Le Pellicano Restaurant

Classic Italian aperitif cocktail. Refreshing mix of Aperol, Prosecco, and sparkling water, with notes of bitter orange and rhubarb.

Lemon Spritz variation. Combines the acidic sweetness of Limoncello with the bubbles of Prosecco for a lively, lemony taste.

Fruity house cocktail. Vodka base mixed with the acidity of orange juice and the sweetness of kiwi.

Fruity non-alcoholic cocktail. Tropical mix of banana, kiwi, and orange with a touch of grenadine.

Traditional French aperitif. White wine mixed with a fruit cream (blackcurrant, blackberry, or peach) for a sweet touch.

Sparkling version of Kir. White wine is replaced by Italian Prosecco for a festive aperitif.

Spirit distilled from cereals. Served neat or with ice as you prefer.

Elegant classic cocktail. Mix of vodka and dry vermouth, served chilled.

Italian sparkling white wine. Fresh, floral, and fruity notes, served by the glass.

Classic Italian cocktail. Composed of Campari, red vermouth, and sparkling water, with bitter and herbaceous notes.

Sicilian liqueur wine. Available in egg (creamy) or almond (sweet nutty taste) versions.

Classic Italian liqueur wine. Rosso is sweet, bitter, and spicy; Bianco is floral and vanilla-like.

Portuguese fortified wine. Rich and sweet, often served as an aperitif.

Typical aniseed aperitif. Served with fresh water which clouds the mixture.

Bright red Italian liqueur. Intense bitter taste of herbs and fruits, served on ice.

Simple and popular mix. The bitterness of Campari is balanced by the sweetness and acidity of orange juice.

Assorted plate of Italian specialties. Includes dried meats and marinated vegetables, ideal for sharing.

Famous Italian cured ham, aged. Thin slices with a sweet and salty flavor, melts in your mouth.

Italian pork loin, from the neck. Marbled and slightly spicy flavor.

Large cooked Italian sausage, from Bologna. Smooth texture with fat pieces, mild taste.

Italian baked eggplant gratin. Layers of tender eggplant with tomato and cheese, baked in the oven.

Fresh raw meat starter. Very thinly sliced beef, seasoned and garnished with Italian cheese and vegetables.

Large mixed salad with vegetables. Fresh mix of raw vegetables, grilled vegetables, and buffalo mozzarella.

Variation of carpaccio with dried meat. Bresaola is salted and air-dried beef, served with cheese and arugula.

Classic Caprese salad. Simple and fresh, highlighting the quality of buffalo mozzarella and tomatoes.

Italian mixed salad. Green base enriched with dried beef (bresaola) and cheese shavings.

Rich and varied salad. Mix of tuna, cheese, and many vegetables for a light yet complete meal.

Simple side dish. Mix of fresh salad leaves and peppery arugula.

Fish-filled pasta. Ravioli filled with salmon, served with a creamy, velvety sauce.

Pasta with forest flavors. The porcini mushroom filling offers a rich, earthy taste, softened by cream.

Luxurious pasta dish. Black truffle flavors both the cheese filling and the sauce, for an intense taste.

Herb-filled pasta. The ricotta-basil mixture provides great freshness, served with a cream sauce.

A classic Italian. Sweet filling of cheese and spinach, sauce of your choice to bind it all.

Tasting plate. Allows you to try three different varieties of ravioli in one serving.

Short pasta in a rosé sauce. Tomato provides acidity and cream provides sweetness, with mushrooms.

Sicilian specialty. Pasta with tomato sauce, fried eggplant, and cheese, flavored with basil.

Spicy pasta. Tomato sauce with garlic and chili for those who like spicy dishes.

Classic Roman recipe. Tasty tomato sauce cooked with onions and smoked lardons.

Very indulgent pasta. Rich and creamy sauce blending four varieties of cheese.

Soft potato gnocchi. Served with a creamy tomato and mushroom sauce.

Gnocchi with a refined flavor. The cream sauce is infused with truffle for a woody and intense taste.

Long, flat pasta. Served with a creamy sauce flavored with summer truffle.

Seafood pasta dish. Smoked salmon pieces in a cream sauce top the linguine.

Homemade baked pasta. Layered pasta, minced meat (bolognese), and béchamel, baked in the oven.

Pasta with classic white sauce. Garnished with ham and mushrooms for a comforting meal.

Fresh and light spaghetti. Tomato sauce enhanced by the spiciness of arugula and the saltiness of cheese.

Seafood pasta. Generous mix of shellfish and crustaceans in a garlicky tomato sauce.

Tasty tuna pasta. Tomato sauce enriched with flaked tuna, olives, and capers for a Mediterranean flavor.

The most famous sauce. Beef ragout simmered in tomato, served over spaghetti.

Simple and authentic pasta. Just good tomato, fresh basil, and olive oil.

Creamy version of Carbonara. Rich sauce with eggs and cream with savory lardons.

Basil pasta. Green sauce flavored with basil, pine nuts, and parmesan, softened with a little cream.

Pasta with clams. A delicate dish with fresh shellfish, garlic, and parsley. Check availability.

Pizza 'Four Seasons'. Topping divided into four sections with mushrooms, artichokes, ham, and olives.

The house specialty. A richly garnished pizza topped with a runny egg in the center.

Fresh and tasty pizza. Garnished after cooking with dried meat, arugula, and cheese shavings.

For cheese lovers. Tomato base covered with a melting mix of four different cheeses.

Simple and savory pizza. The intense flavor of anchovies contrasts with the sweetness of mozzarella.

Vegetable pizza. Garnished with a mix of grilled vegetables and mushrooms.

Southern flavored pizza. Savory and spicy combination of anchovies, capers, and olives.

Folded pizza pocket. The filling cooks inside the dough to remain moist.

Characterful pizza. The strong taste of Gorgonzola blue cheese is paired with speck smoked ham.

The most classic pizza. Tomato sauce and melted mozzarella, simple and effective.

Elegant Italian pizza. Garnished with Parma ham and fresh arugula after cooking.

White pizza (no tomato). Carbonara style on pizza, rich in cream, lardons, and egg.

The Queen pizza (Regina). Timeless classic with cooked ham and button mushrooms.

Fresh white pizza. No tomato sauce, but fresh cherry tomatoes and quality mozzarella.

Fish pizza. Smoked salmon is accompanied by cream to prevent it from being dry.

Rustic peasant pizza. Simple topping of peppers and onions flavored with oregano.

Tuna pizza. The classic combination of canned tuna and onions on a tomato base.

A tribute to Sicily. Pizza garnished with tender eggplant slices.

Pepperoni style pizza. Garnished with slices of spicy Italian salami for a zesty flavor.

Blue cheese pizza. The power of Gorgonzola dominates this creamy dish.

Gourmet truffle pizza. Cream base flavored with truffle, served with arugula and parmesan.

The oldest and simplest pizza. Pizza dough, good tomato sauce, and garlic. No cheese.

Mixed fried seafood. Small breaded and fried seafood, crispy and golden, served with lemon.

Fried langoustines or large prawns. Tender flesh under a crispy coating.

Fried calamari rings. Tender inside and crispy outside, a Mediterranean classic.

Squid Ragout. Squid slowly simmered in a tomato sauce flavored with garlic and herbs.

Italian-style steamed mussels. Cooked simply in their own juice with white wine, garlic, and plenty of parsley.

Large grilled prawns. Simply served with a light lemon and olive oil sauce to appreciate the product's flavor.

Tangy veal escalope. Tender meat cooked in a butter and fresh lemon sauce.

Small veal rolls. The meat is stuffed with ham and melting cheese.

Classic Roman. Veal escalope cooked with cured ham and sage, deglazed with white wine.

Rich and gratinéed dish. Veal topped with eggplant and cheese, baked in the oven like a lasagna.

Carpaccio served as a main course. Marinated raw beef accompanied by a portion of fries.

Veal in tomato sauce. Cooked like a pizza (pizzaiola) with oregano, olives, and capers.

Veal in cheese sauce. Veal topped with a creamy and strong gorgonzola sauce.

Gratinated escalope. Veal topped with ham and melted mozzarella. Similar to cordon bleu but not breaded.

Classic breaded escalope. Veal coated in breadcrumbs and fried, served with lemon.

Grilled beef steak. A beautiful ribeye steak cooked on the grill, simple and tasty.

Ribeye steak with pepper sauce. Beef steak topped with a creamy peppercorn sauce.

Parmesan Reggiano. Hard, crumbly, granular cheese with a fruity and salty taste.

Italian blue cheese. Creamy with blue veins, distinctive pungent taste.

Buffalo Mozzarella. Fresh stretched curd cheese, rich and milky.

Cheese plate. Assorted selection of Italian cheeses.

Complete lunch set menu. Includes a starter, main course, and dessert of your choice.

White wine from Veneto. Ruby color, aromas of cherry and almond, medium body.

Light red wine from northern Italy. Fruity and fresh, easy to drink.

Iconic Tuscan red wine. Based on Sangiovese, notes of red fruits and spices, present tannins.

Red wine from Sicily. Generally full-bodied and warm, with ripe fruit aromas.

Italian Pinot Noir. Elegant and fine red wine, with notes of fresh red fruits.

Modern red wine from Umbria. Rich blend with notes of blackberries and sweet spices.

Red wine from Abruzzo. Robust and rustic, with soft tannins and a black cherry flavor.

Sparkling red wine. Dry version with fine bubbles, very fruity, served chilled.

Round and smooth red wine. The Merlot grape variety here yields a velvety wine with plum aromas.

The great Sicilian red wine. Powerful, full-bodied, with notes of candied black fruits.

The 'king of Italian wines'. Complex, tannic, and powerful Piedmont wine, based on Nebbiolo.

Prestigious French sparkling wine. Fine and elegant bubbles, ideal for celebrating.

Lake Garda rosé. Pale, floral, and very delicate wine.

Wine from Vesuvius. A mineral and structured rosé from volcanic soils.

Light rosé wine (Ramato). Dry, fresh with notes of pear and citrus.

White wine from Umbria. Dry yet fruity, with a nice refreshing acidity.

Sparkling white wine. Lively and aromatic, perfect for an aperitif.

Dry white wine from Abruzzo. Light, floral, and easy to drink, pairs well with fish dishes.

House red wine served by the carafe. Light and fruity.

House rosé wine served by the carafe. Fresh and thirst-quenching.

House white wine served by the carafe. Dry and simple.

House wine served by the glass. Available in three colors.

Monthly selection. A higher quality wine selected by the house.

A glass of prosecco. Italian sparkling wine.

Classic Italian draft beer. Blonde, light, and refreshing.

Italian naturally sparkling mineral water. Fine bubbles.

Still natural mineral water.

Classic, sparkling, and sweet cola soda.

Sugar-free version of the famous soda.

Citrus soda. Flavors of orange, grapefruit, lime, and mandarin.

Assorted fruit juices of your choice.

Sparkling orange soda.

Iced tea with peach flavor.

The Italian coffee par excellence. Short, strong, and aromatic.

Espresso coffee topped with hot milk foam.

Relaxing hot herbal drink.

Decaffeinated espresso.

After-dinner liqueur to aid digestion (Grappa, Amaro, Limoncello, etc.).