Casa Luca

Pieces of 24-month aged Parmigiano Reggiano served with olives. Rich, savory, and granular taste. Perfect for snacking with an aperitif.

A selection of mixed Italian cured meats served on a board. Includes spicy and sweet varieties like Spianata and Prosciutto. Ideal for sharing.

White pizza topped with aromatic truffle. Crispy crust and intense earthy flavor. Available in small or large size.

Spicy salami typical of Calabria, pressed and aged. Intense flavor with notes of red chili pepper. Excellent with rustic bread.

Aged cured meat made from the pork neck. Sweet and savory flavor with streaks of fat. Soft and melt-in-your-mouth texture.

Sweet and delicate prosciutto, aged for two years. Thinly sliced, it melts in your mouth. A classic of Italian excellence.

Thin slices of raw artichokes and white cabbage with arugula and Parmesan shavings. Enriched with toasted hazelnuts for a crunchy note. A fresh and light appetizer.

Battered and fried rings of squid and vegetables until golden. Crispy on the outside and tender on the inside. Served with garlic aioli sauce.

Velvety cream of potimarron squash enriched with fresh ricotta and aromatic herbs. Sweet, creamy, and comforting. Ideal for cold days.

Raw scallops thinly sliced, simply dressed with extra virgin olive oil and fine salt. Sweet and marine flavor with a buttery texture. A refined dish.

Fresh stretched-curd cheese with a creamy center, served with black truffle. Accompanied by fresh arugula. A perfect combination of milky creaminess and earthy aroma.

Warm salad with tender scallops and Parmesan shavings. Dressed with an aromatic black truffle vinaigrette. Elegant and flavorful.

Fresh salad of boiled green beans with arugula and Parmesan shavings. Topped with crunchy pine nuts. A light and nutritious side dish or meal.

Classic salad with romaine lettuce, chicken, croutons, and Parmesan. Dressed with creamy sauce and anchovy fillets. A rich and flavorful main dish.

Rich salad with typical Italian ingredients: buffalo mozzarella, Parma ham, artichokes, and tomatoes. Fresh and complete. A journey through Italian flavors.

Raw fresh tuna tartare seasoned with capers, lemon juice, and basil. Fresh and slightly tangy taste. Soft and delicate texture.

Very thin slices of raw beef served with arugula and Parmesan shavings. Usually dressed with oil and lemon. A classic Italian appetizer.

A variation of classic carpaccio enriched with creamy Apulian burrata. The sweetness of the cheese balances the raw meat. A rich and indulgent dish.

Long egg pasta served with a simple tomato sauce and fresh basil. A comforting Italian classic. Sweet and aromatic taste.

Long pasta dressed with a Pecorino Romano cheese cream and abundant black pepper. Intense, savory, and spicy flavor. Creamy but without cream.

Pasta simply dressed with sautéed garlic, olive oil, and chili pepper. A simple but flavorful dish. Aromatic and slightly spicy.

Short pasta served with a sauce based on eggs, pecorino cheese, and crispy guanciale. Rich, creamy, and savory. Does not contain cream.

Mushroom-filled pasta served with a rich Gorgonzola cheese sauce. Strong flavor and velvety texture. For lovers of blue cheeses.

Long pasta with fresh clams, garlic, olive oil, and parsley. Delicate and fragrant seafood flavor. Usually served 'in bianco' (without tomato).

Creamy rice slowly cooked with broth and served with seared scallops. Al dente grains and velvety texture. An elegant and refined dish.

Small toasted Sardinian pasta cooked like risotto, served on spinach cream. Unique texture, similar to couscous but larger. Vegetable and earthy flavor.

The most classic pizza with tomato, melted mozzarella, and fresh basil. Simple and balanced in flavor. The perfect base to enjoy the dough.

Vegetarian pizza topped with tomato, mozzarella, and mixed grilled vegetables. Colorful and light. Offers various textures and flavors from the garden.

White or red pizza enriched with four types of Italian cheeses including Gorgonzola and Taleggio. Very rich, flavorful, and creamy. For true cheese lovers.

Pizza topped with tomato, mozzarella, cooked ham and mushrooms. Delicate and flavorful taste. A classic appreciated by all.

Half-moon folded pizza filled with tomato, mozzarella, ham, and egg. The inside remains hot and stringy. Surprising when cut.

Pizza with a strong flavor of spicy salami and olives. Enriched by the creamy freshness of stracciatella. Perfect contrast between spicy and sweet.

Pizza topped with slices of Parma ham, usually added after cooking. Sweet and salty flavor of the ham combined with the warm base. Elegant and flavorful.

Layers of fried eggplant with tomato, mozzarella, and Parmesan. Soft, rich, and baked au gratin. A hearty vegetarian dish.

Mixed meatball balls cooked in a thick tomato sauce. Served with linguine pasta and aged Parmesan. A homemade and flavorful dish.

Breaded veal slice fried in clarified butter. Crispy and golden on the outside, tender on the inside. Classically served with arugula and cherry tomatoes.

Thin slices of veal cooked with Parma ham and sage. Deglazed with white wine. Savory and aromatic flavor.

Grilled tuna steak, served pink inside. Accompanied by sweet and sour vegetable caponata. A Mediterranean dish rich in contrasts.

Grilled beef sirloin served sliced. Generally served rare on a bed of arugula. Tender and juicy meat.

Scallops quickly seared in a pan to caramelize the outside. Served with a side of stewed vegetables. Sweetness of the seafood in harmony with the vegetables.

Sweet and sour stew of eggplant, celery, capers, and olives. Typical of Sicilian cuisine. Rich and flavorful, served at room temperature.

Simple salad of fresh arugula dressed with oil and Parmesan cheese shavings. Light and peppery. Excellent for cleansing the palate.

Selection of fresh seasonal vegetables, grilled or pan-fried. A healthy and light side dish. Varies according to market availability.