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?
Parmigiano cheesecake with mild cherry tomatoes sauce.
Everything is homemade here for a real bolognese experience!
with whipped codfish, crunchy ham and lemon powder.
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!
It's pink, it's punk, it's Bologna on high heels!
Single serve eggplant parmigiana perfect to start the dance.
Labneh it's a creamy yogurt from the middle east resulting in a sour flavour. Zaatar it's an arab mix of herbs such as marjoram, oregano and thyme.
Scottona beef tartare with marinated egg, burrata cheese and caper berries on top.
Tender meat with character. The egg is profound and the caper berries is, well, to awaken you from your dream. A dish to share slowly.
for the day after the party, friendly and comfy.
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!
Served with their homemade Tex-Mex sauce made by our Errelab!
5 crunchy nuggets with their special sauce, the perfect street food to relish with your friends while drinking one of our craft beers!
warm baked potatoes, crispy on the outside, tender inside; just like us!
Sautéed and slightly spicy.
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€.
Parma ham, mortadella, locally sourced salami, Bologna hills Pecorino, D.O.P. Taleggio and fresh goat cheese.
Parma ham, mortadella, locally sourced salami, I.G.P. Alto Adige speck and Coppa di Parma
Bologna hills Pecorino, D.O.P. Taleggio, fresh goat cheese, D.O.P. aged bra and blue bavarese cheese.
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!
Served with cheddar, crispy sauce, bacon, tomato and salad
chosen bovine beef with its glorious crispy sauce and cheddar cheese in our softy bun made by our beloved Errelab.
Errelab is our Pasta Club factory
toast bread with chicken cutlet, homemade sauce with mayo, mustard and iceberg salad, tomatoes and cheekpork.
Roast beef sandwich with béarnaise sauce
Gasperini bakery’s bread with roast beef and our homemade and most favourite Alexandre Dumas sauce: la béarnaise.
Eggplant burger with tartar sauce.
Eggplant, eggs, pecorino cheese, mint and breadcrumbs.
Olive paté, confit tomatoes, grilled zucchini and salty ricotta sheep.
Beef tongue, green sauce and molten grana padano on our homemade bun.
charcoal bun with pork belly, sauté veggies and ketchup beetroot.
Love it. Live it. Eat it !
Lunch specials
Hereunder you can find our special lunch dishes!
Be local with us!
Parma ham, mortadella, locally sourced salami, Bologna hills Pecorino, D.O.P. Taleggio and fresh goat cheese.
Soft mushrooms flan, squash cream, cheese selection, vegetarian homemade friggione, giardiniera and vegetables crudité.
Click for more infos!
Small selection of cheese, Pecorino and Cardoncelli flan, squash cream, vegetarian homemade friggione with vegetables crudité and our giardiniera (chopped vegetables, boiled in water and vinegar)
IT ROCKS!
Our famous Ragū! Don't call it Bolognese sauce!
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.
Lasagna has ancient origins, and not just Italian!
Lasagna Bolognese is...along with Neapolitan one, the most famous.
We make it the old-fashioned way: Green puff-pastry, ragù, béchamel sauce and lots of love. Like our grandmothers
Try our house wine: ROSSO RIBELLE. A true Sangiovese Superiore.
Low temperature cooked chicken breast with 24 months raw ham and its Parmigiano cream plus baked potatoes !
A lighter twist on the Bolognese cutlet.
Tasty, creamy, crunchy !
The snack of champions, in true Bolognese style.
Take a cocktail or sparkling wine…for moments truly fine.
Kaboom
Eggplant burger with tartar sauce.
Eggplant, eggs, pecorino cheese, mint and breadcrumbs.
Water, service and bread are free like a bird!
Desserts
What dessert do you prefer? YES.
The cake is humid, the cream goes off and the almond are crunchy.
From our Errelab coming in a marmelade jar.
Creamy & iconic. Sooooooo good.
Smiles are free if you are awesome why don't you kiss me?
Drink list
Many of the ingredients composing the drinks that you are about to read hereunder are homemade. Either here or at our production site: ERRELAB. If you are curious to know how we create them just ask our staff. Happy booze-up!
This drink-list happens to mark our ten-year anniversary. Sheesh!
Yep, we do have ten years. Although we are underage we drink like a bunch of thirty years old Scottish pals at a bachelor party!
This drink-list is dedicated to our love for this place and to remember not to take oneself too seriously despite being passionate and professional at what you do.
It is dedicated to the kisses, hugs, friends and our loved ones.
Taste our signature drinks and grab our t-shirt for the occasion. Cheers!
50's. New York. Under that surface made by elegant brunch and shiny terraces lie a vibrant subdued. The Bloody Mary it's an icon but here goes a totally different way. More subtle, more straight. A private club. A Jazz bar with curtains pulled halfway.
De Maguey Vida Mezcal / Altos Tequila, Basil Noilly Prat dry, seasoned green tomato extract condito Method: built
Notes: vegetation, bloody, earthy
Family: Bloody Mary
Glass: Low cortina
Garnish: strawberry candy ketchup
Classic only in appearance. Meryl Stir has the structure of a Negroni but the personality of Miranda Priestly.
City tips: like Negroni? Have you tried our twist with vermut coffee at Ragū&Draft in Aldrovandi Square?! Street location, same passion!
Bulldog Gin, Campari bitter, Carpano vermouth, cordial cacao & miso homemade Metodo: build
Note: savoury, bitter, elegant
Family: Negroni
Glass: low tumbler
Garnish: gipsofila flowers
Gypsophila paniculata (mist) — delicate, nearly invisible — pays homage to the Dante of New York. A light flower for a drink that learned how to be weighed with grace.
Tennessee Toffee is soft but not cheesy. non sdolcinato. It has body, salt and the perfume of something that you wanted as a child and that you can finally have now.
Jack Daniel's Gentleman Jack Whiskey, toffee cordial (salty caramel salato, white cococa), orange bitter. Method: build
Notes: toffee, sweet, meditative
Family: old fashioned
Glass: low tumbler
Garnish: mou candy
There are days where you just want a drink which is elegant, technical, to taste in silence. And there are all the other 364 days. This is the cocktail of those who sit, order, and already know that today you go careless. Floral and sparkling, for those who mind their own business.
Glendalough Wild Gin, Rosolio Scikenza, pomegranate kombucha. Method: carbonated
Notes: sparkling, floral, all day
Family: fizz
Glass: High Cortina
Garnish: dried lime
Jameson hold everything together like a nice memory. The carrot cordial it's sweet but not too much. Disaronno close its eyes and smile.
Jameson, carrot cordial, Disaronno, foam.
Method: shake & Strain
Notes: sour, sweet, velvety
Family : Sour
Glass: Low Tumbler
Garnish: foam and silence
A Last Word without desire to argue. A Hugo that made a PhD in fashion and botany. A drink who looks easy but was made to surprise those who already drank it all.
Gin Arte, cordial “Last”, prosecco valdobbiadene superiore brut.
Method: shake&strain
Notes: wine, dry, balsamic
Family : Sparkling wine.
Glass: champagne
glass
Garnish: green oil
White Russian has always been synonymous with round, gluttonous, iconic. This is its introvert cousin: sophisticated and full of vegetal secret.
Ketel One Vodka, Carpano vermouth coffee sensation, sugar. Method: shake & strain
Notes: coffee, creamy, complex
Family : coffee drink
Glass: Michelangelo
chalice
Garnish: "milky banana foam"
Whiskey comes first. Falernum - homemade with banana, nuts and orange - follows. Then the soda brings the volume on and the crunchy part made with scraps let you know that nothing is left to chance.
Jack Daniel's n°7 whiskey, banana and salty nuts falernum, 3cents. Method: build
Notes: Crunchy, refreshing, corn
Family : highball
Glass: high cortina
Garnish: crunchy's falernum
Sweet doesn't mean sugary. And this drink shows it from the first sip. Perfect if you want something stylish, unusual and a bit sweet. An "italian" Rickey style drink, more modern and complex. Contemporary yet elegant.
Venturo aperitivo, cheesecake cordial, 3 Cents fig leaf soda
Method: build
technique: carbonated
Garnish: green ice sphere
Glass: high cortina
Martini is the cocktail. As all the myth it has its heretics.
This Martini has the flavour of a "bruschetta" in tailcoat. An aperitivo dressed in dinner. Dedicated to the King Giorgio Armani. Sorry 'Bron.
Plymouth Gin, Noilly Prat Dry, tomato crust, EVO oil.
Notes: dry, iconic, surprising
Mehtod: stir & strain
Family: martini
Glass: Nick & Nora
Garnish: pickled onions
A drink coming from the westerner influences of the Meiji era (1868–1912). In big cities like Yokohama and Tokyo brits and americans expats started their hot drink culture for the winter, such as grog and teddy. You like it more hot or cold?!
Yuntaku Amaro, Red fruit Amasake, Vin Brulé.
Note : Sweet, spicy
Family: Toddy
Glass: Japanese chalice
Garnish: No
This aperitivo was born from a simple idea: take the most popular bitter of the country and bring it to the fashion city of Milano of the 80's. There is the bitter part, the salty part and the vintage note thanks to the orange bitter.
207 Amaro locale milk-washed with orange bitter and salty caramel, orange bitter Sanpellegrino.
Method: build
Glass: low cortina
Garnish: orange slice
Tikis were born in the States during the 30's and 40's when the americans were seduced by the myth of tropics, Polynesia and exotic island.
Bars such as Don the Beachbomber in Los Angeles and Trader Vic's in Oakland went on spreading evocative names with spectacular presentations: Tiki glasses, fresh fruit, colored cocktail umbrellas and rum in abundance. This drinks were made to bring the customers on vacation.
HAVANA 3 RUM
GOSLING SPICED RUM
TRINIDAD WASH
Tecnica: STIR&STRAIN
Note: TROPICALE, SPEZIATO,FRESCO
COCKTAIL FAMILY : TIKI&TROICAL
Glass: NICK&NORA DECO
Garnish: FLAT TOP FERNET BRANCA
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
Italian aperitif / truffly / intense
Campari bitter, Chazalettes vermouth, Amaro black truffle
Edgar Sopper gin \ Electric Pineapple \Orsini lemon Tonic
Beverini, frizzanti!
Questi 4 drink selezionati per l'estate sono stati ideati da noi tra il 2021 e oggi!
Qual'é il tuo preferito?
Why the name? Because is the sober brother of the Moscow Mule. With Tanqueray 0.0!
Tanqueray 0.0, cordial Last (lemon balm, lime, herbs), ginger beer Sanpellegrino.
technique: Shake & Strain
Notes: NO ALCOL, spicy, fresh
Family: Mule
Glass: low Tumbler
Garnish: mint tuft
A non alcoholic Gin & Tonic. This drink is called after Zancanella, the man behind the most infamous call during the 1998 derby. Beware of those who do not drink alcohol!
no alcool tanqueray 00, san pellegrino tonic water
Elegant and sweet. This twist on the Shirley Temple has more character and less sugar.
Ingredients: red fruits & strawberry syrup, apple cordial, ginger ale
Technique: Draft
Notes: No alcohol; sweet, fizzy
Family: Mocktail
Glass: Low Tumbler
Garnish: dry orange
Wine
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.
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.
11,5% - Soave, Veneto
Andrea Fiorini Carbognin's mission is the cultivation and winemaking of Garganega in a sustainable and genuine way.
Etichetta originates from a single white grape variety grown under a certified organic regime, with biodynamic practices.
The hand harvesting, the absence of clarification and the spontaneous fermentation with indigenous yeasts give a clear, fresh wine with a wide olfactory range, with a citrus and mineral finish.
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.
13,5° - Monleale, Piemonte
Spontaneous fermentation with 20 days of maceration and perfecting in concrete tanks.
Straight, mineral and a nice tannic touch.
Officinal herbs, apricot and grapefruit scents.
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% - Ancona, Marche
“Animale Celeste” from Santa Barbara is an ‘all things Marchigian’ version of the Sauvignon grape, where the varietal emerges as the undisputed protagonist. Notes of ripe peach, green pepper and tomato leaf envelop your first sip, leaving you with a minerally, super fresh finish.
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% - Minervino Murge, Puglia
At the foot of the high Murgia Morasinsi is a farm dedicated to the principles of regenerative agriculture, which protects biodiversity and enhances work in the vineyard. The grapes are harvested by hand and fermentation is spontaneous thanks to indigenous yeasts.
The cellar follows the biodynamic calendar and the moon phases giving life to a natural wine aged in cement, wood and ceramics, not clarified and not filtered.
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.
Beers
5,7% - Craft brewery Edit, Torino, Piemonte - Jar 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.