Bacioni

The classic Neapolitan pizza par excellence. A soft dough base topped with tomato sauce, melting fior di latte mozzarella, and fresh basil.

A colorful vegetarian pizza topped with grilled sun-kissed vegetables like bell peppers and eggplants. Fresh and light.

A very popular pizza topped with cooked ham and button mushrooms. Flavorful and comforting.

The four seasons pizza, divided into sections with artichokes, ham, and mushrooms. Offers a variety of flavors on a single pizza.

A sweet and savory pizza featuring goat cheese and honey. Creamy with a touch of sweetness.

Pizza topped with spicy sausage and a drizzle of barbecue sauce. An ideal choice for meat and spice lovers.

A folded pizza, stuffed with ham, mushrooms, and cheese. The golden crust encloses a hot, melting filling.

The Italian version of four cheese pizza with Taleggio, ricotta, and gorgonzola. Intense, rich, and very creamy.

A luxurious pizza with intense truffle aromas. Topped with truffle mushroom cream and fresh truffle shavings.

Topped with bresaola (cured beef), fresh arugula, and parmesan shavings. A perfect balance between the saltiness of the charcuterie and the freshness of the salad.

A refined pizza with aged Parma ham and a mild yellow tomato sauce. The marinated red onions add a touch of acidity.

For spice lovers, with Ventricina sausage and 'Nduja (spicy Calabrian sausage paste). Zesty and full of character.

An original pizza with mortadella and zucchini cream. Bronte pistachios add a unique crunch and nutty flavor.

The highlight is the creamy burrata added fresh to the pizza. Served with arugula and cherry tomatoes for freshness.

An egg added to your dish.

Thin slices of aged Parmigiano Reggiano cheese.

Fresh peppery salad leaves.

Italian olives for a salty touch.

Grilled or cooked eggplant slices.

Pieces of sweet bell pepper.

Sliced button mushrooms.

Tender zucchini slices.

Spicy Italian sausage from Abruzzo.

Tender artichoke hearts.

Creamy, veined Italian blue cheese.

Soft-ripened Italian cheese with a washed rind and fruity flavor.

Sun-dried or semi-dried tomatoes with a concentrated flavor.

Superior cooked ham.

Cured beef charcuterie, lean and tender.

Spicy, spreadable pork sausage originating from Calabria.

Italian cured meat made from salted and dried pork neck.

Flattened and spicy Calabrian sausage.

The creamy inner part of burrata (stracciatella).

High-quality Italian cured ham, aged for 3 years.

Large mild Italian sausage, sprinkled with pistachios.

Aromatic fresh truffle slivers.

Shell-shaped pasta served with a rich truffle mushroom cream and fresh truffles. Garnished with roasted vegetables and a crispy parmesan tuile.

A Sicilian classic made with short pasta, tomato sauce, and eggplant. Served here with creamy burrata for extra indulgence.

Long, flat pasta served with large prawns flambéed with whisky for a smoky flavor. Accompanied by sweet peas.

Egg pasta in ribbon shapes, served with flambéed prawns and peas. A variation with wider pasta.

A slow-cooked veal stew with spring vegetables such as carrots, peas, and new potatoes. Tender and flavorful.

Ear-shaped pasta served with genovese pesto and crunchy pistachios. Stracciatella (burrata heart) adds creaminess.

Tender beef meatballs simmered in tomato sauce. Served with melting potato gnocchi.

A great Italian classic with clams and white wine. Enhanced with gremolata (a mix of parsley, garlic, and lemon) for freshness.

Grilled octopus tentacles, tender inside and crispy outside. Served on a sweet butternut squash puree.

Raw beef cut by hand and seasoned with herbs. Served with a soft-boiled egg and crispy fries.

A large breaded veal cutlet, pan-fried to golden perfection. Served with linguine pasta and Neapolitan tomato sauce.

Grilled Angus beef cut, known for its flavor. Served with roasted potatoes and pesto sauce.