To Eat

Starters

Sea Bass Salad with fennel, oranges, black olives, pistachio and pink pepper

Buffalo mozzarella salad with aubergines, cherry tomatoes, black olives, basil pesto and croutons

Chicory meatball with pecorino cream and crispy guanciale

Aubergine parmigiana:

Aubergine, tomato sauce, mozzarella

Parma ham and buffalo mozzarella

Aubergine caponata with crispy bread crostini

Roasted octopus* on potato cream with olives, cherry tomatoes and Carasau bread

* Foods marked with * may be frozen or blast-chilled

Mussels marinara with toasted bread crostini

Bruschetta with burrata, anchovies, king prawns* and Pachino tomatoes

* Foods marked with * may be frozen or blast-chilled

FIRST COURSES - PASTA

Cacio e Pepe

Tonnarelli, long egg pasta, with pecorino and black pepper

Carbonara

Fresh pasta spaghetti made with water and flour, with egg yolk, crispy guanciale, cheese, black pepper

’Amatriciana’

Fresh egg tonnarelli pasta with tomato, guanciale, pecorino cheese and black pepper

Neapolitan ragù

Short paccheri pasta made from durum wheat, with beef ragù and fresh ricotta

Cacio e Chicory

Fresh orecchiette made with water and flour, with cacio cheese, chicory and Norcia guanciale

'Norma'

Egg pasta tonnarelli ‘Norma’ style with tomato, basil pesto, aubergine and salted ricotta

Sicilian-style

Fresh orecchiette pasta made with water and flour, with sea bream, aubergines, cherry tomatoes, olives, capers and parsley

Seafood

Fresh spaghetti made with water and flour, “Scoglio” style with prawn*, octopus*, sea bass, mussels, cherry tomatoes and parsley

* The ingredients marked with * may be frozen or blast-chilled

Prawns and Burrata

Fresh spaghetti made with water and flour, with king prawns*, burrata, courgette cream and parsley

* The ingredients marked with * may be frozen or blast-chilled

Main courses

Cold roast beef served with rocket, cherry tomatoes, Grana cheese and balsamic vinegar

Oven-baked lamb with potatoes and sautéed chicory, garlic and oil

Beef fillet (250 g) in sweet Sardinian myrtle sauce with roast potatoes

Meatballs in tomato sauce “Grandma’s style” with roast potatoes and sautéed chicory

Fisherman’s soup with sea bream, octopus*, mussels, prawn*, cherry tomatoes, olives, and bread croutons

* Foods marked with * may be frozen or blast-chilled

Tuna* with pistachio, burrata and sautéed spinach, garlic and oil

* Foods marked with * may be frozen or blast-chilled

Sea bass in a courgette flower and almond crust with potatoes and sautéed chicory

Bread Basket

Side dishes

Mixed salad with baby leaf salad, cherry tomatoes, olives and carrots

Baked potatoes

Sautéed chicory with garlic, olive oil and chilli

Chicory, sour / boiled

Desserts and Fruit

Caprese cake with almonds and chocolate served with whipped cream

Semifreddo* with pistachio and hazelnuts served with warm dark chocolate sauce

* Foods marked with * may be frozen or blast-chilled

Tiramisu

Eggs, Pavesini biscuits, coffee, mascarpone cheese, cocoa

Panna cotta with fresh strawberries

Pineapple

IMPORTANT FOR PEOPLE WITH ALLERGIES OR SEVERE INTOLERANCES Ristorante Meridionale is unable to guarantee an environment free from cross-contamination for those who suffer from food allergies or intolerances, whether severe or mild, nor can it provide an absolute guarantee of the absence of cross-contamination. Although each dish lists the allergens present as required by law, in our kitchen we cannot guarantee the absence of cross-contamination with other allergens, even in trace amounts.

Important Note: To protect everyone’s health and our business, we invite anyone suffering from food allergies or intolerances to consider another establishment that can guarantee conditions suitable for their needs. We accept no responsibility in the event of allergic reactions related to our culinary offerings.