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RISTORANTE PIZZERIA VALFIORE
APPETIZERS
Local fried bread with cured meat, pickles and soft cheese (for 2 people minimum)
Asparagus flan with courgette flowers, smoked provolone with saffron cream and poppy seeds
Fillet of Irish beef with stracciatella, pine nuts and sweet and sour onion with balsamic vinegar
Pinzimonio with squacquerone cheese and white flatbread with 5 cereals
Burratina cheese IGP from Battipaglia with light gazpacho of datterini tomatoes and crunchy vegetable salad
Roast beef salad with homemade pickled vegetables and tarragon mayonnaise
FIRST COURSES WITH HOME MADE PASTA
Traditional tagliatelle with Bolognaise sauce
Tortellini with meat broth or with cream
Passatelli (fresh pasta made of breadcrumbs and parmigiano) with bacon and asparagus
Buffalo mozzarella Tortelloni with porcini mushrooms, courgette flowers and smoked cheese
Balanzoni (fresh pasta) of mortadella and ricotta cheese with sage butter, toasted pistachios and mielaceto
Spaghetti alla chitarra with fresh Piccadilly cherry tomatoes on burrata cheese cream and basil extract
Risotto with fresh spinach, parmesan wafer and crispy raw ham
SECOND COURSES
Sliced grilled beef with pink salt and fine herbs oil
Sliced grilled beef with rocket salad, Parmesan cheese and balsamic vinegar
Angus beef fillet grilled (or with fresh porcini mushrooms)
Grilled Tomahawk with three accompanying sauce (BBQ, Tarragon Sauce, Mint Yogurt and Honey)
Pork tenderloin wrapped in bacon and shaded with beer, with honey and nuts
Veal knot with citrus fruits and toasted sesame
SALADS (large, main course size)
Summer salad (mixed salad, tuna, mozzarella, cherry tomatoes, olives)
Fennel salad with oranges, feta cheese, steamed prawns and olives
Chickpea, baby spinach, stracciatella cheese and green apple salad
Cesar salad with chicken with aromatic herbs and flaked parmesan cheese
Caprese with Buffalo milk mozzarella and basil extract
Raw porcini mushrooms, valerian salad and Parmesan flakes
(if available, seasonal ingredients)
SIDES
Oven baked potatoes // French fries // Mixed salad
Pinzimonio (raw vegetables)
Grilled vegetables // Spinach AOP
Fried porcini mushrooms
DESSERT
Catalan cream flavored with orange and cinnamon
Dark chocolate cake with a soft heart and vanilla sauce
Panna cotta with berries
Basket of praline hazelnuts with mascarpone cream
Mango and passion fruit parfait with raspberry crumble
Pistachio semifreddo
Profiterol
Black or white truffle
Ice cream
Lemon or coffee sorbet
Fruit fantasy
Strawberries
Strawberries with ice cream
FISH MENU
APPETIZERS
Valfiore sea food salad with orange mayo
Tuna tartare with mango, sunflower seeds, mint and currant mayonnaise
Spicy red mussels sauté with toasted bruschetta
Carpaccio of marinated salmon, black pepper, dill and sour cream
Roasted octopus tentacles with rosemary chickpea cream with rosemary and confit cherry tomatoes
Sea bream fillet pie with spinach and almonds on its fish stock with saffron
FIRST COURSES
Spaghetti with sea food
Spaghettoni with clams
Tortellacci Valfiore with scorpion fish filling with prawns on blueberry cream
Passatelli (fresh pasta) with scampi and lime on courgette cream
Wholemeal spelt tagliolini with prawns, gorgonzola and pistachios
Fregola with clams, asparagus and tuna bottarga
SECOND COURSES
Grilled fish (shrimp, scampi, cuttlefish, squid, sea bream)
Mixed fried fish (shrimp, cuttlefish, squid and vegetables)
Sea bass all’isolana (cherry tomatoes, potatoes, olives)
Assorted skewers of shrimp and squid with fragrant bread
Slices of croaker in a hazelnut crust and vegetable noodles
Tuna steak in citrus fruit crust on mixed salad and raspberry vinegar
Oven baked turbot with potatoes and porcini mushrooms
TRADITIONAL PIZZA
ORIGINAL PIZZA
SWEET PIZZA
FAMILY PIZZA