Pizza Caratello

A complete assortment of Italian specialties including various cured meats, prepared vegetables, and cheese. Ideal for discovering multiple flavors in one plate.

A selection of thinly sliced Italian cured meats, such as salami and raw ham. Perfect to accompany a glass of wine.

A mix of sautéed vegetables served with creamy buffalo mozzarella and crunchy walnuts. A fresh and balanced starter.

Aged San Daniele ham, served with a ball of fresh buffalo mozzarella. An Italian classic combining the saltiness of ham with the sweetness of cheese.

A creamy burrata served with Parma ham, accompanied by arugula and cherry tomatoes. Dressed with olive oil and basil for freshness.

Pan-fried baby squid, tender and flavorful. Served simply with a green salad.

Mussels prepared in a white wine sauce with garlic and parsley, enhanced with pecorino cheese. An original blend of marine and cheesy flavors.

Salad of fresh tomatoes and buffalo mozzarella, enhanced with capers, anchovies, and basil. An enriched version of the traditional Caprese salad.

Toasted bread slices rubbed with garlic and topped with diced tomatoes, olive oil, and oregano. A crispy and fragrant starter.

Very thin slices of raw beef, served with arugula, tomatoes, and parmesan shavings. A light and refined dish.

Tender grilled octopus with creamy burrata. Seasoned with balsamic vinegar and a touch of Espelette pepper.

A simple and fresh green salad, ideal as a side dish or to start the meal lightly.

Salad with grilled chicken breast, peppery arugula, tomatoes, and parmesan. A complete and protein-rich dish.

Arugula salad with sweet cherry tomatoes and savory parmesan shavings. A classic combination of Italian flavors.

Marinated chicken salad served on a bed of arugula with crunchy fennel and toasted almonds. Fresh and textured.

Fresh salad with smoked salmon, accompanied by artichokes, tomatoes, and orange segments for a citrus note.

Salad with Bresaola (cured beef), artichoke hearts, parmesan, and arugula. Flavorful and light.

Linguine pasta served with a classic tomato sauce flavored with fresh basil. A simple and authentic dish.

Linguine topped with a rich Bolognese sauce with beef and tomato. A comforting classic.

Twisted pasta with fresh mushrooms, in a creamy sauce blending tomato and cream.

Hunter-style chicken fusilli, simmered with tomato, red wine, mushrooms, and herbs. Rustic and flavorful.

Penne with Mediterranean flavors with zucchini, smoked speck, Kalamata olives, and fresh tomatoes.

Vegetarian penne with fresh seasonal vegetables, flavored with garlic and a hint of chili.

Mushroom pasta served with a rich and fragrant truffle cream sauce. An elegant dish for truffle lovers.

Large pasta tubes with truffle cream, accompanied by artichokes and bresaola. Rich in flavor.

The popular carbonara recipe with a creamy sauce, crispy pancetta, and parmesan.

Rigatoni topped with a gorgonzola cheese sauce and sprinkled with walnuts for crunch.

Pumpkin and speck pasta, bound with mascarpone and cream. A sweet and savory specialty.

Rigatoni with artichokes and speck, enriched with olives, provolone, and a touch of creamy tomato.

Squid ink linguine, offering a unique black color and a subtle marine flavor, prepared with olive oil and white wine.

Fresh clam pasta, cooked with white wine, garlic, and a touch of tomato.

Linguine with scallops and mussels, served with cherry tomatoes and a white wine sauce.

Linguine in a creamy tomato sauce, with spinach and pancetta. A complete and gourmet dish.

Large pappardelle pasta with porcini mushrooms and Parma ham, bound by a creamy sauce.

Ravioli stuffed with ricotta and spinach, served with speck and a pink sauce (tomato and cream).

Original gorgonzola ravioli, served with figs and foie gras in a creamy sauce. A sophisticated sweet and savory blend.

Mushroom ravioli served with a fresh mushroom and cream sauce. For lovers of forest flavors.

Ravioli stuffed with artichokes, topped with truffle cream and garnished with bresaola.

Vegetable ravioli served with scallops and eggplant in a fragrant tomato sauce.

Traditional oven-baked lasagna with beef, tomato sauce, and melted cheese.

Eggplant gratin with tomato sauce, mozzarella, and parmesan. A rich and melt-in-your-mouth vegetarian dish.

Creamy saffron risotto with prawns and green asparagus.

Classic porcini mushroom risotto, slow-cooked to a creamy texture.

Luxurious scallop risotto, flavored with truffle.

The typical Milanese risotto, yellow from saffron, with parmesan and oyster mushrooms.

Clam and zucchini risotto, cooked with white wine and herbs.

Oven-baked pizza bread, simply seasoned with olive oil and rosemary. Ideal for sharing as an appetizer.

The iconic Italian pizza with tomato sauce, mozzarella, and fresh basil.

Pizza with intense flavors with anchovies, capers, and black olives on a tomato-mozzarella base.

Spicy pizza topped with spicy salami (pepperoni style) on a classic base.

Pizza divided into four quarters, each with a different topping: ham, mushrooms, artichokes, and salami.

A rich cheese-based white pizza, combining mozzarella, gorgonzola, parmesan, and taleggio.

Pizza topped with an assortment of grilled or marinated vegetables: eggplant, zucchini, peppers, and artichokes.

A very popular pizza topped with cooked ham and button mushrooms.

Pizza topped after baking with raw Parma ham, fresh arugula, and parmesan shavings.

Pizza featuring buffalo mozzarella, served with cherry tomatoes and basil.

Folded pizza pocket, filled with tomato sauce, mozzarella, ricotta, ham, and mushrooms.

Tuna and onion pizza. A classic and flavorful combination.

Pizza with smoky and full-bodied flavors with speck, gorgonzola, and walnuts.

Pizza topped with bresaola (cured beef), arugula, and parmesan. A light and refined option.

White pizza with sausage (wurstel) and potatoes. Popular with children.

Pizza without tomato sauce (white base), with a creamy mix of cheeses, spinach, and speck.

Gourmet pizza with truffle cream, topped with speck and mushrooms.

Tender pan-seared veal escalopes, deglazed with balsamic vinegar for a sweet and sour sauce, served with vegetables.

Beef fillet cooked with a rich cognac and mustard sauce. Served with pasta.

Beef entrecôte simply grilled to appreciate the quality of the meat. Served with a side of your choice.

Beef entrecôte topped with an intense gorgonzola and truffle sauce.

Veal escalopes prepared Saltimbocca style, with raw ham and sage, white wine sauce.

Veal escalopes served with a very rich foie gras and gorgonzola sauce.

Veal escalopes with Marsala wine sauce (sweet Sicilian wine) and mushrooms.

Veal escalopes cooked with cognac, gratinated or served with provolone and speck.

Breaded and fried escalope (chicken here), crispy and golden. A simple dish loved by all.

Veal shank slowly braised with vegetables and tomato, served tender and melt-in-your-mouth.

Grilled salmon fillet, served with a light lemon sauce and spinach.

Assortment of fried seafood (squid, octopus, prawns), served crispy with lemon.

Grilled sea bass (loup de mer) whole or fillet, delicate white flesh, served with vegetables.

Seafood platter with grilled squid and large prawns.