Featuring restaurants in Aljezur, Arrifana and Sagres and recognized as one of the 50 best pizzerias in Europe, the Arte Bianca group has added new traditional Italian dishes to its summer menu.

Located in Aljezur, Arrifana and Sagres, the Arte Bianca restaurants have launched a summer menu with more traditional recipes from Italy. Complementing the pizza menu, among the new suggestions, diners can now find dishes such as the Polpette – homemade beef meatballs – and Alentejo black pork in homemade tomato sauce, which also features on the new Crunch Gulosa pizza.

Considered one of the 50 best pizzerias in Europe by the international 50 Top Pizza ranking, which put the Algarve restaurant in 42nd place, Arte Bianca has put Portugal on the Italian cuisine map, asserting itself as a national and international reference.

Manuela Mattavelli, the founder of Arte Bianca, explains that their internal laboratory focuses on the research and innovation of new products and different types of pasta, which they bring from Italy. It allows them to give free rein to their creativity and guarantee the quality and authenticity of the final product. “It is in this laboratory that we create our pizzas, of which we are very proud, as they are once again in the Top 50 Pizza ranking,” says Manuela, pointing out the seven-position climb this year.

“It is also there that new flavours are born, new recipes made using local products of the best quality, to which we add Italian products, to create and recreate new dishes like the ones we now present in our new summer menu, inspired by the traditional cuisine of our mothers and grandmothers”, concludes Manuela.

“We wanted to bring a little more of Italy to Arte Bianca, with options that we see, above all, on family tables”, adds Emanuele Zingale, chef and pizza maker at Arte Bianca. “The Polpette are homemade meatballs with fresh tomato sauce, typical in any Italian house, which we also use here for a pizza, the Crunch Gulosa, which also combines burrata, DOP parmesan cheese and basil, with a touch of Alentejo virgin olive oil. Another traditional dish we have added to the new menu is a carbonara, which will also be available on a Crunch pizza, however keeping the recipe’s essence as a pasta dish.”

In these dishes, they emphasize the excellence of the pasta they have developed with selected Italian flours and local and fresh ingredients.

Unique for the quality and lightness of its pasta, made with selected Italian flours imported directly from Dal Mulino and developed in the Arte Bianca laboratory, the new menu offers an authentic Italian experience in the Algarve.