Menu
ANTIPASTI | STARTERS
| CICCHETTI A real delicacy from Venice, that shows the richness and diversity of the region. The secret of these sandwiches and snacks are perfectly composed ingredients. This appetizer allows to get know 6 different flavours. |
52 zł |
| COZZE ALLA TARANTINA The name of this dish comes from the city of Taranto in the Puglia region. These are mussels in tomato sauce with garlic and peperoncino. The dish is served with parsley and toasted bread. |
68 zł |
| TARTARE DI FILETTO Hand-chopped beef sirloin tartare, served with homemade truffle mayonnaise, fried capers, shallots, marinated boletus, pine nuts, dried tomatoes and spices. |
66 zł |
| VEGE TARTARE | 56 zł |
| CARPACCIO DI MANZO Carpaccio was founded in Venice in 1950. The dish is named after the famous Venetian painter Vittore Carpaccio. It is a thinly broken one-piece beef tenderloin, served with rocket, cherry tomatoes and Parmigiano Reggiano cheese. The dish is smoked with lemon tree smoke. |
72 zł |
| TAGLIATA DI TONNO AL SESAMO Marinated, covered in sesame seeds and gently fried tuna. Served on rucola with pickled onion and roasted almonds. |
68 zł |
| SPECIALITA ITALIANA An individually composed board of cheeses, cold meats and specialties available at our counter. |
44zł/100g |
PRIMI | FIRST COURSE
All pasta and ravioli are made exclusively for us by I Love Pasta.
Our restaurant and pasta manufactory, which is in the group of
POLAND 100 BEST RESTAURANTS
| TORTELLINI IN BRODO A dish originating in Bologna. Handmade dumplings stuffed with meat, served in chicken and beef broth. |
36 zł |
| VELLUTATA DI FUNGHI Creamy and aromatic forest mushroom soup with leek, olive oil, parsley and cream. |
36 zł |
| PASTA AMATRICANA Spaghetti pasta with aromatic tomato sauce and Guanciale. The name comes from the town of Amatrice, where the recipe was created. |
44 zł |
| RAVIOLI ALLA CAPRESE Twelve handmade raviolis stuffed with Mozzarella and Ricotta cheeses. Served in tomato and basil sauce. |
49 zł |
| TORTELLINI AL FORNO Handmade meat tortellini baked with traditional ragu sauce and Parmigiano Reggiano cheese. It is one of the symbols of the cuisine of the Emilia Romagna region. |
60 zł |
| RIGATONI ALLA CARBONARA A traditional dish of Roman cuisine. Pasta in Pecorino Romano cheese sauce, Guanciale and egg yolks. |
56 zł |
| SPAGHETTI AGLIO, OLIO E GAMBERI Spaghetti in a sauce based on garlic, peperoncino, olive oil, parsley, and shrimps. |
69 zł |
| RIGATONI CON RAGU DI NAPOLETANO | 56 zł |
| GNOCCHI 'NDUJA E STRACCIATELLA | 52 zł |
| CARAMELLE ALL'ANATRA Twelve handmade caramellas stuffed with roasted duck, served with mushroom sauce. |
59 zł |
| CONCHIGLIONI RIPIENI AI FORNO Shell-shaped pasta filled with Portobello mushrooms, zucchini and Mascarpone cheese Baked in sauce of Italian cheeses. |
59 zł |
| RISOTTO AL FUNGI Creamy risotto based on fresh mushrooms, butter and Pecorino cheese. Prepared with Arborio rice grown in North of Italy. The Secret of a properly prepared dish is a slightly liquid consistency and rice cooked al dente. |
72 zł |
| GNOCCHI AL CARTOCCIO AI FRUTTI DI MARE Handmade potato gnocchi in a sauce with seafood and cherry tomatoes. Baked in a parchment pouch. |
99 zł |
| PASTA LASAGNA BIANCA We serve this traditional dish of Italian cuisine in a slightly surprising version. Pasta sheets are baked with Prosciutto Cotto and Béchamel sauce. |
56 zł |
| PASTA E PISELLI A typical dish of nepolitan cuisine. Rigatoni pasta in sauce with green peas, pancetta and onion. |
39 zł |
SECONDI | SECOND COURSE
| INSALATA CAESAR Caesare Cardini is considered to be the creator of this dish. The main ingredients are romaine lettuce, Parmigiano Reggiano cheese, croutons and corn chicken breast. |
59 z |
| FRITTO MISTO DI MARE Various types of fresh seafood and vegetables, breaded and deep fried. |
76 zł |
| TRIPPA ALLA PIACENTINA Tripe is a very popular dish in traditional Italian cuisine. This recipe comes from the Piacenza area. It is a thick stew with beans, vegetables, tomatoes and Parmigiano Reggiano. The dish is served with bread. |
48 zł |
| SALTIMBOCCA ALLA ROMANA One of the most famous Italian dishes in the world. The real one must be prepared with veal, Proscciutto Crudo ham and sage leaves. Served with home-made bread. We reveal the recipe for this dish in the e-book. You can download it from the website idedoilove.pl after entering the password: "salumeria" |
92 zł |
| TAGLIATA DI MANZO Classic dish of Italian cuisine. Fried and sliced beef tenderloin served with gold leaf, rucola, bread, cherry tomatoes and Parmigiano Reggiano cheese. |
99 zł |
BAMBINI MENU | CHILDREN'S MENU
| PASTA IN BRODO Homemade pasta in chicken and beef broth. |
22 zł |
| PENNE IN BIANCO Penne pasta served with butter or olive oil. |
18 zł |
| SPAGHETTI AL POMODORO Spaghetti pasta served in a classic tomato sauce. |
26 zł |
| GNOCCHI AL POMODORO Handmade gnocchi served in tomato sauce. |
30 zł |
| RIGATONI CON RAGU NAPOLETANO Rigatoni pasta in a rich meat sauce made of beef, pork neck, pork ribs with pancetta, Prosciutto Crudo di Parma and tomato sauce.
|
32 zł |
DOLCI | SWEETS
| AFFOGATO AL CAFFÈ Dessert based on coffee and vanilla ice cream. |
24 zł |
| PANNA COTTA Classic Italian dessert based on cream. Served with seasonal fruit sauce. |
28 zł |
| TIRAMISU Classic dessert of Italian cuisine. Prepared by the staff of the I Love Pasta restaurant. According to the Restaurant Guru website, it was considered the best Tiramisu in Jelenia Góra. |
33 zł |
| STRUDEL DI MELE A dish from the Trentino region. Apple strudel served with vanilla sauce.
|
33 zł |
| CUORE CALDO AL PISTACCHIO A white chocolate biscuit baked just before serving with a liquid pistacchio center, served with a scoop of vanilla ice cream. |
39 zł |
| GELATO Craft ice cream in seasonal flavors. Ask the staff for currently available flavors. |
8 zł |
