Salone Pasta & Bar

Anipasti Rustico

A great snack for both a large company and two people, a great accompaniment to the wine. (Prosciuto San Daniele, coppacola, Milano salami, salami with truffle, parmegiano reggiano, brie, gorgonzola, pecorino with truffle, hard manchego cheese, grissini, olives)

Formaggi Italiano Dop

Cheese plate, excellent wine accompaniment. (Parmegiano reggiano, brie, hard manchego cheese, pecorino with truffle, gorgonzola, honey)

Burrata With Pomidorini

Italian buratta is served with fresh cherry tomatoes

Burrata With Truffle

Farm burrata with black truffle and truffle oil

Stracciatella With Prosciutto San Daniele

Prosciutto San Daniele with farm straciatella, pour olive oil

Bruscetta with chicken pate

Two bruschetta from our homemade grilled focaccia with cottage cheese and pate with pear mostard. We decorate with microgreens and olive oil.

Eggplant Alla Parmigiana

Whole roasted eggplant, peeled, served with a sauce made from Neapolitan cherry tomatoes, garlic, butter, and Parmesan, finished with farm-fresh stracciatella. Topped with freshly ground black pepper, fresh basil leaves, and drizzled with olive oil.

Marble Beef Vittelo Tonnato

Appetizer made from veal that is baked and lightly seared to medium doneness, seasoned with salt, pepper, and rosemary, then cooked using the sous-vide method. Served with a sauce based on vegetable broth, boiled eggs, tuna in oil, anchovies, capers, and chicken broth. Finished with freshly ground black pepper and green oil.

Fritto Misto

Langoustines, squid, and tiger prawns coated in semolina breadcrumbs, fried in oil until crispy. Served with baby romaine leaves and house-made mayo with added spicy sauce.

Broccolini Aglio Olio With Artichoke Hummus

Young broccolini are blanched, then insulted with garlic and chili pepper in olive oil. Served with artichoke hummus (marinated artichokes blended with potato, tahini, vegetable broth, and garlic). Finished with grissini croutons.

Bruschetta with hummus and dried tomatoes

Rustic tartine bread is grilled until crispy, then spread with delicate hummus . On top go ripe sliced avocado, roasted ramiro pepper without skin, fresh arugula, and sun-dried tomatoes dressed with olive oil, all finished with a sprinkle of toasted pine nuts

Tomatoes With Red Onion & Balsamic

Fresh ripe Jaguar tomatoes, sliced and paired with sweet red onion petals, briny capers, and fragrant basil. Dressed with aged balsamic vinegar and olive oil.

Green Salad With Cherry Tomatoes & Avocado

We’re making a green salad with fresh romaine, spinach, and arugula leaves, dressed in a vinaigrette sauce with cherry tomatoes, avocado, and fresh cucumbers, finished with Maldon salt.

Salad With Kamchatka Crab, Avocado & Pomidorini

We mix romaine leaves, baby spinach, avocado, and cherry tomatoes, dressing them with olive oil. On top, we add stracciatella cheese and Kamchatka crab meat, and finish with parsley oil and freshly ground black pepper.

Beef tartare with creamy sauce and fresh truffle BIG

A large portion of beef tartare, which has already become Salone’s signature dish! Farm beef tartare with creamy truffle sauce, slices of black truffle and Parmigiano Reggiano.

Gazpacho With Avocado

A refreshing chilled gazpacho made with ripe tomatoes, cucumber, celery, sweet pepper, and red onion, with a subtle kick of garlic and Tabasco. Its smooth texture is enhanced by ciabatta and tomatoes in their own juice. Served with crisp baby romaine and avocado.

Gazpacho With Crab

A refreshing chilled gazpacho made with ripe tomatoes, cucumber, celery, sweet pepper, and red onion, with a subtle kick of garlic and Tabasco. Its smooth texture is enhanced by ciabatta and tomatoes in their own juice. Served with crisp baby romaine, avocado and crab.

Pappardelle Al Limone

A true Italian classic! Fresh homemade pappardelle pasta in a silky al burro sauce made with butter and grated Parmesan, brightened with a touch of freshly squeezed local lemon juice. A perfectly balanced dish — delicate, aromatic, and full of flavor. We recommend topping it with a generous sprinkle of Parmigiano Reggiano for an authentic Italian finish!

Cavatelli With Shrimp & Zucchini

Delicate homemade pasta in a silky sauce of butter, garlic, and aromatic white wine. Served with juicy shrimp and tender zucchini sautéed with fresh basil, and finished with a touch of fresh lemon zest.

Tortelli With Prosciutto & Truffle Sauce

Exquisite handmade closed pasta filled with a delicate blend of Parma ham, prosciutto, cream, and aged Parmesan. Served in a fragrant creamy truffle sauce.

Tagliatelle With Pesto & Stracciatella

Homemade tagliatelle pasta with pesto sauce, farm-fresh stracciatella, pine nuts, and fresh basil. We serve the cold stracciatella cheese on top of the hot pasta!

Ravioli With Lobster & Shrimp

Ravioli filled with a delicate blend with lobster, shrimp, cream cheese, ponzu, and onion. Served with buttery al burro sauce, a hint of garlic, potato mousse with Parmesan, and topped with unagi sauce and black pepper.

Lasagna Bolognese

Homemade lasagna with three types of meat — beef langette, chicken breast, and San Daniele prosciutto — slow-cooked with vegetables, herbs, and red wine. Layers of fresh pasta, rich meat filling, and creamy béchamel. Served with Neapolitan tomato sauce and grated Parmesan.

Maltagliati With Barbaresco Ragout (Big)

Homemade handmade pasta with veal cheeks, slow-cooked for 12 hours with onions, carrots, celery, garlic, thyme, and rosemary in Barbaresco wine. Parmesan and butter are added to the sauce. Served with grated Parmesan. Great for two people.

Truffle Tagliolini (Big)

Classic Italian truffle pasta. Homemade tagliolini in a rich sauce of Parmesan, butter, truffle and mushroom paste, cream, and truffle cheese cream, finished with freshly grated black truffle on top. Great for two people.

Tagliatelle With Shrimps And Dried Tomatoes (Big)

Homemade hand-made tagliatelle with sauce based on anise liqueur and classic Napoli tomato sauce, fried shrimp and sun-dried cherry tomatoes with dill and butter. Great for two people.

Linguini With Seafood (Big)

Homemade linguine in a rich sauce of Neapolitan tomatoes, butter, olive oil, white wine, garlic, chili, and fresh basil. Served with juicy langoustines, tender scallops, mussels, and squids Great for two people.

BIG Orecchiette Napoletana With Kamchatka Crab

We cook Orecchiette in Napoli tomato sauce, with the addition of a small amount of cream and chili pepper with garlic. The first phalanx of the Kamchatka crab is laid out on top of the paste and decorated with a shnit onion. Great for two people.

Spaghetti Carbonara With Parmigiano Reggiano

Classic carbonara based on Parmigiana Reggiano, Pecorino Romano, yolk with the addition of panchetta, nutmeg, chicken broth and freshly ground black pepper.

Penne Cacio E Pepe

Penne pasta in a sauce made with Pecorino Romano sheep’s cheese, Parmigiano Reggiano, butter, and black pepper.

Penne Al Pomodoro

Penne in a sauce based on Apulian tomatoes, with the addition of parmesan, garlic and basil.

Spaghetti Aglio Olio Pepperoncino

Spaghetti in a sauce made with olive oil, chili pepper, and garlic oil, with the addition of fresh parsley. We serve the cheese separately.

Penne Arrabbiata

Penne pasta in a sauce made with Apulian cherry tomatoes, parsley, garlic, and chili pepper

Spaghetti (Al Burro / Alfredo)

Al Burro — a classic Italian preparation with melted butter and Parmesan cheese. Light, silky, and rich in flavor, highlighting the taste of the pasta itself. Alfredo — a creamy sauce made with fresh cream and Parmesan cheese. Smooth, comforting, and indulgent, with a fuller, velvety texture.

Penne Rigate With Lamb Ragù

Penne rigate with a rich Bolognese ragù of beef and lamb, slow-cooked in Napoli tomato sauce with a touch of butter. Served with grated Parmesan and fresh basil

Risotto With Scallop And Pesto

We prepare risotto with olive oil, onion, garlic, and white wine. It’s mixed with spinach pesto and served with a seared scallop.

Salmon With Young Beans And Broccolini

Grilled Norwegian salmon fillet, cooked to medium. Served with young green beans and broccolini in an al burro sauce with a touch of chives.

Griddled Chicken With Orzo & Arrabbiata Sauce

Marinate the chicken thigh fillet with salt and thyme, cook at low temperatures, fry in a frying pan until crisp before serving. We serve  orzo pasta as a side dish. Orzo is made with butter, garlic, white wine and parmesan. The dish is served with arrabbiata sauce

Lamb Chops With Tuscanian Herbs

Medium roasted New Zealand lamb, served with lowered vegetables in butter (zucchini, young green peas, baby carrots), decorate with demiglas sauce with dried olives and sprinkle with chopped schnite onions.

Filetto Alla Rossini With Foie Gras, Truffle Puree & Demi Glas

Grilled foie gras is laid out on the beef tenderloin. The dish is garnished with mashed potatoes with cheese and truffle. It is poured with homemade demiglas sauce and green oil.Grilled foie gras is laid out on a beef tenderloin. The dish is garnished with mashed potatoes with the addition of butter, cream, cheese truffle cream. It is poured with homemade demiglas sauce and green butter.

Ribeye With Fried Potatoes, Onions and Parsley (300gr)

Ribeye steak, sliced as tagliata, is arranged on a plate and sprinkled with Maldon salt, then lightly drizzled with olive oil. The side is served separately, consisting of fried potatoes, onions and parsley. Homemade demi-glace sauce is served on the side.

Sea bass fillet with roasted potatoes

Tender sea bass fillet is seared in butter and olive oil, then finished in the oven. Served with slices of golden roasted potatoes and complemented with a salsa of peeled fresh tomatoes and selery with olive oil. The dish is served with a sauce made from butter and vegetable broth.

Grilled Octopus With Cherry Tomatoes, Olives And Capers

Tender grilled octopus tentacles with a light char, served with stewed cherry tomatoes, red onion, Taggiasca olives, capers, basil, and garlic. Accompanied by aromatic focaccia

Flank Steak With Fried potatoes, Onions And Parsley

Juicy flank steak — a lean and flavorful cut of beef, cooked to perfection and sliced against the grain for maximum tenderness. Served with pan-fried potatoes with onion and parsley, and complemented by a pepper sauce. We sincerely recommend medium roasting

Profiteroles With Hot Chocolate

Custard profiteroles with delicate custard inside, supplemented with hot chocolate.

Torta Di Formaggio

Delicate creamy cottage cheese dessert with the addition of natural vanilla prepared in the style of Basque cheesecake. We bake the cheascake at a high temperature, due to this, the dessert acquires a golden crust, and inside it remains very tender.

Tiramisu

Savoyardi cookies are soaked with coffee and Kalua liqueur (coffee liqueur). The cream is classic, based on mascarpone cheese, yolk, cream and sugar. The berries on top change depending on the season.

Salone Dessert in Bag

Truffle candy

Birra Moretti

Baladin Birra Nazionale

Baladin Birra L’Ipa

San Miguel 0.0%

Acqua Panna 0,75

San Pellegrino 0,75

Sauvignon Blanc “Lafoa” / Cantina Colterenzo / 2023 / 375 ml

0,375 ml

Vino Nobile di Montepulciano / Boscarelli / 2021 / 375 ml

0,375 ml

Ferrari Brut 375 ml

Ferrari Brut Rose 375 ml

Chateau Lynch-Moussas / 2002 / 375 ml

Cuvée Terlaner / Cantina Terlano / 2024/ 375 ml

Gruner Veltliner “Durnsteiner” / F.X. Pichler / 2024 / 375 ml