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La Eoliana
What does the Mediterranean taste like?
La Eoliana
What does the Mediterranean taste like?
Cherry tomatoes, capers, rosemary, almonds; but also garlic, Grana cheese, olives, chili pepper and good olive oil. Spaghetti, sautéed vegetables, almonds sprinkled on top, this is the dish that celebrates our climate, our diet and our culture.
Discover it here ›
Cherry tomatoes, capers, rosemary, almonds; but also garlic, Grana cheese, olives, chili pepper and good olive oil. Spaghetti, sautéed vegetables, almonds sprinkled on top, this is the dish that celebrates our climate, our diet and our culture.
Discover it here ›Discover our most loved
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Our favorites
CACIOTARTARE
Spaghetti with Ancient Grains, Pecorino Romano DOP, Mazara del Vallo shrimp tartare, black pepper.
Eolian
Ancient grain spaghetti with Mediterranean pesto, sautéed vegetables, and almond granules.
Discover It HereGoloso
Tagliatelle, Genovese pesto with basil PDO and Grana Padano, Apulian stracciatella, Sicilian confit cherry tomatoes, basil.
Discover it hereGRICIA
Rigatoni with Ancient Grains, Pecorino Romano DOP, guanciale and Italian pancetta, black pepper
Discover it hereIl ligure
Pansoti ripieni di ricotta e spinaci, direttamente da uno storico pastificio ligure, conditi con pesto genovese verde brillante.
Scoprilo quiLa Nerano
Spaghetti con Grani Antichi siciliani, crema di provola e Parmigiano Reggiano DOP, zucchine fritte croccanti e basilico fresco.
Scoprila quiPISTACCHIOSA
Regenerative sorghum fusilli, pistachio pesto, crispy guanciale, and a dusting of parmesan.
Discover it hereRavioli cacio e pepe
Ravioli del plin tricolori ripieni di salsa cacio e pepe, conditi con olio e Parmigiano reggiano DOP:
Scoprili quiTRICOLORE SBAGLIATO
Sicilian ancient grain Paccheri, Mediterranean pesto, stracciatella, and crushed pistachios.
Scoprila quiTRICOPLANT
Paccheri with Ancient Grains, Sicilian datterino tomato sauce, pesto and pistachio crumble from the Mediterranean, plant-based stracciatella, extra-virgin olive oil, basil.
Discover it herevegragù
Tagliatelle di grani antichi, ragù plant-based di piselli e
lenticchie, basilico.
Our favorites
CACIOTARTARE
Spaghetti with Ancient Grains, Pecorino Romano DOP, Mazara del Vallo shrimp tartare, black pepper.
Eolian
Ancient grain spaghetti with Mediterranean pesto, sautéed vegetables, and almond granules.
Discover It HereGoloso
Tagliatelle, Genovese pesto with basil PDO and Grana Padano, Apulian stracciatella, Sicilian confit cherry tomatoes, basil.
Discover it hereGRICIA
Rigatoni with Ancient Grains, Pecorino Romano DOP, guanciale and Italian pancetta, black pepper
Discover it hereIl ligure
Pansoti ripieni di ricotta e spinaci, direttamente da uno storico pastificio ligure, conditi con pesto genovese verde brillante.
Scoprilo quiLa Nerano
Spaghetti con Grani Antichi siciliani, crema di provola e Parmigiano Reggiano DOP, zucchine fritte croccanti e basilico fresco.
Scoprila quiPISTACCHIOSA
Regenerative sorghum fusilli, pistachio pesto, crispy guanciale, and a dusting of parmesan.
Discover it hereRavioli cacio e pepe
Ravioli del plin tricolori ripieni di salsa cacio e pepe, conditi con olio e Parmigiano reggiano DOP:
Scoprili quiTRICOLORE SBAGLIATO
Sicilian ancient grain Paccheri, Mediterranean pesto, stracciatella, and crushed pistachios.
Scoprila quiTRICOPLANT
Paccheri with Ancient Grains, Sicilian datterino tomato sauce, pesto and pistachio crumble from the Mediterranean, plant-based stracciatella, extra-virgin olive oil, basil.
Discover it herevegragù
Tagliatelle di grani antichi, ragù plant-based di piselli e
lenticchie, basilico.
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Born to
share
Classic Bruschetta
A trio of bruschette with creamy hummus, Genovese pesto, and stracciatella cheese. Perfect for sharing (or not).
Roman Bruschetta Trio
A trio of bruschettas from Roman tradition: Amatriciana, Carbonara, Cacio e Pepe. A flavor bomb.
Burratina
Typical of the regions of Southern Italy, burratina reveals a soft heart once opened, made of hand-shredded Puglian stracciatella and cream. We serve it over a sauce of Sicilian datterino tomatoes and slices of warm, crusty bread.
Tri-Color Burrata
Our burrata, served on a layer of Sicilian datterino tomato sauce\ntopped with a generous spoonful of 100% vegan pistachio cream and showered with Mediterranean pistachio granules. A true delight!
Hummus
Loved especially by vegans and vegetarians, but enjoyed by everyone! It's a creamy chickpea-based dip that's a staple of Middle Eastern cuisine! We serve it with a drizzle of olive oil, a dash of pepper, and crusty, piping-hot bread (of course, a must for sopping up every last drop!).
Hummus with vegetables
Perfect for sharing, our creamy hummus dish made with Italian chickpeas is enriched with a sauté of seasonal Sicilian vegetables. We serve it with a drizzle of extra-virgin olive oil, freshly ground black pepper, and warm, crusty bread slices (of course, a little scarpetta is mandatory!).
Almonds
Almonds from Sicily, left in their skins to preserve their natural, aromatic character. Toasting enhances their crunch and intensifies their flavor.
Olive
Perfect for nibbling before a hearty plate of pasta. Our olives are dressed with extra-virgin olive oil, oregano, and chili peppers.
Eggplant Parmigiana
With its three soft, blissful layers, eggplant parmigiana is a mouthwatering dish. After layering eggplant, tomato and cheese, it bakes in the oven to form a golden gratin crust and a melty, succulent filling.
Tricolor Parmigiana
Delicious eggplant parmigiana, but with the addition of pistachio cream,\nPuglian stracciatella and a cascade of Mediterranean pistachio crumbs,\nit's even better. The classic recipe elevated by a delicate yet indulgent touch\nthat adds that extra note of crunch and brings color to the dish. Irresistible!
Meatballs in tomato sauce
Irresistible meatballs made with Italian beef and veal, Parmigiano Reggiano DOP, immersed in a Sicilian datterino tomato sauce, garnished with fresh basil. Tender and flavorful… one bite after another—and before you know it, you'll be asking for more!
Puglian taralli
Made according to the traditional recipe that uses flour, extra-virgin olive oil and white wine. The taralli are hand-tied one by one and blanched in water. The final step is baking in a wood-fired oven.
Born to
share
Classic Bruschetta
A trio of bruschette with creamy hummus, Genovese pesto, and stracciatella cheese. Perfect for sharing (or not).
Roman Bruschetta Trio
A trio of bruschettas from Roman tradition: Amatriciana, Carbonara, Cacio e Pepe. A flavor bomb.
Burratina
Typical of the regions of Southern Italy, burratina reveals a soft heart once opened, made of hand-shredded Puglian stracciatella and cream. We serve it over a sauce of Sicilian datterino tomatoes and slices of warm, crusty bread.
Tri-Color Burrata
Our burrata, served on a layer of Sicilian datterino tomato sauce\ntopped with a generous spoonful of 100% vegan pistachio cream and showered with Mediterranean pistachio granules. A true delight!
Hummus
Loved especially by vegans and vegetarians, but enjoyed by everyone! It's a creamy chickpea-based dip that's a staple of Middle Eastern cuisine! We serve it with a drizzle of olive oil, a dash of pepper, and crusty, piping-hot bread (of course, a must for sopping up every last drop!).
Hummus with vegetables
Perfect for sharing, our creamy hummus dish made with Italian chickpeas is enriched with a sauté of seasonal Sicilian vegetables. We serve it with a drizzle of extra-virgin olive oil, freshly ground black pepper, and warm, crusty bread slices (of course, a little scarpetta is mandatory!).
Almonds
Almonds from Sicily, left in their skins to preserve their natural, aromatic character. Toasting enhances their crunch and intensifies their flavor.
Olive
Perfect for nibbling before a hearty plate of pasta. Our olives are dressed with extra-virgin olive oil, oregano, and chili peppers.
Eggplant Parmigiana
With its three soft, blissful layers, eggplant parmigiana is a mouthwatering dish. After layering eggplant, tomato and cheese, it bakes in the oven to form a golden gratin crust and a melty, succulent filling.
Tricolor Parmigiana
Delicious eggplant parmigiana, but with the addition of pistachio cream,\nPuglian stracciatella and a cascade of Mediterranean pistachio crumbs,\nit's even better. The classic recipe elevated by a delicate yet indulgent touch\nthat adds that extra note of crunch and brings color to the dish. Irresistible!
Meatballs in tomato sauce
Irresistible meatballs made with Italian beef and veal, Parmigiano Reggiano DOP, immersed in a Sicilian datterino tomato sauce, garnished with fresh basil. Tender and flavorful… one bite after another—and before you know it, you'll be asking for more!
Puglian taralli
Made according to the traditional recipe that uses flour, extra-virgin olive oil and white wine. The taralli are hand-tied one by one and blanched in water. The final step is baking in a wood-fired oven.
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Finish
in style
Chocolate Kiss
A delicious cube of dark chocolate, dusted with powdered sugar that melts in your mouth. We recommend pairing it with coffee. One bite leads to another, just like kisses! Plus, it's perfect for lactose-intolerant guests!
Sweet Bruschetta
Warm and crispy bruschetta topped with chickpea and cocoa cream. A total knockout. And for those with a sweet tooth, we've also made it with pistachio crumble.
Cafe
Regular or macchiato?
Profiterole
Directly from the kitchens of Master Luigi Biasetto: the Profiterole! The irresistible chocolate flavor and the tender custard cream center lift the spirits, infusing energy from the very first bite.
Tiramisu
This Veneto-born spoon dessert needs no introduction.
It has become the cult classic of Italian cuisine with its countless versions (all delicious).
Grandma's Cake
The ultimate classic, a safe harbor for all lovers of shortcrust pastry and custard. Its comforting, homey flavor is the perfect way to finish a meal on a sweet note.
Finish
in style
Chocolate Kiss
A delicious cube of dark chocolate, dusted with powdered sugar that melts in your mouth. We recommend pairing it with coffee. One bite leads to another, just like kisses! Plus, it's perfect for lactose-intolerant guests!
Sweet Bruschetta
Warm and crispy bruschetta topped with chickpea and cocoa cream. A total knockout. And for those with a sweet tooth, we've also made it with pistachio crumble.
Cafe
Regular or macchiato?
Profiterole
Directly from the kitchens of Master Luigi Biasetto: the Profiterole! The irresistible chocolate flavor and the tender custard cream center lift the spirits, infusing energy from the very first bite.
Tiramisu
This Veneto-born spoon dessert needs no introduction.
It has become the cult classic of Italian cuisine with its countless versions (all delicious).
Grandma's Cake
The ultimate classic, a safe harbor for all lovers of shortcrust pastry and custard. Its comforting, homey flavor is the perfect way to finish a meal on a sweet note.
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Drinks
and toasting
Amari
And to finish in style, choose among Amaro del Capo, Montenegro, or Limoncello.
Drinks for every taste
Chinotto, orange soda, iced tea or lemonade?
Beers
Choose your favorite and enjoy a refreshing sip.
M-spritz
Perhaps there's only one thing better than a good plate of pasta: a good plate of pasta accompanied by a spritz ;)
Fruit to Drink
Fruit Juices and Nectars
Wine Glass
White, red, bubbles? Take a moment for yourself and enjoy a nice glass of wine.
Drinks
and toasting
Amari
And to finish in style, choose among Amaro del Capo, Montenegro, or Limoncello.
Drinks for every taste
Chinotto, orange soda, iced tea or lemonade?
Beers
Choose your favorite and enjoy a refreshing sip.
M-spritz
Perhaps there's only one thing better than a good plate of pasta: a good plate of pasta accompanied by a spritz ;)
Fruit to Drink
Fruit Juices and Nectars
Wine Glass
White, red, bubbles? Take a moment for yourself and enjoy a nice glass of wine.
