Pasta et Basta

High-quality salmon served with avocado. A rich and creamy combination, full of fresh flavors and healthy fats. · To be enjoyed as an appetizer or a light dish.

Fresh mussels cooked in a flavorful broth, usually based on tomato, garlic, white wine, and parsley. · A warm and comforting seafood dish, ideal to accompany with toasted bread.

Slices of eggplant prepared as medallions and baked. Likely enriched with tomato and cheese. · A flavorful and tender vegetarian dish.

Fresh spun-paste cheese with a creamy center (Burrata) served with high-quality San Daniele raw ham. · A classic Italian appetizer that combines the sweetness of cheese with the saltiness of ham.

Mixed selection of sliced cured meats (such as salami, prosciutto, coppa). · Ideal for sharing as an appetizer.

Seafood variation of the classic carbonara pasta, enriched with smoked tuna for an intense flavor. · Long and thick pasta with a creamy and flavorful sauce.

Egg pasta typical of Emilia-Romagna, similar to rolled ridged penne. · Topped with a rich and rustic sauce of pancetta, mushrooms, peppers, and tomato.

Large ring-shaped pasta (Calamarata) served with fresh squid sauce. · A typical Neapolitan seafood first course.

Thin slices of floured and seared veal, served with a porcini mushroom sauce. · A tender and aromatic second course with a forest flavor.

Cooked calamari (likely grilled or sautéed) served over a bed of radicchio. · The sweet flavor of squid contrasts pleasantly with the bitterness of radicchio.

Delicate sea bass fillet, served with a side of spinach. · Light and healthy dish.

The classic pizza par excellence with tomato, mozzarella, and basil. · Simple and light.

Pizza typically topped with tomato, mozzarella, anchovies, and capers. · Decisive and savory flavor.

Pizza with tomato, mozzarella, cooked ham, and mushrooms. · A classic loved by all.

White or red pizza topped with a selection of six different cheeses. · Very rich, creamy, and flavorful.

Vegetarian pizza topped with mixed seasonal vegetables (often eggplant, zucchini, bell peppers). · Fresh and colorful.

Half-moon folded pizza, stuffed inside, usually with tomato, mozzarella, and ham. · Crispy outside and gooey inside.

Pizza topped with San Daniele raw ham, usually added at the end of cooking. · Refined and flavorful.

Pizza evoking mountain flavors, likely with speck, alpine cheeses, or mushrooms. · Intense and smoky flavor.