Eboli

Assortment of marinated, grilled vegetables and Italian specialties. Varied Mediterranean flavors, fresh and tangy. Ideal to start the meal.

Selection of thinly sliced cured hams and Italian salamis. Rich in flavor and salty. Enjoyed with bread.

Salad made with fresh tomatoes and creamy Italian cheese (buffalo mozzarella or burrata). Fresh and light, seasoned with olive oil and basil.

The classic Neapolitan pizza with tomato base and melted mozzarella. Simple and tasty. To be eaten hot.

Pizza topped with cooked ham and sliced mushrooms. A balanced and gourmet classic. Thin and crispy crust.

Four Seasons pizza divided into sections with various ingredients: ham, mushrooms, olives, and artichokes. Rich and varied in textures.

Pizza with pronounced marine flavors thanks to salty anchovies and capers. Intense and typical flavor of Southern Italy.

Three-cheese pizza (mozzarella, gorgonzola, goat cheese). Creamy and powerful in taste thanks to the blue cheese and goat cheese.

Pizza combining the sweetness of eggplant with the spiciness of chorizo. A mix of Mediterranean and spicy flavors.

Folded pizza, filled with ham and an egg inside. Melting center and golden crust.

Signature pizza with aged Parma ham and a touch of crème fraîche. Rich, creamy, and savory.

Pizza topped with smoked bacon and egg. Rustic flavors reminiscent of breakfast or carbonara.

Vegetarian pizza with Mediterranean vegetables: mushrooms, eggplant, and artichokes. Fresh and textured.

Chef's special pizza. A gourmet recipe and probably rich in quality toppings.

Pizza topped with smoked or fresh salmon. Delicate marine flavor, often accompanied by cream.

Italian rice slowly cooked in broth until creamy, with artichokes. Sweet flavor and smooth texture.

Short pasta served with a spicy and garlicky tomato sauce. A simple but zesty dish.

Pasta in a creamy blue cheese Gorgonzola sauce. Strong and rich flavor.

Long pasta similar to linguine, served with a typical Calabrian sauce, often spicy or tomato-based.

Ribbon pasta with a sauce of eggs, pecorino cheese, black pepper, and bacon (guanciale or pancetta). Rich and creamy without added cream.

Long, flat pasta sautéed simply with olive oil and garlic. An aromatic classic.

Pasta served with a creamy salmon sauce. Mild flavor and velvety texture.

Small potato gnocchi baked with tomato sauce, mozzarella, and basil. Melting and gratinated.

Layers of pasta interspersed with bolognese sauce and béchamel, baked until golden. Comforting and hearty dish.

Spaghetti served with a rich minced meat and tomato sauce. An international favorite.

Tender veal cutlet cooked simply on the grill. Pure meat flavor, lightly grilled.

Breaded veal escalope, fried until golden. Crispy on the outside and tender on the inside, often served with lemon.

Veal escalopes topped with Parma ham and sage leaves, sautéed in white wine. A very fragrant Roman dish.

Veal cooked in a tomato sauce with garlic and oregano. The meat is tender and infused with the flavors of the sauce.

Famous Italian dessert made with coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Creamy and rich.

Sweet tart with a tangy lemon cream, topped with a soft, golden meringue.

Iced dessert, likely a lemon sorbet drizzled with Limoncello liqueur. Very refreshing and digestive.

An espresso coffee served with a selection of mini-desserts. Ideal for tasting everything.

Light and airy dessert with intense dark chocolate. Mousse-like and melting texture.

Egg custard topped with liquid caramel. Smooth texture and vanilla flavor.

Italian red wine from Veneto. Generally light, fruity with cherry notes. Pairs well with pasta and meats.

Prestigious Tuscan red wine made from Sangiovese grapes. Robust, tannic, and complex. Perfect with grilled meats.

Dry rosé wine from the South of France. Fresh, pale, and elegant. Ideal for an aperitif or light dishes.

Dry white wine from Umbria, Italy. Floral and crisp, with good acidity.

Italian sparkling white wine. Light, fruity, and festive. Often consumed as an aperitif.

House wine served in a carafe (quarter or half liter). Choice of red, rosé, or white.

A glass of wine of your choice (red, rosé, or white).

Italian blonde beer in a bottle (Nastro Azzurro). Light, crisp, and refreshing.

Italian artisanal double malt beer. Richer in alcohol and flavor, with pronounced cereal notes.

Bottle of mineral water, available still (no bubbles) or sparkling (bubbly).

Classic cola soda, sweet and fizzy.

Glass of fruit juice or small bottle. Refreshing and fruity.

Classic or decaffeinated espresso. Intense and hot.

Hot drink of your choice: infused tea or cappuccino coffee with milk foam.

Popular Italian cocktail based on Prosecco, bitter aperitif (like Aperol), and sparkling water. Bright orange and bittersweet.

Classic aperitif cocktail made with Campari, sweet vermouth, and sparkling water. Bitter and herbaceous flavor.

Selection of anise-flavored spirits or other classic aperitifs.

Strong alcohol served at the end of the meal to aid digestion (e.g., Grappa, Cognac, liqueurs).