I Vitelloni SAN GIOVANNI

Raw beef tartare served with creamy anchovy mayonnaise, savory crumble, and capers. Rich and savory with contrasting textures.

Raw beef tartare seasoned with basil pesto, sun-dried tomatoes, and dried ricotta. Fresh herbal flavors with intense tomato notes.

Raw beef tartare paired with creamy truffle-infused burrata. Luxurious, earthy, and rich.

Raw sea bass chopped and seasoned with zucchini, mint, and vinegar. Fresh, light, and tangy.

Small anchovies breaded and fried. Served with a spicy tomato dipping sauce. Crispy and savory.

Tuna dish served with a peppery rocket (arugula) pesto. Savory fish with a fresh herbal kick.

Whipped salt cod mousse (baccalà mantecato) served with crunchy polenta. Creamy texture with a mild fish flavor.

Whole smoked burrata cheese served with premium Cantabrian anchovies. Smoky, creamy, and salty.

A platter of assorted Italian cured meats and cheeses including Parma ham, salami, mortadella, and Pecorino. Served with honey. Ideal for sharing.

Thinly sliced Prosciutto di Parma aged for 22 months. Sweet, salty, and delicate.

Premium Spanish Iberian ham. Richly marbled, nutty, and melts on the tongue.

Fresh buffalo milk mozzarella from Aversa. Soft, juicy, and milky.

Three servings of ricotta cheese accompanied by truffled honey, onion jam, and currant jam. A mix of sweet and savory pairings.

Long thin pasta served with fresh clams in a garlic and white wine sauce. Briny and savory.

Soft potato dumplings served with tomato sauce, eggplant, salted ricotta cheese, and swordfish. A hearty Sicilian-style dish.

Twisted whole wheat pasta served with sea bass and fresh lime. Light, aromatic, and healthy.

Spaghetti served with fried zucchini and creamy Provolone cheese. A classic dish from the Amalfi Coast.

Wide, flat ribbon pasta served with a savory white meat sauce made from veal. Rich and comforting.

Stuffed pasta pockets filled with creamy burrata cheese. Served with fresh cherry tomatoes. Delicate and milky.

Sicilian eggplant stew with celery, capers, and tomatoes in a sweet and sour sauce. Rich and flavorful vegetable dish.

Slices of eggplant grilled until tender. Often seasoned with oil and herbs.

Potatoes roasted in the oven until golden and soft.

Sautéed escarole greens cooked with sweet raisins and crunchy pine nuts. A classic Neapolitan side dish.

Wild chicory greens, likely sautéed with garlic and oil. Slightly bitter and savory.

Small green sweet peppers fried whole. Mild flavor and tender texture.

Salad featuring grilled chicken breast, mixed greens, sweet pineapple, and crunchy almonds.

Salad with salmon, marinated cabbage, and a creamy yogurt dressing.

Crisp fennel salad with sweet oranges and olives. Fresh, crunchy, and aromatic.

Classic salad with feta cheese, olives, cucumber, and tomatoes. Fresh and tangy.

A unique cheesecake featuring cheese mousse, creamy white chocolate, crumble, and berry coulis. Rich, creamy, and fruity.

Traditional Babà soaked in agricultural rum, cinnamon, and citrus. A moist, boozy sponge cake dessert.

Chestnut dessert with Chantilly cream, chestnut cream, meringue, and candied chestnuts. Sweet and nutty.

Sponge cake filled with orange-flavored milk mousse and covered in dark chocolate. A house special cake.

Pistachio dessert with creamy pistachio filling, crunchy pistachio brittle, and blackcurrant jelly. Intense nut flavor balanced by tart fruit.

Mango sphere dessert with white chocolate and caramelized banana cake. Tropical, sweet, and fruity.

Gianduja (hazelnut chocolate) dessert with salted cocoa crumble and praline hazelnuts. Rich chocolate and hazelnut flavors.

Classic Italian dessert with coffee-soaked biscuits and mascarpone cream. Available plain or with Nutella.