Fratello

A complete menu offering a multi-course meal. Includes a selection of appetizers, cold starters, Italian main courses (pasta, pizzas, meats), and homemade desserts. Ideal for group meals.

The quintessential classic Italian pizza. A homemade dough base topped with tomato sauce, melted mozzarella, black olives, and oregano.

A flavorful pizza topped with tomato sauce, mozzarella, prosciutto cotto, and Paris mushrooms. Seasoned with oregano.

A pizza with intense Mediterranean flavors. Topped with salty anchovies, capers, and black olives on a tomato and mozzarella base.

A spicy pizza inspired by oriental flavors. Contains merguez, peppers, and an egg, on a classic tomato-mozzarella base.

Folded pizza pocket. The inside contains a juicy filling of ham, egg, mozzarella, and tomato sauce.

A rich and colorful pizza with spicy chorizo, sweet peppers, onions, and an egg.

Tuna and onion pizza. A classic combination enhanced with an egg and melted cheese.

A pizza for meat lovers. Generously topped with merguez and chorizo, with an egg for extra indulgence.

A creamy peasant-style pizza. Topped with smoked bacon, mushrooms, onions, and crème fraîche, with an egg.

A variation of Capricciosa with creamy gorgonzola and fresh arugula added after cooking.

The cheese lover's paradise. A flavorful mix of mozzarella, parmesan, gorgonzola, and goat cheese on a tomato base.

A pizza divided into four parts or mixed, representing the seasons with ham, mushrooms, artichokes, and olives.

A fresh and creamy pizza topped with a whole burrata ball, fresh basil, and arugula.

A pizza rich in sun-kissed vegetables. Includes eggplant, zucchini, peppers, mushrooms, and fresh tomatoes.

A hearty pizza topped with seasoned minced meat and merguez on a classic base.

Pizza featuring Italian cured meats with mortadella and creamy burrata.

An elegant pizza topped with aged Parma ham, peppery arugula, and parmesan shavings.

A spicy pizza with chorizo, green chili, and smoked scamorza for an intense flavor.

A classic sweet and savory combination. Crème fraîche base with melted goat cheese drizzled with honey.

A pizza featuring Dolomiti ham, accompanied by mushrooms and an egg.

White base pizza (crème fraîche) topped with smoked salmon slices. Mild and refined.

A gourmet pizza with truffle cream, mushrooms, and parmesan shavings for a powerful aroma.

A luxurious pizza combining truffle cream, buffalo mozzarella, and Parma ham.

Long, flat pasta served with a classic Neapolitan tomato sauce with herbs.

Linguini served with a rich meat and tomato sauce.

Pasta with various seafood (mussels, shrimp, calamari) in a garlicky tomato sauce flavored with basil.

Pasta mixed with a traditional green pesto sauce made with basil, garlic, pine nuts, parmesan, and olive oil.

A classic Roman recipe. Tomato sauce simmered with bacon and onions.

Short tubular pasta in a tomato sauce spiced with chili and garlic.

House specialty pasta. Rich cream sauce, mushrooms, Italian cheeses, and Parma ham.

Pasta coated in a creamy four-cheese sauce, including gorgonzola and goat cheese.

Penne served with a tuna tomato sauce, enhanced with black olives and garlic.

Pasta with a mix of Mediterranean vegetables cooked in tomato sauce.

Ribbon pasta served with a creamy sauce with bacon and egg yolk.

Tagliatelle coated in a mild cream sauce with smoked salmon pieces.

Truffle-scented pasta, served with a cream sauce and mushrooms.

Stuffed pasta served with a cream sauce, prosciutto cotto, and buffalo mozzarella.

Stuffed pasta coated in an intense gorgonzola and cream sauce.

Layers of pasta, minced meat in tomato sauce, and béchamel, baked and gratinated.

Italian-style baked eggplant with tomato sauce, ham, and melted mozzarella.

Creamy risotto cooked with scallops, flavored with dill and garlic in a pink sauce.

Risotto with porcini mushrooms and a creamy sauce with parmesan.

Italian rice slowly cooked in a rich gorgonzola and parmesan sauce.

Traditional soup with caramelized onions, often served gratinated with cheese and bread.

Thin slice of breaded veal, fried until golden and crispy.

Breaded veal escalope topped with ham and melted cheese.

Veal escalope served with a creamy gorgonzola sauce.

Veal escalope coated in a luxurious truffle and mushroom sauce.

Veal escalope prepared Florentine style with creamed spinach and cheese.

Veal escalope cooked in a tomato sauce spiced with capers, olives, and anchovies.

Veal escalope gratinated with ham and creamy cheese.

Veal escalope served with a mild mushroom and Marsala wine sauce.

Veal escalope parmigiana style, with eggplant, tomato sauce, and melted cheese.

Roman specialty: veal escalope topped with Parma ham and gratinated.

Tangy veal escalope served with a light lemon and cream sauce.

Slow-braised veal shank with tomato and vegetables, tender and flavorful.

Escalope roulade generously filled in the chef's style, with vegetables, cheese, and sauce.

Salmon fillet cooked and served with a zesty Italian lemon sauce.

Large shrimp cooked Provençal style with tomatoes, garlic, and herbs.

Scallops served in a creamy pink sauce (creamy tomato).

Simply grilled salmon fillet to preserve its flavor.

Grilled prawns, served simply.

Calamari cooked in a Neapolitan tomato sauce.