Ristorante Del Pozzo

A classic baked dish of fried eggplant, tomato sauce, mozzarella, and parmesan. It has a soft texture and a rich, Mediterranean flavor.

Fresh spun paste cheese with a creamy center, served with aged San Daniele prosciutto. An appetizer that balances the sweetness of the cheese with the saltiness of the cured meat.

Tender octopus salad with vegetables, served with a candied lemon-flavored potato puree. A fresh and light dish with citrus notes.

Clams sautéed in a pan with plenty of black pepper, garlic, and oil. A simple seafood dish with an intense and spicy flavor.

A selection of grilled and marinated vegetables in oil, such as eggplant, zucchini, and peppers. A flavorful and light vegetarian appetizer.

Alternating layers of marinated raw tuna and crispy Grana cheese wafers. An interesting contrast between the freshness of the fish and the saltiness of the cheese.

A mixed platter of typical Italian cured meats and cold cuts. Ideal for sharing before the main meal.

Spaghetti with 'nduja, a spicy and spreadable Calabrian cured meat, and sweet red onion. A first course with a strong and decisive flavor.

Potato gnocchi served in a yellow saffron sauce, enriched with shrimp and fresh arugula. Creamy and aromatic.

Stuffed pasta with eggplant and scamorza cheese, dressed with fresh tomato and a parmesan fondue. A rich and stringy dish.

Spaghetti with pistachio pesto and crispy speck. Nutty flavor with a smoky note.

Large-format short pasta served with asparagus and toasted hazelnuts. A vegetarian dish that plays on textures.

A classic seafood dish with spaghetti, clams, garlic, oil, and parsley. Delicate flavor and the aroma of the sea.

Thin egg pasta served with scallops. An elegant first course with a sweet and refined taste.

Thin fresh pasta served with a mix of seafood (mussels, clams, shrimp). Rich and flavorful.

Large-format pasta with fresh tuna, battered fried capers, and a spicy touch. Savory and lively flavor.

Creamy rice cooked with candied lemon, served with fresh burrata and scampi. Combines citrus, sweet, and milky flavors.

Veal liver cut into strips and cooked with plenty of onions until sweet and tender, served with polenta. Traditional Venetian dish.

Veal cutlet flavored with rosemary, served with side dishes of eggplant and cheese potatoes. A complete meat main course.

Thin slices of veal garnished with prosciutto and sage, cooked in white wine. Tender and very flavorful meat, typical of Rome.

Prized cut of beef served with a reduced sauce made with Marsala liqueur wine. Intense flavor with sweet notes.

Delicate-flavored turbot served with sweet and sour vegetable caponata and potato cake.

John Dory fillet cooked with fresh basil, served with asparagus dressed with parmesan. Light and aromatic.

A selection of mixed cheeses served on a plate. Perfect for finishing the meal before dessert.

Famous Italian layered dessert with coffee-soaked ladyfingers, mascarpone cream, and unsweetened cocoa powder.

Spoon dessert similar to pudding, made with sweet cream and garnished with fruit sauce. Silky and smooth texture.

Choux pastry puffs filled with cream or custard, covered with a rich chocolate sauce.

Dessert composed of layers of crispy puff pastry, mascarpone and vanilla cream, and apples cooked in caramel.

Sweet cake filled or flavored with lemon cream. Fresh, citrusy, and sweet.

Fresh seasonal fruit salad cut into pieces. A light, healthy, and refreshing dessert.

Cup of ice cream, usually fior di latte or vanilla, enriched with preserved sour cherries.

Light coffee mousse served with milk ice cream. Combines the kick of coffee with the sweetness of ice cream.

Venetian digestive drink made with lemon sorbet, vodka, and prosecco. Enjoyed as an alcoholic and refreshing liquid dessert.