The Italian menu begins with the obligatory antipasto: I am happy to recommend a crespelle with spinach. Now comes the first course - the primo: pasta with tomato sauce. By the way, the tomato sauce is refined with a thread of olive oil. Now the meat dish with which the risotto is served. You could become addicted to the torroncini: they are a great end to the cenetta - the evening meal. To «wash it down», there is a nice red wine - a cuvée made from Venetian grapes.