La Piola Sciacatra Pizzeria Trattoria

An assortment of traditional Italian cured meats. Salty and rich flavors, varied textures depending on the cuts. To be enjoyed as a starter, ideally with bread.

A platter composed of various Italian specialties for an aperitif. A mix of Mediterranean textures and flavors. Perfect for sharing at the start of a meal.

A fresh Italian stretched-curd cheese filled with cream, served with fresh tomatoes and rocket. Firm outer texture and a melting, creamy heart. Mild and milky flavor.

Classic duo of aged Parma raw ham and creamy burrata heart. The combination of salty ham and creamy cheese offers a perfect balance.

A tenderized veal cutlet, breaded and fried until golden. Crispy on the outside and tender on the inside. A simple and tasty dish, often served with lemon.

Veal cutlet cooked in a light lemon sauce. Tangy and fresh taste that enhances the meat. Tender and juicy.

Veal cutlet topped with a rich Gorgonzola cheese sauce. Intense and creamy flavor typical of this Italian blue cheese. A hearty and comforting dish.

Veal cooked with mushrooms and a Marsala wine sauce. Sweet and slightly sweet flavor thanks to the Sicilian wine. Tender texture with a creamy sauce.

Veal cutlet served with a luxurious truffle cream sauce. Powerful and earthy aroma of truffle. A refined and flavorful dish.

Sea bream fillet prepared in the Genoese style with cherry tomatoes and olives. White, firm, and delicate fish flesh. Light and fragrant Mediterranean flavors.

Shrimp cooked in a spicy tomato sauce. Lively and stimulating flavor. The shrimp remain juicy and absorb the sauce.

A rich salad with grilled vegetables and mushrooms, accompanied by mozzarella di bufala. Fresh and light, with a nice variety of vegetable textures.

A gourmet salad highlighting bresaola (cured beef) and a creamy burrata heart. Accompanied by grilled vegetables and parmesan. A balanced and tasty meal.

Thin slices of marinated raw beef, served with artichokes and parmesan. Melting texture and delicate flavor of the meat. Fresh dish, typical of Italian cuisine.

Enriched version of Sicilian caponata (eggplant and vegetable stew), served with Parma ham and burrata. Sweet and sour mix of vegetables with the creaminess of the cheese.

Large tubular pasta served with an authentic sauce made from egg yolk, pecorino, and guanciale (pork jowl). Rich, creamy, and peppery, with no added cream.

Wide pasta accompanied by a tomato sauce with fried eggplant and grated salted ricotta. A great Sicilian classic with sunny flavors and a melting texture.

Stuffed pasta served with a basil pesto sauce, accompanied by bresaola and burrata. A combination of basil freshness and cheese creaminess.

Ravioli served with a porcini mushroom and truffle cream sauce. Intense woodsy mushroom flavor and creamy texture. An autumnal and fragrant dish.

Ravioli topped with a simple tomato sauce and burrata heart. The freshness of the tomato contrasts with the richness of the cheese.

Large ribbons of egg pasta served with a traditional slow-cooked beef bolognese sauce. A hearty, flavorful, and comforting dish.

Pappardelle accompanied by mushrooms and truffle cream sauce. The wide pasta holds the creamy and fragrant sauce well.

A surf and turf dish combining juicy shrimp with a rich truffle sauce. A sophisticated and flavorful combination.

Short tubular pasta served with smoked salmon and burrata. The smoky flavor of the fish pairs with the milky sweetness of the cheese.

Gratinated pasta with a rich five-Italian-cheese sauce and a touch of truffle. Extremely creamy, melted, and intense in flavor.

Long, thin pasta served with shrimp sautéed with garlic, parsley, and chili. A light yet spicy dish, highlighting seafood.

Linguine coated in truffle cream and served with fresh burrata. A blend of silky textures and woody flavors.

Small potato dough balls served with N'duja (spicy spreadable sausage) and smoked cheese. Rustic, spicy, and comforting dish.

Gnocchi accompanied by smoked Provola cheese and Parma ham. Smoky and salty flavors balanced by the sweetness of the gnocchi.

Gnocchi topped with a creamy four-Italian-cheese sauce. A very indulgent and melt-in-your-mouth dish.

Layers of pasta interspersed with bolognese sauce and cheese, baked in the oven. Served with burrata for extra creaminess. A rich and satisfying classic.

Classic Neapolitan pizza with tomato sauce and quality mozzarella di bufala. Simple, with a soft dough and puffed edges.

Folded pizza pocket, filled with mozzarella, spicy Calabrian salami, and gorgonzola. Warm and melted center, lively flavors.

Folded pizza pocket filled with mozzarella di bufala and Parma ham. A refined version of the calzone with premium ingredients.

Pizza with intense marine flavors with anchovies and capers on a tomato base. Salty and fragrant, typical of Naples.

The classic 'Queen' with ham and mushrooms. Simple and appreciated by all, with a tomato and mozzarella base.

White or red pizza topped with a mix of four Italian cheeses. Rich, melted, and very tasty for cheese lovers.

Generous vegetarian pizza with an assortment of vegetables (mushrooms, eggplant, artichokes). Fresh and colorful.

Pizza topped with spicy merguez sausage, mushrooms, and olives. Lively flavors and juicy texture.

Pizza with tuna and small, flavorful Taggiasche olives. Pronounced sea flavor on a classic tomato base.

The 'Four Seasons' pizza, with ingredients arranged separately or mixed: artichokes, ham, mushrooms, and olives. Variety of tastes in one pizza.

Spicy pizza topped with Spianata (spicy Calabrian salami). Simple but with character.

Indulgent version of the Diavola, softened by a creamy burrata heart added after cooking. Hot/cold and spicy/mild contrast.

Richly topped pizza combining ham, spicy salami, mushrooms, and olives. A satisfying mix of classic flavors.

Very spicy pizza with two types of Calabrian cured meats: Spianata and N'duja (spreadable sausage). For thrill-seekers.

Premium pizza with fresh ingredients often added after cooking: Parma ham, rocket, Sicilian tomatoes, and parmesan shavings. Fresh and sophisticated.

Luxurious pizza combining salty Parma ham and creamy burrata, with peppery rocket. A perfect balance of Italian flavors.

Pizza with a fresh cream and mozzarella base, topped with smoked salmon. Mild and creamy, reminiscent of Nordic flavors.

Creamy white base topped with cured beef (Bresaola) and a whole burrata. Rich and fresh at the same time thanks to the rocket.

White pizza flavored with truffle cream, garnished with cherry tomatoes and rocket for freshness. Distinctive truffle aroma.

A very indulgent 'Cloud' pizza with truffle cream, ham, and burrata heart. Soft texture and rich flavors.

Luxurious variation of the Norwegian, enriched with a creamy burrata heart. Smoked salmon pairs divinely with fresh cheese.

The ultimate cheese pizza, with a white base, five Italian cheeses, and a touch of truffle. Intense, complex, and very rich.

A very elaborate white pizza combining truffle, bresaola, and a whole burrata. An explosion of premium flavors.

Extra egg added to the pizza, usually runny in the center.

Olive topping for added Mediterranean flavor.

Sliced button mushrooms added to the topping.

Sweet peppers for a crunchy and sweet touch.

Slices of Italian cooked ham.

Spicy, flattened Calabrian salami.

Spicy and spreadable pork sausage from Calabria.

Smoked ham from South Tyrol.

Aged Italian raw ham, mild and savory.

Buffalo milk mozzarella, creamier and tastier.

The creamy inner part of burrata (stracciatella).

Aromatic truffle sauce to flavor the pizza.

A whole ball of fresh burrata added to the pizza.