Angelo restaurant

Fresh Italian cheese from Puglia, consisting of a mozzarella shell filled with creamy cream. Rich and melting texture. Served here with seasonal vegetables.

Breaded and fried squid rings until golden and crispy. Served with a creamy tartar sauce for dipping.

Breaded and fried mozzarella sandwich, a popular specialty in Italy. The outside is golden and crispy while the cheese melts inside. Served with homemade tomato sauce.

Assortment of typical Italian cured meats and cheeses. Ideal for discovering different flavors and textures. Designed to be shared as an appetizer.

Salad centered around Bresaola, a lean and tender cured beef. Enhanced with fresh vegetables and parmesan. Simply dressed with olive oil and lemon.

Classic salad made with crisp lettuce, breaded chicken, and aged parmesan shavings. Drizzled with creamy Caesar dressing and topped with croutons.

Fresh salad based on peppery rocket and tender artichoke hearts. Complemented by cherry tomatoes and salty parmesan. A light and vegetal dish.

Land and sea salad combining seafood and fresh vegetables. Smoked salmon and shrimp provide marine flavors. Avocado adds a creamy touch.

Sautéed veal escalope coated in a tangy lemon sauce. The meat is tender and the sauce provides a light freshness. A classic of Italian cuisine.

Roman specialty of veal topped with cured ham and sage leaves. All cooked in white wine and butter. Rich and herbaceous flavors.

Breaded and fried veal escalope until golden and crispy. Similar to Viennese schnitzel. The meat remains juicy inside.

Grilled Argentinian beef steak, known for its tenderness and marbling. Generous portion served simply to appreciate the quality of the meat.

Beef meatballs prepared according to a traditional Sicilian recipe. They are simmered in a rich sauce. A family and comforting dish.

Creamy rice dish cooked slowly with a rich broth and a variety of seafood. The rice grains absorb the marine flavors of the shellfish and crustaceans.

Risotto recipe that changes daily according to the chef's inspiration and market products. Ask your server for today's preparation.

Sea bass fillet baked to preserve its delicate, flaky flesh. Accompanied by fresh seasonal vegetables. A healthy and light dish.

Selection of fresh fish varying according to market availability. Prepared by the chef according to the day's catch.

Short, twisted pasta typical of Liguria, served with a classic green pesto sauce. The sauce is a fragrant blend of basil, garlic, pine nuts, and parmesan.

Egg pasta served with a slow-cooked meat sauce. The Bolognese sauce is rich, made with tomato and minced beef.

Traditional Roman recipe without cream, using egg yolk, pecorino/parmesan and crispy guanciale. The sauce is creamy and rich thanks to the egg emulsion.

Tubular pasta served with a Sicilian sauce made from tomatoes and fried eggplant. Topped with stracciatella (creamy burrata center) for added sweetness.

Layers of pasta interspersed with meat sauce, béchamel, and cheese. Everything is gratinated in the oven until the top is golden and bubbling.

Long pasta with fresh clams, prepared with a light sauce of garlic, olive oil, and white wine. A classic Italian coastal dish, fragrant and briny.

Linguine served with a generous selection of various seafood. The sauce infuses the pasta with the flavors of the sea.

Soft potato gnocchi served in a creamy Gorgonzola cheese sauce. Walnuts add crunch and contrast with the dish's sweetness.

Stuffed pasta with a filling and sauce that changes daily. An option to discover seasonal flavors.

The simplest pizza, without cheese. Topped with tomato sauce, garlic, and aromatic herbs. Ideal for appreciating the quality of the dough.

Classic Neapolitan pizza with the colors of the Italian flag. Tomato base, melting fior di latte mozzarella, and fresh basil.

A rich variation of the Marinara, enhanced with salty anchovies, capers, and olives. A pizza with intense Mediterranean flavors.

A Margherita enriched with typical Neapolitan ingredients like anchovies, capers, and olives. Offers a blend of cheesy sweetness and salty notes.

Similar to Margherita but made with buffalo mozzarella D.O.P. This cheese provides a richer flavor and a creamier texture.

Folded pizza, stuffed with cooked ham, cheese and tomato sauce. The inside remains hot and juicy.

Royal pizza topped with cooked ham and fresh mushrooms on a tomato and mozzarella base. A classic appreciated for its balance.

White pizza with various cheeses. Rich blend of sweet, smoky and full-bodied flavors thanks to the diversity of cheeses used.

Topped with aged Parma ham added after cooking. The ham provides a delicate, salty flavor that contrasts with the warm base.

Pizza for meat lovers, topped with a generous selection of Italian cured meats, from spicy to mild.

Topped with slightly spicy slices of Calabrian pepperoni. The fat from the sausage flavors the pizza during cooking.

Tuna and red onion pizza, with black olives. A classic combination with Mediterranean flavors.

Pizza topped with artichokes, ham, mushrooms, and olives. The ingredients can be mixed or arranged separately to represent the four seasons.

Topped with a wide variety of fresh vegetables. Offers a crunchy texture and varied natural flavors on a cheese base.

Pizza with green pesto instead of tomato sauce. Topped with small creamy burrata and fresh cherry tomatoes.

Gourmet pistachio pizza, using pistachio cream and mortadella. The stracciatella adds freshness and creaminess.

Pizza topped with bresaola, rocket, and parmesan after cooking. A mix of hot and cold, with peppery and salty notes.

Combines the smoky flavor of speck ham with the sweetness of stracciatella. Candied tomatoes add a sweet touch.

Aromatic truffle and mushroom pizza. The burratina adds a melting, luxurious texture.

Iconic Italian dessert made of coffee-soaked biscuits and a rich mascarpone cream. Dusted with bitter cocoa.

Cooked, gelled vanilla cream dessert. Silky and smooth texture, served with a tangy fruit coulis.

Individual chocolate cake with a warm liquid center. Rich and intense in cocoa.

Creamy cheesecake on a crispy biscuit base. Topped with a red fruit coulis for a fruity touch.

Sweet tart topped with a creamy, tangy lemon cream. Homemade with a shortcrust pastry base.

Assortment of miniature desserts served with coffee or tea. Perfect for tasting several sweets.

Sweet creation of the day proposed by the chef. Changes regularly.

Small, strong, concentrated black coffee, typically Italian.

Caffeine-free version of espresso.

Espresso diluted with hot water for a longer, less intense coffee.

Espresso with a small touch of hot milk or milk foam.

Large coffee with a good amount of hot milk.

Drink made of espresso, hot milk, and a thick layer of milk foam.

Infusion of tea leaves in hot water.

Herbal hot drink without caffeine.

Sweet cola-flavored carbonated drink.

Sugar-free version of cola soda.

Colorless, lemon and lime flavored carbonated drink.

Sweet lemon-flavored carbonated drink.

Sweet and refreshing iced tea, often flavored with peach.

Orange-flavored carbonated drink.

Fresh fruit juice. Several flavors available.

Large bottle of Italian still natural mineral water.

Large bottle of Italian sparkling mineral water.

Blonde Italian lager beer, light and refreshing with a slight bitterness.

Classic Italian beer served on tap. Balanced taste and creamy foam.

Refreshing Italian cocktail based on Prosecco, Aperol (orange bitter) and sparkling water. Served with ice cubes and an orange slice.

Homemade variation of the classic Spritz.

Cuban cocktail based on rum, fresh mint, lime, sugar and sparkling water.

Simple and classic cocktail mixing gin and tonic water. Served chilled.

Flavored Italian vermouth, served chilled as an aperitif. Available in red (sweet and herbaceous) or white (drier) versions.

Bright red Italian bitter with an intense taste of herbs and fruits. Often served with sparkling water or orange juice.

Classic aperitif cocktail made with Campari, red vermouth, and a splash of sparkling water.

Strong and bitter Italian cocktail, mixing equal parts gin, red vermouth, and Campari.

Glass of Italian sparkling wine, dry and fruity. Perfect to start the meal.

Glass of dry and fruity white wine.

Glass of light rosé wine.

Glass of structured red wine.

Sweet and very fragrant Italian lemon liqueur, served chilled.

Italian grape marc eau-de-vie. Strong and digestive.

French oak-aged grape marc eau-de-vie.

Sweet Italian liqueur with bitter almonds.