BASTA - Italiensk restaurang Umeå menu overview in Västra Rådhusgatan 7, Umeå Sweden.

Starters

• Antipasti with olives, Marcona almonds, focaccia, Parmegiano Reggiano, and Prosciutto di Parma.
• Antipasti all’italiana for two featuring Prosciutto di Parma, spicy and truffle salami varieties, Parmegiano Reggiano, Ubriaco di Prosecco, Gorgonzola Piccante, and savory accompaniments.
• Burrata pomodoro combining creamy burrata, balsamic-glazed cocktail tomatoes, and toasted pine nuts.
• Tuna tartare with fresh tuna, melon, grapes, fennel, and avocado dressing for a refreshing start.
• Carpaccio sorellina featuring thinly sliced ox fillet with mustard dressing, Parmegiano Reggiano, celery, and dried olives.
• Truffle bruschetta with toasted bread, garlic-marinated tomatoes, basil, burrata cream, and delicate truffle carpaccio.
• Macaroncini – crispy fried creamy macaroni balls with cheese, chili, and spicy tomato salsa.
• Veggie frito misto offering fried herb-marinated artichoke, bell pepper, zucchini, and a vegan avocado dip.

Mains

• Gamberi limone – tender shrimp in a creamy lemon sauce with fresh chili, mozzarella, arugula, Parmegiano Reggiano, and chili flakes.
• Bianco capra – savory goat cheese sauce with pecorino, chili-spiced salami, honey, pine nuts, and peppery arugula.
• Truffle jammin' – a vegan creamy sauce with oyster and Portabello mushrooms, mozzarella, chive cream, hazelnuts, and truffle oil.
• Paradiso pollo – chicken fillet in a lemon sauce with spinach, pine nuts, and a touch of chili flakes.
• Carbonara alla Basta – a rich, creamy carbonara sauce with fried pancetta, egg yolk, and freshly cracked black pepper.
• Polpette di vitello – nonna’s veal meatballs simmered in slow-cooked San Marzano tomato sauce with a creamy burrata topping.
• Big boy manzo – creamy ox fillet pasta with mushrooms, fresh herbs, spinach, Parmegiano Reggiano, and chili flakes.
• Pasta tartufo – an indulgent creamy truffle sauce with truffle tapenade and Marcona almonds.
• Bloody nduja – spicy nduja salami, lemon-spiced tomato sauce, and creamy burrata.
• Vegan bolognese – a slow-cooked classic Italian bolognese with vegan mince, fresh herbs, topped with béchamel sauce.
• Allora mare – a seafood medley with shrimp, mussels in a sauce of San Marzano tomatoes, lemon, chili, garlic, and Parmegiano Reggiano.
• Risotto con funghi – creamy risotto with mixed mushrooms, thyme, chanterelle tapenade, parmesan, and white truffle oil.
• Insalata Tonno Siciliano – seared tuna atop seasonal greens with pomegranate, apple, pickled bell pepper, beets, carrot, pumpkin seeds, mint, cherry vinegar, avocado aioli, served with focaccia.
• Insalata flying chicken – a colorful salad with kale, spring onion, radicchio, fennel, pear, radish, Marcona almonds, creamy mustard-honey dressing, Parmegiano Reggiano, grilled chicken, served with focaccia.
• Napoletana pizza with San Marzano tomato sauce, mozzarella, Prosciutto di Parma, arugula, Parmegiano Reggiano, pine nuts, and balsamic glaze.
• Spicy Nduja pizza featuring San Marzano tomato sauce, smoked mozzarella, nduja salami, red onion, Salame Piccante, and burrata cream.
• Mama's Garden pizza rich with San Marzano tomato sauce, bell pepper, eggplant, Portabello mushrooms, chili, zucchini, red onion, arugula, and pine nuts.
• Margherita classico pizza with San Marzano tomato sauce, Fior di Latte cheese, fresh basil, and olive oil.
• Salame diavolo pizza with San Marzano tomato sauce, mozzarella, chili-spiced salami, fresh chili, and mascarpone.
• Jackie chicken pizza combining San Marzano tomato sauce, mozzarella, chicken fillet, red onion, chili, arugula, and aioli.
• Formaggio capra pizza with San Marzano tomato sauce, pecorino, goat cheese, pear, honey, and walnuts.
• Tartufata pizza featuring San Marzano tomato sauce, mozzarella, truffle salami, Portabello mushrooms, mascarpone, and white truffle oil.