Taormina Pizzeria

A classic Neapolitan pizza with a tomato sauce base and melted cheese. Simply topped with olives to enhance the flavor. A sure bet from Italian cuisine.

Savory and flavorful pizza thanks to anchovies and capers. Tomato and cheese base with olives. Ideal for lovers of strong marine tastes.

Pizza topped with tender artichoke hearts and cooked ham. All on a tomato-cheese base sprinkled with olives. A savory balance between vegetables and meat.

The classic Regina pizza with ham and fresh Paris mushrooms. Tomato, cheese, and olive base. Very popular for its mild and familiar combination.

Pizza topped with ham and an egg, often cooked sunny-side up or scrambled on top. Generous tomato and cheese base. The egg adds a creamy texture.

Hearty pizza with minced beef and egg. Tomato and melted cheese base. Perfect for big appetites.

Varied pizza divided into sections or mixed with various ingredients: mushrooms, artichokes, ham. Tomato, cheese, and olive base. Offers a diversity of tastes in one pizza.

Generously topped pizza with a mix of vegetables (bell peppers, artichokes, mushrooms, onions) and an egg. Tomato and cheese base. A rich and colorful option.

Pizza with crumbled tuna and capers for a tangy touch. Tomato and cheese base with olives. A classic marine flavor.

Spicy pizza with merguez and pepperoni or mild chorizo. Topped with an egg on a tomato-cheese base. Named after the volcano for its fiery character.

Rustic pizza with smoky flavors from bacon. Topped with onions, mushrooms, and an egg. A rich composition reminiscent of country cooking.

Pizza with creamy and strong Italian blue cheese. Neutral tomato and cheese base completed with an egg. For lovers of distinctive cheeses.

Original pizza topped with chicken pieces and potatoes. Tomato and cheese base with mushrooms. A complete and satisfying meal on a pizza crust.

Pizza with Maghreb flavors with spicy merguez and bell peppers. Topped with onions and an egg on a tomato-cheese base. Slightly spicy and fragrant.

Smoked salmon pizza with a tomato and cheese base, softened by crème fraîche. Sprinkled with dill for freshness. A delicate land-sea combination.

Seafood pizza (calamari, shrimp, mussels) flavored with garlic and parsley. Tomato base (often without cheese or with little cheese). Rich in marine flavors.

The house specialty with aged Parma ham. Tomato, cheese, and egg base. Simple but using superior quality cured meats.

Pizza with melting eggplant and minced meat. Tomato and cheese base with an egg. Reminiscent of moussaka flavors on a pizza crust.

Gourmet pizza combining the strength of gorgonzola with the finesse of Parma ham. Tomato and cheese base with an egg. A savory and creamy mix.

Pizza with four cheeses (gorgonzola, goat cheese, brie) plus a base cheese. Topped with an egg on a tomato base. Creamy and rich in flavor.

Surprise pizza with a topping that changes according to the chef's inspiration of the day. Ask your server for the current ingredients.

Sweet and savory pizza with pineapple and chicken. Crème fraîche and cheese base with onions. A 'Hawaiian' style variation but with a white base.

Additional ingredient to add to your pizza.

Any other additional ingredient of your choice.

Extra egg on the pizza.

Breaded and fried veal cutlet. Crispy and golden, traditionally served with pasta or a side of your choice.

Veal escalope cooked in a light and tangy lemon sauce. Tender and refreshing.

Veal served with creamy spinach and gratinated with cheese. A rich and creamy dish.

Veal cooked with Marsala, a Sicilian liqueur wine. The sauce is brown, slightly sweet, and fragrant.

Escalope coated with a creamy gorgonzola cheese sauce. Intense flavor and velvety texture.

Veal served with a rich sauce blending four different cheeses. Very indulgent and appreciated by cheese lovers.

Parmigiana-style specialty with veal, ham, and eggplant, all baked with cream and cheese.

Veal cooked in a tomato sauce flavored with oregano, capers, and olives. A traditional and flavorful Italian recipe.

French cuisine classic: veal served with a crème fraîche and Paris mushroom sauce.

Escalope covered with ham, bolognese sauce (meat and tomato), and melted mozzarella baked in the oven.

Veal topped with Parma ham (prosciutto) and gratinated with cheese. Savory and melts in your mouth.

Beef cut (ribeye) simply grilled. Juicy and marbled, for red meat lovers.

Beef ribeye served with a creamy sauce of your choice (pepper, gorgonzola, or mustard).

Tender and lean beef cut, grilled to your preference. Served with a sauce of your choice.

Three small grilled lamb chops. Tender meat with a characteristic flavor. To be enjoyed hot, often served pink.

Squid rings prepared with a tomato, cream, and garlic sauce. Tender and fragrant.

Thick salmon fillet cooked with basil. Pink and tender flesh, flavored with herbs.