Elle Effe Restaurant

A fresh and light seafood salad with tender octopus, boiled potatoes, crunchy celery, and Taggiasca olives. The flavor is delicate and savory, dressed with olive oil. A classic Mediterranean appetizer.

Fresh anchovies, floured and fried until golden. Crispy outside and tender inside, with an intense sea flavor. Eaten hot, often with a squeeze of lemon.

Knife-cut raw tuna served on a base of creamy avocado. A refined dish that combines the freshness of the fish with the smoothness of the avocado.

A spicy seafood soup with mussels and clams in tomato sauce. Rich and flavorful, ideal to enjoy with croutons to soak up the sauce.

Small octopuses slowly stewed in tomato sauce with olives and capers, according to Neapolitan tradition. The octopuses are very tender and the sauce is very flavorful.

A trio of Sicilian specialties: sweet and sour eggplant caponata, parmigiana, and a small fried rice arancino. An excellent way to taste the typical flavors of the island.

A selection of sliced Italian cured meats, such as ham and salami. Simple and tasty, perfect to accompany with bread.

A slice of toasted bread topped with fresh tomato, creamy burrata cheese, and basil pesto. A simple but flavorful appetizer.

Fresh salad with slices of tomato, buffalo mozzarella from Campania, and basil. Dressed with olive oil, it represents the colors and flavors of Italy.

Flat and soft bread, seasoned with oil and salt, baked in the oven. Ideal to eat on its own or to accompany cured meats and cheeses.

Basket of fresh bread to accompany the meal.

A signature dish of Sicilian cuisine with fresh sardines, wild fennel, raisins, and pine nuts. The flavor is a unique balance between sweet and savory, enriched by toasted breadcrumbs. A dish that embodies the island's culinary heritage.

Pasta with tomato sauce, fried eggplant, and abundant grated salted ricotta. An iconic dish from Catania, flavorful and vegetarian.

A rustic first course with crumbled sausage and broccoli. Chili pepper adds a spicy note that balances the intense flavor of the sausage.

Spaghetti sautéed with clams, garlic, oil, and parsley. A classic of Italian seafood cuisine, with a delicate and fragrant flavor.

Spaghetti with a rich mixed seafood topping (mussels, clams, shrimp, calamari). A sumptuous dish that captures all the flavor of the sea.

Pasta seasoned with a cream of Pecorino Romano cheese and abundant black pepper. Simple, creamy, and with a strong flavor.

Pasta with tomato sauce, crispy guanciale, and pecorino cheese. A traditional dish from Lazio with a robust and savory flavor.

Spaghetti seasoned with a cream of eggs, pecorino cheese, crispy guanciale, and black pepper. Rich, velvety, and very tasty.

Egg fettuccine served with the classic Bolognese ragù made with minced meat and tomato. A hearty and comforting dish known worldwide.

Homemade fresh pasta stuffed with a soft heart of ricotta and spinach. Served with a simple tomato sauce that enhances the delicate filling.

Layers of fresh pasta interspersed with meat ragù, béchamel sauce, and cheese, baked in the oven. A rich and creamy dish, typical of Sunday lunch.

A mix of calamari, prawns, and thinly sliced vegetables, battered and fried. Crispy and dry, perfect for seafood lovers.

Swordfish rolls stuffed with a Sicilian mixture of bread, pine nuts, and raisins. Served on a bed of eggplant caponata. A main course rich in sweet and savory contrasts.

Codfish stewed with potatoes, olives, capers, and tomato. A very flavorful and aromatic traditional Messinese dish.

Opened sardines rolled around a filling of breadcrumbs, raisins, and pine nuts. Served on caponata, they are a classic example of simple but flavorful peasant cuisine from Sicily.

Whole sea bream cooked in the oven or pan with a side of Mediterranean vegetables, olives, and potatoes. Delicate fish enriched by the flavors of the garden.

Salmon fillet coated with a crispy pistachio crust. Accompanied by sweet and sour braised cabbage to balance the richness of the fish.

Slice of fresh tuna coated in poppy seeds and quickly seared, leaving the inside raw or pink. Served with Sicilian caponata.

Grilled lamb chops, to be eaten very hot ("scottadito"). The meat is tender and flavorful, served with roasted potatoes.

Veal cutlet breaded not only with breadcrumbs but also enriched with cheese and herbs in the coating. Fried and served with fries.

Thin slices of veal cooked with prosciutto crudo and sage, deglazed with white wine. A classic of Roman cuisine, tender and tasty.

Grilled beef steak, simple and juicy. Served with a side of potatoes.

Fresh seasonal salad with mixed vegetables. Light and healthy, ideal as a side dish or a light meal.

Traditional Greek salad with Feta cheese, black olives, cucumbers, and tomatoes. Fresh and savory thanks to the cheese and olives.

Rich salad with tuna, hard-boiled eggs, and vegetables. A nutritious and fresh main course, typical of Mediterranean summers.

A unique salad that combines crunchy fennel with the sweetness of orange, a typical Sicilian combination.

The classic Caesar Salad with grilled chicken, croutons, parmesan shavings, and creamy dressing. Hearty and tasty.

Fresh salad enriched by the intense flavor of anchovies and onion. A bold and savory side dish.

Leafy green vegetable with a slightly bitter taste, usually sautéed with garlic and chili pepper.

Fried potato sticks, golden and crispy. The most beloved side dish.

Potatoes cut into pieces and baked with rosemary and oil. Soft inside and crispy outside.

Selection of grilled seasonal vegetables (zucchini, eggplant, peppers). A light and healthy side dish.

The simplest and oldest pizza, seasoned only with tomato, garlic, oil, and oregano. Without cheese, it enhances the flavor of the tomato.

The queen of pizzas: tomato, mozzarella, and fresh basil. The colors of the Italian flag in a simple and perfect dish.

Flavorful pizza with the addition of salty anchovies and oregano. Strong and traditional taste.

For those who love spicy food, with spicy salami (often called 'pepperoni' abroad). Flavorful and appetizing.

White pizza (without tomato) topped with a blend of four different cheeses. Creamy, rich, and very flavorful.

A rich pizza with many ingredients: artichokes, mushrooms, ham, olives, and egg. Every bite offers a different flavor.

White pizza with fresh sausage and broccoli (or friarielli). A classic and very tasty combination, typical of southern Italy.

Pizza with intense flavors of black olives, capers, and anchovies. Evokes the aromas of Sicily.

Inspired by the famous pasta dish, with crispy guanciale and pecorino romano on the pizza.

A classic combination of canned tuna and the sweetness of onion. Very popular and flavorful.

A tribute to Sicily with fried eggplant and grated salted ricotta. Vegetarian and very tasty.

Vegetarian pizza with a selection of grilled or baked vegetables (often zucchini, eggplant, peppers). Light and colorful.

Gourmet pizza with whole or shredded fresh burrata, sun-dried tomatoes, and basil. An explosion of freshness and creaminess.

Special pizza with fresh tuna cubes added at the end of cooking, cherry tomatoes, and onion. Refined and fresh.

Creative white pizza with prawns, basil pesto, and pistachio granules. Combines sea and land flavors.

Crispy fried pastry tube filled with sweet ricotta cream. The world's most famous Sicilian dessert.

Traditional cake made with ricotta, sponge cake, marzipan, and candied fruit. Very sweet and colorful.

Fresh and creamy spoon dessert with pistachio flavor. Perfect to finish the meal sweetly but without being heavy.

Semifreddo with nougat flavor, with crunchy pieces of dried fruit and honey.

Classic chocolate cake, soft and delicious. Often served with whipped cream.

Fresh and fragrant lemon cake. Ideal for those who prefer desserts that are not too cloying.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternating with mascarpone cream and cocoa powder.

Spoon dessert made of cream, sugar, and gelatin. With a wobbly and silky consistency, served with fruit or caramel sauce.

Chef's daily special.

High-quality Prosecco Superiore, with fine bubbles and fruity notes.

Rosé version of Prosecco, fresh with red fruit notes.

Classic Method sparkling wine from Trentino. Elegant, with notes of bread crust.

World-famous French Champagne. Luxurious and refined.

Iconic Champagne, known for its structure and notes of ripe fruit.

Lombard Classic Method sparkling wine in rosé version. Fine and persistent.

High-quality Italian sparkling wine, perfect for aperitifs or the whole meal.