Giro D'Italia Ristorante

CALABRIA - PITTELLE DI MELANZANE E SALUMI CALABRESI

A traditional cucina povera dish of southern Italy made of deep fried eggplant fritters served with slices of hot soppressata and slices of capicollo.

LAZIO - CARCIOFI FRITTI

A classic street food appetizer from the best " Friggitoria" in Rome. Deep fried half artichoke hearts coated in panko and served with a side of lemon aioli.

ABRUZZO - PALLOTTE CACIO E OVA

An iconic appetizer from the Abruzzo region. Soft, tasty, and rich with a mix of Pecorino and Parmigiano cheese, eggs, and bread, fried to perfection! A tasty vegetarian dish served in a light tomato sauce, perfect for sharing!

PUGLIA - FRITTO MISTO DI PARANZA (SERVES 2 PEOPLE)

DEEP FRIED CALAMARI,SHRIMPS,OCTOPUS,ZUCCHINI AND CARROTS,SERVED WITH LEMON AIOLI.

CAMPANIA -POLPO ALLA GRIGLIA

A very common and traditional dish from Campania! Marinated octopus is grilled and served on a bed of chickpea puree seasoned with paprika and sprinkled with Maldon salt.

MOLISE - BURRATA E PROSCIUTTO (SERVES 4 PEOPLE)

Fresh burrata drizzeled with extra olive oil, served with sliced Italian prosciutto, homemade fresh focaccia and arugola salad.

EMILIA ROMAGNA - RIGATONI ALLA BOLOGNESE

House made rigatoni pasta in a traditional beef, pork, sausage, and veal ragu, prepared with a light tomato sauce, onions, celery, and carrots topped with shaved Grana Padano cheese.

ABRUZZO - PAPPARDELLE AL RAGU DI AGNELLO

A rich and flavourful ragout of Lamb, a staple in the kitchens of Abruzzo, prepared with homemade pappardelle, and topped with shaved pecorino.

UMBRIA - STRANGOZZI ALLA NORCINA

Typical home-made pasta from Umbria, sauteed with mushroom, sausage and ricotta cream sauce topped with fresh, shaved black truffle

CALABRIA - LASAGNA DI PARMIGIANA

Oven baked lasagna calabrese style, made with alternating layers of pasta and deep fried breaded eggplant slices covered in a home-made traditional tomato sauce, with fior di latte, fresh basil and grana padano

MARCHE - SPAGHETTO ALL'ANCONETANA

house made fresh spaghetti prepared with diced cod, black olives, capers in a light cherry tomato sauce

CAMPANIA - LINGUINE ALL SCOGLIO

Home-made linguine in a light cherry tomato sauce, calamari, shrimp, mussels, clams, and crab meat.

LOMBARDIA - RISOTTO ALLA MILANESE

An upscale version of this famous dish. Our saffron risotto is topped with gold leaf and a roasted bone marrow.

CATCH OF THE DAY

Fresh catch of the day served with potatoes and vegetables of the day

TOSCANA - BISTECCA FIORENTINA

The most famous and traditional dish from Florence. This 48oz steak is grilled and sliced for sharing and served with daily sides.

LAZIO - BRANZINO IN CROSTA DI PATATE

Fresh branzino fillets baked with potato crust on a carrot and potato puree, served with vegetable of the day.

LOMBARDIA - OSSOBUCO ALLA MILANESE

A classic dish from Lombardia, our Braised veal ossobuco is served with saffron polenta and vegetables of the day.

LAZIO - SALTIMBOCCA ALLA ROMANA

Pan seared veal scaloppine topped with a slice of prosciutto crudo and sage, served in a light white wine sauce with vegetables if the day.

SICILIA - BRACIOLE DI VITELLO ALLA PALERMITANA

A typical Sicilian dish Skewers of grilled veal involtini are stuffed with aromatic panko, prosciutto cotto and pecorino cheese, served with classic sicilian caponata made with eggplants, olives, celery and tomatoes.

CALABRIA - PIPI PATATI E SARZIZZA (SPICY DISH)

This dish used to be considered poor people's food. This typical Calabrian dish is made with oven roasted sausages, potato wedges, red onion, red and yellow peppers.

INSALATA VERDE

Spring mix, arugola, radicchio, cherry tomatoes and cucumber finished with a balsamic vinegar dressing.

INSALATA DI BARBABIETOLE

Red and yellow beets mixed with green salad, tossed in house made balsamic dressing, served with a goat cheese mousse, topped with sliced candied beetroot and slice radish.

INSALATA ALLA SICILIANA

SLICED FENNEL, RADICCHIO AND ORANGE SEGMENTS, FINISHED WITH POMEGRANATE SEEDS AND ORANGE VINAIGRETTE

CAMPANIA - REGINA MARGHERITA

The original! Famous worldwide Tomato sauce, fior di latte, grana padano, fresh basil & evoo.

CALABRIA - CALABRESE

Calabrian hot nduja salame, smoked provolone, tomato sauce, fior di latte, fresh basil & evoo.

DIAVOLA

Hot soppressata, black olives, mushrooms, spicy oil, tomato sauce, fior di latte, fresh basil & evoo.

MOLISE - DON VINCENZO

Fior di latte, red pepper cream, pork sausage, cherry tomatoes and pecorino.

CAMPANIA - PARMIGIANA

Fior di latte, tomato sauce, fried eggplant, pecorino, ricotta, evoo and fried basil

CALABRIA - PARIMAI

Tomato sauce base covered with fior di latte, smoked provolone, topped with eggplant, basil and finished with pecorino and ricotta nduja cream

PATATE E SALCICCIA

Thinly sliced roasted potatoes, Italian mild pork sausage, fresh rosemary, fior di latte, grana padano & evoo.

PUGLIA - ASSASSINA

Tomato sauce base infused with spicy oil and fresh garlic, and topped with creamy burrata and taralli from Puglia.

VENETO - TIRAMISU DELLA CASA

Classic house made tiramisu with layers of espresso soaked savoiardi cookies, mascarpone cream and cocoa powder

CAMPANIA - GRAFFE FRITTE

House made fried donuts coated in white sugar and drizzled with pistachio cream, mascarpone and Nutella, topped with toasted crumbled pistachios.

LOMBARDIA - PANETTONE ARTIGIANALE

Warm panettone served with homemade mascarpone cream.

LOMBARDIA - TORTA SBRISOLONA

Typical dessert from Mantova, house made almond crumble pie filled chocolate pastry cream and dusted with icing sugar.

LAZIO - MARITOZZO ALLA PANNA

A must have Lazio traditional dessert . A soft and sweet bun filled with whipped cream and dusted with icing sugar.

ABRUZZO - CROSTONE ABRUZZESE

Classic Crostone Abruzzese, is served on our oval shaped pizza crust, prepared with potato cream, pork sausage, caciocavallo & pecorino cheese, rosemary and topped with prosciutto crudoa true taste of Abruzzo!

TOSCANA - GUCCI

Fior di latte, porcini mushrooms, grana padano, truffle oil, prosciutto crudo.

EMILIA ROMAGNA - ROSA DI PARMA

Fior di latte, mortadella, pistachio and ricotta cream, grana padano, pistachio crumble and evoo

VENETO - GIULIETTA

This pizza starts with our freshly made walnut cream, fior di latte, grana padano, and is topped with speck, fried radicchio, crushed walnuts, and parsley.

LAZIO - CARBONARA

Fior di latte with crispy guanciale, pecorino Romano finished with an egg yolk cream and black pepper.