Kitchen open 12–2:30 pm and 7–11:45 pm

The menu

Name: Ristorante Pizzeria Murale's
Address: Piazza Antonio Gramsci 6, Milano, 20154, IT
Telephone: +39 02 33 15 019
Price range: €€

Sea and land, with a Calabrian hand. The menu changes with the season and the market: this is the reference one, with indicative prices in euro.

Starters Pasta & risotto Mains One-plate dishes Big salads Pizzas Focaccias Calabrian pitta Desserts

To begin

Starters

As soon as you sit down, a white pizza with oil, salt and oregano arrives, on the house. Then we start from the sea.

Calabrian-style octopus — Octopus with Calabrian olives

Fried courgette flower — Crispy courgette flowers

Antipasto Murale's for two the classic14.50 eachThe house seafood platter: raw, cooked, fried and gratinated.

Tris di alici alla calabra14.50Anchovies three ways: marinated, fried and baked, with chilli.

Impepata di cozze9.50Peppered mussels with croutons.

Polpo con olive alla calabra13.50Octopus with crushed green Calabrian olives.

Code di gamberi in pasta kataifi13.50Prawn tails in kataifi pastry on ginger and avocado cream.

Insalata di mare alla catalana14.50Seafood salad with Sardinian tomato and red onion.

Plateau di pesce crudo22.00Raw fish platter: red prawn, langoustine, oyster, tuna, salmon and amberjack.

Piccola tartare di Fassona14.50Piedmont beef tartare with burrata, chopped pistachio and black truffle.

Fiori di zucca croccanti11.50Crispy courgette flowers filled with ricotta and mortadella, melon gazpacho.

Fiori di zucca al forno11.50Baked courgette flowers with ricotta, lemon and chopped pistachio.

Pasta and risotto

Primi

Spaghetti alla chitarra, paccheri, home-made ravioli and Calabrian fileja with 'nduja.

Seafood linguine — Seafood spaghetti baked in paper

Ravioli with saffron — Stracchino and truffle ravioli with saffron

Fregola sarda con misto pesce14.50Sardinian fregola with mixed seafood.

Spaghetti ai frutti di mare al cartoccio most ordered15.00Seafood spaghetti baked in paper.

Spaghetti vongole veraci e bottarga13.50Spaghetti with clams and grey mullet bottarga.

Spaghetti alla chitarra con gamberi rossi11.50With Sicilian red prawns and courgette flowers.

Ravioli di ricciola14.50Amberjack ravioli with prawn tails, Sicilian lemon and bottarga.

Paccheri con tonno rosso scottato12.50With seared bluefin tuna, aubergine and cherry tomatoes.

Gnocchi di patate11.00Potato gnocchi with yellow cherry tomatoes, burrata and basil pesto.

Ravioli di stracchino e tartufo nero14.50Stracchino cheese and black truffle ravioli, drops of saffron.

Fileja calabra con 'nduja e pecorino calabria11.50Calabrian fileja pasta with 'nduja and pecorino.

Fish and meat

Mains

Salt cod three ways is the dish people have asked for for years. From the grill: Fassona beef and the cutlet the way Milan does it.

Sliced steak with chips — Sirloin with home-made chips

Baccalà, baccalà e baccalà the classic18.00Salt cod three ways: creamed, slow-cooked and fried.

Branzino in crosta di patate17.00Sea bass in a potato and porcini crust.

Fritto di calamari e gamberi15.50Fried squid and prawns with crispy vegetables.

Tris di tartare di pesce18.50Tuna, salmon and amberjack tartare with julienned fresh vegetables.

Tonno scottato ai due sesami17.00Seared tuna in two sesames with caramelised Tropea onion.

Involtino di pesce spada17.00Breaded, grilled swordfish roll with vegetable caponata.

Salmone al gratin in crosta di mele17.50Salmon gratin in an apple crust, pistachio, paprika and baby vegetables.

Arrosticini all'abruzzese15.50Abruzzo-style lamb skewers in a fine-herb crust, with greens.

Tartare di manzo, tartufo nero e chips18.50Beef tartare with black truffle and home-made chips.

Controfiletto di scottona con chips17.50Heifer sirloin with home-made chips.

Cotoletta alla milanese15.00Milanese veal cutlet with French fries.

Filetto di manzo con funghi porcini21.00Beef fillet with porcini mushrooms.

For the hungry

One-plate dishes

The fiorentina and the chateaubriand are for two; the real Milan is the risotto with ossobuco.

Steak with chips — Bavarian fiorentina steak

Risotto alla milanese con ossobuco milan16.00Saffron risotto with braised veal shank.

Gamberoni al curry con riso basmati16.00King prawns in curry with basmati rice.

Risotto con funghi porcini e tagliata15.00Porcini risotto with sliced grilled beef.

Fiorentina bavarese for two6.00 / 100 gT-bone steak with greens and home-made chips.

Filetto alla chateaubriand for two60.00With home-made chips and grilled vegetables.

Something lighter

Big salads

Greca11.00Tomatoes, cucumber, onion, feta, olives, oregano and peppers.

Caesar12.00Chicken, lettuce, croutons, parmesan, mustard.

Murale's11.00Rocket, lettuce, cherry tomatoes, tuna, olives, fennel, sweetcorn, parmesan.

Wood-fired oven

Pizzas

Hand-made dough, baked in the wood-fired oven, fresh basil on every pizza. The signature pizzas carry the names of the painters on our walls.

Star-shaped pizza with salad — Star-shaped crudaiola

Magritte signature9.50Tomato, mozzarella and porcini mushrooms.

Mirò signature8.00Cooked ham, ricotta, tomato, olives, oregano and parmesan shavings.

Dalì signature7.00Basil pesto, mozzarella and grana padano.

De Chirico signature9.00Prawns, artichokes, mozzarella, basil.

Murale's9.00Mozzarella, Belgian endive, cherry tomatoes, parmesan shavings and cured ham.

Saporita9.50Buffalo mozzarella, tomato, basil.

Margherita7.00Tomato, mozzarella, basil.

Marinara6.50Tomato, garlic, oregano, basil.

Napoletana7.50Tomato, mozzarella, anchovies, oregano.

Campagnola7.50Mozzarella, ham, tomato, basil.

Calabra calabria9.50Tomato, peppers, 'nduja, sheep's cheese, tuna, olives.

Capricciosa8.50Mozzarella, artichokes, olives, capers, anchovies, oregano, tomato.

Siciliana7.50Tomato, capers, olives and anchovies.

Nocino9.00Mozzarella, gorgonzola, taleggio, walnuts.

Ortolana9.00Mozzarella, tomato and grilled vegetables.

Cacio e pepe8.50Mixed sheep's cheeses and black pepper.

Diavola8.50Tomato, mozzarella and spicy salami.

Calzone8.00Tomato, mozzarella, cooked ham.

From the oven

Focaccias

Davide9.50Buffalo mozzarella, rocket, tomatoes, cured ham.

Norvegese9.50Smoked salmon, swordfish, prawns, cocktail sauce.

Crudaiola8.00Mozzarella, cherry tomatoes, rocket, radicchio, parmesan shavings.

Signor Giuseppe's speciality

Calabrian pitta

A dough of type 00 flour, wholemeal flour and sourdough, baked in the wood-fired oven in the shape of a ring and filled. It is what the owner will suggest to start with.

Spilinga calabria8.50'Nduja, ricotta, Tropea onion and grilled peppers.

Parma9.50Parma ham, stracciatella, tomatoes and lettuce heart.

Silana8.50Calabrian spianata salami, caciocavallo and caramelised Tropea onion.

Valtellina9.50Bresaola, rocket, bitto cheese, oil and lemon.

Monte Poro9.00Sausage, escarole, chilli and fresh pecorino.

Bologna8.00Mortadella, spicy provolone and Bronte pistachio.

Roastbeef15.00Sliced beef, radicchio, béarnaise sauce and parmesan shavings.

Tonno15.00Sesame-seared tuna with greens, garlic, oil and chilli.

Tartare12.00Beef tartare with its condiments and lettuce leaves.

Vitello tonnato12.00Veal in tuna sauce, lettuce and tomato.

Vegetariana9.50Courgettes, aubergines, peppers and buffalo mozzarella.

To finish

Desserts and liqueurs

Home-made desserts and, more often than not, a mirto or a limoncello on the house from Signor Giuseppe.

Small pastries with limoncello — House pastries and limoncello

The Murale's business card — The business card

House desserts6.00Cheesecake, Sicilian cannolo, apple tart, tiramisù, babà, pastiera and fresh fruit tart.

Amaro del Capo · Vin santo · Mirto · Limoncello3.00

Coffee2.00

WineslistDozens of labels, white, red and rosé, from all over Italy. Ask at the table. [wine list to be added]

Indicative prices in euro (reference menu, July 2022): the menu and prices in the restaurant may differ. Dishes may contain ingredients considered allergens: ask the staff or consult the ingredients and allergens book available at the till. Cover charge and service as indicated in the restaurant.

Made your choice? We'll keep you a table.

Booking recommended in the evening and at weekends.

Call +39 02 33 15 019