Dal Moro’s® Menu

Bolognese sauce tomato-based meat sauce for pasta attributed to the Italian city of Bologna, the centre of a rich agricultural region. Bologna, in north-central Italy, is the main city of Emilia-Romagna, a region that some say produces the best food in the country.

INGREDIENTS: – Black Truffle Sauce; – Smocked Ham; – Pecorino Cheese Cream; – Dried Tomatoes; – Parsley; – Fried Chips. ALLERGENS: – Lactose.

Dal Moro's® Veneziana Sauce enriched with Baccalà & Fresh Tomatoes

Fresh Pasta with succulent MORTADELLA: rich, savory delight.

INGREDIENTS: – Black Truffle Sauce; – Fresh Mushrooms; – Pecorino Cheese Cream; – Dried Tomatoes; – Parsley; – Fried Chips. ALLERGENS: – Lactose.

INGREDIENTS: – Selection of Italian Cheeses. ALLERGENS: – Lactose.

When in Rome, you’ll often hear a Roman waiter say, “Try cacio e pepe!” And often, tourists will not know exactly what that means. Cacio e pepe is one of the best pasta Roman cuisine has to offer – both throughout history and today. It boasts just 3 ingredients: Cheese. Pepper and of course Pasta.

The origins of Caprese sauce can be traced back to the island of Capri in Italy, where it is believed to have been created. This sauce is a key component of the famous Caprese salad, which is made with fresh tomatoes, mozzarella cheese, basil, and a drizzle of olive oil.

Gorgonzola, mozzarella, taleggio Red onions, capers, olives Porem ipsum dolor sit amet, consectetur adipiscing elit. Duis arcu purus rhoncus fringilla vestibulum vel, dignissim vel ante. Nulla faciNullama urna sit amet tellus pellentesque egestas in in ante.

Neapolitan sauce, also called Napoli sauce or Napoletana sauce, is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta.

When in Rome Arrabiata is a light marinara or red sauce that originated in the Lazio region of Central Italy. The official origins of modern Arrabiata are obscure, but it appears to have been perfected in Rome in the 1920s by chef Antonio Cecchini, whose restaurant was appropriately called "Le Arrabbiate." The word "arrabiata" means “angry” in Italian. The sauce can leave some susceptible savorers ‘red in the face.’ If you’ve ever tried to eat a spicy dish and it happens to you, there’s no hiding the embarrassment. Capillaries in the face expand because of a chemical culprit in peppers called capsaicin. It acts on certain receptors in the mouth responsible for detecting heat, causing a four-alarm freak out. Mamma Mia!

Gorgonzola, mozzarella, taleggio Red onions, capers, olives Porem ipsum dolor sit amet, consectetur adipiscing elit. Duis arcu purus rhoncus fringilla vestibulum vel, dignissim vel ante. Nulla faciNullama urna sit amet tellus pellentesque egestas in in ante.

Dal Moro's® Veneziana Sauce enriched with Baccalà & Fresh Tomatoes

Black Squid Ink Sauce (Veneziana)  with seafood offers a luxurious dining experience, featuring a unique, dark, and velvety sauce that perfectly complements the fresh, flavorful seafood. This dish combines the allure of Venice with a rich, oceanic depth, creating an unforgettable taste sensation.