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. |
56 zł |
| BURRATA CON POMODORI E PESTO Creamy Burrata cheese from Puglia, served with rucola, cherry tomatoes, pesto alla genovese and extra virgin olive oil. |
48 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. |
68 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 |
| PATATINE FRITTE AL PARMIGIANO REGGIANO Homemade fries topped with Parmigiano Reggiano cheese and truffle powder. |
32 zł |
| SPECIALITA ITALIANA An individually composed board of cheeses, cold meats and specialties available at our counter. |
44zł/100g |
PRIMI | FIRST COURSE
| TORTELLINI IN BRODO A dish originating in Bologna. Handmade dumplings stuffed with meat, served in chicken and beef broth. |
36 zł |
| ZUPPA DI POMODORO A creamy and aromatic tomato soup, served with olive oil, mozzarella, pesto alla genovese and roasted almonds |
36 zł |
| RAVIOLI A STELLA Twelve handmade stars-shaped ravioli with with spicy 'nduja sausage and shrimp filling. Served with shrimp butter and gold powder. |
79 zł |
| RAVIOLI ALLA CAPRESE Twelve handmade raviolis stuffed with Mozzarella and Ricotta cheeses. Served in tomato and basil sauce. |
52 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. |
72 zł |
| RIGATONI CON RAGU DI NAPOLETANO | 56 zł |
| GNOCCHI CON RAGU DI SALSICCIA | 48 zł |
| CARAMELLE ALL'ANATRA Twelve handmade candy-shaped ravioli with roast duck filling, Served with burnt butter and pine nuts. |
60 zł |
| CONCHIGLIONI RIPIENI AI FORNO Shell-shaped pasta filled with Portobello mushrooms, zucchini and Mascarpone cheese Baked in sauce of Italian cheeses. |
60 zł |
| RISOTTO CON ASPARAGI E PROSECCO Creamy risotto with green asparagus and Prosecco. Prepared with Arborio rice grown in the north of Italy. The dish has a slightly liquid consistency and the rice is cooked al dente. |
72 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. |
60 z |
| FRITTO MISTO DI MARE Various types of fresh seafood and vegetables, breaded and deep fried. |
76 zł |
| POLPO CON PUREA DI PATATE Fried octopus tentacles, served on delicate mashed potatoes. Complemented by aromatic parsley salsa. |
68 zł |
| TRIPPA ALLA FIORENTINA Florentine beef tripe. Thick stew with vegetables and tomatoes, baked with Parmigiano Reggiano cheese. The dish is served with bread.
|
52 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" |
96 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. |
119 zł |
| STRACOTTO AL CHIANTI Beef cheeks stewed in Chianti red wine, served with mashed potatoes, borettane onions and parsley oil. |
72 zł |
| FILETTO DI HALIBUT AL SALE Halibut fillet served on hot salt flavored with orange peel. The dish is served with fennel and orange salad. |
79 zł |
| COTOLETTA DI MELANZANE CON SALSA DI POMODORO Fried eggplant in breadcrumbs, served on tomato sauce. |
48 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
| PROFITEROLES AL CIOCCOLATO These are choux pastry puffs filled with vanilla cream and covered in chocolate sauce. |
34 zł |
| AFFOGATO AL CAFFÈ Dessert based on coffee and vanilla ice cream. |
26 zł |
| PANNA COTTA Classic Italian dessert based on cream. Served with seasonal fruit sauce. |
32 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. |
36 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. |
9 zł |
| GELATO CON ACETO BALSAMICO DI MODENA Artisanal fiordilatte ice cream with traditional 18 years old balsamic vinegar from Modena DOP. |
28 zł |
| ILLY CREMA Iced coffee cream |
14 zł |
