Parma Ham, Parmesan cheese, Mortadella and Mushrooms, from Porcini to Ovuli, Galletti and Prugnòli are just some of the selected ingredients for our customers.
The sea occupies a very important area in our menu. Every day we select the best fish that comes to our kitchen to make our recipes. Always fresh and picked ready sliced-meat, typical cheeses, zero-kilometer vegetables, the best anchovies, as well as the Arborea mussels from the Oristano Gulf, the clams from Mediterraneo and our sea fruits are the ingredients of our appetizers.
One kilo of flour and ten eggs are our handmade pasta ingredients stretched by a rolling pin. Tortellini and Tortelloni, Balanzoni, Tagliatelle, Tagliolini and Pappardelle, Lasagne, Cannelloni and Passatelli are just an example of what you can taste. Mortadella, Parmesan cheese 30 months old and a careful selection of pork meats, with a pinch of walnut, salt and pepper are the only ingredients to fill our Tortellini. The best local ricotta mixed with parsley or fresh spinach "fill" our Tortelloni. Balanzoni's recipe is secret, you just have to taste them.
Broth and Tafièr ragu are the result of three generations of experience and are produced through a very slow cooking of selected meat.
Pizza must always be digestible and tasty. The best flours, the natural yeast and a very low leavening (at least 72 hours) are the basic elements of a high-quality mix. Strictly Italian tomatoes for handmade sauce to be able to separate peel and seeds, mozzarella fiordilatte obtained from 100% Italian milk and bufala mozzarella from certified Campania cheese factories. A special cooking in a special wood oven completes the highest quality profile that every pizza has, starting from the preparation bench to your table.
International, Mediderranean, and italian cuisine. Pizzeria. Fresh fish every day, homemade pasta according to the oldest Bolognese tradizion.se
Bolognese (traditional), Italian regional, Seafood, Creative, Organic
From €20 to €30
Every day - from 12am to 3pm and from 07pm to 11pm.