Pizzeria Gallo Rosso

A mixed platter of classic Italian appetizers. Includes prosciutto crudo, fresh mozzarella, olives, and artichoke hearts. Ideal for starting the meal.

A portion of thinly sliced aged prosciutto crudo. Flavorful and delicate cured meat, typical of Italian tradition.

A portion of fresh mozzarella. Soft and milky stretched-curd cheese, with a sweet and delicate taste.

Grilled lamb skewers. Typical of Abruzzese cuisine, they have an intense and succulent flavor.

Fresh salad with arugula, Pachino tomatoes, and mozzarella bites. A light dish that evokes the colors of the Italian flag.

Seasonal vegetables served as a side dish. Can be cooked, grilled, or fresh.

Slice of toasted bread topped with prosciutto crudo. The warmth of the bread enhances the flavor of the cured meat.

Bruschetta garnished with olive pâté or chopped olives. Savory and aromatic flavor.

The classic bruschetta with fresh diced tomatoes, oil, salt, and oregano. Fresh and crunchy.

Toasted bread topped with sautéed or oil-preserved mushrooms. Earthy and savory flavor.

Bruschetta with roasted or pan-fried peppers. Sweet and aromatic.

Bruschetta with a spicy topping, likely based on 'nduja or chili oil. For those who love strong flavors.

Toasted bread with crumbled sausage, often spread raw or lightly cooked. Rich spiced meat flavor.

Bruschetta with cannellini or borlotti beans seasoned with oil and pepper. Simple and nutritious.

Bruschetta with tonnata sauce, a cream based on tuna, mayonnaise, and capers. Creamy and flavorful.

Bruschetta with sweet and juicy Pachino cherry tomatoes. A sweeter variation of the classic tomato bruschetta.

Toasted bread with artichoke cream or oil-preserved artichoke hearts. Delicate and vegetal flavor.

Bruschetta with asparagus cream or asparagus pieces. Spring-like and refined flavor.

Bruschetta with smoked salmon. Often accompanied by a touch of butter or fresh cheese.

Toasted bread with sautéed porcini mushrooms or porcini cream. Intense forest aroma.

Bruschetta spread with creamy mascarpone. Sweet and velvety taste, very simple.

Bruschetta with a mascarpone base and anchovy fillets. Contrast between the sweetness of the cheese and the savoriness of the fish.

Bruschetta with mascarpone and smoked salmon. A rich and creamy classic combination.

Bruschetta with mascarpone and sausage. A delicious and hearty combination.

Bruschetta with mascarpone and prosciutto crudo. Softness and savoriness in balance.

Bruschetta with tonnata sauce and fresh tomato. Fresh and flavorful.

Draft soft drink (e.g., cola, orange soda) in a small 20 cl size. Fresh and fizzy.

Draft soft drink in a medium 40 cl size. Ideal to accompany the meal.

One-liter carafe of draft soft drink. Perfect for sharing at the table.

Glass bottle soft drink. Usually 33 cl.

Natural or sparkling mineral water in a bottle.

Soft drink served in a 33 cl can.

Draft beer in a small 20 cl glass. Fresh and thirst-quenching.

Draft beer in a medium 40 cl glass. The classic size for pizza.

1-liter mug or carafe of beer. For heavy drinkers or to share.

Large 66 cl bottle of beer. Available for takeaway only.

3-liter tower dispenser of beer, to be tapped directly at the table. Ideal for groups.

A glass of house wine, choice of white or red.

Bottle of controlled designation of origin white wine. Superior quality wine.

Bottle of controlled designation of origin red wine. Full-bodied and structured wine.

Italian sparkling wine, ideal for celebrations or aperitifs.

Dessert of the day, choice of daily specials (e.g., tiramisu, panna cotta).

Likely a combination of a small dessert served with coffee or a shot of liqueur.

Cup of artisanal gelato. Creamy and genuine.

Small glass of digestive liqueur at the end of the meal (e.g., limoncello, amaro, grappa).

Italian espresso coffee. Intense and aromatic, served in a cup.

Oven-baked white bread flatbread, simply seasoned with extra virgin olive oil and salt.

Focaccia topped with fresh ingredients: arugula, cherry tomatoes, and mozzarella.

The Italia Focaccia enriched with slices of prosciutto crudo.

Simple focaccia served with prosciutto crudo.

Focaccia filled or topped with prosciutto crudo and fresh mozzarella.

Focaccia topped with abundant fresh arugula.

Focaccia with arugula and prosciutto crudo. A fresh and flavorful classic combination.

Focaccia with arugula and a choice of seafood: shrimp or salmon.

Bread crostini with melted mozzarella and anchovy fillets. Strong and salty flavor.

Crostini with mozzarella, cooked or raw ham, and artichoke hearts.

Crostini with mozzarella and choice of ham or mushrooms.

Crostini with mozzarella and smoked salmon.

Crostini with mozzarella, salmon, and fresh arugula added after cooking.

House specialty, likely a crostino with a rich and flavorful topping.

A special chef's crostino with a combination of selected ingredients.

Scamorza cheese (stretched curd cheese) grilled until it forms a golden crust and the inside is stringy.

Melted scamorza cheese enriched with mushrooms and ham.

Melted scamorza cheese with mushrooms, ham, and fresh arugula for a touch of freshness.

The queen of pizzas: tomato, mozzarella, and basil.

Margherita pizza with prosciutto added at the end of cooking.

Margherita pizza with ham (cooked or raw) and artichoke hearts.

Margherita pizza with slices of wurstel. Very popular with children.

Margherita pizza with pieces of fresh sausage.

Pizza with tomato and buffalo mozzarella from Campania, richer and more flavorful than the classic.

Pizza with buffalo mozzarella and prosciutto crudo.

Pizza with buffalo mozzarella and fresh arugula added after cooking.

Pizza with buffalo mozzarella and spicy salami.

Pizza with buffalo mozzarella and champignon mushrooms.

Pizza with buffalo mozzarella and zucchini flowers.

White or red pizza with buffalo mozzarella, zucchini flowers, and anchovies. A Roman classic.

Pizza with buffalo mozzarella, zucchini flowers, and choice of ham or sausage.

Special pizza with buffalo mozzarella and explosive ingredients, likely spicy or very rich.

Simple pizza with only tomato, oil, garlic, and oregano. No mozzarella.

Red pizza (no mozzarella) with anchovy fillets and oregano.

Red pizza with tomato and prosciutto crudo.

Red pizza with tomato and crumbled sausage.

Traditional pizza with tomato, garlic, oregano, and oil. Simple and fragrant.

White pizza with mozzarella and cooked ham, inspired by the classic Roman crostino.

Pizza with fresh Pachino cherry tomatoes and mozzarella.

Pizza with Pachino cherry tomatoes, mozzarella, and arugula.

Explicit variation with cherry tomatoes, mozzarella, and arugula.

Pizza with tomato, mozzarella, and anchovies.

Napoli pizza (with anchovies) enriched with ham or sausage.

Pizza with tomato, mozzarella, and champignon mushrooms.

Classic pizza with mushrooms and ham (usually cooked).

Pizza with mushrooms, ham, and buffalo mozzarella.

Pizza with mushrooms and fresh arugula.

Pizza with buffalo mozzarella and zucchini flowers.

Pizza with zucchini flowers and anchovies, a flavorful combination.

Pizza with zucchini flowers and added meat (sausage or ham).

Rich pizza with tomato, mozzarella, mushrooms, artichoke hearts, cooked ham, and olives.

Capricciosa pizza with added fresh arugula.

Pizza with a mozzarella base and choice of shrimp or salmon.

Pizza with arugula and choice of shrimp or salmon.

Pizza usually white with mozzarella, mushrooms, and sausage.

Boscaiola pizza enriched with ham.

Boscaiola pizza with added arugula.

Pizza with tomato, mozzarella, and arugula.

Pizza with arugula and prosciutto crudo.

Pizza with tomato, mozzarella, and spicy salami.

Half-moon folded pizza, usually filled with tomato, mozzarella, and cooked ham.