Meridionale Restaurant

A traditional savory tart from Sardinia filled with sausage and chicory. Served with a parmesan cream and a spicy touch of Calabrian 'nduja. A rich and flavorful appetizer.

A classic Sicilian dish made with fried eggplant and sweet and sour vegetables. Enriched with fresh buffalo mozzarella and tarallo crumbs for a crunchy note. A perfect balance of sweet, savory, and creamy.

A soft flan made with sweet pumpkin, accompanied by a savory pecorino fondue. Garnished with crispy bread and walnuts for texture. A delicate autumn appetizer.

Vegetarian fritter made with sautéed chicory, served on a pecorino cheese cream. Topped with crispy guanciale for a contrast of flavors. Tasty and rustic.

Roasted octopus tentacles served with a Mediterranean side of potatoes, olives, and cherry tomatoes. Sprinkled with an herb breadcrumb coating for aroma and crispness. Tender inside and slightly charred outside.

Toasted bread topped with creamy burrata, salted anchovies, and sweet shrimp. Complemented with fresh cherry tomatoes. A fresh and delicious seafood appetizer.

Thin slices of marinated raw sea bass, served with fresh orange and toasted pistachios. Dressed with pink peppercorns for an aromatic note. A light and refined dish.

Large-format pasta with a rich, slow-cooked meat sauce typical of Naples. Served with fresh ricotta to soften the intense flavor of the ragù. A hearty and traditional first course.

Traditional Puglian pasta shaped like ears, dressed with cheese, slightly bitter chicory, and crispy guanciale. A mix of bold flavors and different textures. Rustic and flavorful.

Thick egg spaghetti dressed with a cream of egg yolk, Pecorino Romano, and black pepper. Enriched with crispy guanciale. A classic of Roman cuisine, creamy and intense.

Fresh pasta simply dressed with Pecorino Romano and abundant freshly ground black pepper. The emulsification creates a flavorful and spicy cream. A pillar of Roman cuisine.

Long pasta served with king prawns and a delicate zucchini cream. Fresh burrata adds creaminess and sweetness to the dish. An elegant first course from the sea.

Orecchiette with sea bream fillets and a Mediterranean sauce of eggplant, tomatoes, olives, and capers. Topped with crispy tarallo crumbs. A dish that smells of summer and the sea.

Fettuccine served with a seafood ragù made with octopus and sea bass with cherry tomatoes. Intense fish flavor and rich texture. Ideal for lovers of marine flavors.

A traditional cake from Capri without flour, made with dark chocolate and chopped almonds. Crispy on the outside and soft on the inside. Intense chocolate flavor.

The quintessential Neapolitan Easter cake, with shortcrust pastry filled with ricotta, cooked wheat, and candied fruit. Fragrant with orange blossom water. Sweet, aromatic, and substantial.

The classic Italian spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa. Creamy and energizing.

A fresh and digestive dessert made from lemon sorbet blended with Martini Bianco. Slightly alcoholic, sweet, and sour. Perfect for cleansing the palate at the end of a meal.

Cooked apples covered with crispy shortcrust pastry crumbs, served warm with a scoop of vanilla ice cream. Pleasant contrast between hot and cold, crunchy and soft.

Crispy artisanal cookies made with chocolate chips and almonds. Simple and genuine, ideal with coffee or a sweet wine.

The classic Italian espresso, short and concentrated, served in a small cup. Intense aroma and hazelnut-colored cream on top. Drunk quickly at the counter or table.

Espresso coffee with hot milk and frothed milk foam. Usually consumed for breakfast in Italy. Smooth and enveloping.

Similar to a cappuccino but with more milk and less foam. Served in a large cup or glass. Delicate milk and coffee flavor.

Hot infusion of tea leaves served in a cup. Often accompanied by lemon or milk on the side. A classic and relaxing beverage.

Decaffeinated espresso coffee. Retains the coffee flavor but without the stimulating effect. Suitable for any time of day.

Hot drink made from roasted barley, a caffeine-free alternative to coffee. Flavor reminiscent of toasted cereals and bread. Very popular in Italy.

Espresso coffee diluted with hot water, served in a large cup. Less intense than espresso, to be sipped slowly. Similar to filter coffee.

Sweet and aromatic Italian amaro, made with 40 herbs. Amber color and smooth taste. Excellent neat or with ice after meals.

Italian brandy distilled from Trebbiano grapes, aged in oak barrels. Warm, dry, and complex flavor with notes of wood and vanilla.

Dry anise liqueur typical of the Marche region. Strong and lingering flavor of star anise. Drunk neat, with ice, or as a coffee correction.

Bitter liqueur made from gentian root. Very bitter, earthy, and digestive taste. Typical of the mountainous areas of the Apennines.

Creamy egg liqueur with vanilla and marsala flavor. Sweet, dense, and comforting. Similar to zabaglione, served chilled or at room temperature.

Traditional Sardinian liqueur made from myrtle berries. Dark purplish color and sweet-bitter flavor with balsamic notes. Served chilled.

Sweet and strong anise liqueur, clear and viscous. Often served 'con la mosca' (with coffee beans) which are chewed to counteract the sweetness.

Sweet liqueur made from the maceration of lemon peels. Fresh, citrusy, and sweet taste. Strictly drunk chilled at the end of a meal.

Amaro from Basilicata with a balanced sweet and bitter taste, with notes of citrus and spices. Classic Italian digestive.

Calabrian amaro based on herbs, flowers, and fruits. Aromatic and fresh taste. Traditionally served chilled at -20°C.

Important Calabrian amaro with notes of citrus and Mediterranean spices. Complex and refined taste. Considered one of the best amaros in the world.

Licorice-based liqueur from Calabria. Intense, sweet, and lingering flavor of pure licorice. Excellent digestive.

Aged Sicilian fortified wine with an amber color. Sweet, warm, and rich flavor with notes of dried fruit and caramel. Sipped as a dessert wine.

Sweet aromatic wine produced from Zibibbo grapes (Moscato d'Alessandria). Intense aroma of orange blossom and honey. Ideal with desserts.

Dense and dark Sicilian amaro, with a sweet-bitter taste of herbs, roots, and citrus. Very popular as a digestive, served with ice and a lemon peel.