Gusto Italia 218

Vegetarian plate composed of various Italian-style grilled vegetables. Usually served cold or warm with olive oil and herbs. A light and flavorful starter.

Classic Capri salad with fresh tomatoes and buffalo mozzarella. Simply seasoned with olive oil, basil, and oregano. Fresh and creamy.

Fresh Italian cheese with a creamy center, served on a bed of salad and arugula. Creamy texture and delicate milky taste. To be enjoyed with bread.

Layers of fried eggplant, tomato sauce, and mozzarella, topped with basil sauce. A melting dish reminiscent of southern Italian flavors.

Large mixed salad combining raw and marinated vegetables with cheese shavings and salted anchovies. Crunchy and varied.

Thin slices of aged Italian raw ham, served as a chiffonade. Sweet and savory flavor, melting texture.

Thin slices of air-dried beef, served with arugula and parmesan. Lemon and balsamic dressing. A lean and fragrant cured meat.

Varied selection of Italian cured meats (salami, ham, etc.) accompanied by aged cheese. Ideal for sharing.

Richly flavored salad with marinated vegetables, sun-dried tomatoes, and two types of cheese. Fresh and hearty.

Large antipasti platter combining cured meats, cheeses, and vegetables. A complete overview of Italian starters.

Chef's daily suggestion based on market products. Ask your server for details.

The most classic pizza, tomato base and melted cheese. Simple and appreciated by all.

Pizza with savory and strong flavors thanks to anchovies and capers. Typical of southern Italy.

Pizza topped with a variety of fresh vegetables. Colorful and balanced.

Classic "Queen" pizza with cooked ham and mushrooms. Mild and flavorful.

Folded pizza, filled with ham, cheese, and egg. Crispy on the outside, soft on the inside.

Pizza rich in cheese, blending sweet and strong flavors (blue, goat).

Pizza topped with raw Parma ham added after cooking, with fresh arugula and parmesan shavings.

A spring version of the vegetarian pizza, with fresh arugula and parmesan added.

Tuna pizza with a touch of lemon for freshness. Simple and effective.

Pizza divided into sections or mixing ham, artichokes, mushrooms, and olives. Varied in taste.

Pizza for meat lovers, topped with spicy cured meats like chorizo and salami.

Sweet and savory pizza on a cream base, combining melting goat cheese and honey.

Fresh pizza with creamy buffalo mozzarella and cherry tomatoes.

Hearty pizza topped with seasoned minced meat and vegetables.

Pizza topped with Italian air-dried beef, light and refined.

Pizza with a cream base (no tomato) like tartiflette or montagnarde, with potatoes and bacon.

Gourmet pizza topped with a whole creamy burrata and raw ham.

Seafood pizza with prawns and langoustines.

Special recipe of the day, see the board at the restaurant.

Pizza with Taleggio cheese (creamy and fragrant Italian cheese) with anchovies and capers.

Even more cheesy version on a cream base with Taleggio.

Pizza with smoked ham (Speck) and Taleggio cheese.

Very generously topped pizza with cured meats, vegetables, and cheeses.

Short pasta in a spicy tomato sauce. A piquant classic.

Pasta in a vegetarian tomato sauce with vegetables and fresh basil.

Twisted pasta served with a diced vegetable-rich tomato sauce.

Long pasta coated in a green sauce with basil, garlic, pine nuts, and parmesan.

Long pasta served with the traditional slow-cooked meat sauce.

Sicilian recipe with fried eggplant and salted ricotta. Savory and Mediterranean.

Stuffed pasta. Choose your filling and accompanying sauce.

Ring-shaped stuffed pasta, served with smoked ham.

Classic Roman recipe with a tomato sauce with bacon and onions. Rich and savory.

Pasta served with a creamy sauce with bacon and egg. A rich version with cream.

Pasta stuffed with truffle flavor. Intense and refined mushroom taste.

Seafood pasta with large prawns and langoustines in a fragrant sauce.

Sautéed prawns served with a mix of vegetables.

Fresh market fish, prepared according to the chef's inspiration.

Large pasta tubes stuffed with spinach and ricotta, baked with tomato sauce and cheese.

Gratin of fried eggplant, tomato sauce, and mozzarella. A rich and melting vegetarian dish.

Layers of pasta, tomato meat sauce, and béchamel, gratinated in the oven.

Pasta baked with sauce and gratinated cheese.

Creamy Italian rice cooked slowly with mushrooms.

Very creamy four-cheese risotto.

Seafood risotto, fragrant and elegant.

Meatballs prepared with Italian herbs and spices.

Thin slice of pan-fried veal with a tangy lemon sauce.

Roman specialty: veal topped with raw ham and melted cheese.

Slowly braised veal shank with citrus and tomato. Tender and fragrant.

Chef's selection of meat of the day.

Iconic Italian dessert with mascarpone, coffee biscuits, and cocoa.

Jellied vanilla cream dessert, served chilled with coulis.

Baked vanilla cream with a layer of crunchy caramelized sugar on top.

Assortment of two portions of tiramisu.

Artisanal ice creams and sorbets in classic flavors.

Hot drink served with a selection of small sweet pastries.

Digestive liqueur served with small pastries.

Special dessert of the day.