Zucco Ristorante: Cozinha Italiana, Contemporâneo, Risotos, Massas, Vinhos SP

Arborio rice slow-cooked to perfection with imported porcini mushrooms, finished with a drizzle of black truffle oil and fresh Parmesan.

Handmade pumpkin-filled agnolotti, tossed in a delicate sage butter sauce and garnished with toasted amaretti crumbs.

Slow-braised veal shanks in a rich white wine and vegetable broth, served with a vibrant gremolata and saffron risotto.

Authentic Roman-style carbonara with guanciale, pecorino romano, egg yolk, and freshly cracked black pepper. No cream here!

Pan-seared beef tenderloin served with a luscious reduction of Barolo wine, accompanied by seasonal roasted vegetables.

Classic Neapolitan pizza with San Marzano tomatoes, fresh mozzarella, basil, and a touch of local olive oil, baked in our wood-fired oven.