Menù
Eating is beautiful
Life pleasures are simple to us. Great food and nice sips are two of them. Discover our genuine yet contemporary cuisine and enjoy our signature cocktails, our very specialty.
No meat? No problem!
Try our veggie options!
Click on the dishes for
ingredients and allergenes!
Our kitchen is open from 12:00am to 3:00pm and from 7:00pm to 11:00pm.
Small bites & Side
Starter, snack or side?
Everything is homemade here for a real bolognese experience!
A combo between the japanese and bolognese tradition. Our gyozas are steamed and grilled as the country of the rising sun wants but stuffed with our traditional ragù, friggione and tortellini filling!
Fried cauliflower florets crunchy outside but soft on the inside. Served with a fresh yogurt sauce and chives. 5 pieces.
Classic hummus with crudité made by our ERRELAB!
Breaded and fried chicken bites, crunchy and juicy. Served with our secret BBQ sauce. Made by Errelab.
Breaded and fried chicken bites, crunchy and juicy. Served with our secret BBQ sauce. Made by Errelab.
Like grandma’s taught us!
We added a great dip with our fine seasoned mayonnaise!
Beef, pork, herbs, spices.
Sharing is caring, sip a beer or a fine wine in good company while having our fabulous meatballs!
Potato pie in single portion covered with provola cheese fondue, red onion dust, chives oil and fresh rocket.
Beef tartare with a parsley mayonnaise, anchovies, sweet-and-sour carrots plus mini croissant. Its coffee jus is served in a small cup to pour straight on the tartare.
Soy and ginger marinated chicken, glazed and griddled. Served with tacos, green cabbage and sweet-and-sour sauce.
Gilded on the outside, soft in the inside.
Our kitchen is open from 12:00am to 3:00pm and from 7:00pm to 11:00pm.
The rest of the time you can eat our amazing drinks!
A liquid diet is always a good idea!
Taglieri / Boards
Our cold cuts and cheese boards are available on double size with an addition of 7€.
Mortadella bologna i.g.p., Prosciutto di Parma d.o.p., salame piacentino d.o.p., Parmigiano Reggiano d.o.p., Taleggio d.o.p., Squacquerone di Romagna d.o.p..
Everything is served with f.lli Gasperini bread and the homemade focaccia by Erreleb!
Selection of our vegetarian dishes: hummus with crudité, pumpkin flan with Parmigiano cream radish and nuts, fried cauliflower with yogurt sauce and chives, two mini brioche with burrata cheese and cherry tomatoes.
Mortadella bologna i.g.p., Parma ham d.o.p., piacentino salami d.o.p.
Parmigiano Reggiano d.o.p., Taleggio d.o.p., Romagna Squacquerone d.o.p..
First courses
Many raw materials of our menu come from our production site ERRELAB.
Classic bolognese stuffed pasta with ricotta cheese and parsley
We do even have traditional vegetarian pasta from time to time. Tortelloni are a delicate and tasty dish at the same time thanks to our great sfogline.
a bottle of Sangiovese Superiore.
Our very classic recipe with ground beef, pork belly, pork butt and ground sausage. Made with love by Errelab, our Past Club factory.
A bolognese icon, 120 grams of pasta plunged in 150 grams of ragù sauce cooked for more than 15 hours at low temperature. We don’t put milk in order to make it lighter but we fancy a drop of red wine to give you a cheerful and finer experience.
"In my heart there's you. In my belly some Ragù.", Sofocle (greek philosopher and porn actor).
Burgers
Great bread can makes the difference!
Veal burger (180gr) with cheddar, crunchy bacon, bbq sauce, tomato and lettuce. Add 3 euros for roast potatoes.
il nostro intramontabile hamburger ispirato al più celebre panino imbottito e composto di carne scelta di bovino accompagnato da una goduriosa salsa crispy e formaggio cheddar all’interno del nostro soffice bun fatto in casa dal nostro Errelab.
We suggest to enjoy our burgers with our branded craft beer "gold rust" made with Edit Torino!
Artisanal Pastrami sandwich with our mustard sauce and pickled cucumbers. Slurp!
Olio di semi
Soia
Senape in grani
Homemade pulled pork and that should be it. Let's add that is soft, juicy, smoked and glossed with mustard and honey, just beautiful.
Spicy
Tomatoes
Poppy seeds
Artisanal black bun with sous-vide cooked celery root steak, molten pecorino, cream artichokes and fresh spinach.
Love it. Live it. Eat it !
Desserts
What dessert do you prefer? YES.
Tenerina, chocolate classic bolognese cake with delicate cream cheese!
Smiles are free if you are awesome why don't you kiss me?
Drink list
Taste our signature drinks and grab our t-shirt for the occasion. Cheers!
A tribute to Tornatore's masterpiece: Nuovo Cinema Paradiso. Popcorn and soft drink become a drink. An elegant and scented soda, completed with a salty caramel and jasmine tea foam.
Yuntaku
Pop corn
Soda
technique: Carbonated
Notes: lattee, pop corn, gusto a sorpresa
Glass: cortina basso
Garnish: spuma al caramello salato e gelsomino
A sour but not really. Whiskey and acid banana bring in different worlds, espresso and matcha floating in clouds like a Chimaera that exists only when the two meet.
Jack Daniel's Old N*7 Whiskey
Acid Banana
Cloud espresso
Cloud matcha
Tecnica: build
Note: acido, cremoso, sapore a sorpresa
Bicchiere: tumbler
Garnish: cloud espresso matcha
An Espresso Martini inspired to the timeless seduction of Sophia Loren in the movie "Ieri, Oggi, Domani". Jameson, coffee and toffee: intense, silky, simply irresistible.
Jameson Whiskey
Kyma amaro coffee
Toffee & Coffee cordial
Stillabunt Foamer
Method: shake & strain
Notes : Toffee, caffè, sapide
Glass: Nick&Nora
Garnish: No
Three souls engaged in the glass: ruhm and cachaça, banana and lime, peanut butter and bacon.A tropical cocktail, fatty and salty, where comfort food meets western. Three characters, one drink.
Flor de caña 12
Flor de caña 4
Cachaça Sagatiba
Banana
Lime
Peanut butter
Method: shake and strain
Notes: new tiki, acid, butter
Glass: low tumbler
Garnish: bacon sponge
Gentleman Jack meets Scikenza Rosolio and the Neapolitan pastiera scents. A bit of Naples, a bit of U.S. not throwing away anything that was. To start by scratch is not easy task, better start from three.
Gentleman Jack Tennessee whiskey
Scikenza Rosolio
Pastiera cordial
Method: shake and strain
Notes: sour, sweet, Neapolitan pastiera
Glass: low tumbler
Garnish: Arlecchino candy
Two colors, two levels, two characters: gin and kiwi meet a pomegranate, gooseberry and red fruits kombucha. Fresh, acidulous, unstable. A sudden move can completely change the game.
Plymouth gin
Kiwi
Red fruits Kombucha
Method: shake & strain
Notes: fizz, fruity, fresh
Glass: high cortina
Garnish: candy fizz
Montenegro, rhubarb, orange and toasted seeds lengthened with fig leaf soda.
Not an old recipe but its reminiscence.
Amaro Montenegro
Rhubarb and orange
Toasted seeds
Three cents fig leaf soda
Method : carbonated
Notes : old stile, refreshing, low alchool
Glass: low cortina
Garnish: orange slice
An elegant and decadent Hanky Panky: gin, vermouth and bitter notes meet vanilla yogurt and cardamom meringue. Sometimes a greater beauty can be found in the simplest things.
Glendalough wild gin
Carpano Red Vermouth
Fernet Branca
Lucano Anniversario
Vanilla Yogurt
Method: throwing
Notes: on the sweet side, balsamic, fancy
Glass: Nick&Nora
Garnish: meringue, cardamom e vanilla
The most italian cocktail on a ride: gin, Campari and Vermouth meet mandarin and olives. Classic in structure definitely less in its intentions. An Italian Negroni with pamper.
Bulldog gin
Campari bitter
Carpano Vermouth Rosso
Mandarin & olive cordial
Method : build
Notes: Negroni, fragrant, all day
Glass: low tumbler
Garnish: stuffed olives
A Bloody Mary where nothing is as it seems. Tequila, tomato and plums acidulous make up a familiar taste that slowly becomes more acid, salty and and deep. Red is just the first hint.
Altos tequila plata
Plums acidulous
Tomato
Method: Throwing
Notes: Bloody, Acid, Salty
Glass: Nick&Nora
Garnish: Celery Oil
Sorrisi gratis! Abbracci, anche!
Una piccola selezione dei drink che hanno fatto la nostra stroria! Un modo diverso per raccontarci nel tempo e ruotare alcuni dei cocktail che ci sono piaciuti di più nelle passate carte!
This drink has become one of our most iconic aperitivo literally kicking out the Spritz. And we are happy!
SELECT
3 CENTS GRAPEFRUIT
LIME
All day everyday with our snacks!
ow we do it: BUILD
Glass: CORTINA ALTO
Garnish: TAJIN
A Ruggine classic: tropical, fresh and vibrant with an ending that turns on the palate.
Gin arte
Electric ananas
Sanpellegrino tonica rovere
Method: shake & strain
Notes: fizz, fruity, fresh
Glass: cortina alto
Garnish: dried lime
Italian aperitif / truffly / intense
Campari bitter, Chazalettes vermouth, Amaro black truffle
More than a drink. One of the Argentina's finest. Fernet plus Cola: simple & straight. Born between italian immigration, crowdy bars and infinite nights. It suddenly became the mixology of the only country that drink more fernet than italians with no regrets. An instant classic.
Fernet Branca
Cola
Method: build
Notes: iconic, all day, herbaceous
Glass: collins
Garnish: slice of lime
Beverini, frizzanti!
Questi 4 drink selezionati per l'estate sono stati ideati da noi tra il 2021 e oggi!
Qual'é il tuo preferito?
Do you ever had a drink with the colour of a gin tonic, the flavour of a gin tonic and the smell of a gin tonic but that is not a gin tonic? Here you are!
Beefeater 00
Sanpellegrino tonic rovere
Method: build
Notes: secco, fresco
Glass: high cortina
Garnish: dried lime
Green, fresh and stinging with an energetic ginger punch at the end.
Beefeater 0.0
Kiwi
Green Apple
Sanpellegrino ginger beer
Method: build
Notes: no alchool, mule, sweet
Glass: high cortina
Garnish: mint
Fresh, aromatic and vegetal, with a soft and light texture.
Beefeater 0.0
Pear
Thyme and Rosmary
Stillabunt Foamer
Tecnica: shake & strain
Note: no alcohool, sour, balsamic
Glass: low tumbler
Garnish: dried lime
Wine
Il calcio, come tutte le grandi storie, ha origini confuse e un destino chiarissimo: finire in mezzo alla gente.
C’è chi lo fa nascere nei giochi antichi, chi nei cortili anglosassoni, chi nelle piazze dove bastavano due pietre per fare una porta. Per noi, più semplicemente, bastavano due zaini. Alle elementari, durante la ricreazione, la partita partiva così.
Io, a dire il vero, amavo più la pallacanestro. Ma proprio per questo, quasi sempre, toccava a me stare in porta. E da lì succedeva una cosa strana e bellissima: vedevo tutto. Potevo guardare il gioco aprirsi, coordinare attacco e difesa, leggere il caos e provare a mettergli ordine. Alla fine era diventato il mio ruolo preferito. Forse è anche da lì che nasce questo menu: da quel modo tutto italiano di vivere il calcio come racconto, istinto, litigio, estate, amicizia e immaginazione. E dai campioni, quelli veri, che non si limitano a vincere ma cambiano il gioco, lasciando dietro di sé un gesto,
un’immagine, una storia. Questa drink list prova a fare proprio questo: prendere il pallone, i suoi eroi, le sue magie e le sue malinconie, e trasformarli in sapori, idee e bicchieri fatti bene. Il resto, come sempre, si gioca qui.
11,5% - Valdobbiadene, Veneto
Valdobbiadene is the real prosecco, it ranks even higher than the DOC - it’s DOCG! The grape is called Glera. This prosecco is considered quite dry in comparison to the others, so it’s perfect for evening happy hour or, for the bolder folks, a pre-lunch happy hour!
10,5% - Parma, Emilia Romagna
Lambrusco is the soul of this company, which acts as a link between the territory and its main motto. Still produced in full respect of the oldest Emilian traditions and combined with the most modern technologies, it is richly aromatic, pleasantly smooth and direct, conquering the palate.
12,5% - Champagne, France
The quintessence of blanquette, made of immediacy and Mediterranean aromatic plays.
Officinal herbs, citrus fruits, flowers and white fruits I a satisfying and carefree sip.
12,5% - Brescia, Lombardia
Berlucchi is a big, famous company. However, they produce only 100,000 bottles of this particular wine. Like other big champagne houses, Berlucchi keeps the best part of the must (the flower) for its most important bottles, which remain in contact with the yeasts for no less than 24 months. Fresh, rich, elegant and discreetly persistent, with notes of white pulp fruits and hints of citrus.
Molti degli ingredienti dei drink che stai per leggere sono fatti in casa, o meglio, nel nostro Laboratorio ERRE LAB.
Clicca sui ogni cocktail della lista per leggere più informazioni!
13% - Cupramontana, Ancona
A blend of different vineyards but 100% Verdicchio grape. Calcareous terroir, spontaneous fermentation, perfecting in concrete for 6 months.
Only love!
12,5% - Caluso, Piemonte
Erbaluce is the name of a grape and a little-known Piedmontese white wine, highly appreciated abroad. In particular, passito (Erbaluce Passito di Cieck is considered one of the best dessert wines in Italy). Misobolo only ages in stainless steel tanks and chooses a particular selection of grapes for this wine from a single vineyard, a cru. It is a wine with intense fruit aromas but at the same time is crisp and tangy.
12° - Trento, Trentino-Alto Adige
Made with Provençal imprint: fresh, mineral and with a rich peach bouquet. A perfect fit for an aperitivo during a breezy spring evening.
12,5% Faenza, Emilia Romagna
Fattoria Zerbina is the history of Romagna wine. One of the very first companies in that area to focus on the quality of the wines and not on the quantity. This begins, obviously, in the vineyard, above all by working on low yields and paying great attention to the plant and the territory. Cristina Geminiani, who has led the company since 1987, believes that this system is the best one for her wines in that soil. Albana's interpretation is equally personal. In contrast to its compatriots, often full and fat, the white wine from Ceparano focuses on freshness and salinity. Low alcohol content and the acidity of a northern wine, from South Tyrolean or Austrian Riesling.
12,5% - Vicenza, Veneto
It perfectly describes the characteristics of the Vespaiola wine: the scents of lime, pineapple, citrus and white fruits. In the mouth a nice acidity and sapidity that give freshness and makes it an easy to drink wine.
12,5% - Friuli Venezia Giiulia
Fermented and finished in concrete aging on lees for six months. 100% white "friulano" with a nice freshness and crispness. Pale yellow, aromatic and pleasant at the nose.
12,5 % - Pretosino, Marsala (TP), Sicilia
The name is due to the salt flats that rise along the shore whom breeze gives the wine grapes its sapid touch. This white wine is fresh and balanced, 100% purity Grillo grape. Well rounded with notes of grapefruit, cedar & lemon softened by hints of vanilla .
Una piccola selezione dei drink che hanno fatto la nostra stroria! Un modo diverso per raccontarci nel tempo e ruotare alcuni dei cocktail che ci sono piaciuti di più nelle passate carte!
13,5% - Bertinoro, Emilia Romagna
A young and genuine red. Sangiovese grapes, finished in steel in order to give it freshness and lightness. With Tenuta La Viola we are basically married since 10 years so we decided to do this wine in co-branding putting our face on it!
Everything!
12,5% - Cinto Euganeo, Veneto
A profound and intense red produced by the small winery Monte Brècale placed in the heart of the Colli Euganei. Brushwood aromas with a focus on spices that win the palate in a rounding and entrancing sip. A gentle touch of acidity completes the flavour profile.
Made with a week of maceration.
14% - Monforte d’alba, Piemonte
Medium body, fruity and floreal. Recalling intense and mildly spice cherry. Fresh with a citrus touch. Dry, warm and soft, with fine tannins.
14,5% - Verona, Veneto
You know that true farmers wouldn’t even know how to make fake wine, even if they wanted to, as they simply do what has always been done. Interestingly, Valpolicella Ripasso is a completely different wine from the classic Valpolicella. The grapes are brought to a slight over-ripening, then left to shrivel up a bit on the vine, which reduces the liquid content and the concentration of sugars, thus resulting in a softer wine. The freshly fermented wine is then ‘re-passed’ (left to sit) on the skins of the noble Amarone for 4-5 days, giving it greater body and character. Finally, it is stored in oak barrels where it ages for about 2 years. Ripasso Valpolicella is a very soft and enveloping red, perfect for an aperitif with charcuterie board, a happy marriage of complex tastes.
13% - Bolgheri, Livorno, Toscana
Rich with freshness and made with a blend of Cabernet Sauvignon, Sangiovese and Merlot grapes. Fermented on indigenous yeasts and finished 12 months in steel.
Scents of red fruits and spices. Distinguished by an harmonic and dry taste.
13% - Guagnano, Salento, Puglia
Beverini, frizzanti!
Questi 4 drink selezionati per l'estate sono stati ideati da noi tra il 2021 e oggi!
Qual'é il tuo preferito?
Beers
5,7% - Piemonte - Can 33cl
A smooth and refreshing beer with a subtle, bitter end note, blending perfectly with the tropical and citrus notes which give this beer its unique taste. Ruggine’s premier beer!!!
Citrus components are distinct to the nose, especially grapefruit and lime, followed by ‘resiny’ hints of the simcoe, mosaic and amarillo hops. At first sip, the lime and grapefruit prevail but blend seamlessly with the bitter hop, resulting in a crisp, dry finish.
4,5% Craft Brewery EDIT Torino, Piemonte - can 0,33lt
Our Italian Blanche, clear and opalescent with lemon notes and mint freshness. A beer to drink at breakfast, lunch and dinner, ideal for summer days and nights!
A low fermented lager with a 4.6% abv. Obtained from a blend of selected hops with a fine and bitter taste. Floreal scent and barley malt flavour.
Water, barley malt, maize, hops.