Beretta Valencia

Thin-crust pizzas

Crisp, paper‑thin crust with fresh toppings—Margherita Burrata brings creamy richness, Funghi Misti delivers earthy mushroom depth

Margherita Burrata Pizza

Thin, blistered crust with San Marzano tomato, fresh mozzarella, and basil — textbook execution

Mushroom Risotto

Creamy, well‑seasoned risotto with strong mushroom flavor and al dente texture

Eggplant Caponatina with Burrata

Fried eggplant with celery, cherry tomato, raisins, basil, pine nuts, capers, and white balsamico.

Mortadella Pizza with Pistachio

New addition featuring silky mortadella draped over melted cheese with crushed pistachio adding crunch and nuttiness

Burrata on Walnut Bread

Creamy burrata atop walnut‑studded bread, drizzled with truffle honey for sweet‑savory contrast

Antipastini plate

Selection of dips and small bites served with focaccia—zucchini and ricotta especially stand out

Saffron Risotto with Ossobuco

Creamy saffron-stained risotto topped with falling-apart braised veal shank

Crab Arancini

Sundried tomato and basil‑infused arancini with calabrese aioli

Cacio e Pepe pasta

Classic peppery pasta—simple, but can be a bit dry unless perked up with calabrese peppers

Spaghetti Cacio e Pepe

The Roman classic done right — sharp pecorino emulsified with starchy pasta water and cracked black pepper

Polpette

Tender meatballs swimming in spicy tomato sauce with a kick of chili

Tiramisu

Creamy, slightly bitter and not overly sweet classic tiramisu

Sausage And Escarole Pizza

Watermelon Radish Salad With Roasted Potatoes

Squid Ink Pasta