La Trattoria di Bellagio

Flat and soft Italian bread, baked and generously drizzled with olive oil. Crispy on the outside and tender on the inside. Ideal for starting the meal or accompanying dishes.

Fine selection of San Daniele cured ham, renowned for its sweetness and melt-in-your-mouth texture. An excellent Italian charcuterie traditionally aged. Served as an appetizer portion.

Toasted bread rubbed with garlic, topped with diced fresh tomatoes and basil. Seasoned with extra virgin olive oil. A classic Italian starter, fresh and crunchy.

Large platter of assorted Italian cured meats and cheeses to share. Includes a selection of typical artisanal products. Ideal for a convivial group aperitif.

Fresh fish selected according to market availability. Prepared according to the chef's inspiration. Ask your server for preparation details.

Special daily changing pasta recipe. Highlights seasonal ingredients. A perfect option to discover new flavors.

Assortment of grilled seasonal vegetables (eggplant, zucchini, peppers). Lightly marinated in olive oil and herbs. A light and flavorful starter.

Salad with a small creamy burrata, melting eggplant, and intense sun-dried tomatoes. A mix of Mediterranean textures and flavors.

Small fresh burrata served with sweet cherry tomatoes. Simply seasoned with excellent olive oil. Highlights the quality of Italian dairy products.

Breaded and fried mozzarella balls until golden. Melts inside and crispy outside. Served hot.

Classic salad of beefsteak tomato slices and fresh mozzarella. Garnished with basil and olive oil. A fresh and colorful starter.

Gratin of fried eggplant with tomato sauce, mozzarella, and parmesan. A rich and comforting dish typical of Southern Italy. Served hot.

Creamy carrot soup topped with burrata cream and smoked cured ham (speck). A smooth starter with a savory and smoky touch.

Thin slices of marinated raw beef. Served with the house Bellagio sauce and parmesan shavings. A delicate and refined starter.

Classic spaghetti sautéed with garlic, chili, and extra virgin olive oil. A simple but flavorful dish (Aglio, Olio e Peperoncino). Slightly spicy.

Spaghetti served with a rich minced meat and tomato sauce. A comforting Italian classic, slow-cooked.

Pasta with a creamy sauce made from eggs, pecorino cheese, and guanciale (pork jowl) or pancetta. Rich and peppery, without added cream according to tradition.

Long, flat pasta served with a fresh tomato sauce and basil. A light and fragrant dish with summer flavors.

Linguine served with fresh clams, garlic, white wine, and parsley. An elegant and flavorful seafood pasta dish.

Short tubular pasta in a spicy tomato sauce with garlic and red chili. A dish with character and pleasant warmth.

Umbrian specialty with Italian sausage and a creamy sauce, often with truffle. Rich, earthy, and very flavorful.

Layers of fresh pasta alternated with bolognese sauce, béchamel, and gratinated cheese. A baked dish, melting and hearty.

Potato gnocchi baked with tomato sauce, melted mozzarella, and basil. A traditional dish from the Sorrento region.

Gnocchi served in a rich four-cheese sauce, sprinkled with pistachio pieces. A creamy combination with a crunchy touch.

Rigatoni pasta with tomato sauce, fried eggplant, and grated salted ricotta. An iconic Sicilian dish with Mediterranean flavors.

Twisted pasta served with a basil pesto sauce and stracciatella (creamy heart of burrata). Fresh, herbaceous, and very creamy.

Pasta stuffed with ricotta and spinach, served with a butter and sage sauce. A delicate and fragrant classic.

Thin veal escalopes sautéed in a lemon and butter sauce. Tender and tangy, served with your choice of side.

Breaded and fried veal escalope. Crispy and golden, traditionally served with a lemon wedge.

Grilled beef fillet sliced into strips. Usually served rare or medium-rare to preserve the tenderness of the meat.

Classic Neapolitan pizza with San Marzano tomato sauce, fior di latte mozzarella, and fresh basil. Simple and authentic.

Pizza topped with tomato sauce, mozzarella, quality cooked ham, and fresh mushrooms. A refined version of the Reine pizza.

Pizza with a tomato and mozzarella base, topped with a whole creamy burrata, cherry tomatoes, and fresh arugula after baking.

Vegetarian pizza with tomato sauce, mozzarella, and a selection of grilled vegetables (peppers, eggplant, zucchini) and arugula.

Folded pizza in a calzone style, stuffed with tomato sauce, mozzarella, ham, and a runny egg inside. Golden and puffed.

Pizza with four Italian cheeses with a tomato base. Rich and creamy with Gorgonzola and Taleggio flavors.

Spicy pizza with spicy sausage and smoked scamorza cheese. A combination of intense flavors.

Pizza topped after baking with San Daniele cured ham, peppery arugula, and parmesan shavings. Elegant and flavorful.

White pizza (no tomato) with truffle cream and fontina cheese. Finished with arugula and parmesan. Very fragrant.

Assortment of Italian cheeses including Taleggio (soft paste), Gorgonzola (blue), and Grana Padano (hard paste). Served with bread.

Traditional Italian dessert made from cooked, set cream. Silky and vanilla texture, served with a fruit coulis.

Individual chocolate cake with a warm molten center. Rich in cocoa, ideal for chocolate lovers.

The famous Italian dessert made of coffee-soaked biscuits, mascarpone cream, and cocoa powder. Creamy and energizing.

Selection of high-quality artisanal ice creams and sorbets. Various flavors and creamy textures.

An espresso coffee served with a selection of small pastries (mini desserts). Perfect for tasting several sweets.

Prestigious Champagne, fine and elegant. Delicate bubbles and notes of brioche and fresh fruit.

Classic Venetian cocktail made with Prosecco, bitter aperitif (Aperol or Campari), and soda water. Served with an orange slice.

Sparkling cocktail based on white peach purée and Prosecco. Sweet and fruity.

Variation of the Bellini made with strawberry purée and Prosecco. A refreshing and colorful drink.

Elegant French cocktail mixing cassis cream and Champagne.

Selection of classic aperitifs (Ricard, Pastis, etc.). Served with fresh water.

Traditional Italian aperitifs, ranging from fortified wine (Marsala) to bitters (Campari) and vermouths.

Selection of classic spirits served neat or with a mixer (soda, juice).

Aged whiskies and premium brand bourbons.

Alcoholic beverages served after the meal to aid digestion. Includes Italian specialties like Limoncello and Grappa.

High-quality aged French brandies. Rich, complex, and fragrant.

Half bottle of mineral water, still or sparkling.

Sweet carbonated drinks or bottled fruit juices.

Freshly squeezed fruit juices (orange or lemon).

Classic Italian lager in a bottle. Light and balanced.

Italian lager served on tap. Fresh and thirst-quenching.

High-quality Italian craft beer.

Short and strong Italian coffee, intense in aroma.

Espresso topped with a warm and creamy milk foam.

Selection of teas or herbal teas served hot.