Nativa Ristorante

A breaded and fried rice ball, typical of Sicilian tradition, enriched with Bronte pistachios and a saffron cream. Crispy on the outside and soft on the inside. Enjoyed hot, usually with hands or a fork.

A thick and velvety cream made from chickpeas and sun-dried tomatoes, garnished with crumbled black olives and paprika. Served with crispy millet chips. Ideal for dipping or spreading as an appetizer.

Toasted bread slice topped with a spreadable plant-based cheese and a plant-based salmon alternative. Complemented by fresh rocket, lime zest, and pink peppercorns. Crunchy, fresh, and aromatic.

Savory pie filled with zucchini. A pastry shell enclosing a soft and flavorful vegetable filling. Eaten in slices as an appetizer or snack.

Classic dish prepared with layers of fried eggplant, tomato sauce, and cheese, baked in the oven. Rich, soft, and very flavorful. A comfort food served hot.

Delicate zucchini flowers, stuffed with homemade plant-based mozzarella and sun-dried tomatoes, served on a basil sauce. Fried or baked, they are soft with a stringy filling.

A plant-based ricotta made from sunflower seeds, served on a pepper and walnut sauce (muhammara) with crispy Sardinian bread wafers. Creamy, slightly spicy, and rich in flavor.

A balanced single dish that includes a soup, mixed grains, and various vegetables prepared in different ways. It offers a variety of flavors and textures in a single course. Healthy and nutritious.

Short tubular pasta dressed with a rich and flavorful tomato sauce, typically prepared with guanciale (or a plant-based alternative in this context). Intense and savory taste. Eaten with a fork.

Layered baked pasta with aromatic rocket and basil pesto and a sweet confit cherry tomato cream. Soft, creamy, and rich in herbaceous aromas. A substantial first course.

Small ancient wheat gnocchi served in a sweet pepper cream, with smoked plant-based cheese and pistachios. A creamy dish with a smoky touch and crunch from the nuts.

Thick spaghetti dressed with sardines (or a plant-based alternative that mimics the flavor) in a seafood style. Strong sea flavor, often enriched with fennel or raisins. Rolled up with a fork.

Creamy risotto cooked with fresh zucchini and basil, finished with a creamy plant-based cheese and lemon zest. Fresh, light, and fragrant. Served hot.

Soft meatballs (likely plant-based given the menu's nature) slowly cooked in tomato sauce. Homestyle and comforting flavor. Excellent served with bread to soak up the sauce.

A roll filled with smoked tofu and potatoes, spiced and served with two types of creamy sauces. It combines smoky, sweet, and fresh flavors. An elaborate and flavorful main dish.

Skewers made of seitan (wheat gluten) chunks and grilled vegetables, served on baked potatoes. Seitan has a meat-like texture, enhanced by a flavorful marinade.

Tempeh (fermented soybeans) stewed with tomato, olives, and capers. A strong and savory flavor with a firm and compact texture. Rich in plant-based protein.

A rich plant-based burger served in a soft bun with vegan cheese, sauces, and vegetables. Accompanied by roasted potatoes. Tasty and juicy, eaten with your hands.

Leafy green vegetable with a slightly bitter taste, first boiled and then sautéed with garlic and oil (and often chili flakes). Flavorful and tender. A classic side dish of Roman cuisine.

Boiled green beans simply dressed with oil, lemon, and salt. Fresh, light, and delicately flavored. A healthy side dish.

Mix of classic potatoes and sweet potatoes (batate) baked in the oven. Crispy on the outside and soft on the inside, with a mix of sweet and savory flavors.

Snow peas (flat green beans) served with a sweet carrot and onion sauce. Tender vegetables with a sweet and delicate flavor.

A bowl based on brown rice served with plant-based protein (seitan or tempeh), mixed fresh vegetables, and sauce. A fresh, light, and colorful dish. Everything is mixed together before eating.

Cheesecake (plant-based version) enriched with peanut butter and salted caramel. Rich, creamy taste with a perfect balance of sweet and salty.

Vegan version of the classic Tiramisu. Layers of coffee-soaked biscuits alternated with a soft plant-based cream. Sweet, creamy, and with an intense coffee aroma.

Shortcrust pastry tart filled with pears and chocolate. A classic sweet and fruity combination with a crumbly base.

A light and gelatinous dessert, similar to a cream pudding. Served with a topping of your choice and crunchy almonds.

Artisanal strawberry ice cream. Fresh, sweet, and fruity. Ideal as a light dessert.

Creamy pistachio and white chocolate tart, balanced by the acidity of the raspberry sauce. Rich and indulgent.

A light and airy berry dessert, with a rich chocolate filling. Offers a contrast of textures between the soft mousse and the crunchy crumble.