Italy in the World
Mauro De Palma
Executive Chef
Maria Campuzano
Chef
We all love to eat a good plate of pasta but not all restaurants prepare it well in Aruba, at least not to Mauro’s and Maria’s taste.
Italians want it al dente, but most people prefer it well cooked. So the first thing they ask is how you want it prepared. They believe a good plate of pasta brings joy to your day and warms you up. Mauro and Maria invite you to enjoy fabulous pasta dishes in a beautiful, intimate house in Oranjestad, the historic heart of Aruba. The restaurant also offers some of the best wines on the island and when you combine this with spectacular Italian food, you may find yourself asking ‘Why in the world should you deprive yourself of this pleasure?’
[ APPETIZERS ]
Range: 15.00 – 30.00
Vitel Toné
vitello tonnato is a Piedmontese dish of cold, sliced beef with a creamy, mayonnaise-like sauce flavored with tuna
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Stuffed Mini Sweet Peppers with Ground Beef
served with rice, Parmigiano cheese and golden onions
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Antipasto Misto
a selection of Italian delicacies, prosciutto, salami, coppa, various cheeses, olives and fruits
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Bruschetta
toasting bread and soaking it in freshly pressed olive oil is a practice probably as old as Rome itself – we offer them topped with tomatoes, prosciutto, eggplant, mushrooms, or anchovies
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Caprese Salad
classic fior di latte mozzarella, sliced tomatoes and our basil pesto
[ HOUSE PASTAS ]
Range: 25.00 – 35.00
Linguine Frutti di Mare
a wonderful way to take advantage of seafood which includes shrimp, calamari, mussels and clams, mixed together in pasta with tomato sauce
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Boscaiola
Italian sausage, creamy parmigiana sauce, sautéed mushrooms and rosemary added to your favorite pasta, we recommend gnocchi
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Pasta alla Norma
pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil, we love to add ricotta cheese
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Penne alla Vodka and Mushrooms
pasta with home-made marinara sauce, heavy cream, garlic, Parmigiano and vodka
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Amatriciana
one of best known Italian sauces consisting of guanciale (Italian cured meat), Pecorino Romano cheese, tomatoes, we like to add peperoncino and onions
[ STUFFED PASTAS ]
Range: 27.00 – 35.00
Lobster ravioli
a festive combination of fresh pasta and lobster in a creamy ricotta, garnished with fresh herbs
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Truffle and Mushroom Ravioli (a heavenly combination!)
the elastic and flexible dough makes for a richly filled pasta with plenty of flavor, combined with a simple sauce, the rich flavor of the filling can stand its ground in the dish
[ MAIN COURSES ]
Range: 30.00 – 45.00
Osso Buco
a specialty of the Lombard region, cross-cut shanks are used for this traditional Italian dish, topped with fresh parsley, garlic and lemon zests, braised with vegetables, white wine and broth
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Eggplant Parmigiana
made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of melted cheese, it’s a dream come true!
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Brasato al Barolo (beef stew with Barolo wine)
a slow-cooked stew that is well-marinated in Barolo wine, one of the most beloved wines in Italy due to its refined and intense taste that encompasses an extremely complex and aromatic equilibrium
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Cioppino
created in the late 1800s in San Francisco by Italian immigrants, cioppino is a fish stew consisting of whatever the fishermen caught that day, usually fish, shellfish, squid, shrimp and scallops
[ DESSERTS ]
Range: 9.00 – 12.00
Bonet
a North Italian soft chocolate and amaretto dessert, a sort of pudding mix with the touch of crème caramel in one!
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Tiramisù
a coffee-flavored Italian dessert made with ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, garnished with cocoa
HOURS
Dinner:
Mon-Sun: 5:30 to 10:00 p.m.
INFO
Dining: Indoors – Outdoors
Serving: Dinner
Attire: Casual
