Restaurant BAROLO

An assortment of varied starters including marinated vegetables and bresaola (cured beef). Ideal for starting the meal with fresh and light flavors.

High-quality Italian cured ham, aged and thinly sliced. It offers a melt-in-your-mouth texture and a delicate, sweet flavor.

Arugula salad served with bresaola (cured beef) and warm goat cheese toasts. A savory mix of hot and cold, salty and creamy.

Toasted bread slices topped with tomatoes, mozzarella, Parma ham, and basil. A crispy and fresh starter, typically Italian.

A gratin of layered eggplants with tomato sauce, mozzarella, and Parmesan. Melting and rich in Mediterranean flavors.

Fresh buffalo mozzarella, served with tomatoes and arugula. Creamy texture and a pronounced milky taste.

Mussels cooked in a tomato sauce spiced with garlic and chili. A spicy and flavorful seafood dish.

Refreshing salad of tender marinated octopus, accompanied by crunchy celery and peppers. Light dressing to enhance the seafood.

Golden and crispy fried calamari rings, served on a bed of arugula. To be enjoyed with a squeeze of lemon.

Simple peppery arugula salad topped with shavings of aged Parmesan. Light and perfect to accompany a meal.

Fresh salad made with raw or marinated artichokes, served with Parmesan shavings. A starter with delicate and woody flavors.

Warm salad of sautéed spinach with a sweet and savory combination of anchovies, garlic, pine nuts, and raisins.

Thin slices of raw red tuna served with arugula. A light dish highlighting the freshness of the fish.

Thin slices of seasoned raw beef, accompanied by three varieties of peppers for a touch of color and flavor.

Thin slices of marinated raw salmon, often served with lemon and olive oil. Tender and rich in flavor.

A simple and delicious Italian classic: spaghetti served with a slow-cooked tomato sauce and fresh basil.

Seafood spaghetti with various seafood (such as mussels, clams, shrimp) with cherry tomatoes. Intense marine flavors.

Stuffed pasta served with a rich gorgonzola and cream sauce, sprinkled with crunchy walnuts.

Penne served with a spicy tomato sauce. A vegetarian dish with character and a pleasant warmth.

Sicilian pasta specialty with fried or grilled eggplants, tomato sauce, and crumbled salted ricotta.

Small ring-shaped stuffed pasta, served in a creamy sauce flavored with white truffle. Elegant and very aromatic.

Short tubular pasta with a creamy gorgonzola blue cheese sauce, balanced by the freshness of arugula and the crunch of walnuts.

Egg pasta in wide ribbons served with a slow-cooked meat sauce (bolognese). Rich and comforting.

Tagliatelle coated in a creamy sauce with pieces of fresh salmon. Smooth and flavorful.

Pasta served with a rich sauce made of four melted Italian cheeses (fontina, taleggio, provola, pecorino).

Long, flat pasta cooked with fresh clams, garlic, and white wine. An iconic dish of Italian coastal cuisine.

Large egg pasta served with sautéed artichokes and salty Parma ham. A sophisticated mix of earthy flavors.

Layers of pasta, meat sauce (bolognese), béchamel, and cheese, baked until golden and bubbling.

Thin slice of breaded veal, fried until golden and crispy. Served simply, often with a lemon wedge.

Veal escalope sautéed in a light and tangy lemon and white wine sauce. Tender and refreshing.

Roman specialty consisting of veal topped with Parma ham and sage, cooked in white wine. Savory and aromatic.

Fish of the day. Preparation varies daily according to market availability. Please check the board or ask your server.

The most classic pizza with tomato sauce, melted mozzarella, and fresh basil. Simple and universal.

Pizza topped with tomato sauce, mozzarella, cooked ham, and Paris mushrooms. A very popular combination.

Flavorful pizza with tomato sauce, salted anchovies, olives, and capers. Can be served with or without cheese according to tradition.

Original pizza topped with garlic broccoli, smoked bacon, olives, and mozzarella.

Pizza for cheese lovers, topped with a melted blend of four Italian cheeses with varied flavors.

Smoked salmon pizza with a creamy and tomato base, flavored with onions and a touch of lemon.

Folded pizza, stuffed with tomato sauce, mozzarella, ham, and egg. Golden on the outside, melting on the inside.

Vegetarian calzone stuffed with spinach, cheeses (mozzarella and gorgonzola), cream, and pine nuts.

Pizza topped with speck (smoked cured ham) on a tomato and mozzarella base. Distinctive smoky flavor.

Four Seasons pizza with differently garnished quarters: mushrooms, artichokes, tuna, and egg.

Pizza with a strong Italian character with spicy sausage, soft ricotta, and black olives.

Pizza topped after baking with fresh Parma ham, arugula, and cherry tomatoes on a melted base.

Rustic pizza with intense flavors with spicy sausage, artichokes, and peppery sheep cheese.

Generous vegetarian pizza topped with an assortment of garden vegetables (eggplant, peppers, zucchini...) and ricotta.

White pizza (no tomato sauce) with fontina cheese, smoked speck, fresh arugula, and Parmesan shavings.

Classic Italian dessert made of layers of coffee-soaked biscuits and a rich mascarpone cream, dusted with cocoa.

Silky Italian panna cotta, served chilled with a tangy red berry coulis. Smooth and melting texture.

A scoop of chocolate truffle ice cream served drowned in hot espresso (affogato). A delicious hot-cold contrast.

Tender pears served with a hot chocolate sauce. A fruity and indulgent dessert.

Gratinated warm fruits served with a creamy crème anglaise.

Mixture of fresh seasonal fruits cut into pieces. Light and refreshing.

An espresso coffee served with an assortment of petit fours (small desserts). Ideal for tasting a bit of everything.

Hot tea served with an assortment of small assorted desserts.

Assortment of various Italian cheeses, including hard and veined varieties. Perfect for finishing the meal on a savory note.