PIACERE "Plantes"

Large ball of fresh Italian cheese, creamy in the center. Served with salad and tomatoes. To share or as a main course.

Smaller version of burrata, creamy Italian cheese. Served fresh with a green garnish.

Buffalo milk mozzarella, more flavorful than cow's milk mozzarella. Elastic texture and milky taste.

Thin slices of dried and salted beef. Seasoned with pesto and served fresh as a light starter.

Mixed salad with Italian cured meats and cheese. Fresh and delicious.

Salad with flavors from southern Italy with grilled vegetables, fresh cheese, and anchovies. A salty and fresh mix.

Large meal salad with tuna and various vegetables. Rich in Mediterranean flavors.

Assortment of Italian cured meats to share. Served on a wooden board.

Mixed board combining creamy fresh cheese and cured meats. Ideal for an aperitif or a convivial meal.

The most classic pizza with tomato sauce, cheese, and basil. Simple and authentic.

Traditional pizza without cheese. Highlights the tomato sauce, garlic, and olives.

Pizza with a distinctive smoky flavor thanks to Scamorza cheese. Classic tomato base.

The classic Regina with ham and mushrooms. Indulgent and universally loved.

Pizza garnished after baking with fresh buffalo mozzarella and arugula. Delicious hot-cold contrast.

Rich pizza topped with a small whole creamy burrata. Very indulgent.

Pizza with Porchetta, an Italian herb-roasted pork. Flavorful and aromatic.

Bold flavored pizza with gorgonzola and aged Parma ham. Salty and intense.

Vegetarian pizza with grilled sun-ripened vegetables. Light and colorful.

Spicy pizza with spicy salami and smoked cheese. Intense flavor.

The classic Neapolitan pizza with savory marine flavors of anchovies and capers.

Pizza with four Italian cheeses. Rich, melted, and intensely flavored.

Lean dried beef pizza with parmesan shavings. Elegant and flavorful.

Spicy pizza with Calabrian salami and eggplant to soften.

Folded pizza like a calzone, filled with ham and mushrooms. Creamy and hot center.

Spicy calzone with creamy ricotta and salami. Neapolitan specialty.

Temporary recipe according to the chef's inspiration and seasonal products.

Small tomato-cheese pizza adapted for children.

Small tomato-cheese pizza with ham, child portion.

Egg topping for pizza.

Eggplant topping for pizza.

Pepper topping for pizza.

Zucchini topping for pizza.

Parmesan topping for pizza.

Arugula topping for pizza.

Olive topping for pizza.

Cherry tomato topping for pizza.

Mushroom topping for pizza.

Cooked ham topping for pizza.

Spicy salami topping for pizza.

Herb ham topping for pizza.

Bresaola topping for pizza.

Gorgonzola topping for pizza.

Tuna topping for pizza.

Anchovy topping for pizza.

Buffalo mozzarella topping for pizza.

White pizza (no tomato sauce) with cheese, arugula, and parmesan. Fresh and light.

White pizza with tuna and zucchini. Rich in ingredients and flavors.

Gourmet pizza with truffle cream and burrata. Very rich, aromatic, and creamy.

Pizza with a truffle cream base with ham and artichokes. Intense forest floor flavor.

Luxurious white pizza with aged Parma ham. Simple and excellent.

Vegetarian pizza with truffle and vegetables. An earthy and savory combination.

Classic Italian dessert with coffee, mascarpone, and ladyfingers. Creamy and fragrant.

Cooked vanilla cream dessert, served with a red fruit coulis. Trembling and smooth texture.

Light and airy dark chocolate mousse. Intense and sweet.

Panna cotta topped with an exotic mango coulis. Fresh and fruity.

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

Tartlet with a tangy lemon cream and sweet meringue on top.

Coffee-flavored panna cotta. An energizing Italian variation.

Selection of aged cheeses. Usually eaten before dessert or at the end of the meal.

Artisanal Italian cola, classic or sugar-free version.

Italian orange or blood orange soda.

Italian lemon soda.

Peach flavored iced tea.

Classic Italian lager beer. Light and thirst-quenching.

Organic fruit juices. Several flavors available.

Venetian cocktail based on Prosecco, bitter, and sparkling water. Bitter and fizzy.

Italian aperitif based on Aperol, likely served as a Spritz or neat.

Aperitif or cocktail based on Italian alcohol.

Italian lemon liqueur, served here as an aperitif (perhaps in a Spritz).

Classic bitter cocktail based on gin, red vermouth, and Campari.

Cocktail based on Campari, red vermouth, and sparkling water.

Sweet lemon liqueur served chilled at the end of the meal.

Italian pomace brandy. Clear and powerful.

Grappa aged in barrels, offering woody and golden notes.

Special grappa from Maison Poli.

High-end grappa, aromatic and refined.