Bottega Berta

Espresso poured over vanilla ice cream.

Signature Berta cheesecake.

Deep-fried cauliflower in a panko crust with goat cheese and tomato jam.

Roasted chicory and ricotta with cranberries, almonds, chives, and basil.

Homemade malfatti with wild mushroom puree, Belper Knolle cheese, and crispy barley. Served with a weekly changing starter.

Veal schnitzel with salsify, lemon butter, mushrooms, and hazelnuts. Served with a weekly changing starter.

Orecchiette pasta with broccoli, salsiccia sausage, ricotta, mascarpone, and oregano. Served with a weekly changing starter.

Beef ragout with homemade caserecce pasta. Served with a weekly changing starter.

Ravioli by Patrizia Fontana served in a butter sauce. Served with a weekly changing starter.

Risotto with gorgonzola, walnuts, thyme, and figs braised in red vermouth. Served with a weekly changing starter.

Classic tiramisu with a hint of chocolate and bitter almond.