SUD Vino & Cucina

Fresh mussels sautéed in a pan with oil, garlic, parsley, and usually a touch of pepper. A classic, flavorful, and juicy seafood appetizer.

Boiled shrimp salad served with onion, tomatoes, and celery, dressed with oil and lemon. A fresh and light dish.

Tender pieces of boiled octopus served with diced potatoes, dressed with extra virgin olive oil and parsley. A traditional and delicate appetizer.

Fresh buffalo mozzarella served with tomato slices and basil. A simple dish that highlights the quality of the ingredients.

Layered fried eggplant bake with tomato sauce, mozzarella, and parmesan. A rich, soft, and very flavorful dish.

Cured ham slices served with whole or bite-sized buffalo mozzarella. A classic combination of salty and sweet-milky.

Slices of sweet melon wrapped or served with salty cured ham. A refreshing summer appetizer.

Soft potato gnocchi served with a clam sauce, garlic, and oil. A first course that combines land and sea.

Fresh black squid ink pasta with cod, zucchini, and pachino tomatoes. A dish with an intense and complex seafood flavor.

Large-format short pasta served with a rich mixed seafood sauce (mussels, clams, shrimp, squid). Flavorful and abundant.

Saffron rice cooked with seafood, meat, and vegetables. A traditional Spanish dish rich in ingredients.

Typical Sardinian pasta shaped like small spheres, served with mixed seasonal vegetables. A rustic and flavorful dish.

Long egg pasta dressed with an intense basil sauce, similar to pesto but focused on the aroma of the herb.

Pasta dressed raw with diced buffalo mozzarella, cherry tomatoes, and fresh basil. Ideal for a light and fresh meal.

Spaghetti simply dressed with garlic, olive oil, and spicy chili pepper. A classic of Roman cuisine, simple yet bold.

Ring-shaped pasta baked with meat ragù, usually with added peas and cheese. A typical Sicilian pasta timbale.

Pasta with tomato sauce, fried eggplant, and abundant grated salted ricotta. A signature dish of Sicilian cuisine.

Whole or fillet of sea bass baked, often with potatoes or vegetables. White, tender, and delicate meat.

Sea bream cooked sealed in parchment or aluminum paper to preserve moisture and aromas. Served tender and juicy.

Grilled prawns and squid on the griddle, dressed with a drizzle of oil and lemon. A light and smoky seafood main course.

Boiled octopus served sliced on a bed of potatoes, seasoned with sweet or spicy paprika and olive oil. A highly appreciated dish of Galician origin.

Floured calamari rings and shrimp, fried until golden. Crispy on the outside and tender on the inside, usually served with lemon.

Smoked scamorza cheese melted on the griddle or in a pan, served with sautéed mushrooms. A stringy and tasty dish.

Thin strips of beef quickly sautéed in a pan, served on a bed of fresh arugula and parmesan shavings.

Beef sirloin grilled and served sliced, flavored with rosemary. The meat remains juicy inside.

Minced meat meatballs slowly cooked in a rich tomato sauce. A classic Italian comfort food.

Breaded or battered and fried chicken pieces. Crispy and flavorful.

Thin slices of veal garnished with cured ham and sage, cooked in white wine and butter. A typical Roman main course.

Leafy green vegetables (often chicory or spinach) boiled and then sautéed with garlic, oil, and chili pepper.

Fresh salad with lettuce, tomatoes, and other raw seasonal vegetables.

Potatoes cut into pieces and roasted in the oven with rosemary and olive oil. Crispy on the outside and soft on the inside.

Icy and refreshing fruit and sugar-based dessert, usually served at the end of a meal to cleanse the palate.

Chocolate lava cake served warm, with a molten chocolate center that flows out when cut.

Slice of fresh watermelon, a sweet and thirst-quenching summer fruit.

Crispy fried pastry shell filled with sweet ricotta cream, often garnished with pistachio or chocolate.

Layered spoon dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

A glass of the white wine selected for the day.

Lazio white wine, fresh and mineral.

Structured and aromatic white wine, a blend of local and international grapes.

Vermentino produced in Lazio, savory and floral.

Blend of Trebbiano and Malvasia, a light and easy-drinking white wine.

Calabrian white wine from Greco Bianco grapes, fresh and fruity.

Abruzzo white wine, structured with notes of ripe fruit.

Abruzzese Pecorino wine, fresh and mineral.

Aromatic and intense white wine from Abruzzo.

Delicate and floral white wine typical of central Italy.

Blend of indigenous Abruzzese grapes, complex and harmonious.

Vermentino from Sardinia, fresh with saline notes typical of the island.

Sardinian white wine, fragrant and persistent.

Intense and fruity Vermentino from Sardinia.

Puglian organic wine, a blend of Falanghina and Fiano.

Puglian Fiano, a soft and aromatic white wine.

Pinot Grigio grown in Puglia, fresh and fruity.

Puglian Vermentino, savory and citrusy.

Puglian Sauvignon Blanc, aromatic with vegetal notes.

Puglian organic Falanghina, fresh and lively.

Organic Fiano, a structured white wine with notes of hazelnut and honey.

Puglian Fiano, harmonious and fragrant.

Aromatic blend of Malvasia and Sauvignon from Puglia.

Sicilian organic Grillo wine, fresh with hints of citrus.

Organic Sicilian Catarratto, an ancient and mineral white wine.

Sicilian blend of Inzolia and Zibibbo, very aromatic.

Pure Grillo from Sicily, intense and fruity.

Sicilian white wine from the Inzolia grape, fresh and delicate.

Volcanic wine from Etna, mineral and long-lived.