Menu 2026 - Ristorante Pietra Piana
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
April 9, 2026
Chef
Pietro Rossi
Type of cuisine
Italian
Menu photos (16)
All food photos (7)
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
No availability currently
No availability currently
No availability currently
Starters
- Pesce frit e baccalà ...
- €30
- (Fried white fish and mixed small fish served with a quenelle of creamed salt cod)
- La primavera
- €24
- (Crispy peas, pecorino mousse, spring onion gel and cereal crumble with peas ice cream)
- Piadina di pesce azzurro con spuma rosè
- €26
- (Piadina stuffed with blue fish carpaccio and salad with rosé dressing)
- ….Sua maestà “la genovese”
- €30
- (Braised beef, cooked with onions, celery, carrots and pasta chips)
- Parmigiana di carciofi
- €26
- (Artichoke parmigiana carpaccio, provola gel, pepper emulsion and artichoke croquette)
- Scampi, limoncello e the di crostacei
- €32
- (Cooked and raw scampi, limoncello gel and shellfish infusion)
First courses
- Risotto all’ortolana
- €26
- (Risotto and mixed vegetables cream)
- Vermicelli ai 5 pomodori
- €26
- (Spaghettone from gragnano, with copper-coloured tomatoes, sorrento tomatoes, red datterini tomatoes, green tomatoes and striped tomatoes, flavoured with mediterranean herbs)
- Fettucce nere, canocchie e pistacchi
- €30
- (Fresh fettuccine with squid ink, mantis shrimp and pistachio cream)
- Raviolini di pasta cotta ripieni con astice profumato agli agrumi e salsa verde amara
- €36
- (Home-made ravioli filled with lobster fillet scented with citrus fruits, rocket and escarole sauce)
- Pasta mista con pesto di fave e guanciale
- €26
- (Mixed pasta with broad beans puree, pork rind popcorn and broad bean pesto)
- Fusillone con ragù di seppia e polvere di limone bruciato
- €28
- (Fusillo pasta from Gragnano, cuttlefish ragù and burnt lemon powder)
Main courses
- Agnello lardellato, finto asparago bruciato e salsa al pepe verde
- €33
- (Pan fried lamb loin wrapped in pork chick, with asparagus shape caciocavallo cheese and green pepper sauce)
- Rombo alla meuniere
- €30
- (Turbot cooked in a sauce of butter, lemon, worcestershire sauce and beef stock)
- Lingotto di vitello, timo, lime e pressa di patate aromatizzata al rosmarino
- €29
- (Veal stew seasoned with thyme and lime served with potatoes pie, parmesan and rosemary)
- Millefoglie di pollo marinato al kimchi e senape, ratatouille di verdure
- €28
- (Chicken marinated in kimchi: chilli, garlic, shallots and mustard, served with fresh vegetables)
- Ballotin di melanzane con zuppetta di pomodoro arrosto e quinoa soffiata
- €26
- (Aubergine croquettes with roasted tomato sauce and puffed quinoa)
- Ventresca di tonno alla marinara
- €32
- (Fried tuna belly served with a “marinara” sauce)
- Vegetables side dishes available on request
- €12
Dessert
- Liuk al limone
- €18
- (Lemon ice cream served with homemade liquorice liqueur)
- Mandarino, arancia e kumquat
- €18
- (Orange, mandarin and kumquat semifreddi in various textures)
- Il nostro tiramisù con ricotta di vaccino dei monti lattari
- €18
- (Our tiramisù with ricotta cheese mousse)
- La luna ed il mare
- €18
- (Vanilla and tonka bean mousse, with a heart of alkermes baba and a curaçao sauce)
- Soufflé alla crema con coulis di amarene e crumble di amaretti
- €22
- (Classic vanilla soufflé on “amaretti” biscuits crumble and black cherries sauce)
- ... Le fragole nel bosco ...
- €18
- (Strawberry mousse, pistachio sponge, chocolate crumble and strawberry sorbet)
“ODINO” Tasting menu: pampered by the chef
- Surprised by 7 courses tasting menu (pp)
- €115
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