RISTORANTE FIORELLI PIZZERIA

Aged Italian cured ham from the Parma region. Silky and melting texture with a sweet, slightly salty flavor. Usually enjoyed in very thin slices.

Large cooked Italian sausage, from Bologna, with pistachios. Smooth texture and mild, aromatic taste.

Air-dried cured beef from Lombardy. Lean meat, tender, and dark red in color. Served here seasoned with lemon and olive oil.

Traditional pork charcuterie, made from the neck. Rich, marbled flavor, enhanced here with a touch of lemon zest.

Creamy Italian blue cheese from Piedmont. Intense and pungent flavor. Served with a sweet touch (honey or jam) to balance the taste.

The creamy and stringy heart of burrata. Very smooth texture and rich fresh milk taste. Simply seasoned with olive oil, salt, and pepper.

Small version of burrata, fresh spun-paste cheese with a creamy heart. Soft and milky texture. Served with hazelnuts for crunch.

Large fresh burrata from Puglia. Mozzarella casing enclosing a creamy heart. Served with seasonal vegetables for a fresh and balanced dish.

Homemade toasted bread topped with mozzarella, marinated pumpkin, and fresh mint. A crispy starter with sweet and vegetal flavors.

Breaded and fried mozzarella sandwich until golden and melted. Crispy outside, gooey inside. Served with a sweet and sour sauce.

Pieces of fish (pollock) fried in a light tempura batter. Crispy texture and tender flesh. Served with a lemon mayonnaise.

Fried and breaded version of the traditional eggplant gratin (Parmigiana). Melted eggplant with tomato and parmesan, in a crispy crust.

Fried risotto balls flavored with truffle and parmesan. Crispy outside, creamy inside, with an intense truffle aroma.

Fried saffron risotto balls (golden yellow), traditionally stuffed with minced meat (ragù) and peas. A Sicilian street food classic.

Large twisted pasta served with fresh basil pesto and confit tomatoes. Aromatic and flavorful vegetarian dish.

Classic Roman dish. Tubular pasta with a creamy sauce made from eggs and Pecorino cheese, flavored with guanciale (crispy pork jowl) and black pepper.

Long pasta with wavy edges, served with a rich sauce of black truffle cream and mascarpone. Topped with fresh seasonal truffle.

Traditional lasagna bolognese. Layers of fresh pasta, slow-cooked meat sauce, creamy béchamel, and gratinated parmesan.

Sicilian specialty. Short pasta with tomato sauce, fried eggplant cubes, fresh basil, and grated salted ricotta.

Simple and iconic Roman dish. Long, thick pasta (like large hollow spaghetti) coated in an emulsion of Pecorino cheese and black pepper.

Tender grilled octopus served with a pepper sauce and various accompaniments (potatoes, salad, zucchini chips). Mediterranean flavors.

Flavorful beef cut (flank steak) served with a herb vinaigrette (pinzimonio) and accompanied by creamy peppery polenta.

Breaded and fried veal cutlet in butter, crispy and golden (Milanese style). Served with roasted potatoes.

Oven-baked fillet of the day's fish. Served with a fine potato purée (mousseline) or vegetables.

Extra mushrooms.

Extra olives.

Spicy, spreadable Calabrian pork sausage.

Sliced Italian mortadella.

Tuscan salami flavored with fennel seeds.

Buffalo milk mozzarella.

Parma ham.

Creamy burrata heart.

Italian blue cheese.

Whole small burrata.

The classic pizza par excellence. San Marzano tomato base, fior di latte mozzarella, fresh basil, and olive oil. Simple and delicious.

Pizza without cheese with tomato sauce, garlic, oregano, and anchovies. Intense and salty flavor.

Variation of the Margherita with Mozzarella di Bufala (buffalo milk) for a richer and creamier taste.

Classic 'Queen' pizza with cooked ham and mushrooms on a tomato and mozzarella base.

Spicy pizza with hot Calabrian sausage and caramelized onions for a sweet and savory touch.

Four cheese pizza (Ricotta, Mozzarella, Gorgonzola, Parmesan). Rich and creamy. The jam option adds a sweet note that contrasts with the strong cheeses.

Gourmet truffle pizza. Truffle cream base, mushrooms, and fresh truffles. Intense forest aroma.

White pizza with mushrooms, topped after baking with Bresaola (cured beef) to preserve its tender texture.

Pizza with assorted seasonal vegetables (peppers, eggplants, etc.). Fresh and colorful.

Gourmet white pizza with pistachio. Mortadella, creamy burrata, and pistachio pesto. Sweet and rich.

Mushrooms.

Black olives.

Spicy spreadable sausage.

Mortadella.

Pork charcuterie (neck).

Buffalo mozzarella.

Cured Parma ham.

Burrata heart.

Blue cheese.

Small burrata.

Prepared pumpkin.

Assorted vegetables.

Classic cocktail made with white rum, fresh mint, lime, and sparkling water. Refreshing and slightly sweet.

Creamy tropical cocktail with white rum, pineapple juice, and coconut milk.

Colorful cocktail based on tequila, orange juice, and grenadine syrup.

Brazilian cocktail based on cachaça (cane spirit), lime, and sugar.

Simple mix of vodka and orange juice.

Mix of coconut liqueur (Malibu) and pineapple juice.

Classic cocktail combining gin and tonic water.

Bitter and sweet Italian cocktail, a mix of Campari and orange juice.

Iconic Venetian aperitif. Prosecco, Aperol (bitter), and sparkling water. Orange and bubbly.

Variation of the Spritz using lemon liqueur (Limoncello) instead of bitters.

Non-alcoholic version of the Mojito. Fresh mint, lime, and sparkling water.

Creamy exotic drink with coconut milk and pineapple, flavored with vanilla.

Mix of several fruit juices with a dash of grenadine syrup.

Refreshing drink combining orange juice, lemonade, and syrup.

Italian version of Kir.

Glass of Italian sparkling white wine.

Sparkling wine and cassis cream cocktail.

Traditional French aniseed aperitif.

Portuguese fortified wine, white or red.

Italian vermouth.

American whiskey (Tennessee Whiskey).

Blended Scotch whisky.

Scotch single malt whisky.

Premium blended Scotch whisky.