Dappertutto Menu
We can't accommodate requests outside this menu. Please let us know about your allergies a couple of days before. Sorry no children menu
Voorgerechten / Primi Piatti / Starters €18
GNOCCHI DI PATATE E OUDE KAAS AL RAGU DI CODA ALLA VACCINARA
From the heart of Rome, in the Regola quarter: homemade potato gnocchi with Goude Oude Kaas served in an oxtail ragout
VITELLO TONNATO
Following the original Piedmontese recipe, a piece of veal has been slow cooked in white wine, onions, carrot and cellery. It is served cold in thin slices with a creamy sauce made from the cooking juices mixed with tuna, olive oil, capers and a little parsley.
MALFATTI CAVOLFIORE VIOLA E BASILICO ROSSO AL GORGONZOLA
Literally “badly made”, malfatti are a sort of soft vegetarian gnocchi, typically from Brescia, made with purple cawliflower, red basil, goat cheese, a little garlic and served with a Gorgonzola-crème
CESTINO DI PIZZA CON TOTANELLI PICCANTI E PISELLI
Whole baby calamari cooked with garlic, chili, white wine, cherry tomatoes and peas. Served in a pizza dough basket.
SEDANO DI VERONA RISOTTATO AL BARBERA E RADICCHIO CON PERE, TALEGGIO E NOCCIOLE
Celeriac in cubes cooked as if a risotto with Barbera red wine and radicchio from Treviso with pears in red wine, hazelnuts and Taleggio cheese
Hoofdgerechten / Secondi / Mains €27,50
MELANZANA ALLA PARMIGIANA
Our famous Melanzane alla Parmigiana! Sliced aubergine, fried in peanut oil, layered with homemade tomato sauce, basil, mozzarella and parmesan, baked in the oven
GATEAU DI PEPERONI CON CREMA DI GRANA PADANO E FINOCCHI E CAPONATINA
A very soft ricotta tart with red, yellow and orange peppers, served with a Grana Padano and fennel cream and “caponatina”, which is a sweet and sour ratatouille of peppers, eggplant and zucchini
SALTIMBOCCA ALLA ROMANA
A classic of Roman cuisine, literally ‘jump in the mouth’, it is a slice of veal with a sage leaf and a slice of Parma ham, lightly dusted with flour and quickly cooked in a pan with a drop of white
CONIGLIO ALLA CACCIATORA
Rabbit in the hunter’s style, roasted in a little vinegar, with white wine, tomato, garlic and herbs
FILETTO DI PESCE SPADA IN POTACCHIO
A swordfish fillet dusted in flou rand cooked in the pan with white wine, cherry tomatoes and “potacchio” which is a mix of rosemary, garlic, olives and lemon zest, all finely chopped and typical of the Marche
Dessert €8,50
Grand Dessert €28
MONT BLANC
MONT BLANC
Traditional Piedmontese dessert, Mont Blanc is made with a puree of chestnuts, cream and French meringue in the form of the famous mountain
SEMIFREDDO AL CAFFE’ E SAMBUCA
Semifreddo of coffee and Sambuca
TORTA DI RICOTTA E MIRTILLI
A soft ricotta, chocolate and blueberry cake in the Tuscan style.
CAPRESE DI CIOCCOLATO E PRUGNE
A variation of the famous chocolate cake typical of Capri, made with chocolate, almond flour and caramalized plums.
SEMIFREDDO DI LIMONCELLO E FRUTTI DI BOSCO
Semifreddo of limoncello and forest fruit