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APPETIZERS
Pecorino, provola, tallegio, buffalo mozzarella, sheep ricotta, gorgonzola.
Pecorino with truffle, pecorino sardo, buratta, salami felino, koppa, baked aubergine, bruschetta with cherry tomatoes and prosciutto parma, olives, fried vegetables, focaccia bread with rosemary and salt.
150gr buffalo mozzarella, cherry tomatoes, focaccia bread.
Buratta, cherry tomatoes, olives, focaccia bread.
Fried vegetables, pecorino, provola, taleggio, salami felino, koppa, spicy calabrian salami.
SALADS
Rocket, cherry tomatoes, parmesan flakes, crispy pancetta.
Spinach, nuts, green apple, parmesan flakes.
PIZZA
Tomato sauce, garlic, oregano, olive oil, basil.
Tomato sauce, mozzarella, basil.
Tomato sauce, mozzarella, basil, ham.
Mozzarella, provola cheese, red pepper, aubergine, zucchini.
Tomato sauce, mozzarella, basil, spicy calabrian salami.
Tomato sauce, mozzarella, basil, anchovies, oregano.
Tomato sauce, mozzarella, neapolitan salami, ricotta, basil.
Tomato sauce, mozzarella, olives, mushrooms, ham.
Mozzarella, egg, pancetta, squacquerone.
Mozzarella, provola cheese, potatoes, italian sausage.
Mozzarella, gorgonzola, provola cheese, parmesan, basil, black pepper.
Filled crust with ricotta, tomato sauce, mozzarella, basil, aubergine, salty sheep ricotta.
Mozzarella, provola, italian sausage, neapolitan broccoli.
Μozzarella, confit tomatoes, rocket, parmesan, prosciutto parma (20 months maturation).
PASTA
Garlic, olive oil, “bukovo” red pepper flakes.
Tagliatelle with cherry tomatoes and basil.
Filled ravioli with spinach and ricotta, butter and sage.
Paccheri with cherry tomatoes, aubergine, basil and salty sheep ricotta.
Paccheri with beef ragu, onion, carrot and white wine.
DESERTS
Pasta flora with ricotta, yellow wheat, orange scent, chocolate drops.
Savoiardi, mascarpone, eggs and sugar.
Filled biscuits with sweet ricotta, pistachio, chocolate and orange.
Pasta flora with ricotta, pear and chocolate.
Pasta flora of italian recipe with creme and apple.
Hot mille-feuille,
Semifredo ice cream with chocolate, vanilla, truffle and hot coffee.
OUR HANDMADE SAUSE
Our sauce has a secret, tomatoes from Parma made with a 100 years old recipe for the preparation of pomodoro San Marzano. Tomatoes that ripen under the sun for as long as needed.
We choose only the finest ingredients.
Every morning we buy fresh vegetables which we use on the same day.
At “La Ricotta” we believe that the only way you can really create proposals is the selectivity of your raw materials. That’s why we look for the best quality every day. The cold cuts and cheeses we use are all of Italian origin while the vegetables come from from small productions and are certified to meet the strictest quality and taste criteria: Our criteria!
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