I Diavoletti Trattoria

Short, ridged pasta served with a spicy tomato sauce with garlic and chili. A simple yet fiery Italian classic.

Sicilian specialty made with pasta, fried eggplant, tomato sauce, and grated salted ricotta. Rich Mediterranean flavors and melting texture.

Spaghetti served with bottarga (cured and salted fish roe). A dish with intense and briny marine flavors, typical of Sardinia.

The classic 'Aglio, Olio e Peperoncino'. Spaghetti simply sautéed with garlic, quality olive oil, and chili.

Long, flat egg pasta served with a rich, slow-cooked meat ragù sauce. Rich, hearty, and flavorful.

Spiral-shaped pasta with a creamy 'forest' sauce, usually containing mushrooms and pancetta or sausage.

Tagliatelle served with a creamy salmon sauce. A smooth and velvety combination of fish and cream.

Long pasta with calamari. A seafood dish with delicate marine flavors.

Long pasta served with a mixed variety of seafood and shellfish, flavored with garlic and parsley. An iconic dish from the Italian coasts.

A variation of lasagna using slices of polenta (cornmeal) instead of pasta, baked until golden.

Small potato gnocchi served with a creamy Gorgonzola cheese sauce.

Gnocchi served with scallops, combining the softness of potato with the delicacy of seafood.

Large tubular pasta with a rich sauce of slow-cooked Mediterranean vegetables. A rustic and family-style dish.

Long pasta with ruffled edges served with a creamy gorgonzola sauce and walnut pieces for crunch.

Wide, flat pasta with a rich sauce of porcini mushrooms and truffle. An aromatic and luxurious dish.

Pasta stuffed with eggplant, served with a light fresh tomato and basil sauce.

Ravioli filled with mushrooms and truffle, served with a creamy sauce. An intense earthy flavor.

Traditional Neapolitan pizza without cheese. Simply topped with tomato sauce, garlic, and herbs.

The classic Italian pizza with tomato sauce and mozzarella. Simple and iconic.

Pizza topped with an assortment of grilled or marinated vegetables on a tomato and cheese base.

Pizza featuring Italian Gorgonzola cheese, offering a powerful and creamy flavor.

Signature pizza with a special Tuscan sauce, likely spicy.

Spicy pizza topped with spicy salami typical of the Calabria region.

Pizza reminiscent of the flavors of eggplant parmigiana, with slices of eggplant and parmesan cheese.

Classic pizza topped with cooked ham and mushrooms, with a few olives.

Pizza with savory and intense flavors thanks to anchovies and capers.

Four cheese pizza, offering a rich and melting blend of Italian varieties like Taleggio and Pecorino.

The 'Four Seasons' pizza, where ingredients are arranged in distinct quarters to represent the seasons.

Flavorful pizza topped with pancetta (Italian bacon) and Pecorino sheep cheese.

Pizza featuring Finocchiona, a Tuscan salami flavored with fennel seeds.

Pizza with porcini mushrooms, offering a woody and refined wild mushroom flavor.

A more elaborate version of the Margherita, with the addition of fresh tomatoes and capers.

Fresh pizza topped with Bresaola (cured beef) and salad, often added after cooking.

Folded pizza, stuffed with ham, cheese, and egg, baked until golden brown.

Pizza with smoky flavors thanks to smoked Scamorza cheese and Speck (smoked cured ham).

Simple pizza topped with canned tuna and mozzarella.

Salmon pizza, often topped with smoked salmon and fresh salad.

A 'capricious' pizza richly topped with various marinated vegetables and smoked cheese.

Pizza highlighting the famous Parma ham, added as a chiffonade.

Decadent mix of savory Parma ham and creamy touches of mascarpone.

Gourmet pizza with aromas of truffle and porcini mushrooms.

Fresh and creamy pizza topped with a melting ball of Burrata and peppery arugula.

Pizza using mozzarella di Bufala (buffalo milk) for a richer flavor and creamier texture.

Complete lunch menu offering a choice between Starter + Main or Main + Dessert. Includes a selection of Italian classics and a drink.

Long pasta served with fresh clams (vongole), garlic, and parsley. A classic of Italian coastal cuisine.

Grilled swordfish steak, a firm-fleshed fish similar to meat, often served with a drizzle of olive oil and lemon.