At Vitaliano, ●life is a long● table and every night feels like Sunday.
Pasta rolled every morning, pizza dough rested for forty-eight hours, a wood oven at 450 degrees — and a floor plan where you choose your own table.
bene
Savoury & sun-kissed Delizioso
La Carta changes with the seasons and the markets. It is generous, a little greedy and built for sharing: tomatoes from Sicily, flour from a mill near Naples, burrata that crosses Europe twice a week, and pasta rolled by hand before the doors open.
I nostri classici
Plates
people
come back
for
Seven dishes that never leave the menu. Tap one to put it on your table before you arrive.
Fatto a mano
Twelve kilos of pasta before breakfast
Every morning at seven our pasta makers start with flour, eggs from a farm outside Tula and a very old rolling pin. By noon there are tonnarelli, pappardelle and six hundred ravioli del plin pinched one at a time.
kg of pasta a day
hours of dough rest
degrees in the oven
Two small inventions
Your table, your first course
Pick the exact table
See the real floor plan of the house and choose where you sit: by the window, at the chef’s counter in front of the oven, or under the lime trees on the terrace. Add dishes, and they are fired the moment you sit down.
A menu built from your mood
Move four sliders — fresh or rich, gentle or bold, savoury or sweet, classic or curious — and Il Sommelier composes a three-course menu with a matching wine, costed to the rouble.
Your table Prego!
Book in under a minute. For groups of more than twelve, write to us and we will build the evening with you.
- 01
How many of you
From a table for two to a tavolata for eight. Big groups (12–120) are welcome in La Cantina or the whole house.
- 02
The occasion
Birthday, first date, business lunch or a Sunday pranzo with the whole family — tell us and we will set the table accordingly.
- 03
The exact table
Pick it yourself on the floor plan. Window, counter, terrace, cellar — it is yours the moment you confirm.
