Ristorante Il Pozzetto

An assorted selection of Italian cured meats and cheeses served on a board. Includes various types of aged sliced meats and local cheeses. Ideal for sharing as an appetizer.

Aged Parma ham served with fresh buffalo mozzarella from Campania. A classic Italian combination that pairs the saltiness of the ham with the sweetness of the fresh cheese.

Fresh buffalo mozzarella accompanied by sweet confit Pachino tomatoes and a savory olive oil biscuit. A modern reinterpretation of the Caprese salad with different textures.

Fried meatball enriched with caciocavallo cheese. Served with a spicy mayonnaise for dipping. Crispy on the outside and soft on the inside.

Traditional dish made with fried eggplant, tomato sauce, mozzarella, and parmesan, baked in the oven. Rich, flavorful, and soft in texture.

Whole artichoke cleaned and slowly cooked with olive oil, garlic, parsley, and mint. Tender and aromatic, typical of Roman cuisine.

Battered and fried cod fillet (salt-cured cod), served on a cream of Pachino tomatoes and Taggiasca olives. Contrast between the crispiness of the fish and the sweetness of the sauce.

Small, floured, and fried baby squid until golden, served with lime zest or juice. A simple, crispy, and fresh seafood dish.

Salad made with soaked stale bread, tomatoes, onions, and basil, enriched with cooked octopus. A fresh, summery dish combining land and sea.

Ricotta-filled pasta served with melted butter and accompanied by a cream of cherry tomatoes and eggplant. Delicate flavor with sweet and vegetable notes.

Potato gnocchi topped with a velvety broccoli cream and flavorful caciocavallo cheese. A creamy and comforting dish.

A traditional Neapolitan dish combining mixed pasta, creamy potatoes, and fresh mussels. Intense sea flavor and dense texture.

Long egg pasta topped with classic Bolognese ragù made with minced meat and tomato. Rich and hearty.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked in the oven. A rich and stringy Italian classic.

Sliced grilled beef, served with sautéed chicory and rosemary-infused mayonnaise. Juicy meat accompanied by the bitter taste of the vegetables.

A choice cut of tender beef, served with a side of potatoes and broccoli. A classic and balanced main course.

Tender pork cooked in white wine with mushrooms and a sour cream sauce. Rich and creamy flavor with forest notes.

Grilled squid topped with salmoriglio sauce (oil, lemon, herbs) and served with sweet and sour cabbage. Light and aromatic.

Baked salmon fillet, served with dressed chicory sprouts and a fruity note of raspberry. An original and fresh combination.

White pizza base topped with olive oil, salt, and rosemary. Crispy and flavorful, ideal as an appetizer or side dish.

Classic pizza with tomato, garlic, oregano, and olive oil. No cheese, simple and aromatic.

The most classic pizza with tomato, mozzarella, and fresh basil. The colors of the Italian flag in an iconic dish.

A variation of the Margherita prepared with DOP buffalo mozzarella from Campania instead of fior di latte. Richer and juicier.

Pizza with tomato and mozzarella base, topped with cooked ham.

Pizza with tomato, mozzarella, and slices of salami. Simple and flavorful taste.

Pizza with tomato, mozzarella, and sliced champignons. Delicate forest flavor.

Usually a white pizza with mozzarella, sausage, and mushrooms. Rich and flavorful.

Pizza with tomato, mozzarella, and anchovies. Savory and decisive flavor.

Rich pizza topped with tomato, mozzarella, cooked ham, mushrooms, artichokes, and olives. A variety of flavors in every bite.

Special house pizza with mozzarella and mixed seasonal vegetables. Fresh and vegetarian.

White pizza with mozzarella, spicy gorgonzola, and mortadella slices, often added raw. Contrast between the strong cheese and the sweet cured meat.

Fresh pizza with buffalo mozzarella, sliced tomatoes (or cherry tomatoes), and basil, often added raw.

Pizza with tomato, mozzarella, and spicy salami. For those who love strong flavors.

White pizza with a selection of four cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Creamy and very flavorful.

Potatoes cut into pieces and roasted in the oven with aromatic herbs. Crispy on the outside and soft on the inside.

Classic stick-cut fries, fried. Golden and salted.

Mixed seasonal vegetables (such as zucchini, eggplant, peppers) grilled. Light and flavorful.

Fresh salad with lettuce, tomatoes, carrots, and other seasonal raw vegetables. A light and refreshing side dish.

International salad with romaine lettuce, grilled chicken, crunchy croutons, parmesan shavings, and the typical creamy dressing.

Fresh salad inspired by Greece with feta cheese, crunchy vegetables, and a yogurt dressing.

Gourmet salad with marinated salmon, orange slices, crunchy fennel, and olives. Fresh and citrusy.

Salad with fresh goat cheese, cucumbers, and seasonal fruit, dressed with honey. A mix of sweet and savory flavors.

The most famous Italian dessert, made with coffee-soaked ladyfingers, mascarpone cream, and unsweetened cocoa.

Soft chocolate mousse served with fresh berries or sauce. Sweet and slightly tart.

Dense and moist chocolate cake, enriched with a salted caramel sauce. For chocolate lovers.

Creamy cheesecake on a biscuit base, flavored or topped with hazelnut cream.

Dish of the day created by the chef. Ask staff for details.