Fichi e prosciutto
Beet tagliatelle, figs, prosciutto, onions and goat cheese combine sweet and savory flavors. Indianapolis Monthly highlights this pasta in its review.
ZIONSVILLE · ITALIAN
What to order at
Apicio Ristorante & Enoteca.
Emilio Cento's Zionsville restaurant serves house-made pasta, Italian mains and wine. Beet tagliatelle and burrata are useful starting points, with seafood, meat-filled pasta and desserts beyond them.
À la carte
YOUR ORDER, SORTED
The dishes worth considering.
S: Start here. A: Strong picks. B: Consider if it suits your taste. Save the dishes you want in your order.
SStart here
$23
Burrata e pomodoro
Burrata, roasted grape tomatoes and garlic crostini make a smaller starter before pasta or a main.
AStrong picks
Gamberi ripieni
Crab-filled jumbo shrimp come with roasted peppers, Parmesan, butter sauce and lemon risotto.
Gabriele
Rigatoni with pancetta, peas, fresh basil and marinara offers a familiar meat-and-tomato pasta.
BConsider if
Spiritosa
Arugula, strawberries, Gorgonzola, candied pecans and maple vinaigrette make a fruit-and-cheese salad.
Tortellini
Braised-beef-filled pasta comes with onions, mushrooms and Taleggio cream sauce for a richer option.
Vincenzo
Squid-ink pasta comes with shrimp, lobster and crab in lobster cream sauce for a shellfish-focused main.
Torta di olio d'oliva
Olive-oil cake with pistachios, chocolate chips and crushed cannoli shells finishes the meal.
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