Espresso & Mortadella

The soul of Italy in a few drops. Intense, round, uncompromising.

Same ritual, same rigour. A lungo espresso that holds nothing back.

A small cloud of steamed milk that softens it without stealing its soul.

For those who want to stretch the moment. Smooth and long like the morning.

The holy trinity of the Italian breakfast: espresso, milk and foam.

Soft and enveloping. Espresso lost in a river of warm milk.

The world upside down: here milk is in charge, and coffee arrives after.

Cold coffee cream, Italian recipe. Dense, icy, irresistible.

Shaken with ice until it becomes foam. Cold, intense.

Simple and honest. Espresso poured straight over ice. Refreshing.

A small crown of whipped cream resting on the espresso. Vice and virtue.

With a splash of grappa or sambuca. The Italian way to close a good meal.

The most classic Italian breakfast. Intense and freshly baked.

The perfect duo. Creamy with a golden croissant.

Filled with cocoa and hazelnut cream. Addictive.

Cappuccino, croissant and fresh orange juice. Sweet and bright.

Bread with Bologna mortadella and creamy cappuccino. Italy on the same plate.

Espresso, orange juice and croissant. The trifecta of the busy Italian.

The original. DOP Bologna mortadella, creamy burrata and pistachio granella. The soul of Emilia.

Northern Italy on bread. Mortadella, 24-month Parmigiano Reggiano, rocket and balsamic cream.

Roman spianata, provolone with oregano, grilled pepper and caramelised onion.

Beef bresaola, Parmigiano, fresh rocket, balsamic cream and EVOO with chilli.

Grangusto cooked prosciutto, fior di latte mozzarella, fresh tomato and Genoese pesto.

Mortadella, burrata and the unmistakable perfume of truffle cream. Effortlessly luxurious.

A journey from Bologna to Liguria. Mortadella, mozzarella and fresh basil pesto.

The king of the menu. Mortadella, Puglian burrata, Bronte pistachio granella and EVOO.

The panino born each day from whatever arrived freshest this morning.

Mortadella, Parmigiano, burrata, provolone, pistachios, honey mustard and balsamic cream.

Mortadella, bresaola, prosciutto cotto and spianata. With gherkins, capers and honey mustard.

The best of both worlds. Salumi, formaggi, preserves and tartufata. For two.

Cynar, Cinzano soda, fresh orange and ice. Bitter, effervescent, unmistakably Italian.

Crema di Meloncello, Cinzano soda, lemon and ice. Sweet, fresh, surprising.

MARE gin, soda, lemon and ice. Elegant and refreshing.

White vermouth, Cinzano soda, orange and olives. The classic aperitivo.

The flavour of southern Italy in a small glass. The digestif par excellence.

Anise-scented, transparent, Italian. Served with a coffee bean.

Sweet, almond-kissed, irresistible.

A grape distillate with character.

Coffee and sweetness in perfect proportion.

Aromatic, smooth, herbal. Perfect over ice.

Artisanal pistachio gelato. Green, intense, the real thing.

Italy's favourite dessert in frozen form. Inevitable.

Smooth, creamy, with that perfect balance of milk and vanilla.

Tiramisù gelato with crunchy savoiardi and chocolate syrup. Tiramisù reinvented.

Gelato with Lotus biscuit base, spiced cream and toffee syrup.

Pistachio gelato with cocoa and hazelnut cream. For those who refuse to hold back.

Pure, simple, essential.

Refreshing and elegant. The Italian choice.

Cold in a can. For a no-fuss break.

Fresh orange juice. A pause that tastes like sunshine.

Sweet, soft, summery.

Tropical and refreshing. The south in a bottle.

Mango purée, sparkling water and lemon. Tropical and fresh. Alcohol-free.