Giulio Rebellato

Toasted bread slices topped with fresh tomatoes, garlic, and mozzarella. Crispy and flavorful, offering a contrast of textures. A classic Italian appetizer to eat with your fingers.

Artichokes prepared in the Venetian tradition, simmered until tender. Mild and slightly herbaceous flavor. Enjoyed as a delicate antipasto.

Breaded mozzarella sandwiches fried until golden. Melted inside and crispy outside. A comforting dish served hot.

Fresh salad made with mozzarella, tomatoes, and olives. Mild and milky flavors enhanced by the acidity of the tomatoes. Simple and refreshing.

Italian cured ham aged for 24 months, thinly sliced. Salty, sweet, and complex flavor with a melt-in-your-mouth texture. Classically served as is or with bread.

Salad of raw or marinated artichokes, served with parmesan shavings. Crunchy and flavorful with a nutty note from the cheese. A light and elegant starter.

Thin slices of cured beef seasoned with oil and lemon. Lean meat with an intense and slightly salty flavor. Fresh and protein-rich.

Fresh cheese from Puglia with a creamy center, served with salad and tomatoes. Rich and creamy texture that contrasts with the freshness of the vegetables. To be enjoyed by mixing the melting center with the accompaniments.

Thick Italian soup with seasonal vegetables. Rustic and comforting flavor. Eaten hot, often sprinkled with parmesan.

Squid prepared either pan-seared or breaded and fried. Sautéed squid is tender and light, while fried squid is crispy. A classic seafood dish.

Thin slices of cold veal topped with a creamy tuna and caper sauce. A unique blend of meat and fish flavors (umami). Traditional Piedmont dish served cold.

Thin slices of raw tuna marinated with herbs. Melt-in-your-mouth texture and delicate marine flavor. A light and refreshing starter.

Thin slices of raw or lightly smoked beef, served with parmesan. Delicate meaty flavor enhanced by the salty cheese. Usually drizzled with olive oil and lemon.

Assortment of grilled seasonal vegetables preserved in oil or vinegar. Varied, sweet, and tangy flavors. Ideal for sharing and tasting a bit of everything.

Layers of fried eggplant, tomato sauce, and cheese, baked in the oven. Melt-in-your-mouth texture and rich, gratinated flavor. A hearty vegetarian classic.

Stuffed pasta served with a creamy pink sauce (tomato and cream). Tender texture and mild, rich flavor. A gourmet pasta dish.

Short tubular pasta with tomato sauce, fried eggplant, and salted ricotta. Typical Sicilian Mediterranean flavor. Mix of soft and firm textures.

Small potato dough balls baked with tomato and melted cheeses. Soft and stringy texture thanks to the mozzarella. A very comforting dish.

Long, flat pasta coated in a rich butter, cream, and parmesan sauce. Silky texture and very creamy taste. An international classic.

Fine fresh pasta served with a green sauce of basil, garlic, pine nuts, and cheese. Intense and fresh herbaceous aroma. A Ligurian specialty.

Fine pasta with a creamy smoked salmon sauce, enhanced with a touch of vodka. Rich and slightly smoky flavor. A popular dish from the 80s, still appreciated.

A tasting platter featuring three different types of pasta, designed for two people. Allows you to sample various sauces and pasta shapes. Ideal for the indecisive or for sharing.

Saffron-flavored long pasta garnished with zucchini. Golden color and delicate, fragrant flavor. A refined and vegetarian dish.

Pasta with a spicy tomato sauce, olives, capers, anchovies, and tuna. Powerful, salty, and umami flavor. A Neapolitan classic full of character.

Spaghetti served with a sauce made from eggs, pecorino/parmesan cheese, and crispy pancetta. Rich and creamy, without added cream. Black pepper adds zest.

Layers of pasta interspersed with meat sauce (bolognese), béchamel, and cheese. Baked in the oven for a golden and melted result. A very hearty family dish.

Pasta with bottarga (dried and salted fish roe), served with olive oil. Intense and salty marine flavor, often compared to 'caviar of the Mediterranean'. For lovers of iodized tastes.

Pasta with fresh clams, cooked with garlic, oil, and white wine. Delicate sea flavor. A simple yet elegant dish.

Pasta with various seafood (mussels, clams, shrimp, squid). Light sauce often based on tomato or white wine. A feast of marine flavors.

Fine pasta served with whole or shelled langoustines. Sweet and refined crustacean meat. A luxurious pasta dish.

Pasta served with fresh sea bass pieces, flavored with lemon and garlic. Light, fresh, and lemony flavor. Perfect for a summer meal.

Simple pizza without cheese, topped with tomato, garlic, and herbs. Pure tomato and garlic flavor. The oldest pizza recipe.

The classic Italian pizza with the colors of the Italian flag. Tomato base, melted mozzarella, and fresh basil. Simple and universally loved.

Pizza topped with salty anchovies that enhance the sweetness of the tomato and cheese. Intense and marine flavor. For lovers of salty taste.

Spicy pizza topped with hot salami (pepperoni type). Zesty and meaty flavor. A popular choice for those who like a little heat.

Tuna and red onion pizza. The onion adds a sweet and crunchy touch that complements the fish. Flavorful and substantial.

White or red pizza topped with a blend of four melted cheeses (often gorgonzola, mozzarella, parmesan, etc.). Very rich, creamy, and flavorful. For great cheese lovers.

The 'Queen' pizza, classic with cooked ham and button mushrooms. Mild and balanced flavors. Very popular in France and Italy.

Vegetarian pizza topped with various vegetables such as artichokes and mushrooms. Fresh and colorful. A lighter and healthier option.

'Garden' pizza with a mix of grilled sun-ripened vegetables. Summer flavors and varied texture. Rich in vegetable taste.

'Four Seasons' Pizza where ingredients are often arranged in distinct quarters. Combines cured ham, artichokes, mushrooms, and olives. Offers a variety of flavors in one pizza.

Pizza inspired by the eggplant parmigiana dish. Tender eggplant and creamy ricotta on a tomato base. Rich and melt-in-your-mouth.

Pizza topped with thin slices of raw Parma ham, often added after cooking. The ham provides a salty and delicate flavor that contrasts with the warm base. Elegant and flavorful.

Premium version of Margherita using Buffalo Mozzarella. Creamier and tastier than the classic version. High-quality ingredients.

Generously topped pizza with a combination of cured meats and vegetables. Rich, salty, and varied flavors. For those who want a bit of everything.

Pizza topped with stracciatella, the creamy heart of burrata. Very creamy and fresh texture on a tomato base. Delicate and milky.

Original pizza combining smoked ham (speck), smoked cheese (scamorza), and the crunch of walnuts. Smoky and autumnal flavors. Rich and textured.

Pizza featuring fresh Buffalo Mozzarella and cherry tomatoes. Simple yet luxurious due to the quality of the cheese. Very fresh.

Pizza with Genoese flavors and basil pesto, complemented by Parma ham. Aromatic and herbaceous. A harmonious blend of Italian flavors.

Traditional Neapolitan pizza with Italian sausage and 'friarielli' (bitter broccoli rabe). Provola cheese adds a smoky note. Rustic and distinctive flavor.

Gourmet pizza topped with mashed potato croquettes and ham. Very hearty and high in carbohydrates. Soft and comforting texture.

Pizza topped with bresaola (cured beef) and fresh arugula added after cooking. Contrast between the warm base and the fresh, peppery topping. Light yet flavorful.

Delicate pizza with zucchini flowers, with salty notes of anchovies and the sweetness of ricotta. Visually beautiful and refined. Subtle flavors.

Rich pizza with truffle flavors thanks to the flavored ham. Complemented by spinach and ricotta. A luxurious and earthy choice.

Pizza based on porcini cream, intensely flavored with mushrooms. Sausage adds body and salt. Perfect for lovers of forest flavors.

Pizza celebrating artichokes in the form of cream and whole hearts. Topped with fresh arugula for crunch. Sweet and vegetal.

The signature pizza, with a luxurious white truffle cream base. Powerful truffle aroma balanced by arugula and parmesan. An indulgent dish.

Exceptional pizza combining white truffle and bottarga (fish roe). A bold land-sea mix with intense and expensive flavors. For adventurous palates.

Folded pizza stuffed with cheese and tomato sauce. Crispy on the outside and very hot inside. Available in vegetarian or ham versions.

Fried version of Calzone, typical of Neapolitan street food. The dough is golden and crispy, enclosing a melted filling. Richer than the oven-baked version.

Focaccia (pizza dough base without tomato sauce, baked) topped with fresh burrata and salad after baking. Delicious hot-cold contrast. Fresh and creamy.

Simple focaccia topped with fresh mozzarella and cherry tomatoes. Highlights the quality of the dough and fresh ingredients. Light and flavorful.

Focaccia served with Parma ham and arugula. The ham's fat melts slightly on the warm dough. A classic and elegant combination.