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ABOUT US

SO FAR AND SO CLOSE

Just over a thousand kilometers separate us from Italy, but centuries of history and the proximity to the Mediterranean Sea make our signs of identity very similar. An Italian finds in Spain and a Spaniard in Italy a familiarity that goes far beyond language. The same happens with gastronomy. Marinetta mia was born in 2010 and since then we have tried to remain faithful to the classic Italian recipes, trying to elaborate them with fresh and quality products from a wide network of both Italian and Spanish producers. It is not only about being good but also natural and healthy.
cae-oregano-marinetta
ponte vecchio in florence marinetta

WHAT PIZZA WE MAKE

If there is an elaboration to which we dedicate more time, love and knowledge is our pizza. The one we now offer in our menu is the result of many years of work and improvement, as well as the constant choice of the best ingredients.

It is a Roman style pizza because it is crispy and baked in an electric oven and it is also a gourmet pizza because we use the highest quality flour and a long fermentation that provides to our dough a perfumed taste of traditional bread that goes

perfectly with the rest of the ingredients. We only use type1 and 2 flours with wheat germ to guarantee flavor, digestibility and high nutritional value.
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SPECIALTIES

SICILIAN OLIVES

Olives of the Nocellara variety from the Belice valley, also known as "Castelvetrano olives", are the most famous olives in Sicily. Delicious for their sweet and natural flavor, they are also very appreciated for the production of high quality olive oil.

LA PIZZA

Thin, crispy and rectangular in shape. A pizza inspired by the Roman tradition, ensuring that the dough has flavor and is light. In the menu you will find our 20 "Classic" pizzas and 6 more "Seasonal" pizzas. All of them are also available in gluten-free pizza base and also with the option of vegan mozzarella.

LA FOCACCIA

Thicker, slightly crispy on the outside and tender on the inside, we recommend focaccia to all those who enjoy the taste of good bread.

SICILIAN EGGPLANT CAPONATA

Caponata is a classic recipe of sicilian cuisine. Its etymology perhaps comes from the word “capone”, the name given in some areas of Sicily to the llampuga, a fish that was served with a sweet and sour sauce. The people, not being able to afford to buy this fish, replaced it with the more accessible eggplant. The sweet and sour taste due to the contrast between vinegar and sugar characterizes the taste of caponata. It is a dish that we prepare at Marinetta mia from day one.

SEASONAL VEGETABLE LASAGNA

Seven sheets of egg pasta make up our homemade lasagna filled with vegetables, chosen according to the season of the year. With cauliflower and artichokes in winter; carrots and asparagus in spring; zucchini and red bell pepper in summer, and mushrooms and spinach in autumn. A classic of our cuisine.

FIOCCHI FILLED WITH PEAR AND CHEESE WITH GORGONZOLA CREAM AND AMARETTI

The fiocchi are small bags of fresh egg pasta filled with pear pieces and three Italian cheeses (Grana padano, Taleggio and Robiola) that we serve with a Gorgonzola cheese cream made on the spot with Amaretti pieces. Amaretti, present all over Italy, are sweet cookies with a bitter almond flavor (like Amaretto liqueur). The contrasts between the sweetness of the pear and the cookie, the strong and slightly salty taste of the blue cheese sauce and the bitter touch of the Amaretti make this a rounded dish.

LA TAGLIATA

With this dish we want to emphasize the great importance of grilled or charcoal-grilled veal dishes in Italian gastronomy, although many people do not associate them with this cuisine. Our Tagliata is a top quality entrecote (high loin of 250 to 300 grams), cooked on a refractory clay dish, carved and served with three different combinations of the customer's choice (salt flakes, extra virgin olive oil and rosemary / arugula and parmigiano / mushrooms, black truffle cream and oregano). It is served medium, unless another cooking is indicated to us, even the customer if desired can complete it a little more in the refractory stone that retains heat for a long time.

TIRAMISÙ

No one agrees on its region of origin, but it is undoubtedly the most famous dessert in Italy. At Marinetta mia we make it from day one following the original recipe, which is also the simplest: eggs, mascarpone, sugar, savoiardi biscuits, coffee and a little cocoa powder just before serving. Finishing a meal with our Tiramisù and a good espresso is a unique experience.

PISTACHIO SICILIAN CANNOLO

You will find it in any pastry shop in Sicily and, together with the Cassata cake, it represents the influence that Arab gastronomy had on the island, with that passion for intensely sweet flavors. From the word "canna" comes the name cannolo, whose dough used to be rolled around a piece of cane (nowadays it is made with metal molds) and fried with it. It is filled with very sweet sheep's ricotta and decorated with pistachio and candied fruit.

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WHERE WE ARE

Calle del Mar 3 – 46003 ValenciaTel: 96 392 50 91

Marinetta Mia – Pizza e Cucina

Calle del Mar 3 – 46003 Valencia

zooey@marinetta.net

Tel: 96 392 50 91

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