Pizzeria Positano

Classic pizza topped with ham, mushrooms, and mozzarella on a tomato base. The ingredients are mild and crowd-pleasing, perfect for all palates.

A vegetarian pizza highlighting melting confit eggplant. The tomato base and mozzarella add freshness and creaminess.

Simple and tasty pizza with tuna and mozzarella. The iodized taste of tuna pairs well with the mildness of the cheese.

The 'Four Seasons' pizza offers a variety of ingredients: ham, mushrooms, and artichokes. Each quarter or bite offers a different flavor.

A generous seafood pizza. Shrimp, clams, and calamari provide pronounced marine flavors on a tangy tomato base.

Rich and creamy pizza with smoked salmon. The crème fraîche base and mozzarella complete the smoky and salty taste of the fish.

Pizza with salami. The fat and spices of the salami melt during cooking, flavoring the tomato and cheese.

Italian flatbread baked in the oven, often seasoned with olive oil and herbs. Crispy on the outside and soft on the inside, ideal as a side dish or appetizer.

Addition of fresh arugula to your dish. Adds a peppery, vegetal, and crunchy touch.

Addition of thin slices of aged Prosciutto di Parma. A salty and melt-in-your-mouth Italian cured meat with an intense flavor.

Stuffed pasta served with a creamy cheese and basil sauce. A rich and comforting dish.

Short tubular pasta in a spicy tomato sauce with chili. A simple but zesty Italian classic.

Long flat pasta coated in a green sauce flavored with fresh basil, garlic, pine nuts, and cheese. Herbal and fresh taste.

Spaghetti served with fresh clams. The sauce is light, made with olive oil, garlic, and the juice from the shells.

Also called 'Aglio e Olio', this minimalist dish highlights fried garlic and chili in olive oil.

Pasta served with a rich ragù sauce of slow-cooked beef and tomato. A hearty and family-style dish.

Savory and salty tomato sauce thanks to olives and capers. A Neapolitan dish with character.

Pasta with pieces of fresh salmon in a rosé sauce (tomato and cream). Creamy and delicate.

'Woodsman's' pasta with mushrooms, ham, and a creamy tomato sauce. Earthy and forest flavors.

Gratinated pasta with tomato sauce, melted mozzarella, and eggplant. Inspired by Sorrentine cuisine.

Luxurious pasta dish with various seafood (calamari, shrimp, shellfish). Light garlic and tomato sauce.

Rich pasta with a sauce made from egg, cheese, lardons (pancetta), and cream. Very creamy and peppery.

Pasta with prawns (large shrimp) sautéed in garlic and olive oil, with a hint of chili.

Pasta coated in a very rich sauce with four Italian cheeses, served with quality Prosciutto di Parma.

Soft potato gnocchi, served with a simple tomato sauce and fresh mozzarella.

Layers of pasta, bolognese sauce (meat and tomato), and béchamel, gratinated in the oven. An iconic and nourishing dish.

Small squid simmered in tomato sauce, served with linguine infused with the cooking juices. Tender and fragrant.

Large shrimp sautéed and flambéed with anise-flavored alcohol (Pastis), served with pasta. Typical aromatic flavor of the South of France.

Pan-seared clams, usually with garlic, white wine, and herbs. A simple and refined shellfish dish.

Rings of squid coated in batter and fried until golden and crispy. Usually served with lemon.

Tenderized veal slice, breaded in breadcrumbs and fried. Crispy and golden on the outside, tender on the inside.

Veal cooked in a creamy sauce with lemon. The lemon adds acidity that balances the richness of the cream.

Small pieces of veal prepared with cream, ham, and melted cheese. A rich and gourmet dish.

Veal medallions served with a cream and mushroom sauce. Classic and flavorful.

Veal cooked in a tomato sauce flavored with oregano and garlic, reminiscent of pizza flavors.