Berberè Porta Saragozza Bologna Porta Saragozza Berberè Porta Saragozza Berberè Porta Saragozza

Bologna Porta Saragozza

OPENING HOURS

LUNCH:
Every day 12.30pm – 2.30pm 
DINNER:
Every day  7pm – 11.30pm

MENU

We encourage sharing so you can try more flavours!

MARINARA
Tomato, garlic, parsley
6.5
MEDITERRANEA
Black olives*, sauteed red onion, tomato, oregano
7.5
MARGHERITA
Fiordilatte mozzarella from Agerola, tomato, basil, extra-virgin olive oil
8
BUFALA
Mozzarella di bufala from Piana del Sele, tomato, basil, extra-virgin olive oil
10
PROVOLA
Smoked Provola cheese, tomato, basil, black pepper, extra-virgin olive oil
9
NAPOLI
Sicilian anchovies, capers from Salina, Fiordilatte mozzarella from Agerola, tomato, oregano
10
DIAVOLA
Spicy salami, tomato, Fiordilatte mozzarella from Agerola, parsley
10
SALSICCIA E PARMIGIANO
Mora Romagnola sausage, tomato, Parmigiano Reggiano aged 24 months, fennel seeds
10.5
NORMA
Oven-roasted aubergines, tomato, Fiordilatte mozzarella from Agerola, grated smoked ricotta, basil
10
‘NDUJA E BURRATA
Fiordilatte mozzarella from Agerola, ‘nduja from Spilinga, Apulian burrata, date tomato confit, basil
9.5
ORTOLANA
Oven-roasted courgettes, mashed potatoes with extra-virgin olive oil, smoked Provola cheese, basil pesto, date tomato confit, basil
10
SPECK E PATATE
Speck from Alto Adige, aged Gorgonzola cheese, Fiordilatte mozzarella from Agerola, mashed potatoes with extra-virgin olive oil
11
BABAGANOUSH
Aubergine cream with tahina, date tomatoes, Greek yogurt, mint, smoked paprika
11
TONNO
Callipo Riserva tuna fillets, sauteed red onion, Fiordilatte mozzarella from Agerola, salsa verde, back olive powder, oregano
12
COTTOCAPRESE
Wood-fired oven-roasted prosciutto, Apulian burrata, date tomatoes, Fiordilatte mozzarella from Agerola
12.5
CRUDO E SQUACQUERONE
Prosciutto crudo from Norcia, Squacquerone cheese, rocket, Fiordilatte mozzarella from Agerola, orange-flavoured oil
13

*olives may contain traces of pits

For dinner, we prepare a limited quantity of special doughs (+1,50€) with different types of cereals.

EXTRA

Vegetable
1.5
Cheese
1.5
Mozzarella di Bufala (8 slices)
2.5
Anchovies (8 filets) - Tuna
2.5
Salumi
2.5

CRUST DIPPERS

Salsa verde
2
Honey with ‘nduja
2
Basil pesto
2

SFIZI

Mixed seasoned olives
3
Crostini with Sicilian anchovies, butter and lemon zest (2 pcs)
2.5
Crostini with ‘nduja from Spilinga and smoked ricotta (2 pcs)
2.5
Apulian burrata, oven-roasted aubergines, basil pesto
7
Salumi platter (prosciutto crudo from Norcia, wood-fired oven-roasted prosciutto, speck from Alto Adige) served with olives and bread
9

MONTANARINE

Our classic dough, fried and topped with

Tomato sauce, Parmigiano Reggiano, basil
3.5
‘Nduja, honey, smoked ricotta
4
Apulian burrata, Sicilian anchovies, salsa verde
4.5
Prosciutto crudo from Norcia, Apulian burrata
4.5

INSALATE & CO

Served with sourdough bread

Aubergine Parmigiana: Morgan’s recipe
9
Green salad: iceberg lettuce, rocket, balsamic vinegar
3
Caprese salad: mozzarella di bufala from Piana del Sele, seasoned date tomatoes, croutons, oregano, basil, lemon zest
7
Caesar salad: smoked chicken, iceberg lettuce, rocket, Parmigiano Reggiano flakes, mustard sauce, sunflower seeds and pumpkin seeds
10
PROFITEROLE - Maestro pasticciere Luigi Biasetto
with chocolate and Chantilly cream
6
TIRAMISÙ - Maestro pasticciere Luigi Biasetto
classic recipe
6
SEMIFREDDO - Maestro pasticciere Luigi Biasetto
Yogurt and sour cherry semifreddo
6
GELATO - Maestro pasticciere Luigi Biasetto
Custard with caramel toffee and almond brittle
4
Pachiza chocolate (Peru) with savoury crumble
4
SORBETTI
Made in-house from just fruit and a touch of sugar
3.5

BIANCHI

Pietrobianco (tai bianco, pinot bianco)
25
Convenio Trebbiano (trebbiano)
18
El Gian (garganega)
20
Bombino IGP Puglia (bombino bianco)
20
Verdicchio (verdicchio)
19

ROSSI

Giato (nero d’avola, perricone)
19
Eretici Rosso (dolcetto, barbera)
19
Olmo (montepulciano, sangiovese)
19
Ombra del Gatto (corvina, merlot)
24
Ammonite Rosso (merlot, cabernet, carmenere)
25
Bandini Chianti Classico (sangiovese 95%, colorino 5%)
29

ROSATI

Bardolino Chiaretto (corvina, rondinella)
22

BOLLE

Brut and the Beast (cortese)
23
Bakari Rosa Confondo (corvina)
23

VINI DELLA CASA

Vino della casa Bianco (garganega, pianella, tocai) calice/mezzo litro
3/9
Vino della casa Rosso (sangiovese) calice/mezzo litro
3/9

All prices listed in euros.

LE BIRRE

Pils (pils), Ulmer - piccola/media alla spina
3.5/5
Weiss (weiss), Ulmer - piccola/media alla spina
3.5/5.5
Dunkel (dunkel), Ulmer - piccola/media alla spina
4/6
Pils (pilsner), Ulmer 5,2% - bott. 50
6
Weizen (weiss), Kartauser 5,5% - bott. 50
6
Falesia (bock), Lariano 7% - bott. 33
6
Spaceman (ipa), Brewfist 7% - bott. 33
6
Latex più (blanche), Retorto 4,8% - bott. 33
5.5

LE BIBITE

Made with organic, Fair Trade ingredients

Molecola classica - lattina 33 cl
3
Molecola senza zucchero - lattina 33 cl
3
Galvanina Aranciata / Chinotto / Limonata bott. 33,5
3.5
Acqua Ferrarelle Maxima Effervescente - 50 cl
2
Acqua Ferrarelle Natia Naturale - 50 cl
2