Da Ugo

Classic Italian salad composed of slices of buffalo mozzarella, fresh tomatoes, and basil. A fresh and light dish in the colors of the Italian flag. Usually seasoned with olive oil.

A varied assortment of vegetables prepared Calabrian style, marinated in olive oil. Offers a palette of Mediterranean flavors, from the saltiness of capers to the sweetness of candied vegetables. Ideal for sharing at the start of a meal.

A richly garnished vegetarian pizza with various sun-ripened vegetables on a tomato and mozzarella base. Flavorful and colorful. Crispy oven-baked dough.

Pizza garnished with earthy vegetables and olives, on a tomato base. Artichoke hearts provide a tender texture and a delicate taste. Classic and rustic.

A pizza combining the sweetness of sun-dried tomatoes with the spiciness of arugula and parmesan. All served on a tomato and mozzarella base. Freshness and character in every bite.

White pizza (without tomato sauce) combining the flavor of blue gorgonzola cheese and the sweetness of pear. A sophisticated sweet and savory balance. Creamy and melt-in-your-mouth texture.

Folded pizza pocket, stuffed with creamy cheeses, egg, and arugula. The inside remains juicy and hot. A gourmet variation of the classic pizza.

Long, flat pasta served with a green basil sauce, garlic, cheese, and walnuts. An aromatic and herbaceous dish. Silky texture thanks to olive oil.

Short tubular pasta in a very rich and creamy four-cheese sauce. Intense flavor and smooth texture. For cheese lovers.

Twisted pasta served with a simple but powerful sauce of pecorino cheese and black pepper. Pungent and salty flavor typical of Roman cuisine. Firm texture to the bite.

An assortment of different sauces (pesto, cheese, tomato) served with pasta. Allows you to taste several Italian flavors in one dish. Colorful and varied.

Creamy rice cooked slowly with porcini mushrooms. Rich in forest flavors and umami. Melting texture characteristic of risotto.

Layers of green pasta (with spinach) alternated with ricotta, mozzarella, egg, and eggplants. A vegetarian and moist version of lasagna. Baked in the oven.

Stuffed pasta in the shape of small bags (purses), filled with a cheese mixture. Served with a creamy gorgonzola sauce. Rich and gourmet dish.

Large half-moon ravioli stuffed with ricotta and porcini mushrooms. Topped with a mushroom sauce. Woody flavor and tender texture.

Pasta stuffed with green vegetables and artichokes. Served with a creamy artichoke sauce. Delicate and refined flavor.

Ravioli stuffed with a fresh mixture of arugula and ricotta. Cream sauce. A combination of sweetness and light peppery notes.

Classic Italian salad composed of slices of buffalo mozzarella, fresh tomatoes, and basil. A fresh and light dish in the colors of the Italian flag.

Tender marinated octopus pieces, often with olive oil, lemon, and herbs. Firm but not rubbery texture. Refreshing marine flavor.

Thin slices of Italian cured ham (Prosciutto di Parma). Salty and delicate taste with a melt-in-your-mouth texture. Served alone to appreciate its quality.

Pizza with strong flavors with salty anchovies and capers. Tomato and mozzarella base. A southern Italian classic with a pronounced marine taste.

The simplest and most traditional pizza: tomato, mozzarella, and often basil. The perfect balance of basic ingredients. Thin crust and crispy edges.

'Queen' pizza, very popular, garnished with cooked ham and button mushrooms on a tomato-mozzarella base. Flavorful and universally appreciated.

Pizza with smoked salmon, often enhanced with a touch of lemon or cream. Interesting hot-cold combination with the smoked fish.

Pizza generously garnished with a mix of four different cheeses, including blue and soft cheeses. Very melt-in-your-mouth and flavorful.

Folded pizza pocket, stuffed with ham, cheese, and egg. The egg is often runny inside. Hearty and comforting.

Pizza size adapted for children, with a simple topping of your choice. Ideal for small appetites.

Long pasta with green pesto sauce (basil, garlic, cheese, walnuts). A fragrant and vegetarian classic.

Pasta served with a sauce based on eggs, cheese (parmesan), and Italian bacon (pancetta). Creamy without added cream, rich and peppery.

Tubular pasta with a spicy tomato sauce, onions, and bacon. A traditional Roman recipe with a rustic and savory taste.

Pasta in a creamy four-cheese sauce. Smooth and intense.

Tasting of three different sauces on pasta: pesto, gorgonzola, and amatriciana (tomato/bacon). Variety of flavors in one dish.

Small potato dumplings baked with a rich sauce (tomato, cream, gorgonzola) and pancetta. A very hearty and comforting dish.

Creamy Italian rice cooked slowly. Available with mushrooms (porcini) for a woody taste, or with seafood for an iodized flavor.

Pasta stuffed in the shape of small bags, filled with cheese and topped with gorgonzola sauce.

Large ravioli stuffed with porcini mushrooms and ricotta, served with a mushroom sauce.

Vegetarian ravioli with artichokes and spinach, creamy artichoke sauce.

Ravioli stuffed with arugula and cheese, served with fresh cream.

Thin slice of breaded and fried meat (usually veal) until golden and crispy. Served with a side of pasta.

Pan-seared meat served with a creamy mushroom sauce. Tender and coated in smooth sauce. Served with pasta.

Breaded cutlet baked with cured meats, cheese, and meat sauce (bolognese). A very rich dish combining the crispiness of the breading and the creaminess of the gratin.

Assortment of Italian cured meats. Includes classics like mortadella, cured ham, and spicy salami. Perfect for an aperitif.

Assortment of marinated vegetables and Calabrian specialties. (See vegetarian section for details).

Fresh pizza with sun-dried tomatoes and arugula. (See vegetarian section).

Sweet and savory white pizza with gorgonzola and pear. (See vegetarian section).

Pizza garnished with tuna and vegetables (peppers, onions) with salty touches of anchovies and olives. Full Mediterranean flavor.

The pizza for meat lovers. Generously garnished with a mix of Italian and Spanish cured meats (chorizo, mortadella, etc.). Rich and salty.

White pizza (without tomato sauce) with a creamy mozzarella and ricotta base, topped with salty cured ham. Delicate and refined.

The house specialty. Combines the character of gorgonzola and Parma ham with the crunch of walnuts. Rich in flavors and textures.

Very complete baked lasagna, garnished with meat (bolognese, cured meats), cheeses, egg, and eggplants. A rich and traditional unique dish from the south.

Pasta in a spicy tomato sauce with chili, anchovies, and olives. Pungent and typical flavor from the Calabria region.

Large tubular pasta (Paccheri) flavored with bergamot (citrus), served with a creamy sauce of tomato and smoked salmon. An original and fragrant specialty.

Traditional Calabrian pasta (often whole wheat) served with a simple sauce of oil, garlic, chili, and toasted breadcrumbs (the 'mollica'). Rustic texture and authentic taste.

Calabrian pasta served with a ragu of sausage and 'nduja (spicy spreadable sausage). Very spicy and meaty.

Typical Calabrian pasta (Fileja) in the shape of an elongated screw, served with a very spicy tomato sauce with chili, 'nduja, and eggplants. For thrill-seekers.

Bergamot ribbon pasta combining flavors of the sea (seafood) and land (mushrooms) in a tomato sauce. A complex 'surf and turf' blend.

Meat cutlet garnished with pancetta and cheese, served in a rich tomato-cream sauce. Calabrian variation of the classic Roman Saltimbocca. Tender and flavorful.