CIACCO - Restaurant Bistrò

A soft flan made with Sicilian broccoli, served with a Parmesan Reggiano foam and a sprinkle of sweet paprika. Accompanied by a bread crostino for added crunch. A flavorful and elegant vegetarian appetizer.

Toasted bread slices served with butter curls and Cantabrian anchovy fillets, known for their meaty texture and savory flavor. A classic pairing where the richness of butter balances the saltiness of the fish.

Battered and fried zucchini blossoms, stuffed with a flavorful mix of ricotta, smoked scamorza, and anchovies. Served with candied orange peel for a sweet-bitter contrast.

High-quality raw beef, hand-chopped and seasoned according to the chef's daily inspiration. Fresh and delicate.

Fried meatballs made with shredded boiled beef, ensuring a soft and flavorful filling. Served with an aromatic green mayonnaise, likely herb-based.

Typical Jewish-Roman tradition artichoke, fried whole until crispy like a chip. Served with a fresh hint of lemon zest and parsley.

Artichoke slowly cooked in a pan with oil, garlic, parsley, and mint. It is tender and fragrant, a classic Roman side dish.

A rich mixed platter designed for two people, featuring artisanal cured meats and selected cheeses. Served with jams for the cheeses and mixed bruschettas.

A platter dedicated to cured meat lovers, with fine and sought-after cured meats from high-quality charcuterie. Served with bruschetta and fresh fruit.

Tasting of Italian and foreign cheeses ranging from fresh to aged and blue (veined). Served with sweet jams, crispy bread, and fruit.

An essential Italian appetizer: aged prosciutto served with fresh and milky buffalo mozzarella from Campania.

Three steamed buns (Bao) in Asian style, filled with the three queen sauces of Roman cuisine: Carbonara, Amatriciana, and Gricia. An original fusion of cultures.

High-quality Verrigni wheat spaghetti with a smoky note, dressed 'alla Nerano' with fried zucchini and caciocavallo. A creamy and fragrant dish with basil.

Homemade potato gnocchi served with king prawns and a rich crustacean sauce (bisque). Complemented by the freshness of stracciatella burrata and the crunch of pistachios.

Typical Piedmontese 'plin' ravioli, stuffed with eggplant parmigiana. Served on a sweet Piccadilly tomato cream and finished with an aromatic basil gel.

Egg pasta dressed with a flavorful rabbit ragù. Enhanced by a parmesan foam, sweet dried figs, and toasted hazelnuts for an autumnal flavor profile.

High-quality rigatoni pasta served with your choice of one of the four classic Roman sauces: Carbonara (egg, guanciale), Amatriciana (tomato, guanciale), Gricia (guanciale, pecorino), or Cacio e Pepe.

Octopus roasted to be crispy on the outside and tender on the inside. Served on a lemon celeriac cream and accompanied by bitter chicory.

Prized 280g Danish beef cut (Cube Roll), grilled and served sliced (tagliata). Includes the side dish of the day.

Fish fillet fried in a crispy batter, English style. Served with spiced fries and a fresh lime mayonnaise.

Beef cheek slowly braised until very tender. Placed on a sweet potato cream and garnished with fried leek.

Vegetarian leek roll stuffed with potatoes and Taleggio cheese with a strong flavor. Served on a tomato cream and accompanied by crispy carasau bread slices.

200g beef burger in Roscioli artisanal bun. Dressed with sautéed chicory, smoked cheese, sun-dried tomato cream, and crispy bacon.

Chicken burger with a crispy cornflake coating, served with honey mustard sauce, caramelized onions, and fresh vegetables.

Beef burger enriched with pistachio pesto and fresh buffalo burrata. Topped with raw or marinated zucchini.

Vegetarian burger based on soy, served with crispy purple cabbage salad, chickpea hummus, and caramelized onions.

Vegetables or other side dishes prepared daily by the chef.

Mixed platter of cured meats and cheeses for two people.

Mixed platter of cured meats and cheeses for three people.

Mixed platter of cured meats and cheeses for four people.

Mixed platter of cured meats and cheeses for five people.

Mixed platter of cured meats and cheeses for six people.

Small burger with beef, chicory, scamorza, and bacon. Ideal for a taste.

Small burger with beef, pistachio pesto, and burrata. Ideal for a taste.

Flavorful chicken wings, a typical aperitif snack.

Simple and crispy french fries.

Fries seasoned with sweet paprika and lime zest.

Fries with spicy 'Nduja and cheese.

Complete aperitif menu including a tasting of cured meats and cheeses, a mini burger, fries, and a drink.

Cocktail based on Gin, fresh and slightly sweet thanks to grenadine.

Classic long drink with Vodka and lemonade.

Refreshing long drink with Gin and lemonade.

Drink based on orange juice and tonic water.

Cocktail with Bacardi Rum, lemon, and grenadine.

Classic Cuban cocktail, sour and sweet at the same time.

Muddled cocktail with Vodka, lime, and brown sugar.

Italian aperitif with Campari and orange juice.

Simple cocktail with Vodka and cranberry juice.

Cocktail based on Vodka and orange juice.

Non-alcoholic version of the Mojito with ginger beer, lime, and mint.

Fruity drink with tonic water, cranberry, and orange.

Fruit punch with tropical juices and grenadine.