Davanti Ristorante

01/29/2026

PIZZA con MELANZANE e N’DUJA di SPILINGA
Our dough leavened 48 hours, baked in the oven with marinara, mozzarella, home made n’duja, eggplant and ricotta cheese

Nduja is a spicy, spreadable cured meat originally from Calabria, in particular from Spilinga, obtained from pork and chilli pepper, which gives it its characteristic intense flavour

PACCHERI (large rigatoni) al SUGO di COSTINE di
MAIALE (tracchiolelle) alla NAPOLETANA

Pork ribs sauce, slow cooked with italians tomatoes, onions, red wine, with rigatoni pasta

MANZO all’ OLIO
Beef top blade, cooked slowly in EVOO , white wine, onions, celery, carrots, served with traditional polenta

Beef in EVOO is an ancient recipe from Brescia that owes its origins to Rovato. The first documents mentioning it date back to the second half of the 16th century.

01/22/2026

CASONCELLI alla BRESCIANA

Homemade ravioli stuffed with parmesan cheese, bread, garlic and parsley , sautee with butter, pancetta, sage and parmesan cheese

IT IS ONE OF THE TYPICAL DISHES OF BRESCIA CUISINE AND IS USUALLY FILLED WITH BREAD AND CHEESE ,IS THE CASONCELLO! IT IS A TYPE OF PASTA THAT CANNOT BE MISSING IN A SUNDAY LUNCH. IT IS A DISH WITH A CERTAIN HISTORY , AS EARLYAS 1548 THE HUMANIST ORTENSIO LANDO SPOKE OF MRS MELIBEA DA MANERBIO AS A INVENTOR OF CASONCELLI

TAGLIATELLE al RAGU’ BIANCO DI CINTA SENESE

Tagliatelle tossed with Cinta Senese meat stewed slowly with onions, carrots and celery

One of the first and most famous testimonies of its presence is the image depicted in the fresco by Ambrogio Lorenzetti entitled "Effects of Good Government - The well-governed countryside" present in the Palazzo Comunale of Siena, dating back to 1338.

PINSA ROMANA alla CARRETTIERA

Our traditional Pinsa with house made sausage crumbs, spicy rapini and mozzarella cheese

01/14/2026

PINSA ROMANA con PORCHETTA
di ARICCIA
Our traditional Pinsa with Roman-style roasted pork, mozzarella, arugula and balsamic vinegar

What we can properly call “Modern Roman Pinsa” is a reinterpretation of an ancient Roman recipe invented during the Ancient Roman Empire, reworked with new ingredients and modern techniques. The original recipe comes from an ancient product made among the rural populations living just outside the walls of Rome, who used to cook a kind of “focacce” or “schiacciatine”, grinding cereals (millet, barley and spelt) and adding salt and herbs.The wordPinsa comes from the Latin word “Pinsere” that means to stretch, to spread. The traditional recipe has been revisited several times over the centuries, until nowadays.

Porchetta di Ariccia PGI is a Lazio gastronomic specialty, a boneless pork roast seasoned with salt, pepper, garlic, and rosemary (sometimes fennel), and slowly cooked to produce succulent meat and a crispy crust. It has been recognized as a Protected Geographical Indication (PGI) at the European level.

TAGLIOLINI con GRANCHIO alla VENEZIANA

Tagliolini pasta, with 4 oz crab meat , crab bisque, fresh tomatoes garlic and basil

CONIGLIO alla LIGURE

Slowly cooked rabbit with vegetables, white wine, baby artichokes, potatoes, black olives, capers and aromatic herbs served

01/07/2026

PIZZA con SALMONE , SELVAGGIO e CREMA DI ZUCCHINE

Our dough leavened 48 hours, thinly spread, baked in the oven with house cured Sockeye salmon and zucchini cream

SPAGHETTI ai FRUTTI DI MARE

Spaghetti with shrimps , clams, mussels, scallops,baby cuttlefish, calamari, fresh tomatoes, basil and EVOO

MANZO BRASATO ALLA PIEMONTESE

Beef blade shoulder, cooked slowly in red wine, onions, celery, carrots, sauce, served with polenta in Piedmontese style

12/31/2025

PIZZA con CREMA DI ZUCCA, COPPA di TESTA e ACETO BALSAMICO

Our dough leavened 48 hours, baked in the oven served with pumpkin cream, coppa di testa and balsamic vinegar

( The Coppa di Testa is a traditional cooked cured meat prepared with the parts of the head and other less noble parts of the pig, boiled for a long time and seasoned with salt, pepper and other natural aromas, such as orange peel and garlic.)

FETTUCCINE CON FAGIANO ALLA TOSCANA

Pheasant meat , slow cooked in white wine and vegetables , sautee with fettuccine pasta

COTECHINOdi GAVARDO con LENTICCHIE

Traditional sausage from northern Italy, slowly boiled served with lentils and grilled polenta

( Gavardo, a small town in the province of Brescia, mentioned in the 1930s by the Italian Touring Club guide for its renowned cotechino produced with a different recipe compared to other areas of Northern Italy)
(For Italians, eating pork with lentils in the first days of the year is a good omen, it means luck and money.)

12/25/2025

PIZZA con SCAROLA alla NAPOLETANA
Our dough leavened 48 hours, with sautéed escarole, black olives, garlic, anchovies , raisins and burrata cheese

(Neapolitan escarole pizza is an ancient dish from the Campania region, served as a main course or appetizer for Christmas Eve lunch. A delicious, long-leavened pizza crust encases a tender heart of stewed escarole. Escarole pizza is a true icon of Neapolitan Christmas cuisine.)

FUSILLI con CREMA di PORRI e VONGOLE

Fresh fusilli pasta, tossed with emulsion of leeks, EVOO, served with shelled clams, parsley and garlic

GNUDI alla MAREMMANA

Ricotta and spinach gnocchi, au gratin with bolognese sauce, parmigiano cheese and butter

12/17/2025

LA NOSTRA PIZZA con TOMINO e PROSCIUTTO ARROSTO

Our dough leavened 48 hours, baked in the oven with tomino cheese, roast ham and winter black truffle

SPAGHETTI alla TRAPANESE

Spaghetti with tuna in oil imported from Italy, grape tomatoes, black olives, capers, garlic, oregano and EVOO

TRIPPA alla ROMANA

Beef tripe 5 hours slow cooked in white wine vegetables and tomatoes, served with grated pecorino cheese and fresh mint

12/10/2025

PIZZA con BROCCOLETTI, BURRATA, ACCIUGHE e BOTTARGA di MUGGINE

Our dough leavened 48 hours, baked in the oven with mediterranean anchovies, broccoletti, burrata and bottarga(mullet dry eggs)

RISOTTO al TARTUFO BIANCO

Traditional slow cooked Carnaroli rice with white truffle imported from Italy

STUFATO di CERVO alla TIROLESE con CANTARELLI e POLENTA

Slowly braised venison shoulder bites with carrots, celery, onions, served with chanterelle mushrooms and grilled polenta

12/10/2025

https://www.rainews.it/amp/articoli/2025/12/la-cucina-italiana-patrimonio-dellumanita-unesco-bfd0c481-2773-4902-aefd-88b310dc0ad6.html?fbclid=IwZnRzaAOmZqZleHRuA2FlbQIxMQBzcnRjBmFwcF9pZAo2NjI4NTY4Mzc5AAEekicvCkP1g13wHrDvEkT1pJeYBMcc6-Sm-BBqia2rJRyHnbu-KI2c-acKOr0_aem_cmi6RpuZ7lVoNFQg8xxXzA

La prima al mondo ad essere riconosciuta nella sua interezza

12/03/2025

PIZZA con BRESAOLA , STRACCHINO E TARTUFO NERO INVERNALE

Our dough leavened 48 hours, baked in the oven with bresaola, stracchino(soft cheese) from LIRA ROSSA and winter black truffle

TORTELLI di ZUCCA alla MANTOVANA

Traditional ravioli from city of MANTOVA filled with pumpkin, parmigiano cheese and amaretti cookies , served with home made sausage crumbs

LARGE RIGATONI al SUGO di COSTINE (TRACCHIOLELLE)
alla NAPOLETANA

Pork ribs sauce, slow cooked with italians tomatoes, onions, red wine, with rigatoni pasta

11/26/2025

RISOTTO al VINO ROSSO e PETTO DI QU***IA RIPIENO

Traditional slow cooked Carnaroli rice with Chianti Wine and Roasted quail breast stuffed with vegetables, mushrooms and aromatic herbs

COPPA di TESTA Con FARINATA di CECI

Coppa di Testa is an authentic Italian speciality. It is very savory, it is made by a mixture of tongue and lean meat, from the head of the pig. The mixture is roughly minced, cooked and then sacked, still warm, in natural casing . Coppa di Testa is then flavored with orange, lemon, garlic or vinegar, according to the local traditions.

(Legend has it that farinata as we know it today originated in 1284, when Genoa defeated Pisa in the Battle of Meloria. Upon returning from the battle, the Genoese ships were caught in a storm, and several barrels of oil and chickpea flour capsized, soaking in salt water. Due to the shortage of supplies, everything they could salvage was salvaged, and the sailors were served the chickpea and oil mixture, which they, in an effort to make less unpleasant, dried in the sun until it resembled a pancake. On land, the Genoese perfected this makeshift recipe, turning it into the specialty we still enjoy today, which, to mock the defeated, they called the gold of Pisa)

TAGLIOLINI con COLATURA DI ALICI e BOTTARGA
Tagliolini with anchovies natural juice , bottarga, evoo and garlic
$ 28.00

(The “COLATURA anchovy sauce is a typical product of the municipality of Cetara, a splendid fishing village. The amber-colored liquid sauce is obtained from the maturation of the anchovies in salt. The fish are fished with a technique that has been handed down for generations preferably in the period from the end of March to the beginning of July.
The "BOTTARGA" is a fish product without equal, it has a very intense taste and many people consider it the caviar of the Mediterranean. This food is obtained by drying and salting mullet or tuna eggs. It is produced only in some areas of the Italian peninsula: in Sardinia, Sicily, Tuscany and Calabria.)

11/19/2025

PIZZA con TONNO e CIPOLLE alla PUGLIESE

Our dough leavened 48 hours, thinly spread, baked in the oven with imported tuna fish, onions and stracciatella

CAPESANTE e TARTUFO NERO INVERNALE

Traditional slow cooked Carnaroli rice with scallops and winter black truffle

CASARECCE con SALMI’ di CERVO alla VALTELLINESE
Casarecce pasta tossed with (salmi) venison slowly cooked with vegetables, red wine, herbs and spices

The term appears to derive from the French salmigondis, meaning "indistinct mixture." Salmigondis, in turn, has been suggested to derive from the Latin salgamum conditum.
It is common in Italian cuisine (including the variant civet) and in French cuisine (salmis, salmigondis). In regional Italian cuisine, salmi, unlike civet, does not use the animal's blood; according to some scholars, even when blood is used, it is still called salmi.

Valtellina is a mountainous area in northern Italy rich in forests