Il mondo di PinoSweet & savoury, handmade
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Savoury

Starters, aperitivo and dishes for parties and dinners.

  • Tagliatelle al tartufo

    Homemade, with porcini sauce; truffle and porcini picked in Switzerland.

  • Rigatone fritto

    Filled with mozzarella mousse, with crispy guanciale.

  • Risotto zucca e zafferano

    Pumpkin crisps, guanciale and mascarpone mousse.

  • Aperitivo di stagione

    Figs with ricotta mousse and savoury macarons.

  • Tataki di anguria

    Watermelon seared like a tuna tataki.

  • Pizza

    Baked in the wood-fired oven.

  • Focaccia

    Thick and fluffy, made to order.

  • Tartare di salmone

    Salmon, cottage cheese and watermelon, with passion fruit reduction.

  • Spaghetto alle vongole

    Square spaghetti with clams.

  • Involtino di pollo

    Slow-cooked, with quinoa balls and asparagus.

  • Fregola sarda

    With asparagus and diced pancetta.

  • Medaglione di manzo

    On a red wine sauce.

  • Cavolfiore sottovuoto

    A vegetarian main, slow-cooked.

  • Pomodoro finto

    Mascarpone mousse filled with prawns, on persimmon crumble.

  • Risotto fusion

    Coconut milk and curry, with prawn tartare.

  • Cozze al gin e melograno

    Mussels with gin and pomegranate seeds.

  • Carré di agnello

    In a herb crust.

  • Pappardella arrotolata

    Two-coloured fresh pasta rolled into a rose.

  • Tartare di barbabietole

    Diced beetroot with cheese cream.

  • Spaghetti al tartufo

    With burrata and black truffle.

  • Pane con noci

    Homemade bread with walnuts.

  • Risotto ai funghi

    With fresh burrata.

  • Tagliolini al tartufo

    Parmesan cream and shaved black truffle.

  • Antipasti

    Bruschetta, cured meats and seasonal vegetables.

  • Tartare estiva

    Cottage cheese, cherry tomato and flat peach.

  • Torta salata agli asparagi

    Quiche with green asparagus.

  • Tortino di grissino

    Starter with cherry tomatoes and mozzarella.

  • Raviolo arrotolato

    Mushroom filling on parmesan cream.

  • Parmigiana nel grissino

    Aubergine parmigiana wrapped around a breadstick.

  • Tartare di lenticchie

    Beluga lentils and persimmon.

  • Zuppa di zucca

    Pumpkin soup with a swirl of cream.

  • Ravioli ai funghi

    Fresh pasta filled with mushrooms.

  • Antipasto autunnale

    The flavours of autumn as a starter.

  • Carpaccio di barbabietola

    Thinly sliced beetroot with sauces and herbs.

  • Bruschetta Italia

    Toasted bread, rocket, mozzarella and tomato: green, white, red.

  • Tagliatelle agli asparagi

    Asparagus cream and crispy guanciale.

  • Spaghetti alle seppioline

    Tomato sauce, baby cuttlefish and olives.

  • Filetto alla Wellington

    Individual beef fillet in puff pastry.

  • Risotto ai frutti di mare

    With clam cream.

  • Manzo al vino rosso

    With potato mille-feuille.

  • Risotto al cavolo rosso

    Mascarpone and walnuts.

  • Cannellone ricotta e spinaci

    Baked, with green sauce.

  • Pizza napoletana

    Margherita pizza, fresh from the oven.

  • Pasta e polpo

    With potato cream.

  • Tagliata di manzo

    With chimichurri, hazelnuts and a potato tower.

  • Tartare di farro

    Cheese cream and tomato sauce gel.

  • Torta salata a spirale

    Vegetable ribbons rolled into a spiral.

  • Pane e treccia

    Baked in the wood-fired oven.

  • Finger food

    Little bites for an aperitivo.

  • Mousse di zucca

    On crostini, with Aperol caviar.

  • Antipasto del Sud

    Burrata with vegetables and flavours of southern Italy.

  • Torta salata estiva

    Puff pastry with aubergines and tomatoes.

  • Frisella estiva

    Fresh tomatoes, basil and olive oil.

  • Manzo e fichi

    With fig sauce and oat crumble.

  • Caprese

    Tomato, mozzarella and pesto.

  • Petto d’anatra

    With blueberry sauce.

  • Torta di zucchine

    Courgette ribbons in a spiral.

  • Antipasto di zucchina

    Tarallo tartare and cherry tomato.

  • Tagliatelle al limone

    With asparagus and king prawn.

  • Cannellone di cetriolo

    Filled with ricotta and quinoa.

  • Spaghetti al nero di seppia

    With clams.

  • Ossobuco al marsala

    Marinated courgettes and drops of mascarpone.

  • Risotto barbabietola e champagne

    A beetroot heart on champagne risotto.

  • Panuozzo

    Neapolitan bread with grilled vegetables.

  • Carbonara

    Egg, guanciale, pecorino and pepper.

  • Bruschetta

    Cured ham, mozzarella and basil.

  • Tartare di manzo

    With crostini and courgettes.

  • Burrata estiva

    On fresh tomato and crispy bread.

  • Ravioli al nero di seppia

    Black fresh pasta with asparagus.

  • Pizza nel forno a legna

    Straight from the fire.

  • Carpaccio di manzo

    Rocket and parmesan shavings.

  • Polpo

    On a blue cream.

  • Aperitivo sul cucchiaio

    Little bites served on a spoon.

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