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About Restaurant “Rialto” 

I would like to tell you more about our menu.


 What simple and complicated dish pasta is!!! Our spaghetti, linguine, pappardelle, and tagliatelle are home-made. We prepare them using Italian flower and a lot of eggs. There are dishes known to everyone. For example, we cook pasta Carbonara only with Italian bacon Pancetta which makes a great difference to the taste of dish. Our lasagne is always fresh-made. I’d like to draw your attention to the fact that seafood pasta is never served with cheese in Italy. It is taste education. Though, we’ll happily serve you Grana Padano with dishes that require cheese. It’s important that cooked pasta should be al dente. Our risotto is made with rice Riso Vialone Nano which, when cooked, should be al dente as well.

   To cook pizza we use flower Farina del mio sacco, salami Salsiccia tipo Napoli lun.piccante, ham Spalla cotta. Sauce is home-made; we use tomatoes Pomodori pelati for it.



  Soups are not very popular in Italy, but there are two favorite ones – Minestrone and Zuppa di pomodoro. We always use fresh vegetable to cook minestrone and not frozen ones as one of our guests commented. I asked him why he thought so, and his answer was: “All dices are of the same size!” Glory be to our cooks! Zuppa di pomodoro, or tomato soup, we serve only in summer, when its tomato season. Usually, we try use seasonal food.

  Fresh fish – not frozen – is delivered by plane three times a week. Meat is bought in Australia and New Zealand. Score for the level of 'marbling' of our beef is “MB2+”. It is grilled or fried depending on the dish. I love meat and may I say not in a shy way that we have attained perfection in cooking it and can easily compete with many meat restaurants. I would like to mention that we use no chemical additives (flavor enhancers, leavening agents, etc.), only natural spices – rosemary, thyme, oregano, basil and saffron.

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