Benvenuti al sud food

Toasted bread garnished with cubes of fresh swordfish. A simple and tasty appetizer that combines the crunchiness of bread with the delicate taste of fish.

Toasted bread topped with anchovy fillets, fresh cherry tomatoes, and creamy stracciatella cheese. A perfect balance between savoriness and sweetness.

Toasted bread with salmon, stracciatella cheese, and a touch of aromatic dill. Rich and enveloping taste.

Fresh mussels sautéed in a pan with oil, garlic, and parsley, often served with croutons. A juicy and fragrant seafood classic.

Mixed mussels and clams sautéed in a pan. The resulting sauce is ideal for dipping bread.

Small octopuses slow-cooked in a rich tomato sauce. Tender and flavorful, typical of Mediterranean tradition.

Boiled octopus cut into pieces and served with boiled potatoes, dressed with oil and parsley. A cold or warm dish, delicate and substantial.

Shrimp served cold, coated in a creamy pink sauce (cocktail). A much-loved vintage appetizer.

Fresh anchovies breaded and fried until golden. Crispy outside and soft inside, eaten whole.

Raw anchovy fillets marinated in vinegar or lemon and oil. Intense and tangy flavor, very fresh.

Assorted selection of hot and cold seafood specialties. Ideal for tasting different fish preparations in a single course.

Thick, short fresh pasta served with a rich mixed crustacean and mollusk topping. A triumph of marine flavors.

Thick spaghetti seasoned with clams, garlic, oil, and parsley. An iconic dish, simple yet incredibly flavorful.

Variation of the classic clam dish enriched with grated bottarga (dried fish roe), which provides intense savoriness.

Long pasta seasoned with raw sea urchin pulp. Pure sea flavor, sweet and iodized, with a creamy texture.

Pasta seasoned with natural cuttlefish ink. Intense black color and a savory, distinctive flavor.

Large tubular pasta with mussels and pecorino cheese. A typical sea-land combination from some southern Italian regions.

Fresh egg pasta similar to spaghetti, seasoned with diced swordfish and eggplant. Rich and Mediterranean flavor.

Fresh pasta with sweet shrimp and zucchini. A delicate and light seasoning.

Pasta served with a sauce based on fresh anchovies. Decisive and flavorful taste.

Rice slowly cooked in fish broth with mixed seafood. Creamy and rich in marine aromas.

Rice creamed with a velvety sauce made from shrimp. Sweet and refined taste.

Short pasta seasoned with fresh salmon, often deglazed with cream or tomato. Flavorful and nutritious.

Spaghetti served with a red sauce enriched with whole or chopped baby octopuses. A very tasty traditional dish.

Large macaroni served with crab pulp and sauce. Sweet and prized flavor.

Long pasta served with lobster (often half a shell on the plate) and tomato sauce. A luxurious and visually impressive dish.

Lightly floured and fried calamari rings. Golden, crispy, and served piping hot, often with lemon.

Mixed fried calamari rings and small fish (anchovies). A classic street food or a generous main course.

Prized mixed fry of calamari and purple shrimp, known for their sweetness. Crispy and flavorful.

Baked sea bass fillet covered with thin slices of crispy potatoes. Delicate and light.

Whole or filleted sea bream cooked enclosed in parchment paper with herbs to preserve its moisture and flavor.

Prized sea fish (occhione) cooked in a light broth of water, cherry tomatoes, oil, and parsley. Very flavorful and juicy.

Sea fragolino fish baked with potatoes and tomatoes. A flavorful and rich main course.

Sea bream cooked in parchment paper, flavored with citrus zest or juice. Fresh and aromatic.

Red mullets cooked in tomato sauce with garlic and parsley. A traditional Tuscan dish with an intense flavor.

Baked salmon fillet seasoned with fresh chives. Simple and tasty.

Grilled octopus tentacles on a scorching hot plate. Crispy outside and tender inside, with a smoky flavor.

Whole or chopped calamari grilled on a hot plate. Light and flavorful, usually seasoned with oil and lemon.

Large mixed platter of grilled fish and crustaceans. Includes prized varieties such as swordfish, tuna, and langoustines.

Swordfish slice prepared with cherry tomatoes, capers, and olives. A Sicilian classic.

Simple white pizza seasoned with oil, salt, and oregano (or tomato if specified). Ideal as an accompaniment.

Basic pizza with tomato and mozzarella. Simple and light.

Traditional pizza with tomato, garlic, oregano, and oil. Note: the menu description includes buffalo mozzarella and anchovies, enhancing the classic version.

The most famous pizza in the world with tomato, mozzarella, and basil. Note: here described with anchovies, check for variations.

A pizza typically loved by children with sausages and french fries. Note: the name 'Napoli' usually indicates anchovies and capers, but here the ingredients are different.

Pizza with sausages. Note: the ingredient description (mixed cheeses) seems to refer to the '4 Formaggi' next, possible layout error.

White pizza with a blend of four cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Creamy and flavorful.

Pizza with gorgonzola cheese and bitter radicchio. Note: the parenthetical description (sausage and friarielli) refers to the next pizza.

Classic Neapolitan pizza with pork sausage and friarielli (sautéed turnip greens). A decisive and slightly bitter flavor.

Pizza with spicy salami. Note: the description (mushrooms) seems to refer to the next pizza.

Pizza with champignons or mixed mushrooms and mozzarella.

White or red pizza with mushrooms and sausage. Note: the description (ham and artichokes) refers to the 'Capricciosa' or 'Quattro Stagioni'.

Pizza divided into four sections with different ingredients (artichokes, mushrooms, ham, olives) to represent the seasons.

Rich pizza with tomato, mozzarella, mushrooms, artichokes, cooked ham, and olives.

Simple white pizza with mozzarella and cooked ham.

Delicate white pizza with salmon (often smoked) and mozzarella.

Vegetarian pizza with mixed grilled or baked vegetables.

Focaccia served with fresh ingredients added after cooking: prosciutto crudo and prized buffalo mozzarella.

Fresh pizza with bresaola (cured beef), arugula, and parmesan shavings.

Spicy pizza with Calabrian 'nduja (spreadable cured meat) and smoked provola.

Fresh pizza, focaccia-style, with arugula, cherry tomatoes, and buffalo mozzarella.

Gourmet pizza with fresh burrata (creamy mozzarella heart) and salted anchovies.

White or red pizza with fresh zucchini flowers and anchovies. A classic Roman and Neapolitan combination.

Flavorful pizza with smoked provola and salami.

Pizza with buffalo mozzarella and sweet Pachino cherry tomatoes.

Pizza base with tomato and buffalo mozzarella added fresh after cooking.

Half-moon shaped calzone stuffed with tomato and mozzarella.

Calzone stuffed with mushrooms and sausage.

Spicy calzone stuffed with mozzarella, sausage, and 'nduja.