Lucia Pasta & Pizza

Assortment of grilled and marinated seasonal vegetables in olive oil. Tender texture and Mediterranean flavors. Enjoyed cold or warm as a starter.

Fresh salad made with raw or marinated artichoke hearts. Crunchy and slightly tangy. A light and vegetable-forward starter.

Fresh Italian stretched-curd cheese with a creamy center, served with sweet tomatoes. Creamy texture and milky taste. To be eaten by mixing the creamy center with the tomatoes.

Creamy Italian cheese ball served with grilled vegetables (zucchini, eggplant, peppers). A contrast between milky freshness and melting vegetables.

Thin slices of Italian prosciutto aged for 18 months. Delicate salty flavor and melt-in-your-mouth texture. A classic of Italian cured meats.

Dish combining a selection of Italian cured meats and a creamy burrata. Ideal for discovering different savory and milky flavors. Perfect for sharing.

Very thin slices of raw beef marinated in lemon and olive oil. Tender texture and fresh taste. Often served with parmesan and rocket.

Thin slices of cold veal topped with a creamy tuna and caper sauce. A flavorful and rich Piedmontese classic. Eaten cold.

Large assortment of Italian specialties (vegetables, cured meats, cheeses). Designed for sharing. Perfect for nibbling together at the start of a meal.

Breaded and fried veal cutlet, golden and crispy. Served with pasta in tomato sauce. A hearty and comforting dish.

Grilled beef steak, then sliced, served rare or medium-rare. Accompanied by fresh rocket and parmesan shavings. A mix of meaty and peppery flavors.

Delicately cooked white fish fillet, served with an olive oil and herb sauce. Accompanied by green beans. A light and refined dish.

Salmon fillet cooked with a sweet and sour balsamic glaze. Tender flesh and rich flavor. Served with green vegetables.

Thick cod fillet prepared with spianata (spicy cured meat) to enhance the flavor. Flaky and flavorful white flesh. Accompanied by green beans.

Classic Italian pizza with tomato sauce and melted cheese. Thin and crispy crust. Simple and universal.

Pizza topped with salty anchovy fillets and capers. Pronounced seafood flavor. For lovers of salty and intense tastes.

The 'Queen' pizza, very popular, with ham and button mushrooms. Balanced flavor and melting texture. A classic appreciated by all.

Pizza divided into sections with different vegetables (artichokes, mushrooms, peppers). Offers a variety of vegetable flavors on the same base.

White pizza (no tomato) with artichoke cream. Mild and refined flavor enhanced by lemon and fresh rocket.

Folded pizza cooked in the oven. The inside contains the hot, melting filling. Soft texture inside, crispy on top.

Richly filled folded pizza with four cheeses and prosciutto. Very indulgent and filling.

Spicy pizza with spianata (spicy salami) and blue cheese. Intense and slightly spicy flavor.

Pizza featuring spicy Italian cured meats. Complemented by the sweetness of egg and onions.

Pizza topped with Italian prosciutto, often added after cooking to preserve its texture. Salty and refined flavor.

Pizza for cheese lovers, combining mild and strong varieties. Rich, creamy, and very flavorful.

Pizza topped with bresaola (cured beef) and vegetables. A slightly lighter and more intensely meaty option.

Nordic-flavored pizza with smoked salmon and fresh ricotta. A combination of the sea and milky sweetness.

Pizza topped with flaked tuna and Mediterranean herbs. A seafood flavor with a satisfying texture.

The house's signature pizza, emphasizing freshness with cherry tomatoes and rocket on a cheese base.

Generously topped pizza combining grilled vegetables and fine cured meats. A complete and indulgent experience.

Luxurious white pizza with truffle. Intense earthy aroma and creamy texture. For a special occasion.

Long, flat pasta served with a simple tomato sauce and fresh basil. A light dish highlighting basic ingredients.

Linguine served with a mix of grilled Mediterranean vegetables. A flavorful vegetarian option.

Short tubular pasta in a spicy tomato sauce. Piquant and stimulating.

Rich pasta dish combining melting vegetables, fresh cheese, and prosciutto. A mix of textures and flavors.

Classic 'aglio e olio' preparation. Pasta sautéed in olive oil with garlic and chili. Simple but very fragrant.

Wide ribbon pasta served with a sauce of eggs, cheese, and pancetta (or guanciale). Rich, creamy, and peppery.

Large tube pasta served with a tomato sauce, guanciale (pork jowl), and pecorino cheese. Rustic and intense flavor.

Pasta coated in a green sauce made with basil, pine nuts, garlic, and parmesan. Fresh and herbaceous.

Pasta served with a creamy, tangy lemon sauce. Very fresh and surprising, typical of certain Italian regions.

Pasta served with a tuna sauce, often tomato-based. A simple and flavorful seafood dish.

Wide pasta served with a creamy smoked salmon sauce. Rich and smoky flavor.

Pasta with shellfish (large prawns), often prepared with a bisque or a light tomato sauce. Refined and oceanic.

Pasta served with a mushroom sauce (forest or button mushrooms). Woody and earthy flavor.

Pasta in a gorgonzola blue cheese sauce, with prosciutto. Very rich and creamy.

Pasta served with a creamy black truffle sauce. Luxurious and aromatic flavor.

Light and fruity Italian red wine from the Veneto region. Notes of cherry and bitter almond. Easy to drink.

Famous Tuscan red wine, based on the Sangiovese grape. Structured with present tannins and aromas of red fruits and spices.

Full-bodied and generous red wine from Abruzzo. Aromas of black fruits and velvety texture. Pairs well with pasta dishes.

Full-bodied and fruity Sicilian red wine. Notes of plum and sweet spices. Warm and intense.

Red wine from Puglia, a region in Southern Italy. Often rich and sun-kissed, with aromas of ripe fruit.

Red wine from Southern Italy (Primitivo grape). Very fruity (jam-like), alcoholic, and smooth on the palate. Powerful.

Prestigious red wine from Piedmont. Good acidity and aromas of fresh red fruits. Elegant and gastronomic wine.

Dry Italian white wine from Veneto. Fresh, floral, and mineral. Perfect as an aperitif or with light starters.

Popular white wine from Northern Italy. Very fresh, crisp, and lemony. Ideal with fish.

French white wine from the Loire Valley (Sauvignon Blanc grape). Characteristic notes of flint (smoky) and citrus. Very aromatic.

Italian rosé wine (copper 'Ramato' style) from Pinot Grigio. Slightly structured and floral. A change from classic rosés.

Famous rosé from Provence. Pale color, delicate aromas of white fruits and flowers. A symbol of summer and elegance.

Another great classic Provençal rosé. Fresh, crisp, and aromatic. Perfect with a sunny meal.