Vladimiro

Cold seafood salad with mixed mollusks and crustaceans. Simply dressed with oil and lemon to enhance the fresh flavor of the fish.

Very fresh raw salmon, hand-cut into small cubes. Lightly seasoned, soft texture, and refined flavor.

A large tasting platter with various fish specialties. Ideal for trying various seafood flavors in a single course.

Very thin slices of mixed raw fish (such as tuna, salmon, or swordfish). Lightly marinated, delicate and fresh taste.

Chef's selection of various appetizers and hot or cold specialties. A perfect way to start the meal with traditional flavors.

Platter with a selection of Italian cured meats and high-quality cheeses. Perfect for sharing and pairing with wine.

Fresh stretched-curd cheese with a creamy center, served with tomatoes and anchovies. A classic combination of sweet and savory flavors.

Thin slices of bresaola (cured beef) served with fresh arugula and parmesan shavings. A light and flavorful dish.

Thinly sliced artichokes, fried. Crispy and tasty, served hot.

Short spiral pasta seasoned with eggplant and fresh buffalo mozzarella. A rich and Mediterranean vegetarian dish.

Long pasta served with Pecorino Romano cheese cream and black pepper. A classic of Roman cuisine, creamy and peppery.

Classic ricotta and spinach stuffed pasta, served with a sweet Pachino tomato sauce. Delicate and comforting flavor.

Spaghetti served with a rich, slow-cooked minced meat sauce. Flavorful and hearty.

Hollow long pasta seasoned with tomato sauce, guanciale (cured pork), and pecorino. A decisive and savory flavor.

Meat-filled pasta served with a traditional Roman sauce, often based on cream and peas or ragù.

Famous Roman dish with eggs, pecorino, crispy guanciale, and black pepper. Rich, creamy, and very flavorful.

Short tubular pasta seasoned with spicy Calabrian sausage and smoked ricotta. A dish with an intense and rustic flavor.

Long flat pasta served with prized porcini mushrooms. Fragrant and with a forest flavor.

Thick fresh pasta similar to spaghetti, seasoned with Roman pecorino and abundant black pepper. Chewy texture and decisive flavor.

Large ravioli filled with creamy cheese and pistachio, dressed with sweet cherry tomatoes and fish. A sophisticated combination of land and sea.

Homemade stuffed pasta with ricotta and artichoke filling, dressed with fresh tomato sauce.

Large fresh fusilli seasoned with sweet shrimp and zucchini, flavored with lemon zest. Fresh and summery.

Long hollow pasta seasoned with clams, broccoli, and a pecorino cream. A unique mix of sea and land flavors.

Twisted short pasta served with a tender octopus sauce and fresh tomatoes. Intense Mediterranean flavor.

Rice slowly cooked with purple cabbage, which gives color and sweetness, enriched with shrimp and crunchy dried fruit.

Soft potato gnocchi served with clams and sautéed chicory. An interesting contrast of flavors.

Seafood variation of the classic Roman dish, with the addition of fresh tuna to the pecorino and pepper cream.

Spaghetti served with a mix of seafood (mussels, clams, shrimp, calamari) in tomato or white sauce.

Large tortelloni with a delicate ricotta and almond filling, dressed with fish sauce and colorful cherry tomatoes.

Typical Apulian pasta served with a potato puree, pieces of octopus, and smoked cheese.

Tender pork fillet wrapped or served with crispy pancetta and accompanied by homemade mayonnaise.

Prized veal seasoned with a sweet and sour sauce of balsamic vinegar and honey.

Grilled lamb chops. They are called 'scottadito' because traditionally they are eaten very hot with your hands.

Danish beef steak, known for its tenderness, grilled.

Prized lean cut of Danish beef, extremely tender. Cooked on a griddle or grill.

Beef fillet served with a rich Amarone wine sauce.

Grilled beef served already sliced, flavored with fresh herbs like thyme.

Large steak with bone (approx. 500g), flavorful and juicy. Served with a side of potatoes.

Famous cut of beef with the T-bone, including fillet and sirloin. Very large portion (1kg), ideal for sharing.

Giant steak with the long rib bone left whole, resembling an axe. Very marbled and flavorful meat.

Delicate baked white fish fillet, served with red chard.

Whole grilled calamari, tender and slightly smoky. Served with fresh salad.

Mixed fried battered squid rings and shrimp. Crispy and golden.

Baked salmon fillet covered with a layer of crispy zucchini.

Tender baked octopus with a gratin crust, served with potatoes.

Grilled tuna steak, seasoned with mustard and hazelnut crumble for a crunchy touch.

Large baked shrimp with almonds, flavored with your choice of Cognac or truffle.

Fresh sea bass, whole or filleted, simply grilled with oil and herbs.

Sea bass cooked in parchment paper to retain moisture, with Pachino cherry tomatoes.

Fresh sea bream grilled, crispy skin and tender meat.

Sea bream baked in parchment with cherry tomatoes, juicy and aromatic.

Cup of homemade ice cream, available in various classic flavors.

Frozen lemon dessert, refreshing and digestive.

Freshly cut seasonal fruit platter.

Cup of fresh berries (raspberries, blueberries, blackberries).

Typical Calabrian ice cream in a sphere shape with a soft center, covered in cocoa or white chocolate.

Famous coffee dessert with ladyfingers and mascarpone cream, assembled or served directly at the table.

Creamy dessert made with cream, sugar, and vanilla, with a soft and wobbly consistency.

Cream puffs filled with cream or whipped cream, covered with a generous drizzle of hot chocolate.

Crispy basket-shaped wafer filled with chantilly cream and garnished with berries.

Dense and moist chocolate cake, enriched with dried fruit and flavored with Strega liqueur.

Dessert made of layers of crispy puff pastry alternated with pastry cream.

Bread basket to accompany the meal.

Bottle of water.