Pizzeria Vivaldi

A classic French aperitif made with white wine and fruit cream (blackcurrant, blackberry, or peach). Sweet and slightly fruity, perfect for whetting the appetite.

A refreshing cocktail based on Italian rosé wine and fruit syrup. A light summer drink with fruity and colorful notes.

An elegant version of Kir, prepared with sparkling wine (often Champagne) instead of white wine. Sparkling, sweet, and festive.

A pastis from Marseille, a typically French aniseed liqueur. It is drunk diluted with fresh water and ice. Distinct licorice and anise flavor.

A French aperitif based on wild gentian. It offers a characteristic bittersweet flavor and a golden yellow color.

A red Portuguese fortified wine, rich and sweet. It has aromas of candied red fruits and spices.

A classic Italian vermouth. Rosso is sweet, herbaceous, and slightly bitter, while Bianco is more vanilla and floral.

A fortified wine from Sicily. It has a rich flavor, reminiscent of caramel, nuts, and dried fruits.

A bright red Italian bitter. Intense taste of herbs, spices, and fruit peels, very bitter. Often served with soda or in cocktails.

A classic cocktail based on Campari, sweet vermouth, and soda water. Bitter, sweet, and sparkling at the same time.

Colorless distilled spirit with a neutral taste. Can be consumed neat on ice or as a cocktail base.

Distilled spirit flavored with juniper berries and other botanicals. Herbal and dry flavor.

Spirit produced from sugarcane. Sweet and warm flavor, with notes of vanilla or caramel depending on aging.

Sweet carbonated drink served by the glass.

A classic Scottish blended whisky. Smooth notes of malt, vanilla, and caramel with a slight smoky touch.

American whiskey filtered through charcoal. Smooth, woody flavor with distinct notes of caramel and vanilla.

Irish whiskey triple distilled for smoothness. Light notes of fruit, spice, and toasted wood.

A small dose of whiskey (2cl), often served as a quick digestif.

A fruity and sweet non-alcoholic cocktail, mixing several fruit juices with grenadine syrup. Very refreshing.

Classic cocktail mixing gin and tonic (Schweppes). Fresh, slightly bitter, and sparkling taste.

Signature cocktail mixing the sweet almond of Amaretto with the sparkle of Prosecco, garnished with a candied cherry.

A sparkling blend of sweet white vermouth and Italian sparkling wine. Light and aromatic.

A tangy and sweet cocktail combining the bubbles of Prosecco with Limoncello liqueur and a touch of citrus.

The famous Venetian aperitif. A bright orange, bittersweet, and sparkling drink, served with plenty of ice.

Dry Champagne sparkling wine (Brut). Elegant, with fine bubbles and notes of toast and citrus.

Dry Italian sparkling wine. Fresh, fruity, and floral, ideal for an aperitif.

Sweet sparkling wine made from Muscat grapes. Very aromatic, sweet with notes of peach and apricot. Perfect for dessert.

Breaded and fried mozzarella balls. Crispy on the outside and melted on the inside.

Sicilian specialty. Fried rice balls stuffed with various fillings: meat, cheese, and pepper.

An Italian plate of grilled or marinated vegetables (peppers, eggplants, zucchini) seasoned in the Italian style. A tasty vegetarian option.

Rings of calamari coated in a light batter and fried until golden. Usually served with lemon.

Thin slices of Italian cured ham (Prosciutto di Parma). Salty, tender, and rich in flavor.

Soft Italian flatbread baked in the oven, flavored with olive oil and herbs.

Toasted bread slices rubbed with garlic and topped with diced fresh tomatoes, basil, and olive oil. Fresh and crispy.

An assorted selection of Italian bruschettas topped with various prepared vegetables and cheeses.

A selection of Italian cured meats, such as salami, coppa, and cured ham.

A large tasting platter combining Italian cured meats, cheeses, marinated vegetables, and sweet accompaniments.

A gourmet salad featuring a small creamy burrata, accompanied by raw ham and fresh bread.

The classic Italian tricolor salad: slices of buffalo mozzarella and flavorful tomatoes, flavored with fresh basil.

A composed salad with a warm specialty of truffle-infused melted cheese, served on crisp salad leaves.

A 'rainbow' salad rich in sweet and savory flavors, mixing citrus fruits, smoked ham (speck), cheese, and nuts.

A complete meal salad with cured meats (ham, dried beef), marinated vegetables, and fresh cheese.

Complete children's meal including a drink, a suitable main course (pizza, pasta, or nuggets), and a dessert.

Small classic pizza for children with tomato sauce, cheese, and ham.

The most famous Italian pizza. Simple and tasty with tomato, melted mozzarella, and oregano.

Pizza topped with ham and fresh tomatoes on a classic tomato-mozzarella base.

A pizza with intense Mediterranean flavors thanks to salty anchovies, capers, and olives.

Folded pizza baked in the oven. The inside is juicy and hot, filled with cheese and ham.

Spicy version of Calzone, filled with spicy salami and creamy ricotta.

Four cheese pizza (gorgonzola, goat cheese, grana padano, mozzarella). Rich, creamy, and flavorful.

Four Seasons pizza. Each quarter offers a different topping: ham, mushrooms, artichokes, and olives.

Very hearty pizza with meat sauce (bolognese), mushrooms, and an egg.

Spicy pizza with merguez sausages, peppers, and an egg.

The house specialty. A rich carbonara-style pizza with cream, bacon, and egg.

Tuna and vegetable pizza, enhanced by an optional garlic sauce.

Eggplant pizza, reminiscent of Parmigiana flavors, with Italian Grana Padano cheese.

Generously garnished vegetarian pizza with a wide variety of garden vegetables.

Spicy and rich pizza, combining spicy salami, peppers, and egg for an explosive taste.

Creamy pizza with gorgonzola and ham, softened with fresh cream.

Chicken pizza, with onions. (Partial description on the menu).

Raw beef dish cut into very thin slices, served fresh with marinated vegetables and cheese. Light and refined.

Breaded and fried veal escalope, golden and crispy. A Milanese classic often served with pasta or salad.

Veal escalope cooked in a creamy Marsala wine sauce, offering sweet and rich notes.

Veal medallion baked with ham, mushrooms, and melted mozzarella.

Luxurious dish of veal escalope served with a creamy mushroom and truffle sauce.

Large grilled prawns (gambas) on skewers, seasoned Sicilian style (lemon, olive oil) and served with rice.

Short, striped pasta served with a simple tomato sauce flavored with fresh basil.

Short, tube-shaped pasta with a spicy tomato sauce with garlic and chili.

The classic long pasta served with a rich meat sauce (bolognese) and tomato.

Long, flat pasta prepared in the French style with cream, bacon, parmesan, and egg yolk.

Layers of pasta, bolognese sauce, and béchamel, baked and gratinated.

Pasta coated in a creamy and smooth sauce with Italian blue cheese (Gorgonzola).

Long, flat pasta served with a green sauce made from blended fresh basil, parmesan, pine nuts, and olive oil.

Butterfly-shaped pasta served with a creamy smoked salmon sauce.

Pasta with refined forest flavors with a mushroom and truffle cream sauce.

A creamy and flavorful pasta dish with Italian cured ham and mushrooms.

Seafood pasta (calamari, shrimp, mussels) with fresh tomatoes, enhanced with a hint of chili and mint.

Creamy rice dish cooked slowly with porcini mushrooms. Rich and comforting.

Small potato dough balls served with a creamy sauce of mushrooms and raw ham.

Large fresh pasta stuffed with buffalo mozzarella and basil.

Large black pasta (colored with squid ink), stuffed with a mixture of fresh cheese and salmon.

Gnocchi stuffed with smoked ham (Speck) and melting Fontina cheese.