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Fried rice croquette with a melting mozzarella and meat ragù center. Crispy coating and soft, flavorful inside. A classic Roman street food to be eaten hot.

Rich selection of cured meats and cheeses typical of Lazio and central Italy. Includes porchetta, mixed cold cuts, and cheeses served with honey or jams. Ideal for sharing as a starter.

Fried pizza dough pieces until golden, served with various dipping sauces. Crispy outside and soft inside. Similar to fried gnocco but with pizza dough.

Mixed vegetarian appetizer, with fresh bruschettas, buffalo mozzarella, and grilled seasonal vegetables. Fresh and light.

Small pinsa served with Roman-style marinated zucchini (concia), prepared with vinegar, mint, and garlic. Sweet and sour flavor typical of Jewish-Roman cuisine.

Omelette enriched with truffle, served with slices of toasted bread. Earthy and intense flavor from the truffle.

Very thin slices of raw beef, dressed with fresh arugula and parmesan cheese shavings. Light and flavorful, served cold.

Artichokes prepared according to Roman tradition: 'alla Giudia' (fried and crispy like chips) or 'alla Romana' (stewed with mint and garlic, soft). Ask which variation is available.

Tasting platter with various types of Italian cheeses, from soft to aged, including blue and truffle-infused cheeses. Often served with honey or preserves.

Classic Italian combination of savory cured ham and sweet, juicy melon. Fresh and perfect for summer.

Fresh mozzarella made from buffalo milk. Soft and juicy spun paste with a rich, milky flavor.

Toasted bread slices topped with diced fresh tomatoes, garlic, basil, and olive oil. Crispy and flavorful.

Assortment of bruschettas with mixed toppings: beans, marinated zucchini, and the classic caprese (tomato and mozzarella). Perfect for tasting various flavors.

Aged cured ham served with fresh buffalo mozzarella. A combination of savory and sweet milky flavors.

Low and crispy white pizza (focaccia) served with slices of cured ham.

Small hot pinsa topped with lard that melts slightly on contact with heat. Very rich and savory flavor.

Simple white pizza, seasoned only with olive oil and salt (and sometimes rosemary). Crispy and light.

Portion of mixed bread to accompany the meal.

Layers of egg pasta alternated with meat ragù, béchamel, and parmesan, baked in the oven. Rich, soft, and comforting dish.

Thick fresh pasta (similar to chitarra spaghetti) dressed with a Pecorino Romano cream and abundant black pepper. Intense, savory, and spicy flavor.

Fresh pasta with a rich sauce of cherry tomatoes, saffron, mushrooms, fresh arugula, and parmesan shavings. Complex and aromatic taste.

Fresh pasta with a simple and fresh sauce of cherry tomatoes, fragrant basil, and parmesan cheese. Light and Mediterranean.

Variation of the classic Gricia (guanciale and pecorino) enriched with truffle. Savory pork flavor combined with truffle aroma.

Thick egg yolk pasta served with a rich beef ragù and parmesan cheese. Hearty and traditional.

Fettuccine dressed with fried eggplant, cherry tomatoes, and grated salted ricotta (aged cheese). Inspired by Sicilian pasta alla Norma.

The true original recipe for Fettuccine Alfredo: pasta tossed with abundant butter and parmesan until a rich and velvety cream is formed.

Egg pasta served with a truffle sauce. Intense aroma and refined taste.

Pasta dressed with the sauce from oxtail stew (beef tail slow-cooked in tomato sauce) and pecorino. Very intense and meaty flavor.

Spicy tomato sauce with garlic and chili, enriched with a sprinkle of pecorino. Bold and pungent flavor.

Pillar of Roman cuisine. Tomato sauce with crispy guanciale (cured pork cheek) and Pecorino Romano. Savory and rich.

Pasta dressed with a cream of egg yolks, Pecorino Romano, black pepper, and crispy guanciale. Creamy and flavorful, without cream.

Ancestor of Amatriciana, also called 'white Amatriciana'. Dressed with crispy guanciale, pecorino, and black pepper. Intense savoriness.

Spaghetti with a flavorful dressing of garlic, oil, anchovy fillets, and chili, finished with pecorino. A humble dish but rich in umami taste.

Spaghetti dressed with fresh basil pesto, enriched with cherry tomatoes and pecorino cheese. Fresh and aromatic.

The classic Sunday dish: spaghetti with tomato sauce served with meatballs in sauce. Simple and tasty.

Creamy risotto cooked with sweet gorgonzola cheese, slightly bitter radicchio, and crunchy walnuts. A perfect balance of flavors and textures.

Risotto creamy with mixed mushrooms and truffle cream or shavings. Elegant dish with a forest aroma.

Yellow saffron risotto enriched with mixed seasonal vegetables. Light, colorful, and aromatic.

Premium cut of very tender beef, served with aromatic truffle, savory lard, and potatoes. A rich and decadent dish.

Beef fillet simply grilled to enhance its quality. Tender and juicy.

Grilled chicken breast cut into strips, served with a side of potatoes. Simple and light dish.

Pieces of chicken cooked in a pan with tomato, olives, and aromatic herbs. A classic of rustic Italian cuisine.

Oxtail stewed for hours in tomato sauce with celery, raisins, and pine nuts, until the meat falls off the bone. Very flavorful historic Roman dish.

Veal slices cooked with cured ham and sage, deglazed with white wine. Literally 'jumps into the mouth' for its deliciousness. Served with potatoes.

Oxtail slow-cooked in tomato sauce. Gelatinous and flavorful meat.

Fried eggs in a pan with a soft yolk, served with truffle shavings and potatoes. Simple but made luxurious by the truffle.

Meatballs in tomato sauce and basil, served with potatoes. Homely and comforting dish.

Thin strips of veal sautéed in a pan, served with marinated zucchini (concia). Tender and tasty.

Strips of veal sautéed and served with fresh arugula, cherry tomatoes, and parmesan shavings. A fresh and quick second course.

Beef version of the strips with arugula and parmesan. More intense flavor compared to veal.

Beef strips cooked in tomato sauce with garlic and oregano. Classic Mediterranean flavor.

Fresh green salad with cherry tomatoes. Light side dish.

Simple lettuce or mixed greens salad.

Mixed seasonal vegetables (usually zucchini, eggplant, peppers) grilled.

Potatoes cut into pieces and roasted in the oven with rosemary.

Fried or seasoned potatoes, served with a dipping sauce.

Typical Roman leafy green vegetable with a slightly bitter taste. 'Sautéed' in a pan with garlic and chili, or 'all'agro' (boiled with lemon).

Large salad with sliced raw mushrooms, arugula, crunchy walnuts, and parmesan shavings. Earthy and fresh.

Classic international salad with grilled chicken, croutons, parmesan, and creamy Caesar dressing.

Rich and colorful salad with sweet ingredients like corn and melon, and creamy ones like avocado and mozzarella.

Nicoise-style salad, very rich with tuna, hard-boiled eggs, and mixed vegetables. A complete meal.

Gourmet salad with smoked salmon and buffalo mozzarella. Rich in good fats and flavor.

Simple and fresh dish with slices of tomato and buffalo mozzarella, basil, and oil. The colors of Italy.

Pinsa with tomato, mozzarella, and basil. The base is an oval, high-hydration dough, light and crispy.

The classic margherita enriched with slices of cooked or cured ham.

Margherita variation with added ham.

Pinsa with tomato, mozzarella, and anchovies. Savory and tasty.

Gourmet white pinsa with buffalo mozzarella, fragrant mortadella, and crushed pistachios. A classic and rich combination.

Red pinsa without cheese, seasoned with tomato, garlic, and oregano. Simple and very aromatic.

Vegetarian pinsa with tomato, mozzarella, and mixed vegetables (zucchini, eggplant, mushrooms).

Pinsa with a selection of four melted cheeses (usually mozzarella, gorgonzola, provola, parmesan). Creamy and intense.

White pinsa with mozzarella, mushrooms, and sausage pieces. Rustic and autumnal flavor.

Pinsa with spicy salami. Bold and slightly spicy taste.

Rich pinsa with various toppings: gherkins, hard-boiled egg, ham, mushrooms, and olives. Very substantial.

Pinsa with fresh ingredients often added raw: buffalo mozzarella, arugula, and cherry tomatoes. Fresh and light.

Gourmet pinsa with smoked salmon, mozzarella, and arugula.

Premium white pinsa with buffalo mozzarella and truffle cream or shavings.

White pinsa with thin potato slices, mozzarella, and rosemary. Similar to a rich focaccia.

The most famous Italian dessert: ladyfingers soaked in coffee, mascarpone cream, and cocoa. Creamy and energizing.

Fresh variation of tiramisu, flavored with orange instead of coffee.

Homemade shortcrust pastry tart with various fruit and cream fillings.

Spoon dessert based on cream, sugar, and gelatin. Served with a sauce of your choice.

Dense and rich chocolate bar, similar to a compact mousse or ganache.

Small sweet pinsa generously spread with Nutella.

Frozen fruit dessert, refreshing and digestive.

Artisanal ice cream cup with classic flavors.

Fresh pineapple slices.

Fresh melon served in pieces.

Fresh strawberries simply dressed with lemon juice and sugar.

Fresh strawberries served with whipped cream.

House Spritz variation with Prosecco Rosé and ginger beer.

The classic Venetian aperitif with Prosecco, Aperol, and soda. Sweet and bitter.

Spritz variation with Campari, more bitter and red.

Fresh and citrusy Spritz made with lemon liqueur.

Sweet white vermouth-based cocktail.

Very fresh and fragrant Alto Adige cocktail with elderflower and mint.

Cocktail based on peach puree and Prosecco.

Long drink with vodka, ginger beer, and lime.

Classic Italian pre-dinner with Campari, red Vermouth, and soda.

Strong and dry cocktail with Gin, Campari, and red Vermouth.

Cuban cocktail with white rum, sugar, lime, mint, and soda.

Caipirinha variation with vodka instead of cachaça.

Muddled Brazilian cocktail with cachaça, lime, and sugar.

Vodka and tonic water.

Gin and tonic water.

Light blonde draft beer, small size.

Light blonde draft beer, large size.

One-liter mug of blonde beer.

Carafe of blonde beer to share.

Special Italian beer, more structured and alcoholic than a classic lager.

Red malt beer with a caramelized taste.

Italian sparkling wine.

Dry rosé sparkling wine.

Premium, elegant, and complex classic method sparkling wine.

High-quality French Champagne.

A glass of house or selected wine.

Local white wine from the Castelli Romani, organic.

Tuscan blend of international grapes.

Fresh and mineral white wine from Northern Italy.

Lazio wine from the indigenous Bellone grape.

Floral and fresh Friulian white wine.

Structured and aromatic white wine from Lazio.

Aromatic mountain wine, fresh and fragrant.

Full-bodied Abruzzese white wine with good acidity.