D'oro Italian Bar

Handmade orecchiette pasta served with a rich, slow-cooked wild boar ragù, braised "al dente" in red wine and aromatic herbs.

Creamy Arborio rice risotto, sautéed with fresh porcini mushrooms, parmesan cheese, and a touch of truffle oil.

Grilled swordfish steak, marinated with lemon, capers, cherry tomatoes, and olives, served with a side of seasonal vegetables.

Crispy thin-crust pizza topped with fig jam, fresh mozzarella, prosciutto di Parma, and arugula, drizzled with balsamic glaze.

Soft potato gnocchi tossed in a vibrant homemade basil pesto, made with pine nuts, garlic, parmesan, and olive oil.

Braised veal shanks, slow-cooked until tender in a rich white wine and vegetable broth, served with saffron risotto.