Agostino

The classic Italian espresso. Intense, aromatic, and served in a small cup. To be drunk quickly at the counter or seated.

Espresso topped with a soft foam of frothed milk. The quintessential Italian breakfast, sweet and enveloping.

Espresso with abundant hot milk, usually served in a glass. Less foam than a cappuccino.

Hot milk "stained" with a touch of coffee. Creamy and delicate, ideal for those who prefer the taste of milk.

Decaffeinated espresso that retains the rich taste and aroma of traditional coffee.

A delicious combination of espresso, a dusting of cocoa, and milk foam. Served in a glass cup to admire the layers.

Espresso diluted with hot water. Lighter and less intense taste, to be sipped slowly.

Fresh and energizing espresso, shaken with ice and sugar until a dense foam is achieved.

Coffee served cold, ideal for cooling down on hot days.

Barley drink, natural and caffeine-free. A roasted and aromatic alternative to coffee.

Creamy and energizing drink with a ginseng root flavor. Sweet and velvety.

Espresso "corrected" with the addition of a small amount of liquor, such as grappa or sambuca.

Cappuccino prepared with soy milk instead of cow's milk. A plant-based alternative.

Cappuccino prepared with lactose-free milk, for those intolerant to lactose but who don't want to give up the taste.

Assorted breakfast pastries, such as croissants or brioches.

Fried sweet dough rings, coated in sugar. Soft and delicious.

Roman-style pan pizza, simple, seasoned only with extra virgin olive oil and salt. Crispy and light. Price per kilo.

Pan pizza seasoned with simple tomato sauce. A classic of Roman street food. Price per kilo.

White pizza topped with thin slices of roasted potatoes and sometimes rosemary. Flavorful and substantial. Price per kilo.

The classic pizza with tomato and mozzarella. Simple and traditional flavors. Price per kilo.

Pizza filled inside, like a pizza sandwich. The filling varies daily. Price per kilo.

Pizzas with gourmet toppings or special ingredients that vary according to the pizzaiolo's creativity. Price per kilo.

Pizza folded in half like a crescent, usually filled with ham and mozzarella or tomato and mozzarella.

Classic Roman fried dish. Rice ball with tomato and a molten mozzarella center, breaded and fried.

Mashed potato cylinders, breaded and fried. Crispy on the outside and soft on the inside.