La Villa Andrea

Long ribbon pasta served with a rich sauce made from eggs, pecorino cheese, pancetta, and guanciale. Creamy texture and savory peppery taste.

Long pasta coated with a truffle and mushroom-scented cream. A dish with earthy and intense aromas, very creamy.

Short tubular pasta with a green sauce made from fresh basil, pine nuts, garlic, and cheese. Fresh, herbaceous, and slightly garlicky.

Wide egg pasta served with porcini mushrooms, vegetables, and raw ham. A mix of rustic and savory flavors.

Short pasta in a creamy sauce blending four types of melted cheeses. Very rich and creamy.

Pasta with tomato sauce, spiced with chili, garlic, and basil. Spicy and tangy flavor.

Sicilian specialty with fried eggplants, tomato sauce, and grated salty ricotta. Rich and flavorful Mediterranean taste.

Ribbon pasta in a fresh cream and smoked salmon sauce. Mild, rich, and slightly smoky.

Pasta with Italian raw ham and mushrooms in a light creamy sauce. Balanced between the saltiness of the ham and the sweetness of the cream.

Pasta with tomato sauce with tuna, olives, and capers, sometimes with guanciale. Pronounced and salty sea flavor.

Classic Roman tomato sauce with cured pork cheek (guanciale) and onions. Rich, fatty, and flavorful.

Small ear-shaped pasta served with Italian sausage and bitter green vegetables (friarielli). A rustic dish typical of Puglia.

Simple pasta seasoned with Pecorino Romano cheese and plenty of black pepper. Creamy without cream, with a strong cheese and spice flavor.

Long pasta coated in a rich sauce of butter, cream, and parmesan. Very mild and creamy.

Classic pasta served with a simple tomato and basil sauce. Light and tangy.

Spaghetti coated in a slow-cooked meat and tomato sauce. A hearty family dish.

Soft potato dumplings served with creamy burrata. Melting texture and mild dairy flavor.

Layers of oven-baked pasta with minced meat, tomato sauce, béchamel, and gratinated cheese. Hot and comforting.

Thin slice of veal topped with ham and melted cheese, covered in tomato sauce. Tender and flavorful.

Pan-fried veal escalope served with a light lemon and butter sauce. Tangy and delicate.

Veal cooked with mushrooms and a white wine sauce. Foresty and refined flavor.

Roman specialty of rolled or stuffed veal with raw ham and fresh sage, cooked in white wine. Aromatic and savory.

Tender beef steak simply grilled. Highlights the quality and natural taste of the meat.

Beef steak served with a creamy green peppercorn sauce. Spicy and creamy.

Beef fillet served with a rich Italian blue cheese sauce. Strong and distinctive flavor.

Breaded and fried veal until golden and crispy. Similar to Wiener Schnitzel. Usually served with lemon.

Creamy rice slowly cooked with a mix of seafood (mussels, shrimp, calamari). Iodine flavor and melting texture.

Porcini mushroom risotto, rich in forest floor flavors. Creamy and fragrant.

Italian rice dish cooked with various seasonal vegetables. Light and vegetarian.

Green asparagus risotto topped with fresh burrata. Contrast between the warm rice and the creamy fresh cheese.

Creamy rice flavored with truffle. A luxurious dish with a deep, aromatic earthy taste.

Pizza topped with Parma raw ham, fresh arugula, and parmesan after cooking. Balance between salty, fresh, and peppery.

The classic 'Queen' pizza with cooked ham, mushrooms, and cheese. A sure bet loved by all.

Hearty pizza with minced meat and egg. Rich and nourishing.

Pizza topped with vegetables (eggplant, onion) and an egg. Mediterranean flavors.

The traditional Neapolitan pizza with tomato, mozzarella, and herbs. Simple, fresh, and light.

Pizza with intense flavors thanks to anchovies and capers. Salty and oceanic.

Pizza with four Italian cheeses. A melting blend of mild and strong flavors (Gorgonzola).

Pizza for charcuterie lovers, topped with coppa, mortadella, and spicy salami. Very flavorful.

Pizza with smoked salmon and cream. A rich and slightly smoky variation of the classic pizza.

Pizza loaded with various grilled or marinated vegetables. Fresh and colorful.

Folded pizza, stuffed with ham, cheese, and egg. Crispy on the outside, melting on the inside.

'Four Seasons' pizza with ingredients arranged in sections (often ham, mushrooms, artichokes, olives/peppers). Varied.

Tuna and onion pizza. Fish flavor and the sweetness of cooked onion.

Spicy pizza with merguez sausages and onions. Piquant and smoky flavor.

Gourmet pizza topped with a ball of creamy burrata and crunchy hazelnuts. Interesting texture play.

Spicy pizza with N'duja (spicy spreadable pork sausage) and mild ricotta to balance. Rich and spicy.