Pizzeria Pepone

A large, varied antipasti platter including Italian cured meats and marinated grilled vegetables. Ideal for sharing to start the meal with authentic flavors.

Thin slices of cured beef (bresaola) served with fresh arugula and parmesan shavings. All seasoned with a drizzle of extra virgin olive oil.

Raw beef dish cut into very thin slices. Accompanied by arugula and parmesan, it's a fresh and light starter.

Creamy fresh Italian cheese made from mozzarella, originating from Puglia. Served here with salad, tomatoes, and tuna for a gourmet starter.

Mixed seafood fritters, including calamari and shrimp in crispy batter. Served with a little salad.

Mixed salad combining the freshness of arugula and cherry tomatoes with the rich taste of smoked salmon and the sweetness of avocado.

Simple and flavorful arugula salad sprinkled with salty parmesan shavings. Dressed with olive oil.

Colorful vegetarian salad with lettuce, arugula, tender asparagus, and grilled peppers.

An Italian classic made with slices of tomato and creamy buffalo mozzarella. Served on a bed of salad and flavored with oregano.

Gourmet salad combining the warmth of melted goat cheese with the saltiness of Parma ham, on a bed of salad and tomatoes.

Salad featuring spianata (spicy Italian cured meat), accompanied by marinated vegetables like peppers and eggplants.

Rich salad centered around creamy burrata, accompanied by Parma ham and the sweetness of confit tomatoes.

Toasted bread slices rubbed with garlic and topped with a fresh mix of chopped tomatoes and arugula. A crispy and light starter.

Toasted bread topped with tuna, melted mozzarella, and confit tomatoes. A flavorful variation of the sea.

Bruschetta generously topped with melted mozzarella, Parma ham slices, and eggplant.

Crispy toast spread with sweet ricotta, topped with smoked salmon and confit tomatoes.

Vegetarian option with a mix of grilled vegetables (zucchini, eggplant, peppers) and mozzarella.

Tender beef cutlet, lightly floured and sautéed in butter, served with a tangy lemon sauce.

Grilled and sliced beef steak, served rare or medium. Garnished with fresh arugula, parmesan, and a drizzle of balsamic vinegar.

Veal cutlet cooked in a pan with butter and deglazed with Marsala wine, creating a sweet and amber sauce.

Sliced chicken breast simmered in a rich tomato sauce with Mediterranean accents, capers, and black olives.

Roman specialty of veal escalopes topped with Parma ham and sage leaves, sautéed in white wine.

Flattened chicken cutlet, breaded and fried until golden and crispy. Usually served with lemon.

Veal escalope served gratin style with eggplant slices and melted mozzarella.

Traditional Milanese dish of veal shank braised slowly with vegetables, white wine, and broth. The meat is very tender and flavorful.

Large grilled prawns, often seasoned with herbs and lemon. Firm and flavorful flesh.

Simply cooked salmon fillet seasoned with a light sauce of lemon juice and fresh parsley.

Swordfish steak, a dense-fleshed fish, served with a balsamic vinegar reduction and arugula for a contrast of flavors.

The classic Italian pizza par excellence with a tomato base, melting Fior di Latte mozzarella and olives.

Pizza topped with chicken pieces, intense sun-dried tomatoes, and mozzarella on a tomato base.

A popular pizza (often called Reine or Regina) with cooked ham, button mushrooms, and mozzarella.

Folded pizza, stuffed with mozzarella, ham, egg, and sun-dried tomatoes. The dough is golden and puffed.

Pizza for cheese lovers, combining four powerful and creamy Italian varieties on a tomato base.

Sweet and savory pizza topped with ham, pineapple, and corn kernels.

Hearty pizza topped with seasoned minced meat, egg, and onions on a tomato and cheese base.

Pizza topped with slices of spicy salami (pepperoni) and fresh peppers. Slightly spicy.

North African-inspired pizza with spicy merguez, peppers, and an egg, on a tomato base.

Pizza with a smoky barbecue sauce instead of tomato, topped with minced meat, onions, and potato pieces.

Pizza rich in various vegetables: artichokes, peppers, eggplants, and mushrooms on a tomato and mozzarella base.

The 'Four Seasons' pizza, where the ingredients (ham, artichoke, peppers, mushrooms) are often arranged in separate quarters.

Neapolitan-style pizza with strong savory flavors from anchovies, capers, and olives.

Seafood pizza topped with a mix of mussels, shrimp, and calamari on a tomato base.

Pizza topped with crumbled tuna, egg, and capers, offering a distinct marine flavor.

Pizza for meat lovers, combining chicken, minced meat, and merguez for a very hearty meal.

Pizza with a white base (crème fraîche) topped with smoked salmon after cooking, cherry tomatoes, and fresh arugula.

Sophisticated pizza with cream and truffle cream base, topped with mushrooms and arugula for an intense forest aroma.

Sweet and savory pizza based on cream, topped with goat cheese, flowing honey, and crunchy walnuts.

High-end pizza with buffalo mozzarella, aged Parma ham, and sun-dried tomatoes.

Pizza combining creamy taleggio cheese, sweet zucchini, and spicy chorizo.

Pizza focused on the strong taste of gorgonzola, balanced by walnuts, sweet confit tomatoes, and arugula.

Pizza topped with bresaola (cured beef), parmesan shavings, and arugula, reminiscent of carpaccio.

Pizza with charcoal dough (black), topped with bacon, potatoes, and minced meat for a rustic flavor.

Pizza on black charcoal dough, with ham, spicy spianata sausage and arugula.

Very generously topped pizza on charcoal dough, mixing various cured meats and vegetables.

Vegetarian pizza on charcoal dough, rich in Mediterranean vegetables.

Pizza on charcoal dough with a creamy truffle base and vegetables.

Grilled beef steak served with a creamy and peppery sauce.

Beef steak prepared with a mustard sauce and flambéed with cognac for an intense flavor.

Beef steak topped with a rich and creamy gorgonzola cheese sauce.

The simplest and most traditional pasta dish: spaghetti served with a basil tomato sauce.

Large pasta stuffed with ricotta cheese and spinach, served with tomato sauce.

Spaghetti with a slow-cooked bolognese sauce made from minced beef and tomatoes.

Wide ribbon pasta served with a creamy mushroom and artichoke sauce, topped with parmesan.

Pasta served with a creamy sauce made from eggs, parmesan cheese, and salty bacon.

Luxurious pasta dish combining the earthy flavor of truffle cream and the creamy freshness of burrata.

Layers of pasta, meat bolognese sauce, béchamel, and cheese, baked in the oven.

Short tubular pasta served with a mix of seasonal vegetables in a tomato sauce.

Pasta served with a spicy tomato sauce with garlic and chili.

Very large stuffed pasta, similar to tortelloni, filled with ricotta and spinach.

Long, flat pasta served with a classic green pesto made from basil, pine nuts, garlic, and parmesan.

Sunflower-shaped pasta parcels, filled with a sweet and savory mix of goat cheese, honey, and walnuts.

Seafood pasta with large prawns, simply cooked in olive oil and cherry tomatoes.

Wide ribbon pasta served with a creamy sauce and pieces of smoked salmon.

Seafood pasta including small cuttlefish, mussels, and shrimp in a light sauce.

Creamy Italian rice slowly cooked with artichokes and tender peas.

Risotto combining land and sea with green asparagus and small cuttlefish.

Classic seafood risotto with mussels, shrimp, and calamari.

Small potato dough balls served with classic carbonara sauce with eggs and bacon.

Traditional Sorrentine dish: gnocchi baked in tomato sauce with melted mozzarella.

Gnocchi served in a rich gorgonzola blue cheese sauce, sprinkled with crunchy walnuts.

Sweet and tangy lemon tart topped with a layer of light, golden homemade meringue.

Refreshing and alcoholic dessert made of lemon sorbet drizzled with vodka.

Rustic apple pie served warm, accompanied by a scoop of vanilla ice cream.

Vanilla ice cream cup topped with syrup-marinated sour cherries (Amarena) and whipped cream.

Classic airy and rich chocolate dessert, homemade.

Classic dessert with a banana, three scoops of ice cream (vanilla, strawberry, chocolate), topped with chocolate sauce and whipped cream.

The famous Italian dessert made with coffee-soaked biscuits, creamy mascarpone, and cocoa.

Lemon sorbet served with a shot of Limoncello, an Italian lemon liqueur.

Silky Italian baked cream dessert, served with red berry coulis or Amarena cherries.

Cream puffs with ice cream or pastry cream, generously covered with hot chocolate sauce.

Vanilla custard dessert topped with a layer of crunchy caramelized sugar.

Molten chocolate cake with a gooey center, served with a scoop of vanilla ice cream for a hot-cold contrast.

Pastry layering three types of chocolate (dark, milk, white), served with custard.

Coffee served with an assortment of several miniature desserts.

Popular French cocktail mixing white wine and cassis cream.

Elegant version of Kir prepared with champagne instead of white wine.

A glass of prestigious French sparkling wine.

A glass of Italian sparkling wine, fresh and fruity.

Typically French anise liqueur, usually served diluted with fresh water.

Aromatic Italian vermouth, available in sweet (white) or fuller-bodied (red) versions.

Bitter Italian aperitifs. The Americano is a cocktail (Campari, vermouth, soda), Campari is often drunk with soda.

Simple mix of vodka and orange juice.

Blended Scotch whisky, served neat or on ice.

Aged premium Scotch whisky, with smooth and rich notes.

Sicilian fortified wine, with rich notes of nuts or dried fruits.

Refreshing Cuban cocktail based on rum, fresh mint, lime, sugar, and sparkling water.

Colorful cocktail based on tequila, orange juice, and grenadine syrup.

Classic and dry cocktail mixing gin and tonic water, often served with a slice of lemon or cucumber.

Popular Italian aperitif, bright orange, mixing Prosecco, Aperol (bitter), and sparkling water.

Classic French lager beer, light and thirst-quenching.

Premium Italian pale lager (Peroni), lively and refreshing with a slight bitterness.

Italian sparkling mineral water, known for its fine bubbles.

French still mineral water.

Sparkling lemon and lime soda, clear and sweet.

The classic cola, a sweet and caramelized carbonated drink.

French orange soda with pulp, slightly fizzy.

Orange juice.

Apple juice.

Pineapple juice.

A classic espresso, a small strong black coffee.

Coffee lengthened with hot milk.

Infusion of tea leaves, served hot.

Espresso topped with creamy milk foam.

Italian digestifs: Grappa (grape pomace eau-de-vie), Sambucca (anise liqueur) or Limoncello (lemon liqueur).

Aged French brandies: Cognac (grape) or Calvados (apple).

Fruity or minty digestifs: Pear eau-de-vie or Get 27 (mint liqueur).