakes

  Vegetarian option available (a, b, g)

  3 Units€ 13,00

Main Course

• Baccalà cooked in black butter with orange savoy cabbage and chickpea purée

  (g, e, a)

  4 Units€ 16,00

• Traditional "Francesina" beef stew and Tuscan corn polenta, served with sautéed thyme cauliflower

  (a, n, g)

  4 Units€ 16,00

-

• Available from 4:00 pm until 9:00 pm (last order at 8:30 pm)

  Menu | From February 26th to March 22nd 2025

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

Specialties - suggested to share

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

• Piadina with cooked ham, scamorza and endive

  2 Units€ 7,00 cad.

• Savigni prosciutto aged 18 months

  (g)

  2 Units€ 7,00 cad.

• Mugello blue cheese from Palagiaccio farm

  Served with red onion marmalade (cow's milk cheese) (g)

  2 Units€ 7,00 cad.

• Pecorino cheese from the Corzano & Paterno farm

  Served with wildflower honey (Pecorino cheese from sheep's milk) (g)

  2 Units€ 7,00

Specialty boards

• Regular (suggested for one person)

  Savigni's Mortadella and Finocchiona, Sardinian Pecorino with wildflower honey, warm focaccia, green olives (b, g)

  3 Units€ 12,00

• Large (suggested for two persons)

  Prosciutto crudo and mortadella from Savigni, burrata cheese, Sardinian pecorino with onion chutney, mascarpone and anchovy croutons, skin on almonds, green olives and stuffed sweet chili, bread basket (b, g, e)

  5 Units€ 18,50

All the rest

• Warm cannellini bean salad, grilled fennel and scallions, pear cubes and hazelnuts

  (j, l)

  3 Units€ 12,50

• Linguine with julienne squid, extra virgin olive oil, garlic and chili peppers

  (a, e)

  3 Units€ 12,00

• Cavatelli pasta with sausage, herbs and ewe's milk ricotta

  (a, b, g, n)

  3 Units€ 12,50

• Pan fried sea bream fillet, fried artichokes, herbs and lemon yogurt sauce

  (e, g)

  4 Units€ 15,00

• Beef stew cooked white (without tomato) with potatoes

  (a, b)

  4 Units€ 14,00

• 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.