Tosca Di Angelo

Thinly sliced Fassone beef, a Piedmontese delicacy, dressed with arugula, Parmesan, and a generous shaving of fresh white truffle.

Creamy Acquerello rice risotto with earthy porcini mushrooms and the rich, crumbly Castelmagno cheese from Piedmont.

Hand-pinched pasta filled with three meats (pork, beef, rabbit), served simply with a concentrated roasted veal jus.

Whole Mediterranean sea bass baked in a salt crust, a classic preparation that yields incredibly moist fish, served with seasonal vegetables.

Braised veal shanks with bone marrow, vegetables, white wine, and broth, garnished with gremolata. A hearty Milanese classic.

Our signature take on the classic Italian dessert, featuring layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder.