Para Bottega e Bistrot

Pizza with tomato sauce, fior di latte mozzarella, extra virgin olive oil, and basil.

Pizza with arugula, 18-month aged Parma ham, yellow and red datterino tomatoes, Puglian burrata, pepper, and extra virgin olive oil.

Pizza with Castronovo ricotta, Sciacca anchovies, stewed onion, Castronovo tuma, breadcrumbs, and oregano.

Pizza with fior di latte mozzarella, S. Giovanni cooked ham, Puglian burrata, yellow cherry tomatoes, and Bronte pistachios.

Pizza with San Marzano tomato sauce, fior di latte mozzarella, Spilinga 'nduja, Nebrodi black pig pancetta, Tabasco, and extra virgin olive oil.

Pizza with fior di latte mozzarella, mortadella, Puglian burrata, Bronte pistachios, and extra virgin olive oil.

Pizza with Salerno buffalo mozzarella, zucchini julienne, Irish salmon, robiola, toasted pine nuts, and extra virgin olive oil.

Pizza with yellow cherry tomato cream, fior di latte mozzarella, Angus beef carpaccio, curly escarole, Parmigiano Reggiano, pepper, and extra virgin olive oil.

Pizza with San Marzano tomato sauce, buffalo mozzarella, Parma ham, basil, oregano, and extra virgin olive oil.

Pizza with fior di latte mozzarella, gorgonzola mascarpone, radicchio, speck, walnuts, and extra virgin olive oil.

Pizza with fior di latte mozzarella, Castronovo tuma, friarielli, sausage, mushrooms, confit cherry tomatoes, chili, and extra virgin olive oil.

Pizza with San Marzano tomato sauce, fior di latte mozzarella, grilled eggplant, grilled zucchini, mushrooms, artichokes, oregano, and extra virgin olive oil.

Pizza with buffalo mozzarella, zucchini julienne, breadcrumbs, and Trapani tuna bottarga.

Pizza with Salerno buffalo mozzarella, datterino tomatoes, Grana cheese, basil, salt, pepper, oregano, and extra virgin olive oil.

Pizza with San Marzano tomato sauce, Salerno buffalo mozzarella, porcini mushrooms, Nebrodi black pig sausage, bacon, and extra virgin olive oil.

Pizza with fior di latte mozzarella, valeriana, natural swordfish, pink pepper, orange zest, and extra virgin olive oil.

Pizza with Salerno buffalo mozzarella, duck breast, mushrooms, toasted hazelnuts, and cocoa nibs.

Pizza with yellow datterino tomato sauce, fior di latte mozzarella, basil, and extra virgin olive oil.

Pizza with zucchini in two textures, fior di latte mozzarella, cooked ham, provola shavings, basil, and extra virgin olive oil.

Pizza with fior di latte mozzarella, Piedmontese tomino, potatoes, onion, rosemary, and Colonnata lard.

Pizza with Sicilian red prawns, stracciatella, salicornia, toasted almonds, and lemon zest.

Pizza with fior di latte mozzarella, truffle cooked ham, lightly smoked burratina, and Brumale black truffle shavings.

Pan-seared tuna fillets with yellow and red datterino tomatoes, Taggiasca olives, onion, basil, and fried capers.

Pizza with pecorino sauce, fior di latte mozzarella, crispy guanciale, creamy egg yolk, and pepper.

Sfincione with tomato sauce, onion, Ragusano caciocavallo, anchovies, oregano, and breadcrumbs.

Square spaghettone with arugula pesto, Trapani red tuna bottarga, and orange zest.

Risotto with mussels, saffron, potatoes, and lemon.

Rigati maccheroncini with gricia style, zucchini brunoise, and black truffle perlage.

Baccala Giraldo with datterino tomatoes, Taggiasca olives, and Pantelleria caper powder.

Salmon with vegetable ratatouille, dill, and orange mayonnaise.

Salmon with salted butter and lemon zest.

Natural swordfish with buffalo mozzarella and orange zest.

Nardin anchovies with stracciatella, confit cherry tomatoes, and pesto powder.

Trapani red tuna bottarga with datterino tomato concassè, oil, salt, pepper, and oregano.

Parma ham with buffalo mozzarella and artichokes.

Grilled meat with Taggiasca olives and Sardinian pecorino.

Speck with Comté cheese and raspberry jam.

Duck breast with pear and ginger mustard and melted fontina.