Drinks and Cafeteria

Still, sparkling water bottle

0.75l € 3.00

Small Italian Beer € 3.50

Small Panachè € 3.50

Small Radler € 3.50

Medium Italian Beer € 6.00

Medium Panachè € 6.00

Radler Media € 6.00

Liter Beer € 11.00

Weissebier in Bottle € 6.00

Coca Cola can € 3.50

Can of Coca Cola Zero € 3.50

Fanta can € 3.50

Sprite can € 3.50

Lemonsoda can € 3.50

Lemon Cold Tea Can € 3.50

Peach Cold Tea Can € 3.50

Various Fruit Juices € 3.50

Express € 1.80

Decaffeinated € 1.80

Correct espresso € 2.20

Proper decaffeinated € 2.20

Cappuccino € 2.80

Barley Coffee € 2.30

Double espresso € 3.30

American coffee € 2.20

Macchiatone € 2.20

Latte Macchiato € 2.80

Moroccan € 2.30

Hot tea € 2.80

Lemon sorbet € 4.00

Cocktails and Spirits

GRAPPAS

Grappa of Lugana € 6.00

Prosecco grappa € 5.00

Moscato grappa € 5.00

Grappa of Barique € 5.00

Grappa - Selection € 7.00

GIN

Godon's € 6.00

Tanqueray € 6.00

RUM

Zacapa XO Gran Riserva € 18.00

Zacapa 23 € 12.00

Don Papa € 10.00

Bacardi € 6.00

Havana € 6.00

Pampero € 6.00

SCOTCH WISKY

Chivas regal € 7.50

Glen Grant € 6.00

Macallan 7 years € 7.50

Four roses € 6.00

Jack Daniels € 7.00

Lagavulin 16 € 10.00

COGNAC AND BRANDY

Courvoiser € 7.00

Remi Martin € 8.50

Martel € 7.50

Brandy - National € 5.00

VARIOUS LIQUEURS AND SPIRITS

Calvados € 6.00

Cointreau € 6.00

Baileys € 5.00

Gran Marnier € 6.50

Amaretto di Saronno € 5.00

Averna € 5.00

Braulio € 5.00

China Martini € 5.00

Cynar € 5.00

Fernet Branca € 5.00

Fernet Menta € 5.00

Jegermeister € 5.00

Monte Negro € 5.00

Ramazzotti € 5.00

Sambuca € 5.00

Unicum € 5.00

Black soul € 5.00

Limoncello € 5.00

​

​

​

​

IMPORTANT NOTICE

In this exercise, foods that contain or may contain are served

among the ingredients the allergens listed below in:

ANNEX II of the EU Regulation no. 1169/2011

SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Cereals containing gluten, namely: wheat (spelled and khorasan wheat), rye, barley, oats or their hybridized strains and products

derivatives, except:

a) wheat-based glucose syrups, including dextrose (1);

b) wheat-based maltodextrin (1);

c) barley-based glucose syrups;

d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

2. Crustaceans and crustacean products.

3. Eggs and egg products.

4. Fish and fish products, except:

a) fish gelatin used as a support for vitamin or carotenoid preparations;

b) gelatin or isinglass used as a fining agent in beer and wine.

5. Peanuts and peanut products.

6. Soya and soy products, except:

a) refined soybean oil and fat (1)

b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate,

natural D-alpha tocopherol succinate based on soy;

c) vegetable oils derived from soy-based phytosterols and ester phytosterols;

d) ester of vegetable stanol produced from soy-based vegetable oil sterols.

7. Milk and milk-based products (including lactose), except:

a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;

b) milk.

8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), walnuts

cashew (Anacardium storico), pecan nuts [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa),

pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their products, except for fruit

shell used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

9. Celery and celery-based products.

10. Mustard and mustard-based products.

11. Sesame seeds and products based on sesame seeds.

12. Sulfur dioxide and sulphites in concentrations higher than 10 mg / kg or 10 mg / liter in terms of total SO 2 to be calculated for

products as proposed ready for consumption or reconstituted in accordance with the manufacturers' instructions.

13. Lupins and lupine-based products.

14. Molluscs and shellfish-based products.

(1) and derived products, insofar as the transformation they have undergone is not likely to raise the allergenicity level assessed

by the Authority for the basic product from which they are derived.

​

​

​

​