Menu
Summer 2021
Did you know...?
The modern food cooking techniques: low temperature and the use of vacuum systems help to preserve the nutritional aspects of food, enhancing aromas and flavors.
In Piazzetta we use them in many preparations.
Come to us and discover the incredible taste!
The Menu
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Specialities
Selection of cold cuts and cheeses with mustards and artisan vegetable pickle (for 2 people) - 18
Creamed cod quenelles on crispy polenta with artichoke julienne and dehydrated Taggiasca olives - 14
Grilled octopus tentacle on turnip greens, pumpkin mousse and chestnuts - 14
“Amatriciana” scallops: tomato coulis, pecorino romano cheese fondue and crispy bacon - 15
Lessinia Beef Tartare with Parmesan mousse,
caramelized cherry tomatoes and crunchy culaccia di Soave (90gr) - 14
First Courses
Risotto with Amarone della Valpolicella DOCG wine (minimum 2 people - wait 20 min.) - 16
“Verona Cacio e Pepe” homemade bigoli (fresh egg long pasta)
with local cheeses and pepper and Lessinia black truffle - 16
Homemade pappardelle with lamb ragout , artichokes, mint and pecorino cheese - 15
Whole wheat spaghetti with apulian broccoli, fresh chilli and fennel taralli crumble - 14
Homemade fettuccine with lobster and lime - 22
Main Courses
Grilled lamb chops with buttered baby spinach and mashed potatoes - 18
Grilled rib eye steak with baked potatoes - 22
Catch of the day with side dish - from 20
Suckling pig belly glazed with Soave white Recioto on stewed cabbage - 18
Mini chickpea burgers with paprika veg mayo on caramelized shallot - 14
Sides
Baked potatoes - 5.50
Large plate of grilled vegetables - from 10
Fresh mixed salad - 6.00
Desserts
Our homemade tiramisu - 7
Pavlova: homemade meringue with whipped cream and fresh fruit - 7
White chocolate parfait on raspberry coulis - 7
Crunchy millefeuille with hazelnut creamy, sablè hazelnuts and salted toffee caramel - 7
Caprese cake, chestnut mousse, nut brittle and Recioto della Valpolicella bonbon - 7
Trio of desserts: Tiramisu, Pavlova and Millefoglie - 10