Ristorante Italiano da Pupetta
Ristorante Italiano da Pupetta
Ristorante Italiano da Pupetta
THE PLEASURE OF PLEASING YOU ... Cuisine is not just eating... It is much, much more. Cuisine is poetry. (Heinz Beck) "Words don't fill you up. If the dish is good, you can talk about philosophy later." (Chef Antonino Cannavacciuolo) "Life is a combination of magic and pasta." (Federico Fellini)
4.9
RISOTTO... AUTHENTICITY
PROVOLA & PISTACHIO
PROVOLA & PISTACCHIO
Risotto “CARNAROLI” DI SIBARI, FINESSE OF AGEROLA AGED CHEESE, BASIL PISTOU, 30-MONTH AGED MOUNTAIN PARMIGIANO REGGIANO, BRISURES OF BRONTE DOP PISTACHIO (SICILY) ! CACETTO APPASSITO IS A SPUN-PASTE COW'S MILK CHEESE, NATURALLY SMOKED OVER BEECH WOOD, PRODUCED IN AGEROLA (NAPLES-CAMPANIA) BY MASTER CHEESEMAKERS ACCORDING TO THEIR ANCIENT FAMILY TRADITION.
Creamy risotto prepared with smoked cheese and pistachios. Rich and smooth texture with a crunchy touch. Hot and flavorful dish.
€18
≈ $21.00SAFFRON & SHRIMP
ZAFFERANO & GAMBERO
RISOTTO “CARNAROLI DI SIBARI”, SICILIAN SAFFRON “GEMMA”, RED PEPPER EMULSION, STRACCIATELLA CREAMINESS, SHRIMP CARPACCIO SCENTED WITH BASIL AND LIME, SLIVERED AVOLA ALMONDS DOP (SICILY)
Creamy risotto prepared with smoked cheese and pistachios. Rich and smooth texture with a crunchy touch. Hot and flavorful dish.
€22
≈ $25.00FISH... FISH
COD
MERLUZZO
COD LOIN IN AROMATIC CRUMB COATING, COOKED AT LOW TEMPERATURE, ON A BED OF SAUTÉED HEART OF SUCRINE LETTUCE WITH LEMON THYME, GAETA BLACK OLIVES, PANTELLERIA CAPER FLOWERS ! THE AROMATIC CRUMB COATING IS COMPOSED OF A MIXTURE OF STALE BREAD, BRONTE PISTACHIO POWDER, ANCHOVY FILLETS, AND PEPPER ASH POWDER
Tender cod loin cooked at low temperature with an aromatic crust. Served with Mediterranean vegetables. Light and flavorful main course.
€25
≈ $29.00THE MEAT... THE MEAT
MINI-FILLET
MIGNON
FILET MIGNON, ORIGIN FRANCE, COATED WITH SÜDTIROL "KAMMSCHINKEN" SPECK, CRISPY POLENTA MEDALLIONS WITH 30-MONTH AGED PARMIGIANO REGGIANO, BRAISED TREVISO RADICCHIO WITH THYME, HARMONY OF WALNUT KERNELS AND ONION CRUMBLE, VELVETY RYE BREAD SAUCE
Pork tenderloin wrapped in smoked ham, served with polenta. Tender meat with rich flavors and textured accompaniments. Hearty main course.
€25
≈ $29.00THE CHEESE CLOCK... THE CHEESE CLOCK
OUR SELECTION FROM OUR PRODUCER AND AGER LUIGI GUFFANTI: ROBIOLA WITH 3 RAW MILKS, TRUFFLE CREAMY CHEESE, MOUNTAIN CASTELMAGNO DOP, GORGONZOLA DOP PICCANTE AGED 250 DAYS, TALEGGIO AOP, BITTO DOP, PUZZONE DI MOENA DOP SPRETZ TZAORI, "30 MONTH" MOUNTAIN PARMIGIANO REGGIANO, PECORINO DI PIENZA AGED 2 MONTHS, PEPPERED CANESTRATO PECORINO IN CRUST, TUMA PERSA, U PIACENTINU ENNESE DOP. ! THE ENTIRE AVAILABILITY OF THE SELECTED CHEESES MAY BE SUBJECT TO DAIRY PRODUCTION AND SUPPLY FROM OUR DEDICATED ARTISANS.
HALF AN HOUR
UNE DEMI-HEURE
HALF AN HOUR
A selection of aged Italian cheeses. Variety of textures and flavors, from mild to sharp. Ideal for sharing or tasting.
€19
≈ $22.00ONE HOUR OF PLEASURE
UNE HEURE DE PLAISIR
ONE HOUR OF PLEASURE
Large selection of artisanal Italian cheeses. A taste journey through different regions of Italy. Perfect for cheese lovers.
€33
≈ $38.00PASTA... THE IRRESISTIBLE TRADITION
TOMATO
POMODORO
VERMICELLI (long bronze-drawn pasta - Pastificio Setaro), "CILIEGINO" CHERRY TOMATO CHOPPED, ITALIAN WHITE ONIONS, PURPLE GARLIC, BASIL, 18-MONTH "PARMIGIANO REGGIANO DOP" ! DEPENDING ON THE SEASONAL AVAILABILITY FROM OUR ITALIAN PRODUCERS, "CILIEGINO" CHERRY TOMATOES WILL BE REPLACED BY "POMODORINI DEL PIENNOLO DEL VESUVIO DOP", A TYPE OF CHERRY TOMATO TRADITIONALLY GROWN ON THE SLOPES OF VESUVIUS.
Long pasta with fresh tomato sauce, basil, and parmesan. Authentic and flavorful taste. A classic of Italian cuisine.
€15
≈ $17.00PESTO
PESTO
FRESINE (long bronze-drawn pasta - Pastificio Setaro), FRESH BASIL PISTOU, PINK GARLIC, PINE NUTS, "NOCELLARA DEL BELICE-BIANCOLILLA" EXTRA VIRGIN OLIVE OIL (AGRIGENTE-SICILY), "PARMIGIANO REGGIANO DOP"
Long pasta served with a fresh basil pesto, pine nuts, and cheese. Herbal and aromatic flavor. Fragrant vegetarian dish.
€16
≈ $19.00CARBO-RARA
CARBO-RARA
BUCATINI (long hollow bronze-drawn pasta - Pastificio Setaro), CALABRIAN "GUANCIALE" (CURED PIG'S CHEEK) FAMILY ARTISANAL PRODUCTION, EGGS, AGED "PECORINO ROMANO DOP"
Thick pasta served with a sauce of eggs, pecorino cheese, and cured pork jowl. Rich, creamy, and peppery. The true traditional recipe without cream.
€16
≈ $19.00PACCHERI & MEATBALLS
PACCHERI & POLPETTE
PACCHERI (large short tube pasta drawn through bronze - Pastificio Setaro), SEASONED WITH A RAGU OF BEEF AND PORK MEATBALLS, "SAN MARZANO DOP PEELED TOMATO PASSATA - CONSORTIUM AGRO SARNESE-NOCERINO" (NAPLES), SIMMERED OVER LOW HEAT FOR 6 HOURS
Large tubular pasta served with meatballs and a slowly simmered tomato sauce. Hearty and comforting dish. Rustic flavors.
€18
≈ $21.00PUPPET
PUPETTA
LINGUINE (long slightly flattened bronze-drawn pasta - Pastificio Setaro), "CILIEGINO" CHERRY TOMATO CHOPPED, SMALL ROCK OCTOPUSES, LAUTREC PINK GARLIC, FRESH AROMAS, SLOW-COOKED FOR 2 HOURS
Linguine pasta with small octopuses and cherry tomatoes. Delicate marine flavor and light sauce. Seafood specialty.
€18
≈ $21.00CALAMARATA & BONITO
CALAMARATA & BONITO
CALAMARATA (bronze-drawn pasta - shaped like squid rings - Pastificio Setaro), SAUTÉED ZUCCHINI WITH SICILIAN SAFFRON "GEMMA" STIGMAS, SEA URCHIN CORAL, CLAM & MUSSEL MEAT COOKED AT LOW TEMPERATURE, PARSLEY CHLOROPHYLL & SEA JUICE, LIME ZEST, FLAVORED BREADCRUMBS, BRISURES OF BRONTE DOP PISTACHIO (SICILY), DRIED BONITO TUNA PETALS "KATSUOBUSHI"
Ring-shaped pasta with seafood, saffron, and dried bonito flakes. Complex blend of marine and umami flavors. Refined dish.
€25
≈ $29.00FRESH PASTA... THE UNUSUAL
ARRABIATA INSIDE... AMATRICIANA OUTSIDE
ARRABIATA DENTRO...AMATRICIANA FUORI
FRESH CAPPELLI (traditional egg pasta in a circular shape) FILLED WITH SLIGHTLY SPICY TOMATO, SEASONED WITH A FINE "SAN MARZANO" PEELED TOMATO PUREE, GUANCIALE PIECES, PECORINO ROMANO DOP, FRESH BASIL
Fresh pasta filled with spicy tomato, served with a pork jowl sauce. Combination of spiciness and saltiness. A creative reinterpretation of Roman classics.
€18
≈ $21.00CACIO & PEPE ...TRUFFLE
CACIO & PEPE ...TARTUFO
SPAGHETTI ALLA CHITARRA WITH FRESH PORCINI MUSHROOMS, "CACIO & PEPPER" EMULSION, HAZELNUT & PINE NUT BRISURES, FRESH "TUBER AESTIVUM" TRUFFLE PETALS FROM THE TERRA SANPIETRESE REGION OF MOLISÉ. ! TERRA SANPIETRESE IS A FAMILY OF DEDICATED ARTISANS BASED IN THE MUNICIPALITY OF SAN PIETRO AVELLANA IN ALTO MOLISE, WHICH IS PART OF THE CITY OF TRUFFLE AND CITY OF FLAVORS ASSOCIATION, PRECISELY BECAUSE OF THE HIGH QUALITY OF THE TRUFFLES FOUND IN OUR TERRITORY, BOTH WHITE AND BLACK.
Fresh spaghetti with a cheese and pepper sauce, porcini mushrooms, and fresh truffle. Earthy, creamy, and intense flavor. Luxurious pasta dish.
€22
≈ $25.00SWEETNESS AT THE END... DESSERTS
O' BABÀ
O' BABÀ
SOFT BABÀ, LIGHTLY RUM-FLAVORED, WHIPPED CREAM, "AMARENA" CANDIED MORELLO CHERRIES
Spongy cake soaked in rum syrup, served with cream and cherries. Sweet, soft, and alcoholic. Traditional Neapolitan dessert.
TI-RA-MI-SÙ
TI-RA-MI-SÙ
DELICIOUS MASCARPONE CREAM AND SAVORY CHOCOLATE HAZELNUT SPONGE CAKE
Dessert made of mascarpone cream and sponge cake. Creamy texture and rich taste. The most famous Italian dessert.
PISTACHIO
PISTACCHIO
BRONTE (SICILY) PISTACHIO MUFFIN, RICOTTA EMULSION AND RED BERRY COULIS PELLETS
Pistachio muffin served with ricotta cream and red berries. Sweet nutty flavor and tender texture. Balanced dessert.
3D DELIGHT OF WILD STRAWBERRIES & LEMON
DELIZIA DI FRAGOLE DI BOSCO & LIMONE EN 3D
STRAWBERRY AND SORRENTO LEMON DECLINATION IN 3D ...
Dessert featuring wild strawberries and lemon. Fruity and tangy flavors. Fresh and light.
CHOCOLATE & ORANGE
CIOCCOLATO & ARANCIA
CHOCOLATE SWEETNESS, VELVETY ORANGE, SPONGE CAKE WITH FINE CINNAMON AROMAS, CUSTARD VELVET
Chocolate and orange dessert with a hint of cinnamon. Rich and aromatic. Classic marriage of citrus and cocoa.
PLANT-BASED PANNA COTTA ...
PIANTINACOTTA ...
REINTERPRETATION OF PANNA COTTA ACCORDING TO A PRESENTATION IN DECLINED COLORS
Reimagined Italian jellied cream dessert. Smooth and silky texture. Colorful and modern presentation.
AFFOGATO
AFFOGATO
ARTISANAL IGP PIEDMONT HAZELNUT ICE CREAM, TOPPED WITH STRICTLY RISTRETTO "TORREFAZIONE KIMBO" HOT COFFEE, HAZELNUT BRISURES
Hazelnut ice cream drizzled with hot espresso. Hot-cold and bitter-sweet contrast. Simple and elegant dessert.
ICE CREAM
GELATO
ASSORTMENT OF ARTISANAL ICE CREAM FLAVORS FROM OUR VENETIAN MASTER ICE CREAM MAKER (SUBJECT TO AVAILABILITY)
Selection of artisanal Italian ice creams. Dense and creamy texture. Various flavors depending on the season.
WILD BERRIES
FRUTTI DI BOSCO
COLORFUL TASTING OF WILD BERRIES ON A CITRUS VELOUTÉ
Fresh red berries served on a citrus cream. Light, fruity, and vitamin-rich. A refreshing end to the meal.
Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
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4.9
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