La Gondola

Thin slices of Parma raw ham, famous for its delicate and salty flavor. Served on a plate, often accompanied by bread or butter. A classic Italian charcuterie starter.

Thin slices of smoked salmon served cold. Offers a silky texture and a characteristic smoky flavor. Usually accompanied by lemon and toast.

An enriched version of the traditional Caprese salad. Includes fresh tomatoes and mozzarella, enhanced with salty anchovies, marinated artichokes, and capers for complexity.

Large composed salad mixing crunchy raw vegetables, tuna flakes, and hard-boiled egg. A fresh and complete dish, balanced between protein and vegetables.

Toasted bread tartine rubbed with garlic and topped with tomatoes, melted mozzarella, and Parma ham. Crispy and flavorful, enhanced by olive oil and spices.

Simple salad highlighting quality Italian ingredients: Parma ham, mozzarella, and tomatoes. Fresh and light.

Classic bistro starter consisting of hard-boiled eggs coated in creamy mayonnaise. Simple, rich, and comforting.

Avocado served fresh with a vinaigrette sauce in the center. Creamy texture of the avocado contrasted by the sauce's acidity.

Half avocado filled with shrimp, often accompanied by cocktail sauce or mayonnaise. A fresh starter combining land and sea.

Simple and refreshing salad combining tomato wedges, flaked tuna, and sliced onions. Dressed with vinaigrette.

Classic Italian salad with tomato and mozzarella slices. Mild and milky flavor, ideal for starting the meal.

Salad inspired by Southern Italy with creamy Burrata, intense confit tomatoes, and a drizzle of balsamic vinegar on a bed of green salad.

Hearty salad composed of chicken pieces, green vegetables, and corn. A balanced and rustic option offering diverse textures.

Rings of calamari coated in batter and fried. Crispy and golden, usually served with lemon. A popular fried seafood dish.

Long pasta served with a rich tomato and minced meat sauce. A great classic of Italian family cuisine.

Spaghetti served with a seafood mix in a tomato sauce. Iodized flavors and varied texture thanks to the different seafood.

Short tubular pasta in a tomato sauce spiced with garlic and chili. A simple but spicy dish for spice lovers.

Pasta with various vegetables (peppers, eggplants, mushrooms) bound by a creamy tomato sauce. Colorful and rich in vegetable flavors.

A variation of the classic Amatriciana sauce, with tomatoes, salty bacon, and onions, here softened with fresh cream. Flavorful and hearty.

Oven-baked pasta with ham, bolognese sauce, and a layer of melted cheese. Creamy and crispy on top.

Pasta served with a creamy white sauce, chicken pieces, and mushrooms. A mild and creamy dish.

Pasta topped with a rich cheese sauce. Choice of: the robust taste of gorgonzola or a creamy blend of four cheeses.

The minimalist recipe par excellence: spaghetti sautéed with garlic and olive oil. Simple, fragrant, and authentic.

Wide ribbon pasta served with a French carbonara sauce (with cream), bacon, and egg yolk. Rich and very creamy.

Layers of pasta interspersed with bolognese sauce (meat and tomato) and béchamel, baked in the oven. A complete and comforting dish.

Tagliatelle served with a pink sauce (mix of tomato and cream) and pieces of smoked salmon. Delicate flavor and creamy texture.

Tasting platter offering three different types of pasta and sauces: primavera, carbonara, and bolognese. Ideal for trying everything.

Pasta served with a creamy truffle-scented sauce and topped with Parma ham. Earthy and refined flavor.

Oven-baked salmon fillet. Oven baking preserves the fish's tenderness. Usually served with a side of vegetables or starches.

Selection of three cheeses with different characteristics: soft cheese (camembert), goat cheese, and blue cheese (gorgonzola). Served with bread.

The most classic pizza: tomato base, melting mozzarella, and oregano. Simple and universal.

Neapolitan-style pizza with savory flavors from anchovies, capers, and olives. Intense and Mediterranean taste.

Pizza folded like a calzone and baked in the oven. Filled inside with ham, egg, tomato, and cheese. The inside remains juicy and hot.

Pizza topped with ham and artichoke hearts. A classic combination offering a balance between the saltiness of the ham and the sweetness of the artichoke.

Rich pizza with ham and egg, on a tomato and cheese base. The egg is usually baked on the pizza.

Also known as Reine or Regina. Combines ham and button mushrooms on a tomato-mozzarella base.

Pizza with rustic flavors featuring a mix of vegetables: onions, peppers, mushrooms, and olives.

Spicy pizza combining the heat of merguez sausages with the sweetness of onions and an egg. Flavorful and rich.

Pizza topped with spicy chorizo slices and an egg. Spicy flavor and rich texture.

Meat-free pizza, loaded with Mediterranean vegetables like eggplant and peppers. Fresh and colorful.

Flavorful pizza with smoked bacon and egg. Evokes breakfast or carbonara flavors on a pizza.

Pizza divided into sections or topped with a mix of ingredients representing the seasons: mushrooms, ham, artichokes, and olives/capers.

Very meaty pizza with minced meat and merguez sausage. Rich in protein and spicy flavors.

Tuna pizza with capers and artichokes. A classic and flavorful marine combination.

The famous sweet and savory pizza with ham and pineapple chunks. Controversial but appreciated for its flavor contrast.

Classic combination of goat cheese and honey on a pizza. Mild, creamy, and slightly sweet.

Pizza inspired by tartiflette with a cream base, potatoes, bacon, and reblochon cheese. Very rich and comforting, typical of the Alps.

Pizza topped with a seafood mix (mussels, calamari, shrimp). Iodized flavors on a tomato base.

Pizza with a cream base with chicken and potatoes. Mild and filling.

Pizza featuring gorgonzola, a creamy and pungent Italian blue cheese, paired with ham.

Rich blend of four different cheeses melted together. Ideal for cheese lovers.

Pizza on a fresh cream base (no tomato), with gorgonzola and ham. Softer and creamier than a tomato pizza.

Pizza with character, mixing bacon and spicy chorizo with reblochon cheese. A strong and rich taste.

Pizza topped with smoked salmon, often added after cooking or lightly warmed, with a touch of cream.

A very generously topped 'supreme' pizza with meats, vegetables, and egg. An option for big appetites.

Elegant pizza topped with aged Parma ham. The ham is often added raw at the end to preserve its flavor.

Gourmet pizza on a white base with truffle sauce and a whole or halved creamy Burrata ball. Topped with raw ham and fresh arugula.

Simply grilled veal cutlet. Tender meat marked by cooking, without rich sauce, allowing the natural taste of the meat to be appreciated.

Breaded and fried veal cutlet. Crispy and golden on the outside, tender on the inside. Served with a lemon wedge.

Veal cutlet served with a creamy lemon and cream sauce. Fresh and tangy taste.

Veal cutlet prepared with a Marsala wine sauce (Sicilian sweet wine) and mushrooms. Brown sauce, rich and slightly sweet.

Veal cutlet simmered in a tomato sauce with herbs, capers, and olives. Intense Mediterranean flavors.

Veal cutlet topped with a creamy mushroom sauce. A French cuisine classic.

Veal cutlet served with a rich gorgonzola cheese sauce melted in cream. For blue cheese lovers.

Veal cutlet topped with eggplant slices, ham, and covered with melted mozzarella. A gourmet dish.

Variation of baked cutlet, topped with ham and melted cheese. Often served with a little tomato sauce.

Classic Roman dish composed of veal cutlet and Parma ham (often with sage), here cooked in a pink sauce (creamy tomato).

Small rolls or pieces of veal cutlet stuffed or topped with ham and mozzarella, baked and served in sauce.

Beautiful grilled beef steak, juicy and flavorful. Served with a sauce of your choice (spicy pepper or gorgonzola cheese).