Sgabetti

A comprehensive Italian appetizer platter. Features buffalo mozzarella, bruschetta, a variety of grilled and fried vegetables, mozzarella fritters, and sun-dried tomatoes. Can be served with or without Parma ham.

Classic toasted bread rubbed with garlic. Topped with a fresh mixture of crushed tomatoes, olive oil, and basil. A crisp and savory starter.

A richer version of bruschetta topped with crushed tomatoes, basil, and melted mozzarella cheese. Optional Parma ham adds a salty, cured meat element. Served warm and crispy.

A rustic appetizer platter focusing on vegetables. Contains an assortment of seasonal vegetables that have been grilled or fried. Suitable for vegetarians.

Fried mozzarella cheese bites. Balls or pieces of mozzarella are coated in breadcrumbs and deep-fried until golden and gooey inside. Similar to mozzarella sticks.

A simple, fresh salad from Capri. Slices of fresh tomato and buffalo mozzarella are arranged with fresh basil leaves. Dressed with olive oil.

High-quality cured ham from Parma, Italy. Thinly sliced, it has a delicate, sweet, and salty flavor with a melt-in-the-mouth texture. Usually eaten on its own or with bread.

A fresh Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream. Served with cherry tomatoes, basil, arugula (rocket), and olive oil.

A light salad featuring arugula (rocket) leaves. Tossed with sweet Pachino cherry tomatoes and shavings of Parmesan cheese. A balance of peppery greens and salty cheese.

A spring-style mixed salad. Includes cherry tomatoes, marinated artichokes, savory Parma ham, and Parmesan cheese. A fresh yet substantial dish.

A large mixed green salad topped with canned tuna preserved in oil. A protein-rich salad option suitable for a light meal.

A small mixed salad side dish. Contains mixed greens, fennel, arugula (rocket), sliced mushrooms, cucumber, and tomatoes. Fresh and crunchy.

Fresh clams sautéed in a simple sauce. The broth is made from garlic, white wine, and parsley. Savory and briny.

Mussels cooked in a spicy broth. Flavored with garlic, tomato sauce, white wine, parsley, and hot pepper for a kick. Served steaming hot.

A combination of mussels and clams sautéed together. Seasoned simply with garlic and parsley to highlight the seafood flavors.

Small fish (smelts/whitebait) deep-fried until crispy. Served on a bed of zucchini and fried onions, accompanied by a spicy mayonnaise dipping sauce.

A mixed fried seafood platter with shrimp and squid rings (calamari). Served with fried zucchini and onions, plus spicy mayonnaise. Crispy and savory.

Pasta tossed in a spicy oil-based sauce ('Midnight' style). Flavored with garlic, hot peppers, parsley, cherry tomatoes, and strips of Parma ham. Savory with a spicy kick.

Pasta served in a rich, creamy sauce made from a blend of four Italian cheeses. Very savory and satisfying for cheese lovers.

A classic dish from Sorrento featuring tomato sauce, fresh basil, and pockets of melted mozzarella cheese. Simple Mediterranean flavors.

Pasta served with a rich meat-based tomato sauce (ragù). Savory and hearty.

House-made pesto sauce. A blended green sauce made from fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. Herby and aromatic.

A spicy tomato sauce made with garlic, tomatoes, and dried red chili peppers. 'Arrabbiata' means 'angry' in Italian, referring to the heat of the peppers.

A creamy pasta dish with a mix of vegetables and meat. Includes sautéed onions, zucchini, and cherry tomatoes in fresh cream, accented with smoky speck ham.

A rich pasta sauce made with egg yolk, Parmesan cheese, black pepper, and speck (smoked ham). This version includes fresh cream for extra smoothness.

Fresh ravioli pockets filled with spinach and ricotta cheese. Served with your choice of sauce: pesto, meat ragu, or four-cheese sauce.

Signature spinach and ricotta ravioli served in a mascarpone cream sauce. Enhanced with mushrooms, arugula, cherry tomatoes, paprika, and Parmesan.

Spinach and ricotta ravioli served with a bright and zesty lemon cream sauce garnished with fresh chives.

A Sicilian classic dish with penne pasta. The sauce is made of tomatoes, fried eggplant cubes, fresh basil, and grated ricotta salata cheese.

Tagliatelle ribbons tossed with a variety of seasonal mixed vegetables and a light tomato sauce. A vegetarian-friendly option.

Tagliatelle pasta served in a creamy sauce with porcini (ceps) mushrooms and Parmesan cheese. Rich, earthy, and savory.

A chef's special pasta dish with complex flavors. Penne in cream sauce with arugula, pine nuts, pistachios, red onions, cherry tomatoes, and Parmesan. Nutty and creamy.

Seafood linguine with a tomato base. Loaded with small squid, clams, mussels, and shrimp. A hearty seafood pasta dish.

Black pasta dish colored with squid ink. Served with a seafood medley of small squids, clams, mussels, and shrimp. Briny and dramatic.

Fusilli spirals with fresh salmon chunks. The sauce is a creamy

Linguine with clams. A classic light sauce made of olive oil, garlic, white wine, parsley, and cherry tomatoes.

Tagliatelle with shrimp and zucchini. The sauce is lightly tomato-based with parsley.

A smaller portion of penne pasta designed for children under 12. Choice of simple tomato sauce, cheese sauce, or meat sauce.

Creamy Italian rice dish cooked with porcini mushrooms (ceps). Finished with fresh cream and Parmesan cheese.

Rich risotto made with a blend of four Italian cheeses. Creamy, savory, and cheesy.

Vegetable risotto cooked with a tomato base. Includes mixed seasonal vegetables.

Luxurious risotto flavored with saffron, giving it a golden yellow color and distinct aroma. Served with large Mediterranean prawns.

Risotto with fresh salmon and red onions. The sauce is a pink creamy sauce (cream with a touch of tomato).

Black risotto dyed with squid ink. Contains small pieces of squid. Named after Mount Etna for its dark, volcanic appearance.

Fisherman's style risotto. A seafood medley including squid, clams, shrimp, and mussels in a light tomato rice base.

Thin veal cutlet served with a creamy mushroom sauce made with porcini (ceps). Tender meat with earthy flavors.

A classic Roman dish. Veal cutlets wrapped with Parma ham and sage, then cooked in white wine. The name means 'jumps in the mouth'.

Veal cutlets cooked in a fresh, tangy lemon sauce. Light and citrusy.

Breaded and pan-fried veal cutlet, similar to a schnitzel. Crispy coating on the outside, tender meat inside.

Veal cutlet topped with tomatoes and melted mozzarella, then draped with a slice of high-quality San Daniele cured ham.

A thick cut of beef steak, simply grilled. Served with your choice of side.

Beef steak served with a creamy green peppercorn sauce. Savory and slightly spicy.

Tender beef fillet served with a rich creamy mushroom sauce made with porcini (ceps).

A thick fillet of salmon, grilled until cooked through and slightly charred. Oily, rich fish with crispy skin.

Fillet of sea bass grilled simply. A white, flaky fish with a mild, sweet flavor.

Whole or sliced squid grilled over heat. Smoky and chewy texture.

Additional portion of garnish or side dish.

The most classic Italian pizza. Topped with tomato sauce, mozzarella cheese, and fresh basil.

Pizza topped with tomato sauce, mozzarella, sliced mushrooms, and ham.

Four cheese pizza. Base of tomato sauce topped with mozzarella, goat cheese, blue cheese (gorgonzola), and soft taleggio cheese.

Vegetarian pizza with tomato sauce, mozzarella, and assorted mixed vegetables.

A salty and savory pizza with anchovies, capers, and olives on a tomato and mozzarella base.

Folded pizza stuffed with tomato sauce, mozzarella, ham, mushrooms, and egg. Baked until the crust is golden and puffed.

Smaller pizza for children (under 12). Comes with tomato, mozzarella, and mushrooms. Ham is optional.

A gourmet pizza topped with Bresaola (air-dried salted beef), arugula, and Parmesan shavings.

Spicy salami pizza (similar to Pepperoni). Topped with tomato sauce, mozzarella, and slices of spicy Italian salami.

Tuna pizza with red onions and olives. Savory and distinct.

Features smoky flavors from scamorza cheese and speck (smoked ham), balanced with fresh cherry tomatoes.

Roman-style toppings including artichokes and Bresaola (cured beef) with cherry tomatoes.

Quattro Stagioni. Features four sections representing the seasons: mushrooms, ham, artichokes, and olives.

Classic pizza topped with high-quality Parma ham and parmesan cheese.

White pizza (no tomato sauce base). Topped with mozzarella, fresh tomatoes, rocket, and Parmesan.

A creamy pizza with a white base. Rich flavors from goat cheese, gorgonzola, and speck, cut by the sharpness of red onions.