Ristorante Pizzeria Il Veliero

A rich platter of Calabrian specialties including cured meats, cheeses with jams, vegetables in oil, and the typical spicy 'nduja. Perfect for savoring the intense flavors of Southern Italy.

Soft buffalo ricotta enriched by the saltiness of crispy guanciale and pistachio crumble. An appetizer that plays on contrasting textures.

Classic fresh salad with tomato and mozzarella. Simple and light, dressed with oil and basil.

Prized San Daniele raw ham served with fresh buffalo mozzarella. A traditional, high-quality pairing.

Selection of mixed cured meats and cheeses. Ideal for sharing as a starter.

Assortment of classic Italian fried items including supplì, croquettes, and battered vegetables. Crispy and delicious, great for tasting different specialties.

Fried zucchini flowers with a savory filling of melted mozzarella and anchovies. A classic of Roman tradition.

Spicy variation of fried zucchini flower, stuffed with soft ricotta and Calabrian 'nduja.

Fried zucchini flower stuffed with smoked cheese and ham.

Fried zucchini flower stuffed with shrimp. A crispy seafood appetizer.

Fried rice croquette with tomato, with a melty filling. Available in classic Roman, spicy, or seafood versions.

Cod fillet coated in batter and fried. Crispy outside and tender inside.

Breaded and fried potato cylinder, soft and flavorful.

Breaded and fried mozzarella bites.

Green olives stuffed with meat filling, breaded and fried.

Breaded and fried crab claws, served hot.

Toasted bread slice topped with fresh tomato, oil, garlic, and basil.

Toasted bread with spicy 'nduja spread and fresh ricotta to balance the flavors.

Toasted bread with a velvety artichoke cream.

Toasted bread with prized black truffle from Marche. Intense and aromatic flavor.

Assortment of bruschettas with various toppings.

Spaghetti served with a mussel and clam sauce. A classic seafood first course with a briny and delicate flavor.

Large fresh pasta seasoned with calamari and chopped zucchini. A balanced dish between sea and land.

Fresh long pasta seasoned with swordfish cubes, pachino tomatoes, and black olives. Flavorful and Mediterranean.

Soft gnocchi sautéed with porcini mushrooms and clams. A very tasty sea and mountain combination.

Fish-filled pasta seasoned with shrimp, zucchini, and pistachio crumble. Rich and refined.

Fresh pasta served with half lobster and cherry tomatoes. An elegant dish with an intense crustacean flavor.

House specialty: fresh pasta with half lobster and a selection of seafood.

Classic Roman first courses to choose from: Carbonara (egg and guanciale), Amatriciana (tomato and guanciale), Gricia (guanciale and pecorino), or Cacio e Pepe.

Short pasta with tomato sauce, fried eggplant, and a sprinkle of salted ricotta. A Sicilian classic.

Fresh pasta seasoned with tomato, spicy Calabrian 'nduja, and buffalo ricotta to mellow the flavor.

Thick egg pasta served with creamy stracciatella, sweet yellow cherry tomatoes, and crispy guanciale.

Reinterpretation of the classic Gricia enriched with Bronte pistachio crumble.

Variation of Gricia enhanced with black truffle from Marche.

Creamy risotto with Pecorino Romano and pears. A perfect balance between sweet and savory.

Delicate and creamy risotto prepared with shrimp cream.

Classic risotto with mixed seafood.

Refined risotto combining the earthy flavor of black truffle with the sweetness of shrimp.

Catch of the day prepared baked or in salt crust. Price per 100g.

Grilled salmon fillet, simple and flavorful.

Slice of grilled swordfish or tuna.

Thin slices of fish pan-fried with a fresh lemon and ginger sauce.

Rich fried fish with calamari, king prawns, and small fry. Golden and crispy.

Grilled swordfish served with a side of sautéed porcini mushrooms.

Swordfish rolls stuffed and cooked with yellow cherry tomatoes and olives.

Baked swordfish with a topping of cherry tomatoes and pistachio.

Grilled crustaceans, served in a portion of 5 pieces. Sweet taste and tender meat.

Assortment of grilled fish and crustaceans.

Thinly sliced beef, grilled.

Beef tagliata served with fresh arugula, Grana shavings, and cherry tomatoes.

Beef tagliata topped with Grana cheese shavings and balsamic vinegar glaze.

Beef tagliata seasoned with Pecorino Romano and pepper, inspired by cacio e pepe.

Beef tagliata accompanied by sautéed porcini mushrooms.

Floured beef slices pan-fried with your choice of sauce.

Grilled lamb chops or scottadito.

Tender beef fillet, available simply grilled or with green pepper sauce.

Selection of mixed meats grilled.

Fresh seasonal salad.

Assortment of grilled seasonal vegetables.

Boiled vegetables, light and healthy.

Crispy roasted potatoes.

Classic french fries.

Rich pizza with tomato, mozzarella, sausage, spicy 'nduja, and buffalo ricotta.

Pizza with tomato, mozzarella, and San Daniele raw ham added after cooking.

Flavorful pizza with fried eggplant, gorgonzola, and sweet red onion.

Pizza inspired by parmigiana with eggplant, cooked ham, hard-boiled egg, and Grana cheese.

White pizza with porcini mushrooms, speck, and pistachio crumble.

Focaccia filled with mortadella, whole fresh burrata, and pistachio.

Classic pizza divided into four quarters with artichokes, ham, olives, and mushrooms.

Pizza with Puglian stracciata cheese, yellow cherry tomatoes, and guanciale.

Pizza with smoked scamorza, speck, and radicchio for a slightly bitter note.

White pizza with porcini mushrooms and black truffle.

Ortolana pizza with mixed grilled vegetables.

White pizza with mixed mushrooms and sausage.

Spicy pizza with sausage and 'nduja.

Rich pizza with artichokes, ham, mushrooms, olives, and hard-boiled egg.

Variation of the margherita with buffalo mozzarella and olives.

Pizza with spicy salami.

Delicate white pizza with zucchini flowers and ricotta.

Classic pizza with champignon mushrooms.

White pizza with four cheeses.

Fresh pizza with arugula, Grana cheese, and a cured meat of your choice.

Simple red pizza with garlic and oregano. No cheese.

The classic pizza with tomato and mozzarella.

Pizza with tomato, mozzarella, and anchovies.

Pizza with smoked salmon, grilled zucchini, and yellow cherry tomatoes.

Rich pizza with porcini mushrooms, Calabrian capocollo, and whole fresh burrata.

Crispy Roman pinsa with tomato, mozzarella, and San Daniele raw ham.

Pinsa with typical Roman ingredients: guanciale and pecorino.

White pinsa inspired by carbonara with egg and guanciale.

Fresh pinsa with burrata, cherry tomatoes, and anchovies.

Gourmet pinsa with buffalo mozzarella, spicy 'nduja, and black truffle.

Aromatic white pinsa with saffron, sausage, and rosemary.

Refined pinsa with sweet onion cream, tuna tartare, and burrata.

Pinsa with stracciata, red shrimp, and pistachio.

Supplement for lactose-free mozzarella.

Addition of buffalo mozzarella.

Supplement for lactose-free ricotta.

Supplement for lactose-free stracchino.

Supplement for gluten-free dough.

Portion of fresh seasonal fruit.

Typical Calabrian ice cream with hazelnut and chocolate with a molten center.

Spoon dessert with ladyfingers, coffee, and mascarpone cream. Available classic or pistachio.

Fresh cheese cake with a biscuit base, served plain or with pistachio cream.

Cakes of the day.

Microfiltered bottled water.

Classic carbonated drinks.

Large bottle of Coca-Cola.

Pale draft beer, fresh and light.

Red draft beer, fuller-bodied and more aromatic.

Italian bottled beers.

Gluten-free beer.

House wine, available by the glass or carafe.

Herbal digestive liqueurs.

Grape marc distillate, available young (white) or aged (barrique).

Italian espresso.

Decaffeinated espresso.