Da Vittorio Shanghai

Pan-seared black cod with tender Roman artichokes, wild herbs, and a light lemon-caper emulsion.

A classic, bone-in veal chop, breaded and pan-fried to golden perfection, served with a simple rocket and cherry tomato salad.

Large paccheri pasta with a rich, slow-cooked tomato sauce, basil, and a hint of chili, a signature of the Cerea family.

A delicate, oversized raviolo encasing a perfectly runny egg yolk, ricotta, and spinach, bathed in brown butter and sage.

Slow-cooked, melt-in-your-mouth beef fillet in olive oil, served with creamy potato puree and fresh black truffle shavings.

A theatrical dessert featuring a chocolate dome that melts to reveal a symphony of fruits, creams, and textures, inspired by an iconic bell.

Creamy Acquerello rice slow-cooked with fresh porcini mushrooms, finished with Montenevoso butter and aged Parmesan.