Italian trattoria · Laureles, Medellín
Our Menu
Roman-style thin and crispy pizza, fresh pasta made by hand every morning, and charcuterie cured in house with locally raised Sampedreño pork. The recipes chef Giancarlo Mazzarino brought from southern Italy, since 2017.
What would you like to eat today?
Antipasti — Starters
Italian starters to share: bruschetta, focaccia, carpaccio, burrata and our house-cured charcuterie board.
Bruschetta al Pomodoro — 25,000 COP
Toasted bread from our own dough, fresh tomato, basil, garlic and extra virgin olive oil. The simplest antipasto in southern Italy, which is exactly why it is the hardest to get right.
Focaccia della Casa — 18,000 COP
Freshly baked with our long-fermented dough, extra virgin olive oil and a balsamic vinegar reduction. Order it to start while the rest arrives.
Charcuterie Board — 48,500 COP
A selection of our own artisan cured meats, aged in house with locally raised Sampedreño pork, served with burrata stracciatella. A smaller tasting board, the Tagliere Piccolo for one or two people, is available at 26,000 COP. Everything on this board is made by us, and we also sell it by weight to take home — just ask your server.
Eggplant Parmigiana — 32,000 COP
Parmigiana di Melanzane. The classic dish of southern Italy: layered eggplant, Neapolitan tomato sauce, artisan ham, mozzarella and parmesan.
Beef Carpaccio al Limone — 48,500 COP
Thin slices of raw beef with olive oil, lemon juice and capers, over fresh arugula and shaved Parmigiano Reggiano.
Burrata Caprese — 32,000 COP
Artisan burrata, or vegan cheese, served with tomato, olive oil and oregano.
Ham and Cheese Croquettes — 38,000 COP
Potato croquettes with our artisan ham and mozzarella, breaded and fried, over a cheese sauce.
Polpette alla Napoletana — 38,000 COP
House meatballs in Neapolitan sauce with melted cheese, a classic of southern Italian home cooking.
Zuppe — Soups
Minestrone
The traditional Italian vegetable soup, slow-cooked with seasonal vegetables and finished with parmesan.
Cream of Tomato — 28,000 COP
Served with parmesan cheese.
Cream of Mushroom — 32,000 COP
Sautéed mushrooms, onion, garlic, white wine, stock and thick cream.
Pasta — Fresh, Made by Hand
All our pasta is made from scratch every morning in our kitchen in Laureles, following the recipes chef Giancarlo learned on his family farm in southern Italy. If you are looking for real fresh pasta in Medellín, this is our oldest section.
Spaghetti alla Carbonara — 48,000 COP
The original Roman carbonara: egg, guanciale we cure ourselves, and pecorino. No cream, ever. Emulsified in the pan the way it is done in Rome.
Tagliatelle al Ragù — 48,500 COP
The original bolognese. In Emilia the ragù is never served with spaghetti but with tagliatelle: a meat sauce cooked five hours over low heat with tomato and red wine, exactly as tradition demands.
Lasagna alla Bolognese — 48,000 COP
Our house lasagna, built the way it is in Bologna: layers of fresh pasta, slow-cooked bolognese ragù, bechamel and Parmigiano Reggiano.
Cacio e Pepe
Three ingredients and nowhere to hide: fresh pasta, pecorino romano and cracked black pepper, emulsified with pasta water.
Spaghetti alla Puttanesca — 45,000 COP
Tomato, anchovies, black olives, capers and peperoncino. An intense Neapolitan classic, with our fresh pasta.
Spaghetti all’Amatriciana — 48,000 COP
Fresh pasta in a sauce of our own cured guanciale, imported tomato and peperoncino.
Ravioli di Ricotta e Spinaci — 48,000 COP
Ravioli filled in house with ricotta and spinach, in Neapolitan sauce with parmesan.
Agnolotti del Plin — 48,500 COP
Pasta filled with our own beef and pork cured meats, slow cooked three to five hours, in mushroom sauce with Parmigiano Reggiano.
Gnocchi of the Day
Hand-rolled potato gnocchi with a rotating sauce: four cheeses, ragù, pesto or truffle. Ask your server what we made today.
Spaghetti al Nero alla Marinara — 52,500 COP
Squid ink spaghetti with black mussels, white clams, calamari and shrimp, in fresh tomato with extra virgin olive oil and parsley.
Tagliatelle ai Funghi — 48,500 COP
Handmade tagliatelle with our mushroom sauce and parmesan.
Ravioloni di Ricotta ai Gamberi — 58,000 COP
Large house-made ravioli filled with fresh ricotta, in a creamy shrimp sauce with cherry tomatoes and herbs. Served over fresh arugula with sautéed shrimp and parmesan.
Secondi — Main Courses
Chicken Parmigiana — 48,500 COP
Milanesa di pollo alla parmigiana. Breaded in house breadcrumbs, baked with tomato and mozzarella, served with our fresh pasta in Neapolitan sauce and the chef’s salad.
Beef Sirloin in Red Wine — 68,000 COP
Cooked to your preference, served with ricotta and spinach ravioli al pomodoro and salad.
Ossobuco al Vino Rosso — 68,000 COP
A winter classic from northern Italy: beef shank braised slowly in red wine sauce, over mashed potatoes.
Polpette alla Pizzaiola — 54,000 COP
Meatballs in pizzaiola sauce with red wine, garlic, oregano and mozzarella, served with Alfredo pasta and the chef’s salad.
Salmon Primavera — 78,000 COP
Grilled salmon fillet over creamy risotto with seasonal vegetables and fresh herbs.
Insalate — Salads
Chicken Salad — 45,500 COP
Curly lettuce and arugula with grilled chicken breast, cherry tomato and parmesan, with olive oil and freshly baked focaccina.
Mediterranean Salad — 45,500 COP
Curly lettuce and arugula, tuna, sun-dried and fresh tomato, buffalo cheese and black olives, with olive oil and freshly baked focaccina.
Pizza Classiche — The Classics
Neapolitan pizza, 30 cm, cut into 6 slices. Long-fermented dough baked at high temperature. Our pizzeria is in the heart of Laureles, Medellín.
Marinara — 35,000 COP
The oldest Neapolitan pizza, older than the Margherita: San Marzano tomato, garlic, oregano and extra virgin olive oil. No cheese, the way Naples has made it since 1734.
Margherita — 38,000 COP
Tomato sauce, mozzarella and basil.
Pepperoni — 52,000 COP
Tomato sauce, mozzarella and American pepperoni.
Hawaiian — 54,500 COP
Tomato sauce, mozzarella, prosciutto cotto from our own production and fresh pineapple.
Diavola — 54,000 COP
Tomato sauce, mozzarella and spicy Spanish chorizo.
Siciliana — 54,000 COP
Tomato sauce, mozzarella, Italian salsiccia and fresh mushrooms.
Four Cheese — 58,500 COP
Mozzarella, parmesan, blue cheese and Philadelphia.
Vegetarian — 48,500 COP
Tomato sauce, mozzarella and grilled seasonal vegetables.
Capricciosa — 62,000 COP
Tomato sauce, mozzarella, artisan ham, black olives, artichokes and fresh mushrooms.
Anchovy — 58,500 COP
Tomato sauce, mozzarella and anchovies.
Pizza Gourmet — Signature
Our signature pizzas, built with burrata stracciatella, guanciale, coppa and black truffle. The cured meats are our own, aged in house with Sampedreño pork.
Crudo e Burrata — 62,500 COP
Our house pizza. Tomato sauce, mozzarella, serrano ham we cure ourselves and house-made burrata stracciatella.
Pizza Master — 62,500 COP
Our 2025 award winner. Matured dough, mozzarella, a sauce of several fresh tomatoes, basil and mint, crisp guanciale from our own production, creamy burrata stracciatella and a balsamic reduction.
Bufalina — 65,000 COP
Tomato sauce, mozzarella, arugula, serrano ham and buffalo mozzarella.
Bella Ciao — 65,000 COP
Basil pesto, mozzarella, fresh tomatoes, coppa and a whole burrata.
Meat Pizza — 57,200 COP
Tomato sauce, mozzarella, Italian salsiccia, spicy Spanish chorizo and artisan ham — all made by us.
We also serve Master Classica, Margherita di Bufala, Tocipollo, Spanish, Ham and Mushroom, Bandida, Parmigiana, Rola, Biancaneve, Chicken and Mushroom, and Black Truffle. Ask your server for the full pizza list.
Calzoni
Calzone Bella Napoli — 45,000 COP
Tomato sauce, mozzarella, Spanish chorizo and salsiccia.
Calzone Sorrento — 45,000 COP
Tomato sauce, mozzarella and artisan ham.
Dolci — Desserts
Italian desserts made in house: tiramisù, panna cotta, cannoli and artisan gelato.
Tiramisù — 24,000 COP
Our most ordered dessert. Mascarpone, espresso and cocoa, assembled fresh every day.
Panna Cotta — 22,000 COP
Piedmontese cooked cream, light and fresh, with red berry sauce.
Cannoli Siciliani
Crisp shells filled to order with sweet ricotta, the way they do it in Palermo.
Affogato al Caffè — 20,000 COP
Artisan gelato drowned in a fresh espresso. The most Italian way to finish.
Salame al Cioccolato con Gelato — 24,000 COP
Sweet chocolate and biscuit salame, served with artisan gelato.
Drinks
Italian wines by the bottle and by the glass, Aperol Spritz, Negroni and Campari, Colombian and imported beers, sangria by the jug, fresh fruit juices, lemonades and espresso.
Find Us
Pane e Pomodoro is a family trattoria in Laureles, Medellín, open since 2017. Pet friendly, with outdoor seating, a short walk from Estadio and El Teatrico.
Cra. 73 #5-6, Laureles, Medellín · (604) 322 9679
Open every day from 12:00 pm
Sunday to Thursday until 9:45 pm · Friday and Saturday until 10:45 pm
Order on WhatsApp · +57 311 891 8317
Need an itemised invoice? Let us know before asking for the bill so we can process it correctly.