Papetto Srl

A mixed selection of seafood appetizers, which may include marinated fish, crustaceans, and mollusks. Ideal for tasting various house specialties.

A slice of salmon, served as an appetizer. Pink, flavorful meat rich in Omega-3.

Classic cold salad with boiled mollusks and crustaceans, such as squid, octopus, and shrimp, dressed with oil and lemon.

Fresh salad with spicy arugula leaves and cooked prawns (premium shrimp). A light and aromatic combination.

Fresh oysters served raw, to be enjoyed with a squeeze of lemon. The taste is briny and the texture is soft.

Peeled and boiled langoustines, served cold with cocktail sauce (pink sauce).

Mixed mollusks (often mussels, scallops, or razor clams) coated with seasoned breadcrumbs and baked until golden.

Mussels and clams sautéed in a pan with oil, garlic, and parsley, often deglazed with white wine. Served with their broth.

Mussels cooked in a flavorful typical sauce, often with tomato, herbs, and a spicy touch.

Mussels prepared simply with tomato, garlic, and parsley. A classic dish of maritime tradition.

Warm and enveloping soup prepared with various types of crustaceans. Rich in sea flavor.

Traditional soup with fillets or pieces of mixed fish in broth. Usually served with croutons.

Salt-cured cod, rehydrated. It has white, firm flesh and a strong flavor.

Stuffed pasta served with a salmon and mushroom sauce. Combines sea and land flavors.

Rice cooked slowly with fish broth and a mix of seafood (mussels, clams, shrimp, squid).

Creamy and delicate risotto, finished with a langoustine sauce. Sweet and refined flavor.

Spaghetti sautéed with clams, garlic, oil, and parsley. An Italian classic.

Spaghetti with a rich sauce of mixed shelled seafood (mussels, clams) and crustaceans.

Long egg pasta with a mix of seafood (e.g., shrimp) and land ingredients (e.g., mushrooms).

Fettuccine served with lobster sauce and pieces of lobster meat. A prized dish with an intense flavor.

Pasta (likely bombolotti/mezze maniche shape) served with a special house sauce.

Egg pasta with shrimp and seasonal sautéed vegetables. A light and colorful dish.

Spaghetti with Amatriciana sauce: tomato, crispy guanciale, and pecorino. Strong and savory flavor.

Spaghetti with a cream of eggs, Pecorino Romano, guanciale, and black pepper. Rich and hearty.

Mixed small fried fish. Crispy and flavorful, often eaten with hands.

Rings of squid and shrimp, floured and fried until golden and crispy. Served with lemon.

Whole or fillet fish baked with potatoes, which absorb the flavors of the sea.

Selection of grilled fish, crustaceans, and mollusks. Enhances the natural flavor of fresh fish.

Fresh sea bass, sold by weight. Fish with white, lean, and delicate flesh.

Rich dish of mixed fish in broth, specially prepared upon request.

Prawns cooked in a tomato sauce. To be enjoyed with bread for 'scarpetta' (sopping up the sauce).

Skewered and cooked prawns, usually grilled or baked.

Langoustines cut in half and grilled. The meat is sweet and juicy.

Langoustines cooked on a bed of coarse salt, a method that preserves the moisture and flavor of the crustacean.

Whole fish cooked under a crust of coarse salt, which keeps it moist and flavorful.

Fresh lobster sold by weight. Prized crustacean with firm and sweet meat.

Grilled beef steak. Juicy and flavorful.

Prized cut of grilled veal. Tender meat with a delicate taste.

Fresh raw vegetables (such as celery, carrots, fennel) served with a sauce of oil, salt, pepper, and vinegar for dipping.

Fresh salad composed of various types of leafy greens and vegetables.

Portion of porcini mushrooms, appreciated for their intense aroma and meaty texture.

Potatoes cut into pieces and roasted in the oven, usually with rosemary and oil.

Seasonal vegetables boiled or sautéed in a pan (often spinach, chard, or chicory).

Artichokes prepared according to the day's recipe, a typical Italian side dish.

Cooked asparagus, usually served with oil and lemon or melted butter.

Selection of mixed cheeses, which can range from fresh to aged.

Potato sticks fried in boiling oil. Golden and crispy.