Pizza Flora

Traditional Italian aperitifs. Marsala is a fortified wine that can be prepared with egg (all'uovo) for a creamy texture or with almonds (alla mandorla) for a nutty touch.

Choice between Martini (sweet or dry Italian vermouth) or Porto (Portuguese fortified wine). Ideal for whetting the appetite before the meal.

Classic cocktail composed of Campari, red vermouth, and soda. It has a bittersweet and refreshing taste, served with ice and an orange slice.

Very popular anise liqueurs in France. Served diluted with cold water, turning milky. They have a strong licorice and herbal flavor.

Bright red Italian aperitif with a characteristic bitter taste. Usually served with soda or orange juice.

Popular French cocktail made with white wine and fruit cream (crème de cassis for blackcurrant or mûre for blackberry). Sweet and fruity.

A glass of sparkling wine from the Champagne region. Elegant, bubbly, and dry.

Elegant variation of the traditional Kir, prepared with Champagne instead of white wine, mixed with cassis cream.

Choice between Scotch Whisky (smoky and malty flavor) or American Bourbon (sweeter, made from corn). Can be drunk neat or on ice.

Choice of premium whiskies: Jack Daniel's (Tennessee whiskey with caramel notes) or Chivas (smooth and balanced blended Scotch).

Simple and refreshing mix of liqueur with orange juice. Choose between Vodka (neutral) or Campari (bitter and herbal).

Strong and dry classic cocktail made with gin and dry vermouth. Usually garnished with an olive or lemon peel.

Visually striking cocktail that mimics a sunrise. Sweet and fruity, it mixes tequila with orange juice and a touch of red grenadine at the bottom.

Caribbean-style rum punch. Mixes white rum with tropical juices and grenadine for a sweet and exotic flavor.

Tropical cocktail based on coconut rum (Malibu) with a colorful mix of fruit juices and liqueurs. Sweet and refreshing.

Sophisticated house cocktail with a base of champagne and cognac, sweetened with orange liqueur and fruits. Sparkling and potent.

Special house cocktail, likely with sweet and romantic flavors, ideal for special occasions.

Classic highball drink made with gin and tonic water. Fresh, slightly bitter, and effervescent.

Very popular Italian aperitif. Mixes sparkling wine (Prosecco) with Aperol (bitter orange liqueur) and a touch of soda. Refreshing and light.

Classic Cuban cocktail. Combines the freshness of mint and lime with the sweetness of sugar and the strength of white rum. Very refreshing.

Classic Martini-style cocktail but with added orange juice. Balances the dryness of gin and vermouth with citrus sweetness.

Fruity and citrusy non-alcoholic cocktail (mocktail), with a bubbly touch of Schweppes tonic water.

Non-alcoholic refreshing drink with a mix of citrus and tropical juices. Colorful and sweet.

Assorted selection of roasted or grilled vegetables prepared in the Italian style. Usually includes peppers, zucchini, and eggplants with olive oil.

Classic Caprese salad. Slices of fresh tomato and creamy buffalo mozzarella cheese, dressed with olive oil and basil.

Warm salad combining roasted vegetables with creamy goat cheese medallions, often on toast. Combines crispy and creamy textures.

Cold appetizer combining smooth and creamy avocado with cooked shrimp. Usually served with cocktail sauce or vinaigrette.

Toasted bread slices rubbed with garlic and topped with chopped tomato, olive oil, and herbs. A crispy and flavorful Italian appetizer.

Gourmet starter option: thin slices of smoked salmon or duck liver terrine (foie gras). Both are typically served with toast.

Popular sweet and savory combination. Pieces of fresh melon wrapped or served with San Daniele ham (high-quality Italian cured ham).

Fresh melon served with a splash of sweet fortified wine (Port or Marsala), which enhances its flavor.

Fresh Italian cheese similar to mozzarella but with a creamy and soft interior. Served with fresh vegetables and olive oil.

Baked dish of eggplant slices with tomato sauce and melted cheeses. Rich, comforting, and vegetarian.

Thin slices of cured beef (Bresaola) served with fresh arugula and Grana Padano cheese. Dressed with lemon and oil.

Simple salad of green leaves (lettuce, arugula, etc.) with vinaigrette. Ideal to accompany a main course.

Basic mixed salad with fresh vegetables and olives. Fresh and light.

Rich version of Caesar salad with gourmet Italian ingredients like cured ham and strong gorgonzola cheese.

Hearty salad with intense Mediterranean flavors, including marinated artichokes and semi-dried tomatoes.

Warm and fresh salad combining roasted vegetables with creamy buffalo mozzarella on a bed of arugula.

Colorful salad served on toast, featuring avocado and fresh mozzarella.

Abundant vegetable salad with palm hearts and artichokes, offering a mix of tender and crisp textures.

Hearty salad including roasted potatoes and cured ham, inspired by the Piedmont region.

Similar to a Niçoise salad. Fresh and summery, with tuna, green beans, and egg. Ideal as a light main course.

Seafood salad with smoked salmon, shrimp, and avocado. Rich in protein and healthy fats.

Traditional Greek salad with salty feta cheese and crisp vegetables. Refreshing and Mediterranean.

Chicken salad served with the special touch of warm goat cheese on toast.

High-quality Italian cured ham, known for its sweet flavor and delicate texture.

Assorted selection of Italian cured meats (salami, ham, coppa, etc.). Ideal for sharing.

Thin slices of marinated raw meat (carpaccio) served with a garnish of your choice. A light and elegant dish.

The most classic and simple pizza. Base of tomato sauce and melted mozzarella cheese. Pure and traditional flavors.

Pizza with intense and salty flavor thanks to anchovies (boquerones) and capers. A traditional combination from southern Italy.

'Queen' pizza, a popular favorite with cooked ham and mushrooms. Balanced and tasty.

Pizza 'Four Seasons', divided into sections or mixed with various ingredients representing the seasons of the year.

Creamy pizza with a cream base and smoked bacon or pancetta, topped with an egg. Rich and substantial.

Hearty pizza with seasoned minced meat and egg. A protein-rich option.

Four Cheese Pizza, for cheese lovers. Combines mozzarella with other strong and mild cheeses for a complex and creamy flavor.

Specialty that adds the distinctive flavor of goat cheese to the classic combination of ham and egg.

Very complete pizza with vegetables (eggplant, mushrooms) and proteins (ham, egg). Juicy and varied.

Highlights the inclusion of ricotta cheese, which provides a soft and milky texture, complementing the ham and egg.

Festive pizza rich in strong flavors like gorgonzola cheese and minced meat.

Spicy and flavorful pizza with salami or pepperoni and peppers. A popular classic.

Vegetable pizza gourmet finished with fresh arugula after baking, adding a fresh and peppery touch.

Combines the smoothness of ham with the intensity of gorgonzola cheese.

Luxurious white pizza (no tomato) with various cheeses and high-quality San Daniele ham.

Pizza with smoked salmon and a touch of cream for smoothness. An elegant seafood option.

Very loaded pizza with various ingredients, similar to a Capricciosa but even more complete with tuna and egg.

Highlights the San Daniele ham likely added at the end to preserve its texture, along with fresh arugula.

Pizza folded into a giant turnover, filled with classic ingredients. Juicy inside.

Popular sweet and savory combination: strong goat cheese softened with honey and cream.

Spicy pizza with merguez sausages (spiced lamb or beef), typical of North Africa.

Vegetarian pizza loaded with fresh and roasted vegetables. Healthy and tasty.

Very hearty 'Champion' pizza with a mix of meats, cheeses, and egg. For big appetites.

Possibly spicy or smoky thanks to the chorizo. A pizza with character.

Not to be confused with American pepperoni (salami); here it can refer to peppers (peperoni in Italian) or spicy salami, accompanied by egg.

Very loaded pizza with a variety of cured meats and meats. A meat feast.

Variation of the traditional Capricciosa, here prepared with spicy cured meats.

Gourmet pizza with the unmistakable and luxurious aroma of truffle. Creamy and sophisticated.

Simple and aromatic pasta, similar to 'Aglio e Olio' but with plenty of fresh basil. Light and vegan.

Spaghetti with classic Neapolitan-style tomato sauce, slow-cooked with herbs.

Pasta with Bolognese sauce, a rich and flavorful minced meat and tomato ragu.

Flat pasta (Linguine) served with a mix of seafood (mussels, shrimp, squid) in tomato sauce or white wine.

Special dish where pasta and seafood are finished cooking inside a wrapper (papillote), concentrating all the sea aromas.

Tasty pasta with spinach and cured ham, in a tomato and garlic base.

Italian classic: pasta with fresh clams, white wine, and garlic. A dish of delicate and exquisite marine flavor.

Surf and turf dish (although here it only lists seafood, the name suggests a mix, perhaps unlisted mushrooms or simply a very complete seafood version).

Pasta with tuna and tomato sauce, enriched with peppers and onions. Intense and homemade flavor.

Bow-tie shaped pasta (farfalle) with salmon sauce and a touch of vodka, giving a creamy and unique pink sauce.

Pasta with traditional Genoese pesto sauce, made from basil, pine nuts, garlic, cheese, and olive oil.

Pasta served with meat sauce. A hearty and popular dish.

Ravioli served in a creamy sauce flavored with truffle. A dish of luxurious and earthy flavor.

Pasta ribbons with creamy Carbonara sauce (here with cream, international style) and bacon.

Creamy pasta with ham and mushrooms. A classic combination of autumn flavors.

Grandmother's pasta, with a rustic and slightly spicy sauce with salami.

Pasta with creamy salmon sauce. Smooth and elegant.

Gourmet pasta dish with porcini mushrooms (ceps) and duck liver (foie gras). Rich and decadent.

Pasta with blue cheese and walnut sauce, contrasted with the saltiness of cured ham.

Macaroni with four-cheese sauce. Very creamy and intense.

Classic meat lasagna baked with gratinated cheese. A complete and comforting dish.

Vegetarian version of lasagna, filled with seasonal vegetables.

Typical Sicilian pasta with fried eggplant and tomato, often finished with cheese.

Pasta with spicy tomato sauce and cured pancetta (guanciale or similar). Intense and salty flavor.

'Angry' pasta (Arrabbiata) due to its spiciness, made with tomato, garlic, and chili. Simple and fiery.

Pasta with a varied mix of vegetables in tomato sauce. Healthy and full of vitamins.

Classic veal Milanese. Tender breaded and fried meat, served with pasta.

Escalope topped with ham and cheese, gratinated in the oven. Rich and satisfying.

Veal cooked in a creamy and sweet Marsala wine and mushroom sauce. An elegant classic.

Rich dish with creamy gorgonzola cheese sauce and peppers.

Florentine-style escalope, which typically includes spinach, here topped with ham and cheese.

Veal cooked in tomato sauce with oregano and garlic, 'pizzaiola' style.

Veal prepared with fresh and acidic Mediterranean flavors of capers and tomato.

Meat served with an intense and creamy gorgonzola cheese sauce.

Veal rolls or pieces wrapped with ham and cheese in a creamy sauce (Roman-style Saltimbocca but with cream).

Thin veal fillets in a creamy and citrusy lemon sauce. Very fresh.

Variation of the classic Saltimbocca ('jumps in the mouth'), here served with peas and mushrooms in sauce.

Milanese veal shank stew cooked slowly with vegetables and wine until the meat falls off the bone.

Grilled beef cut (entrecôte). Juicy and flavorful.

Thick cut of grilled beef. Similar to a thick steak.

Steak served with choice of sauce: creamy gorgonzola cheese or spicy pepper sauce.

Premium entrecôte with choice of sauce.

Grilled beef tenderloin, the leanest and most tender cut.

Tender steak served with choice of gourmet sauce.

Luxurious surf and turf dish: shrimp served in a rich sauce with cheese and cured ham.

Squid and scampi cooked Provençal style with garlic, tomato, and herbs. Served with pasta.

Sea bream fillet with porcini mushrooms and assorted seafood. A very complete and elegant dish.

Fish cooked in 'crazy water' (Italian technique of poaching in seawater, tomato, and wine), here served with creamy sauce and rice.

Salmon prepared with Sicilian flavors (possibly olives, capers, tomato) served with pasta.