Grazie Sheffield
Menu with Prices in the UK

Large sweet Sicilian Nocellara and Puglian Bella di Cerignola olives marinated with rosemary, garlic, and lemon zest.

Chargrilled Altamura sourdough rubbed with garlic and topped with vine-ripened San Marzano tomatoes, fresh basil, and cold-pressed olive oil.

Whole creamy Apulian burrata cheese paired with 24-month aged Parma ham, roasted cherry tomatoes, and wild rocket.

Fresh creamy Puglian burrata drizzled with black truffle oil, toasted pine nuts, and crispy sourdough crostini.

Lightly dusted crispy squid rings flash-fried in semolina flour, served with homemade garlic lemon aioli and charred lemon.

Traditional Puglian beef and pork meatballs simmered in rich San Marzano tomato sauce, topped with Parmigiano Reggiano and toasted bread.

Golden crispy Carnaroli risotto balls stuffed with wild mushrooms, smoked provola cheese, and black truffle mayo.

Pan-seared king prawns cooked in extra virgin olive oil, fresh garlic, Calabrian chilli, and parsley with grilled focaccia.

Artisanal platter of Parma ham, finocchiona salami, capocollo di Martina Franca, Puglian burrata, pecorino, olives, and warm focaccia.

Authentic Puglian potato-dough focaccia baked crisp with sweet cherry tomatoes, black olives, sea salt, and oregano.

Warm stone-baked rosemary and roasted garlic focaccia brushed generously with Apulian extra virgin olive oil.

Fluffy baked focaccia topped with melted fior di latte mozzarella and spicy spreadable Calabrian 'nduja sausage.

Freshly shaped semolina orecchiette tossed in six-hour slow-braised lamb shoulder ragù, tomato passata, and Pecorino Romano.

Puglia's most iconic dish: fresh orecchiette sautéed with tender turnip tops, garlic, Calabrian chilli, and crispy toasted breadcrumbs.

Fresh egg tagliatelle folded with cultured black truffle butter, porcini mushrooms, and 24-month aged Parmigiano Reggiano.

Hand-rolled semolina cavatelli cooked with king prawns, Shetland mussels, baby squid, cherry tomatoes, garlic, and white wine.

Fresh pasta tossed strictly the Roman way with crispy cured guanciale, organic egg yolks, Pecorino Romano, and cracked black pepper.

Fresh bronze-die rigatoni coated in creamy San Marzano tomato, vodka, and fiery Calabrian 'nduja emulsion with stracciatella.

Delicate handmade pasta parcels filled with sheep's milk ricotta and spinach, served in browned sage butter and toasted hazelnuts.

Wide fresh egg pappardelle ribbons draped in slow-braised wild boar ragù with red wine, juniper berries, and aged pecorino.

Layered fresh pasta sheets baked with slow-cooked beef and pork Bolognese ragù, velvety béchamel, and bubbling mozzarella.

Fresh spaghetti tossed in sweet Datternini tomato and basil sauce, crowned with a generous dollop of creamy Puglian stracciatella.

Hand-rolled semolina cavatelli with fried aubergine cubes, rich tomato basil sauce, and salted ricotta salata.

Freshly extruded pasta tubes in a fiery garlic, San Marzano tomato, fresh parsley, and Calabrian red chilli sauce.

Pan-fried free-range chicken breast in golden Parmesan herb breadcrumbs, served with wild rocket, cherry tomatoes, and roasted garlic mash.

Chargrilled whole sea bass fillets with caper, lemon, and oregano salsa verde, served alongside sautéed seasonal greens.

Chargrilled 8oz Yorkshire sirloin steak sliced over peppery rocket, 24-month Parmigiano Reggiano shavings, and aged Modena balsamic.

Oven-baked layers of roasted aubergine, San Marzano tomato sauce, fior di latte mozzarella, fresh basil, and Parmigiano.

Crispy skin-on French fries tossed with sea salt and fresh rosemary.

Crispy skin-on fries finished with white truffle oil and freshly grated Parmigiano Reggiano.

Wild rocket leaves dressed with aged balsamic vinegar, lemon juice, olive oil, and shaved Parmigiano Reggiano.

Charred Tenderstem broccoli sautéed with garlic, olive oil, and a pinch of red chilli flakes.

Crisp mixed baby leaves, cucumber, red onion, and sweet cherry tomatoes with house vinaigrette.

Cold-pressed Puglian extra virgin olive oil paired with aged Modena balsamic vinegar for dipping.

Creamy house-whipped garlic mayonnaise brightened with fresh Amalfi lemon juice.

Spicy infused chilli oil for drizzling over pasta, focaccia, or grilled meats.

Espresso-soaked savoiardi biscuits layered with whipped mascarpone and roasted Sicilian pistachio crema.

Traditional Venetian tiramisu with Marsala-infused espresso sponge, silky mascarpone, and bitter cocoa powder.

Two crisp pastry shells piped to order with sweet sheep's milk ricotta, dark chocolate chips, and crushed pistachios.

Silky Madagascar vanilla bean cream pudding topped with warm mixed berry compote.

Flourless dark chocolate and toasted almond cake served warm with vanilla bean gelato.

Child-sized portion of fresh spaghetti tossed in mild sweet tomato and basil sauce with optional Parmigiano.

Small bowl of fresh penne pasta with creamy egg, mild pancetta, and grated Parmesan.

Mini breaded chicken strips served with crispy skin-on fries and sweet tomato ketchup.

Chilled Italian sparkling blood orange soda made with sun-ripened Sicilian oranges.

Refreshing sparkling lemon drink crafted with real Sicilian lemon juice.

Smooth, balanced Tuscan still mineral water in a glass table bottle.

Rich, velvety double shot of dark-roasted Neapolitan espresso with thick crema.