Pizzeria Veronica

A classic aperitif cocktail, often made with Campari, sweet vermouth, and soda water. Sweet and sour, refreshing flavor.

A fortified wine from Sicily. The all'uovo version is enriched with egg yolk for a creamy texture, while the almond version offers notes of dried fruits. Sweet and rich.

A fortified, plant-infused wine. Red is usually sweet and spicy, while white is drier and more floral. Served chilled, often with ice.

A fortified Portuguese wine, usually sweet and red. It offers rich flavors of red fruits and spices. Ideal for whetting the appetite.

A famous brand of Italian vermouth. Drunk neat on ice or in cocktails. Herbal and slightly bitter flavors.

The typical aniseed aperitif from the South of France. It becomes cloudy when fresh water is added. Pronounced licorice and anise flavor.

Cereal spirit aged in oak barrels. Complex flavors ranging from woody to smoky depending on the variety. Served neat or with ice.

Popular French cocktail made with white wine and crème de cassis. Sweet, fruity, and light.

Festive variation of Kir where white wine is replaced by sparkling wine or champagne. Bubbly and elegant.

Assortment of Italian cured meats. Includes salted raw ham, dried coppa, tender mortadella, and salami. Perfect for sharing and discovering different flavors.

An Italian classic combining the saltiness of Parma ham with the juicy sweetness of melon. A fresh and light contrast of flavors.

Thin slices of aged Italian raw ham. Melting texture and delicately salty flavor. Served alone to appreciate its quality.

Italian cured meat made from salted and dried pork neck. Firm texture and characteristic spicy taste.

Fine-grained Italian salami, originating from Milan. Mild and slightly peppery flavor. Tender texture.

Large cooked Italian sausage, with a smooth, pink texture dotted with cubes of fat. Mild and aromatic flavor.

Classic bistro starter: hard-boiled eggs topped with creamy mayonnaise. Simple, rich, and comforting.

Simple salad of fresh tomatoes, usually dressed with olive oil and herbs. Fresh and light.

Mixture of freshly seasoned salad leaves. Light accompaniment or digestible starter.

Salad composed of tomatoes and canned tuna. A protein-rich and fresh mix, dressed with vinaigrette.

Hearty composed salad with hard-boiled eggs, ham, and cheese (gruyere). A complete and flavorful dish.

Southwestern salad topped with warm duck gizzards. Pleasant contrast between the freshness of the salad and the tenderness of the gizzards.

Salad topped with warm, gratinated goat cheese toasts. A mix of crispy and melting textures with a distinct flavor.

Iconic Italian tricolor salad: red tomatoes, white mozzarella, and green basil. Dressed with olive oil. Guaranteed freshness.

Assortment of various raw vegetables (crudités) in the Italian style. Crunchy, colorful, and healthy.

Half avocado served simply with vinaigrette dressing in the hollow. Creamy texture enhanced by the acidity of the dressing.

Avocado served with warm goat cheese, often gratinated. The creaminess of the avocado pairs with the richness of the warm cheese.

Avocado stuffed with shrimp, often served with cocktail sauce or mayonnaise. A classic surf and turf combination.

Six Burgundy snails served in their shells with parsley and garlic butter. A flavorful traditional French dish.

Twelve snails served hot with their garlic and parsley butter. Ideal for lovers of this French classic.

Very thin slices of raw beef, marinated in lemon and olive oil. Tender and refined.

Smoked salmon slices. Silky texture and delicate smoky flavor. Often served with toast and lemon.

A complete menu for children. Includes a main course of choice (meat, pasta, or pizza) and a fruit juice.

The simplest and most classic pizza. Tomato base topped with melted mozzarella. Appreciated for its simplicity.

Neapolitan-style pizza with salty sea flavors thanks to anchovies and capers. Tomato and mozzarella base.

Pizza enhanced with slices of spicy chorizo. Tomato and mozzarella cheese base.

Pizza with oriental flavors featuring spicy minced meat and peppers. Rich and aromatic.

A gourmet and very generously topped pizza with minced meat, spicy merguez, and an egg. For hearty appetites.

Stuffed pizza (calzone) filled with tomato, mozzarella, ham, and egg. Crispy on the outside, melting on the inside.

Equivalent to the 'Regina' or 'Queen' pizza. Topped with ham and button mushrooms on a tomato-mozzarella base.

Meat-free pizza, topped with an assortment of seasonal vegetables on a tomato and cheese base.

Classic pizza topped with ham and an egg, often served with a runny yolk in the center. Flavorful and complete.

Meat-rich pizza combining the sweetness of ham and the spiciness of merguez, complemented by an egg.

Pizza combining cooked ham and tender artichoke hearts. A combination of sweet and slightly vegetal flavors.

Tuna pizza with artichokes and capers for a tangy touch. Flavors of the sea and land.

Pizza topped with a melting blend of four varieties of cheese (often mozzarella, gorgonzola, goat cheese, etc.). Rich and creamy.

Pizza with various seafood (mussels, calamari, shrimp). Iodine flavors on a tomato base.

Pizza based on fresh cream (white) topped with smoked salmon. Creamy and delicate.

The house's 'supreme' pizza, topped with almost all available ingredients (meats, vegetables, cheeses), except seafood. Very generous.