Who is the chef at Ristorante Pietra Piana?

At Ristorante Pietra Piana, the chef is Pietro Rossi.

What is the average price when eating at Ristorante Pietra Piana?

If you plan to eat at Ristorante Pietra Piana, the average price should be around €90. The average price is calculated based on appetizer/entrée or entrée/dessert, excluding drinks. Prices have been provided by the restaurant.

Does Ristorante Pietra Piana have vegetarian options on the menu?

Yes, Ristorante Pietra Piana has been identified as having vegetarian options on the menu.

Does Ristorante Pietra Piana have gluten-free options on the menu?

Absolutely, Ristorante Pietra Piana has been identified as having gluten-free options on the menu.

Help

TheFork, a Trip advisor company

Menu 2025 - Ristorante Pietra Piana

Get a taste of this menu

Explore the culinary offerings of this restaurant and let yourself be inspired.

Last update

April 18, 2025

Chef

Pietro Rossi

Type of cuisine

Italian

Menu photos (6)

All food photos (10)

Starters

Mare frit e baccalà: €30
(deep fried white and small fishes with a creamed cod quenelle
Colori e profumi di primavera: €24
(vegetables cream served with seasonal vegetables in different consistencies)
Ricciola affumicata, salsa yogurt e lamponi: €28
(marinated and smoked amberjack with yoghurt and raspberry sauce)
Manzo marinato con porro bruciato e spuma di zabaglione allo zafferano: €30
(beef marinated with salt, cane sugar and aromas, leek, eggnog and saffron foam)
Parmigiana di zucchine: €26
(thin sliced courgettes parmigiana, mozzarella jelly, basil emulsion and courgettes croquette)
Scampi, spritz al campari e stracciatella di bufala: €32
(sauteed shrimps in cocoa butter, campari jelly and buffalo mozzarella “stracciatella”)

First courses

Risotto di dentice al limone, capperi e riduzione di angostura: €28
(risotto with carnaroli rice and dentex fish, creamed with lemon sour butter, capers and angostura bitter)
Vermicelli ai 5 pomodori: €26
(thick spaghetti from gragnano with coppery, sorrento, red datterini, striped and green tomatoes scented with mixed mediterranean herbs)
Fettucce nere, canocchie e pistacchi: €30
(homemade black fettuccine with squid ink, sauteed with mantis shrimp and pistachio cream
Raviolini di pasta cotta ripieni con astice profumato al mandarino e salsa di erbe amare: €36
(fresh ravioli creamed with crustaceans’ butter on sliced lobster fillet scented with mandarin, rocket and escarole sauce)
Mischia francesca patate e provola: €26
(Typical mixed shapes Neapolitan pasta cooked with potatoes, provola buttermilk and powdered wild fennel)
Fusillone con ragù di seppia e olio al cipollotto fresco: €28
(fusillo pasta from gragnano, chopped cuttlefish sauce and homemade spring onion extra virgin olive oil)

Main courses

Agnello lardellato, finto asparago bruciato e salsa al pepe verde: €30
(pan fried lamb loin wrapped in bacon, with asparagus shape caciocavallo cheese and green pepper sauce)
Cernia in olio cottura con pesto di lattuga di mare e salicornia: €30
(sauteed grouper, with sea lettuce pesto and blown glasswort)
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 coniglio marinato con senape e ratatouille di verdure: €28
(mustard and “moscovado” sugar marinated rabbit, with vegetables ratatouille)
Bistecca di cavolo alla griglia con emulsione alla barbabietola e quinoa: €24
(stewed and grilled cauliflower “steak”, served with beetroot sauce and quinoa)
Ventresca di tonno alla marinara: €31
(fried tuna belly served with “marinara” sauce: tomato, anchovies, oregano and black “taggiasche” olives)
Vegetables side dishes available on request: €12

Dessert

Liuk al limone: €18
(lemon ice cream with homemade liquorice liqueur)
I fiori del piccolo sant’andrea: €18
(wisteria, jasmine and garden rose parfaits)
Tiramisù con ricotta di vaccino dei monti lattari e granita di caffè: €16
(coffee-soaked soft sponge cake, ricotta cheese mousse and coffee granita)
Delizia di cocco: €18
(coconut mousse in a dark chocolate shell with coconut flakes)
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: €16
(our way for strawberries: strawberries cream, glazed in their juice and served with strawberry sorbet)
Piccola pasticceria
(chocolate pearls with “costiera” flavours, “bacio di dama” biscuit e mini-babà)

Frequently Asked Questions

Book a table

For free

Are you a restaurant owner?

Register your Restaurant

Tell us more about you and we will contact you as soon as possible