Gaudì

A rich assortment of the house's mixed fried items. Includes various hot and crispy appetizers like supplì and croquettes. Ideal for sharing while waiting for the main courses.

Small fried leavened dough pizzas. They become golden and crispy on the outside and soft on the inside. A classic, simple, and flavorful street food.

Breaded and fried chicken wings until golden. The meat remains tender and juicy while the skin becomes crispy. Strictly eaten with hands.

Small fried leavened pizza dough balls, also known as zeppole. They are soft clouds of dough, lightly salted. Perfect for whetting the appetite.

Eggplant baked with tomato sauce and melted mozzarella. A rich and soft dish that enhances Mediterranean flavors. Basil adds a fresh note.

A fried sandwich filled with buffalo mozzarella. The bread becomes golden and crispy, enclosing a heart of hot, melted cheese. A typical Campanian delicacy.

A slice of fior di latte mozzarella breaded and fried like a cutlet. Crispy outside and soft inside. Simple but very tasty.

Roman-style rice croquettes with a mozzarella center. They are breaded and fried. The name comes from the gooey surprise inside.

Small breaded and fried potato puree cylinders. They have a golden crust and a soft, flavorful interior. A classic hot appetizer.

Fresh stretched-curd cheese made from buffalo milk. It has a unique, sweet, and slightly tangy flavor, with a juicy texture. Served fresh, plain.

Famous Italian cured meat, known for its sweetness. Thin slices are soft and melt in your mouth. A refined and traditional appetizer.

Thin-cut potato chips seasoned with pecorino cheese and black pepper. A fancy version reminiscent of the famous Roman pasta seasoning. Savory and crispy.

Classic stick-cut potatoes fried in hot oil. Golden, crispy, and salted. The perfect side dish or appetizer for any occasion.

Clams sautéed in a pan with oil, garlic, and parsley. A simple dish that enhances the seafood flavor of the mollusks. Often served with croutons.

Mussels quickly cooked in a pot with plenty of black pepper. A simple Neapolitan traditional dish with an intense and spicy flavor. Eaten by extracting the mussel from the shell.

The classic Italian summer pairing. The sweetness of fresh melon pleasantly contrasts with the saltiness of the prosciutto. Fresh and light.

A fried pasta timbale, typical of Neapolitan street food. Filled with béchamel, peas, and ham, it offers a contrast between the crispy crust and the creamy interior.

Bruschetta with Colonnata lard, a white and melting cured meat, paired with honey. The warmth of the bread slightly melts the lard. A much-appreciated sweet and savory mix.

Bruschetta with seasonal vegetables or local ingredients. A fresh choice that varies based on market availability.

Tricolor bruschetta with classic Italian ingredients. Toasted bread with fresh mozzarella, tomato, and basil. Simple and patriotic.

Toasted bread seasoned with sweet cherry tomatoes and salted anchovies. A decisive and marine flavor, enriched by the aroma of basil.

A classic Northern Italian pairing. The warm bread melts the butter, which pairs with the saltiness of the anchovy. Rich and tasty.

Bruschetta with mortadella, a pink and fragrant cured meat, garnished with pistachio pesto. A rich and flavorful traditional Emilian combination.

Fresh buffalo mozzarella served with a simple tomato sauce on top. A tasty way to enhance the freshness of the cheese with the acidity of the tomato.

Buffalo mozzarella paired with Genovese basil pesto. The herbaceous flavor and garlic of the pesto pleasantly contrast with the buffalo milk.

Mozzarella seasoned with fresh, citrusy aromas. Lemon and rosemary provide a Mediterranean scent that lightens the richness of the cheese.

Buffalo mozzarella served with a flavorful black olive pâté. A strong contrast between the intense flavor of the olives and the sweetness of the milk.

Mozzarella served with a typical southern Italian dressing: sun-dried tomatoes and capers. Strong, salty flavors that pair well with the softness of the buffalo mozzarella.

Famous Italian salad with sliced tomatoes and buffalo mozzarella. Dressed with olive oil and fresh basil. A light dish that highlights the quality of the ingredients.

Fresh and crunchy salad with fennel and oranges. The combination of citrus, olives, and pine nuts creates a balance of sweet and savory flavors typical of the Mediterranean.

Rich salad with typical ingredients from the Amalfi Coast. Cetara anchovies and smoked mozzarella provide an intense and unique flavor.

A mixed salad enriched with avocado and dried fruit. Fresh and nutritious, with different textures given by the crunchy vegetables and the softness of the avocado.

A variation of the classic Niçoise, with quail eggs and feta cheese. A rich and colorful main course, with mixed vegetables, corn, and olives.

Famous international salad with lettuce, grilled chicken, parmesan cheese, and croutons. Dressed with a creamy and flavorful sauce.

Savory salad with spicy arugula, smoked speck, and provola cheese. Cherry tomatoes add freshness to this mix of strong flavors.

Simple and fresh side dish of arugula and cherry tomatoes (pachino). Slightly bitter and sweet at the same time, ideal for cleansing the palate.

Classic mixed fresh vegetable side dish. Includes various types of lettuce and raw vegetables to accompany meat or fish main courses.

Seasonal vegetables prepared in two ways: boiled and dressed with lemon (all'agro) or sautéed with garlic and oil (ripassate).

Mixed vegetables such as zucchini, eggplant, and peppers grilled. Light and flavorful, usually dressed with a drizzle of oil.

Thick fresh pasta seasoned with a pecorino cheese cream and various types of pepper. A colorful and aromatic variation of the classic Roman Cacio e Pepe.

Typical Campanian fresh pasta flavored with lemon. Served with a seafood sauce based on mussels and cherry tomatoes. A fragrant and fresh dish.

Spaghetti seasoned with a rich and spicy puttanesca sauce. Black olives, capers, and anchovies create an intense and savory flavor.

Short pasta with an indented shape, seasoned with smoked provola cheese and speck. Cherry tomatoes balance the smoky flavor of the seasoning.

Large Gragnano pasta tubes served with a simple fresh cherry tomato and basil sauce. A dish that enhances the quality of the pasta and tomatoes.

A classic seafood dish: thin spaghetti with clams, garlic, and a few cherry tomatoes. The flavor is delicate and tastes of the sea.

Short tubular pasta served with mixed field herbs (misticanza) and savory pecorino cheese. A rustic and vegetarian dish.

Short pasta served with flavorful cod and sweet yellow cherry tomatoes. Pecorino adds a final salty note. A refined sea and mountain pairing.

A risotto prepared with premium brown rice, flavored with lemon and enriched with crispy speck. Light but tasty.

White pizza with smoked buffalo mozzarella and speck. Grated lemon zest adds an unexpected fresh and aromatic touch.

Pizza rich in intense Mediterranean flavors: quality anchovies, aromatic capers, and cherry tomatoes. Buffalo mozzarella blends everything together.

Autumn pizza with sweet pumpkin cream and smoked mozzarella. Pecorino cheese provides the right saltiness to balance the sweetness of the pumpkin.

White pizza with smoked mozzarella and roasted artichokes. A rustic and decisive flavor, typical of Campanian tradition.

Crispy focaccia base served with high-quality raw ingredients: fine prosciutto and buffalo mozzarella chunks.

Pizza flavored with white truffle oil. The mozzarella base is enriched with fresh arugula and anchovies, creating a mix of land and sea flavors.

Spectacular pizza with crispy pancetta. It is flambéed with whisky, which leaves a unique and slightly smoky aroma.

Pizza celebrating the colors of the Italian flag: red from the tomato, white from the buffalo cream, and green from the pesto. Fresh and creamy.

The simplest and most ancient pizza, without cheese. Topped only with tomato, garlic, and oregano. Tasty and light, it enhances the flavor of the dough.

Flavorful red pizza with anchovies, black olives, and capers. A decisive and salty taste, similar to puttanesca pasta.

Spicy red pizza with garlic and chili pepper. Enriched with fresh cherry tomatoes and grated pecorino for a rustic flavor.

The queen of pizzas: red base with melted mozzarella and basil. Simple and balanced, it represents the essence of Italian pizza.

Pizza with tomato, mozzarella, and eggplant (often fried or grilled). Reminiscent of eggplant parmigiana.

Tasty pizza with crumbled sausage on a tomato and mozzarella base. A classic for meat lovers.

Rich and colorful pizza with sausage and peppers. The sweet flavor of the peppers pairs perfectly with the pork.

Also known as "diavola" pizza. Topped with spicy salami that releases its aromatic oil during cooking. Slightly spicy.

A variation of the Margherita with the addition of anchovy fillets. A savory touch that enhances the flavor of tomato and mozzarella.

Fresh white pizza with cherry tomatoes and mozzarella. Arugula is usually added raw after cooking to maintain its crispness.

Rich pizza with a mix of classic ingredients: ham, mushrooms, and artichoke hearts. Each bite offers a different flavor combination.

Refined white pizza with buffalo mozzarella and delicate zucchini flowers. Anchovies add the right touch of saltiness.

Simple pizza that focuses on the quality of buffalo mozzarella, often added at the end of cooking or raw, and sweet cherry tomatoes.

Often called "American pizza" or "potato pizza," loved by children. Topped with wurstel and french fries over mozzarella.

Gourmet white pizza with a classic pairing: spicy gorgonzola cheese and sweet pears. A unique and sophisticated flavor contrast.

Pizza flavored with grilled fennel, which gives an anise aroma. Enriched with flavorful sausage and black olives.

Adult beef steak with bone, high cut. Usually grilled rare. Price per 100 grams.

Prized and very tender cut of meat, free of fat and bone. Grilled to maintain tenderness.

Gourmet hamburger prepared with high-quality ground fillet steak. Served with crispy, thin-cut french fries.

Flavorful and savory bone-in steak thanks to the presence of intramuscular fat. Grilled to enhance its taste.

Lean and tender cut of pork, grilled. Delicate flavor, often served with aromatic herbs.

Long, thin pork sausage, rolled into a spiral. Grilled, it is juicy and flavorful.

Typical Brazilian cut of beef (beef rump) with a characteristic outer layer of fat that melts during cooking, adding flavor.

Raw fillet steak finely chopped with a knife. Usually seasoned with oil, salt, pepper, and other aromatics. For raw meat lovers.

Premium Italian lager beer, clear and refreshing. It has a dry, slightly bitter taste with notes of corn and hops. Served on tap.

Amber abbey-style beer. It has a structured body and a malty flavor with notes of caramel and fruit. Served on tap.

Unfiltered wheat beer (Weizen). It has a hazy color and a typical aroma of banana and cloves. Soft and fruity taste.

Unfiltered lager beer with a full and rich taste. Slightly hazy appearance and a flavor reminiscent of cereals and fresh hops.

A semi-cold spoon dessert made from lemon juice, water, and sugar. Digestive and refreshing, ideal at the end of a meal.

Selection of fresh seasonal fruit or gelato truffle (spherical dessert with a liquid or creamy center).

Assortment of artisanal desserts prepared by the restaurant. They vary daily, including classics like tiramisu or panna cotta.

Bottled mineral water, available sparkling (Ferrarelle) or still.

Filtered water served in a carafe, available still or sparkling.

Classic non-alcoholic carbonated soft drinks served in bottles.

Classic Italian espresso, short and intense. The traditional end to a meal.

Decaffeinated espresso, which retains the aroma and taste of traditional coffee.