Giorgia Trattoria

Wide egg pasta with a rich, slow-cooked wild boar ragu, simmered in red wine and herbs.

Creamy Arborio risotto with fresh porcini mushrooms, Parmesan cheese, and a hint of truffle oil.

A rustic pizza with a thin, crispy crust, topped with San Marzano tomatoes, mozzarella, spicy salami, and olives.

A timeless Italian dessert with layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder.

Layers of fried eggplant, tomato sauce, mozzarella, and Parmesan baked until golden and bubbly.

Whole sea bass baked in a salt crust, preserving its delicate flavor and moist texture. Served with seasonal vegetables.

Slow-braised veal shanks cooked with white wine, vegetables, and gremolata, served with saffron risotto.