Giustiniana

An assorted selection of appetizers chosen by the chef, which may include cured meats, cheeses, pickled or grilled vegetables, and house specialties. Ideal for tasting different flavors.

Fresh arugula salad served with shrimp. The slightly bitter, peppery arugula perfectly complements the sweetness of the shrimp. Usually dressed with oil and lemon.

A classic Italian summer appetizer. Slices of sweet prosciutto crudo served on wedges of fresh, ripe melon. A much-appreciated sweet and savory contrast.

Thin slices of bresaola (cured and dried beef) served on a bed of arugula, often dressed with olive oil, lemon, and parmesan shavings.

Mixed mussels and clams sautéed in a pan with oil, garlic, parsley, and white wine. Served hot, often accompanied by croutons.

Fresh oysters served raw, usually with lemon wedges. Price per single oyster.

Shrimp cooked or marinated with orange juice and zest. A dish with an citrusy and delicate flavor.

Seasonal vegetables (such as zucchini, eggplant, peppers) baked with a breadcrumb crust, oil, and aromatic herbs.

Cold salad composed of various boiled seafood such as squid, octopus, shrimp, and mussels, dressed with oil, lemon, and parsley.

A portion of aged Italian prosciutto crudo, thinly sliced. Sweet and savory flavor.

Fresh mozzarella produced from buffalo milk. Soft, juicy, and with a rich, milky flavor. Served in a 250-gram portion.

Traditional mix of cold cuts (salami, ham) and cheeses, often accompanied by pickled vegetables or olives.

Clams sautéed in a pan with garlic, oil, and parsley. A flavorful dish that enhances the taste of the sea.

Sautéed mussels, usually with garlic, parsley, and black pepper. Served in their own broth.

Spaghetti served with clams, garlic, oil, and parsley. A classic of Italian seafood cuisine.

Spaghetti with a mix of seafood and crustaceans (such as mussels, clams, squid, shrimp) in a light tomato sauce or white sauce.

Short pasta dressed with a creamy salmon sauce, often prepared with cream and a touch of tomato or parsley.

Rice cooked slowly in fish broth, finished with a scampi-based cream. Creamy and delicate.

Stuffed pasta served with a salmon-based dressing.

Flat long pasta served with fresh lobster, usually in a light tomato sauce that enhances its sweet and prized flavor.

Yellow saffron risotto enriched with shrimp. A refined dish that combines the aroma of spices with the flavor of the sea.

Small gnocchi (often potato or Sardinian) dressed with salmon sauce and garnished with caviar.

Linguine dressed with whole or shelled langoustines, usually in white sauce or lightly tomato-based.

Bow-tie pasta dressed with a saffron and shrimp sauce.

Linguine served with a sauce based on fresh sea bass, cherry tomatoes, and herbs.

Typical Apulian fresh pasta dressed with a rich seafood sauce: clams, prawns (premium shrimp) and a sprinkle of bottarga (dried fish roe) for a savory touch.

Dish based on rice (likely black or mixed) dressed with delicate zucchini flowers and shrimp.

Special house pizza with provola, smoked speck, fresh arugula, and tomatoes. A mix of bold and fresh flavors.

Classic pizza with tomato, mozzarella, and anchovies. Flavorful and salty.

Simple and traditional pizza topped only with tomato, garlic, oregano, and oil. No cheese.

Pizza with tomato and mozzarella base, enriched with crumbled sausage.

Pizza with tomato, mozzarella, and prosciutto crudo.

Pizza with tomato, mozzarella, and salami (spicy or mild type).

A classic combination of cooked ham and champignon mushrooms on a margherita base.

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

Pizza with mozzarella and smoked salmon, often accompanied by parsley or cream.

Pizza with mozzarella, shrimp, and fresh arugula added after cooking.

Pizza with tomato, mozzarella, and champignon mushrooms.

Pizza with tomato, mozzarella, and artichoke wedges.

The most famous Italian dessert. Ladyfingers dipped in espresso, layers of mascarpone cream, and a dusting of bitter cocoa.

Spoon dessert based on cream, sugar, and vanilla. Served with a rich topping of blueberries, caramel, and chocolate.

Cream puffs filled with cream or custard, covered with a generous drizzle of melted chocolate.

Traditional Sardinian dessert. A large fried pastry ravioli filled with stringy fresh pecorino cheese, served hot and drizzled with honey.

Frozen fruit dessert, refreshing and digestive. Dairy-free.

Cup with scoops of mixed ice cream of various flavors.

Fresh and creamy spoon dessert, flavored with crunchy hazelnut or almond nougat.

Famous spherical ice cream with a soft center, covered in cocoa (black) or meringue/white chocolate sprinkles (white).

Spoon dessert similar to crème brûlée, with a base of soft cream and a crunchy caramelized sugar crust on top.

Custard pudding with caramel sauce. Soft and velvety.

Cake prepared according to the chef's daily recipe.

Cup of fresh seasonal fruit cut into small pieces, dressed with lemon juice and sugar.

Selection of whole or cut fresh fruit, depending on the season.