La Locandina Di Napoli

A large ball of fresh Italian cheese made from mozzarella and cream. The outside is firm and the inside is creamy and flowing. Served here in a large portion for sharing.

Fried croquettes filled with mild ricotta cheese and mint. Crispy on the outside and soft on the inside. A light and fragrant appetizer.

Very thin slices of marinated raw beef. Served with peppery arugula salad and shavings of salty parmesan. A fresh and flavorful Italian classic.

Thinly sliced roasted veal with its tuna sauce. A traditional Piedmontese dish with a rich, umami flavor.

Rings of squid coated in batter and fried until golden. Served with mayonnaise for dipping. Crispy and tender.

Thin slices of smoked swordfish. Accompanied by arugula and sun-dried tomatoes for a balance between the fish's smoky flavor and the garnishes' acidity.

Fresh pasta stuffed with a sweet and savory mixture of goat cheese and honey. Served with a classic tomato sauce and parmesan.

Layered pasta baked with meat sauce (Bolognese), béchamel, and cheese. A rich, gratinated, and comforting dish.

Gratin of fried eggplants layered with tomato sauce, melted mozzarella, and basil. Similar to lasagna but without pasta.

Tender piece of grilled beef topped with a creamy blue cheese gorgonzola sauce. Served with penne pasta in the same rich sauce.

Ravioli stuffed with crayfish, served with a seafood sauce. A delicate option for crustacean lovers.

Slice of swordfish cooked Sicilian style with tomato sauce, salty olives, and capers. A flavorful and aromatic Mediterranean fish dish.

Spaghetti served with fresh clams in a light sauce of garlic, olive oil, and white wine. A classic of Italian coastal cuisine.

Classic Italian dessert made of coffee-soaked biscuits layered with mascarpone cream and dusted with cocoa. Creamy and energizing.

Likely a tartlet or pastry with a crisp base. Ask about today's fruit or filling.

Sicilian pastry: a crispy fried dough tube filled with a sweet ricotta cream. Often garnished with pistachios, chocolate, or candied fruit.

Sparkling red wine from Emilia-Romagna. Available in sweet (dolce) or dry (secco) versions. Fruity, light, and refreshing.

Red wine from Veneto, light and aromatic. It often has notes of cherry and a slight almond bitterness on the finish.

Robust and tannic red wine from Abruzzo. Rich in ripe red fruit flavors with spicy notes.

The famous red wine from Tuscany. Balanced with good acidity, offering aromas of cherry, earth, and herbs.

Powerful Sardinian red wine (Grenache). Full-bodied, warm, and dry with marked tannins.

Red wine from Calabria, one of the oldest in Italy. Round and well-structured with red fruit aromas.

Sicilian wine often blending Nero d'Avola and Cabernet. Structured with good acidity and present tannins.

Red wine from Puglia, rich and dark. Aged in barrels, it offers intense flavors of cooked fruits and spices with a long finish.

Nicknamed 'the king of wines'. A complex and powerful red from Piedmont with aromas of truffle, tar, and rose. Very tannic and perfect for aging.

Prestigious wine from Veneto made from dried grapes (passerillage). High alcohol content, concentrated, velvety with notes of dried fruit and chocolate.

Elegant Tuscan red wine made from 100% Sangiovese. Robust and elegant with deep aromas of black fruit and spices.

Bright red Italian liqueur, famous for its bitter taste and notes of herbs and orange peel. Often served with soda or on ice.

Classic Italian cocktail made with Campari, red vermouth, and soda water. Bitter, sweet, and refreshing.

Marsala 'all'uovo'. A Sicilian fortified wine enriched with egg yolks and sugar. Creamy, sweet, and rich, reminiscent of eggnog.

Almond-flavored Marsala liqueur wine. Sweet with a pronounced nutty flavor.

Sweet and fruity red fortified wine from Portugal (Ruby) with berry notes.

Classic French aperitif cocktail made with white wine and cassis cream.

French anise aperitifs. Fresh water is added, which clouds the drink and releases licorice and herbal aromas.

Famous brand of Italian vermouth. Herb and spice-infused wine.

Clear distilled spirit, usually made from grains or potatoes.

Clear distilled spirit made from fermented grain malt, aged in wooden barrels.

Distilled spirit made from sugarcane or molasses.

Clear distilled spirit flavored mainly with juniper berries and other botanicals.

Italian pale lager served on tap (keg). Light, refreshing with a slight bitterness. (Note: sizes indicated 0.25cl/0.5cl refer to 25cl and 50cl glasses).

The classic bright orange Spritz. A mix of Aperol (bitter orange), Prosecco (sparkling wine), and soda water. Sweet-bitter and very popular.

A floral variation of the Spritz using violet syrup. Purple color and sweet, fragrant taste.

A more bitter and robust version of the Spritz, using Campari instead of Aperol. Deep red color.

Lemon Spritz using Limoncello, the Italian lemon liqueur. Very fresh, sweet, and tart.

Venetian cocktail made with white peach puree and Prosecco. Sweet, fruity, and elegant.

A variation of the Bellini, replacing peach with strawberry. Red and fruity.

Herbal Gin Tonic, using a Mediterranean gin and garnished with fresh rosemary.

Refreshing long drink mixing Limoncello, tonic water, and basil. Citrusy and herbaceous.

Spicy and refreshing cocktail made with vodka, lime juice, and ginger beer.

Bottled mineral water, available still (naturale) or sparkling (frizzante).

Carafe of tap water.

Very popular Italian non-alcoholic aperitif. Orange color, sweet-bitter flavor of herbs and citrus.

Dark Italian soda made from the chinotto fruit (small bitter citrus). Resembles cola but with a more bitter and herbaceous taste.

French drink made of lemonade mixed with syrup (often mint, grenadine, or strawberry).

Popular Italian brand of sweetened iced tea, usually lemon or peach flavored.

Alcohol-free version of the famous Spritz, retaining the bitter orange notes but without the wine.

Various fruit juices.

Classic international sodas and carbonated drinks.

Small Italian aperitif soda (or very low alcohol depending on the version), bitter and spicy.