Pizza Vesuvio

An Italian flatbread baked in the oven, topped with fresh tomatoes and basil. The texture is both soft and crispy on the edges. Ideal for sharing as an appetizer or to accompany the meal.

A gourmet focaccia topped with prosciutto, creamy burrata cheese, and fresh arugula. The contrast between the warm bread and fresh toppings is delicious. To be eaten by hand.

Italian flatbread served with mortadella, creamy burrata, and enhanced with lemon zest. A rich and refreshing combination. Perfect for sharing.

A varied assortment of fine Italian cured meats. Usually includes prosciutto, salami, and mortadella. Enjoyed convivially with bread.

A large tasting platter including cured meats, marinated or grilled vegetables, buffalo mozzarella, and focaccia bread. Offers a variety of Mediterranean flavors and textures. Perfect as a complete starter to share.

Classic salad made with tomatoes, buffalo mozzarella, and basil. Fresh and light with quality olive oil. An essential Italian starter.

Fresh Italian cheese with a creamy center, originating from Puglia. Served whole, often accompanied by olive oil or tomatoes. Rich and creamy texture.

Thin slices of cold veal topped with a creamy tuna and caper sauce. A flavorful and delicate traditional Piedmontese dish. Eaten cold as a starter or main course.

Very thin slices of raw beef marinated in lemon and olive oil. Served fresh, often with parmesan and arugula. Tender and light.

Thin slices of raw tuna and swordfish. Simply seasoned to enhance the freshness of the fish. A delicate seafood starter.

A hearty version of Caesar salad with breaded chicken, crispy pancetta, and Grana Padano cheese. Dressed with a creamy sauce. A complete and satisfying dish.

A large mixed salad combining land and sea with tuna, shrimp, avocado, and mozzarella. Dressed with olive oil and balsamic. Fresh and rich in ingredients.

Tender octopus salad accompanied by peas and citrus fruits. A mix of sweet and tangy flavors. A light and original starter.

Toasted bread tartine topped with a spring mix of peas, fava beans, and fresh ricotta. Flavored with mint. Crispy and refreshing.

Traditional red pizza without cheese, topped with tomato, garlic, oregano, and anchovies. Intense and salty flavor. The crust is thin and slightly crispy.

The most classic pizza with tomato sauce, mozzarella, and fresh basil. Simple and balanced with the colors of Italy. A safe bet.

A revisited version of the Margherita with added creamy burrata and fresh arugula after baking. Richer and more decadent than the classic version.

Pizza with tomato and mozzarella, enhanced by salty anchovies and oregano. Flavorful and typical of Naples.

Similar to Margherita but with buffalo mozzarella, which has a more pronounced and creamy flavor. High-quality ingredients.

The famous 'Queen' pizza, very popular, topped with cooked ham and mushrooms. Mild and universally liked.

Pizza with a zucchini cream base. Topped with crispy pork jowl (guanciale) and gorgonzola. Rich flavors and creamy texture.

Folded pizza baked in the oven. The inside contains ham, cheese, tomato, and an egg. Crispy outside, melting inside.

Hearty pizza topped with minced beef, onions, and an egg. Rich in protein and very filling.

Pizza with seafood flavors, featuring flaked tuna, olives, and capers. Salty and aromatic taste.

The 'Four Seasons' pizza, where ingredients are arranged in sections. Offers a variety of tastes: ham, mushrooms, artichokes, and olives.

A vegetarian pizza rich in grilled vegetables and topped with fresh burrata. Flavorful and colorful.

Spicy pizza topped with Italian spicy salami (ventricina). For those who enjoy a kick.

Very spicy pizza with N'duja (spicy spreadable pork sausage). Mellowed by candied peppers and red onions.

White pizza with four Italian cheeses. A rich and melting blend of sweet, smoky, and robust flavors.

Gourmet pizza with Parma ham and aged cheeses. Fresh arugula adds a peppery contrast.

Luxurious truffle pizza. Combination of truffle cream, mushrooms, and creamy stracciatella. Hazelnuts add crunch.

Long pasta served with a veal ragu simmered in tomato sauce. A traditional dish rich in meat flavors. Eaten hot.

Short tubular pasta with a sauce of fried eggplant, tomato, and salted ricotta. A flavorful and savory Sicilian vegetarian classic.

The true Roman recipe with crispy pork jowl (guanciale), eggs, and cheese. No cream. Rich, creamy, and peppery.

Layers of pasta interspersed with bolognese sauce, béchamel, and cheese, baked in the oven. A comforting and very popular dish.

Large stuffed pasta, served with a simple sauce of pecorino cheese and black pepper, enhanced with butter and sage. Intense flavors and melting texture.

Squid ink gnocchi (black) served with raw scallops and creamy cheese. A sophisticated pasta dish with seafood flavors.

Long pasta with clams, cooked in white wine, garlic, and olive oil. A classic from Italian coastal areas, light and fragrant.

Lemon pasta with shrimp and scallop tartare. A fresh and tangy combination highlighting seafood.

Long, ruffled-edged pasta with a rich truffle and mascarpone sauce. Luxurious dish with a pronounced earthy flavor.

Creamy rice cooked slowly, flavored with lemon and enhanced with goat cheese. Creamy texture with a tangy note.

Lamb cutlet gently cooked at low temperature to remain tender. Served with a garnish. Flavorful and juicy meat.

Veal escalope topped with a creamy sauce of seasonal mushrooms. Served with tagliatelle pasta. A tender and comforting dish.

Grilled beef, then sliced, served on a bed of arugula with tomatoes and cheese shavings. A typically Italian light meat dish.

Large breaded veal cutlet fried in clarified butter. Crispy on the outside, tender on the inside. Often served with lemon.

Sea bream fillets simply cooked and served with an olive oil sauce and vegetables. A light and healthy dish.

Grilled octopus tentacles, served with quinoa and vegetables. The octopus is crispy outside and tender inside. Mediterranean flavors.

Assortment of fried seafood and fish. Crispy and golden, served with lemon. To be eaten hot.

A selection of three Italian cheeses. Perfect to finish the meal before dessert.

Italian blue cow's milk cheese. Creamy texture and characteristic pungent taste.

Smoked stretched-curd cheese. Firm and elastic texture with a pronounced smoky flavor.

Hard sheep's milk cheese, flavored with chili. Salty flavor with a spicy touch.

Washed-rind cow's milk cheese. Strong aroma but mild and fruity taste. Soft texture.

The most famous Italian dessert. Coffee-soaked biscuits, mascarpone cream, and cocoa powder. Sweet and creamy.

Small, moist cake soaked in rum syrup. Often served with whipped cream. Very fragrant.

Jellied cream dessert, served chilled. Silky texture and vanilla flavor, often accompanied by a red fruit coulis.

Choux pastry filled with ice cream or cream, topped with hot chocolate sauce. A decadent and classic dessert.

Chocolate cake baked so that the center remains liquid. Served hot. Intense chocolate flavor.

Vanilla cream covered with a thin layer of crunchy caramelized sugar. Contrast of hot/cold and hard/soft textures.

Pizza dough generously topped with Nutella spread. A fun and very sweet dessert to share.

Coffee served with an assortment of mini-desserts. Ideal for tasting a bit of everything.

Artisanal Italian ice creams from the GROM brand. Dense texture and natural flavors. Choose your flavors from the selection.