Italian Salads (Insalate)
Browse our delectable selection of wholesome Italian salads, but note that due to availability of fresh produce, every dish listed here may not be available on the day of your visit.
Insalata con Parmigiano
Mixed leaves topped with shavings of Grana Padano.
Origin: Italians produce an extraordinary range of cheeses. The best known are Parmigiano Reggiano and Grana Padano, used universally for grating but savoured in Italy in bite-sized chunks. Parmigiano is a specialty of Campania, of which Naples is the administrative centre.
Caprese di Burrata
Fresh hand-made mozzarella ball filled with soft stracciatella cheese, served on mixed baby leaves with Roma tomatoes and basil.
Origin: Burrata refers to the buttery softness of the ball's cream-filled interior and originated in the towns of Andria and Martina Franca in the Puglia province (the long, slender region whose tip forms the heel of the Italian boot).
Insalata di Verdure Grigliate
A mix of green leaves topped with grilled & marinated zucchini, aubergine & mixed peppers.
Origin: Most of the basic elements—olive oil, wine, cheese, grains, fruits and vegetables—originated in other places, but what came to be known as the Mediterranean diet assumed its enduring character in Italy’s south: Sicily, Sardinia, Calabria, Basilicata, Apulia and Campania.
Grilled calamari served on mixed leaves with marinated tomato and a touch of chili.
Origin: The Adriatic and Ionian seas provide a wealth of seafood and frutti di mare. Especially prized are oysters and mussels from beds in the Gulf of Taranto, though the range includes octopus, cuttlefish, squid, anchovies, sardines and sea urchins. A particular specialty of Apulia is seppie ripiene: small cuttlefish baked with a stuffing of chopped mussels and squid, capers, breadcrumbs, grated pecorino.
Insalata di Gamberoni
Prawns tossed with extra virgin olive oil, garlic, chilli, parsley, lemon and diced fresh tomato served on mixed baby leaves.
Origin: Seafood plays an important part in the daily diet of Romans, with mussels, clams, shrimp, squid, cuttlefish and palombo shark fresh from the ports of Fiumicino and Anzio making up the bulk of the local's diets. Prawns are generally reserved for special occasions.
Insalata di Formaggio di Capra
Mixed leaves topped with grilled goats cheese, sundried tomatoes, grilled zucchini & pine-nuts. Cheese can be replaced with avo for a vegan option.
Origin: Italians produce some 450 different types of cheese, some renowned, others local rarities. Goat’s milk cheese is popular in the south and the islands (Sicily, Sardinia, Calabria, Basilicata, Apulia and Campania) and is called caprino.
Note that due to availability of fresh produce, not every dish will be available on the day of your visit.
Next Menu: Primi