La Villetta Menu

Meatballs in a tomato and basil sauce.

Beef carpaccio with vegetable julienne, Parmigiano cheese and mustard dressing.

Asparagus wrapped with prosciutto di Parma and melted mozzarella.

Grilled baby Octopus with broccoli rabe sauteed in garlic and oil.

Eggplant parmigiana.

PEI mussels with white wine sauce.

Fried squid, shrimp, mushrooms and zucchini.

Radicchio endive arugula pears walnuts and blue cheese.

Homemade vegetable soup.

Buffalo mozzarella with cherry tomatoes and basil.

Baby spinach, blueberries, roasted almonds and goat cheese.

Roasted almonds, goat cheese and pears.

Organic pork chop, grilled and typically accompanied by a selection of vegetables or sides, reflecting traditional preparation methods.

Fresh tagliolini pasta topped with shaved black truffle, offering a rich and earthy flavor.

Arborio sea scallops and mixed mushroom.

Creamy bufala cheese with prosciutto e cherry tomato.

Monkfish and asparagus sauteed with chopped tomatoes, served in a delicate white wine sauce.

Tender veal scaloppine sauteed with mushrooms, simmered in a savory marsala wine sauce.

Grilled black bass accompanied by a medley of seasonal vegetables, typically prepared with a light seasoning to enhance the natural flavors of the fish.

Codfish, black olives, and chopped tomatoes, typically served over a bed of spinach.

Homemade ear shaped pasta with broccoli rabe, sausage and garlic.

Lasagna with meat ragu bechamel and mozzarella cheese.

Wild mushrooms ravioli in white truffle cream sauce.

Homemade gnocchi with fresh tomato and dry ricotta cheese.

Penne in vodka sauce with pancetta and smoked mozzarella.

Spaghetti with tomato sauce and basil.

Penne pasta with eggplant, tomato sauce and mozzarella cheese.

Penne tomato sauce burrata di bufala Pugliese and basil.

Linguini pasta with baby clams in white wine sauce.

Sauteed with sausage and mushrooms in pink sauce.

Black tagliolini with mixed sea food in tomato sauce.

Spaghetti in garlic and oil sauce.

Red snapper filleted with cherry tomatoes and black olives.

Chicken breast sauteed with artichoke, mixed mushrooms in a prosecco sauce.

Grilled veal chop served with roasted potato and string beans.

Italian sausage sauteed with white beans and broccoli rabe.

Veal scallopini with prosciutto and white wine.

Veal parmigiana served with penne pasta in tomato sauce.

Veal chop with arugula, pears, walnuts, radicchio and gorgonzola cheese.

Chicken breast with grilled eggplant and melted smoke mozzarella.

Grilled sliced rib-eye steak over baby arugula and cherry tomatoes.

Grilled chicken paired over mixed green and cherry tomatoes salad.

String beans with cherry tomato in garlic and oil.

Roasted potato.

Broccoli rabe.

Fried zucchini.

Delicate agnolotti filled with porcini mushrooms, served in a creamy sauce with a hint of herbs and spices.

Delicate agnolotti filled with porcini mushrooms, served in a creamy sauce with a hint of herbs and spices.

Small ear-shaped pasta with sausage, broccoli rabe, and garlic in a light olive oil sauce.

Penne pasta tossed with grilled chicken, sun-dried tomatoes, and broccoli rabe in a light garlic and olive oil sauce.

Penne in a delicate rose sauce, complemented by grilled chicken, zucchini, and eggplant.

Penne pasta with a rich tomato sauce, topped with grated cheese and a sprinkle of red pepper flakes.

Italian sausage and mushrooms in a light cream sauce, finished with grated Parmigiano Reggiano.

Spaghetti served with a traditional tomato and basil sauce, often garnished with Parmesan cheese.

Spaghetti tossed with extra virgin olive oil and sautéed fresh garlic, often finished with a sprinkle of parsley.

Gnocchi di patate typically consists of soft potato dumplings, often served with a classic sauce and garnished with herbs for added flavor.

Black ink tagliolini typically includes a medley of seafood in a rich tomato sauce.

Layers of lemon-infused sponge cake and Italian mascarpone, typically includes a topping of white chocolate curls.

A creamy blend of ricotta, subtly enriched with a base of crumbly crust, often accompanied by a fruit compote or sauce.

Classic moist cake made with fresh carrots, rich cream cheese frosting, and a hint of spice.

Baked cake incorporating fresh pear pieces, often complemented with a hint of cinnamon and a soft, moist crumb.