The Boccondivino menu is simple and yet sought- after, studied with passion to exalt the coupling with the wines proposed to you by our sommelier: right after a welcome drink with Prosecco wines and toast bread with patè, dinner will start with pinzimonio (olive oil mixed with vinegar, salt and pepper in which raw vegetables are dipped). The tasting continues with more than twelve different kinds of ham, salami and bacon divided into sweet and smoked.

The menu continues with two first courses, according to the season, out of tortelloni, risotto with vegetables or mushrooms, gnocchi with pepperoni mousse or basil cream.

At last, Boccondivino's pride: the cheese. First the fresh ones with buffalo mozzarella, ricotta and burrata, selected daily. Then the mature ones on a trolley offering more than 40 different qualities that change according to the season.

What makes of Boccondivino a restaurant leader since 1976 is the competence and passion of our sommeliers, who accompany you along your dinner coupling and describing more than six different wines during the tasting