Ai Balestrari In Prati

A selection of typical cheeses from the Lazio region. Includes varieties of different aging periods and flavors, from sweet to spicy.

A traditional peasant dish with stewed beans and pork rind. Rich, flavorful, and very nutritious.

Thin slices of aged prosciutto. Savory and delicate flavor, served as a classic appetizer.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, with a rich and milky taste.

Classic summer combination of salty prosciutto and sweet melon. Fresh and contrasting in taste.

Dish combining the saltiness of prosciutto with the sweetness of fresh buffalo mozzarella.

Very thin slices of dried beef (bresaola) served with fresh arugula and Parmigiano Reggiano shavings.

Selection of mixed cured meats and house specialties served on a board. Ideal for tasting various typical products.

Abundant version of the mixed platter, with a wider variety of cured meats, cheeses, and typical products.

Assortment of various appetizers designed for sharing. Includes various hot and cold specialties.

Large selection of typical Roman appetizers. Perfect for exploring local flavors for two.

Tomato rice croquette with a melting mozzarella center, breaded and fried. One of the classic Roman street foods.

Fried zucchini flower in batter, stuffed with mozzarella and anchovies. Crispy outside and soft inside.

Small mashed potato croquettes, breaded and fried. Soft and flavorful.

Pitted green olives stuffed with seasoned minced meat, breaded and fried.

Lightly battered and fried fresh sage leaves. An aromatic and crispy snack.

Vegetarian meatballs made with eggplant pulp, cheese, and herbs, then fried.

Assortment of house fried items including various specialties like supplì, olives, and battered vegetables.

Slice of toasted homemade bread, seasoned simply with garlic, extra virgin olive oil, and salt.

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

Toasted bread spread with a rich black or green olive pâté.

Toasted bread served with a flavorful cream made from artichoke hearts.

Assortment of toasted bread slices with various toppings and pâtés.

Thick fresh pasta similar to spaghetti, served with sautéed chicory and Pecorino Romano cheese.

Thick egg pasta served with a rich tomato sauce and small meat meatballs.

A pillar of Roman cuisine. Pasta tossed with Pecorino Romano cheese and abundant freshly ground black pepper.

Considered the ancestor of carbonara. Pasta seasoned with crispy guanciale, Pecorino Romano, and pepper, without egg or tomato.

Famous Roman dish with a creamy sauce made from egg yolk, Pecorino Romano, crispy guanciale, and black pepper.

Pasta with tomato sauce, browned guanciale, and a sprinkle of Pecorino Romano.

Pasta served with the rich and flavorful sauce derived from the long cooking of oxtail (coda alla vaccinara).

Thick and comforting soup of mixed pasta and beans, flavored with olive oil and herbs.

Hot and creamy short pasta and chickpea dish, flavored with rosemary.

Pasta with a rich tomato sauce, cooked with pork ribs (spuntature) and sausage.

House specialty with anchovies, black olives, fresh tomatoes, basil, and capers.

Freshly drained pasta dressed raw with fresh tomatoes, basil, oil, and garlic.

Pasta with a light and quick sauce of fresh cherry tomatoes and basil.

Scamorza cheese grilled until melted and slightly golden.

Grilled scamorza served with slices of flavorful prosciutto.

Tripe cooked slowly in a sauce with tomato, Roman mint, and Pecorino. A historic dish from the 'quinto quarto' (fifth quarter).

Stewed lamb offal (heart, lungs, liver) with plenty of onion. A humble but very tasty dish.

Suckling lamb shoulder stewed with vinegar and rosemary (cacciatora) or flavored with mint and cheese.

Thin slices of veal with prosciutto and a sage leaf, deglazed with white wine.

Pieces of chicken cooked in a pan with colorful peppers. A classic Roman traditional dish, especially for Ferragosto.

Oxtail stew cooked very slowly with tomato, celery, pine nuts, and raisins.

Thin strips of beef quickly sautéed and flavored with Shiraz red wine.

Grilled beef served sliced, usually rare or medium cooked.

Pork ribs (spuntature) and sausages cooked for a long time in tomato sauce.

Minced meat, bread, and herb meatballs, slowly cooked in tomato sauce.

Whole artichoke fried twice to make it crispy and golden, a specialty of Jewish-Roman cuisine.

Boiled wild chicory served with lemon (all'agro) or sautéed with garlic and chili (ripassata).

Blanched broccoli rabe sautéed or simply dressed with oil and lemon.

Winter side dish of kale and potatoes sautéed together to blend flavors.

Classic potato side dish, available roasted with rosemary or fried and crispy.

Young catalogna chicory shoots served raw and crispy with an oil, garlic, and anchovy dressing.

Raw vegetable platter to dip in an emulsion of extra virgin olive oil, salt, and pepper.

Simple salad with various seasonal green leaves.

Fresh spicy arugula salad and sweet cherry tomatoes.

Mixed salad enriched with fresh seasonal vegetables.

Special house mixed salad with parmesan shavings and diced cooked ham.

Large mixed salad with tomatoes, black olives, corn, carrots, fennel, and tuna.

Fresh dish with slices of tomato, mozzarella, and basil, dressed with olive oil.

The classic Caprese salad enriched with slices of aged prosciutto.

Crispy white pizza base seasoned only with olive oil, salt, and rosemary.

Classic red pizza with tomato, garlic, oregano, and oil. No cheese.

The most famous pizza with tomato, mozzarella, and fresh basil.

Pizza with tomato, mozzarella, and anchovy fillets.

Half-moon folded pizza stuffed with tomato, mozzarella, egg, and cooked ham.

Special house pizza with mozzarella, fresh tomato, and basil.

Pizza with tomato, mozzarella, and sliced champignon mushrooms.

Pizza with tomato, mozzarella, and sliced wurstel.

Pizza with mozzarella, gorgonzola, provola, and parmesan.

Pizza with tomato, mozzarella, and spicy salami.

Vegetarian pizza topped with mozzarella and grilled or baked seasonal vegetables (zucchini, eggplant, peppers).

Pizza with tomato, mozzarella, and cooked ham.

White pizza with mozzarella, crumbled sausage, and mushrooms.

Pizza with mozzarella, slightly bitter radicchio, and smoked speck.

Delicate white pizza with mozzarella, zucchini flowers, and anchovies.

Rich pizza with tomato, mozzarella, mushrooms, artichokes, cooked ham, olives, and egg.

White or red pizza served with bresaola, fresh arugula, and parmesan shavings added after cooking.

Pizza with tomato, mozzarella, mushrooms, and cooked ham.

Pizza with buffalo mozzarella and fresh pachino tomatoes.

Thin slices of sweet and juicy fresh melon.

Freshly sliced pineapple.

Slice of fresh and thirst-quenching watermelon.

Traditional Roman shortcrust pastry tart filled with sour cherry jam or ricotta and chocolate cream.

Choice between the classic coffee and mascarpone dessert or the spoon dessert of cream, sugar, and vanilla.

Chocolate truffle gelato or white, or creamy semifreddo desserts.

Special dessert prepared daily by the chef.

Clear Italian Lager beer, with a balanced and refreshing taste.

Quality red beer, full-bodied with notes of toasted malt and caramel.

Double malt beer with an intense golden color and a full, aromatic taste.

Weiss beer with a fruity and spicy taste, refreshing and slightly cloudy.

Premium Italian lager with a dry and refreshing taste with citrus notes.

Non-alcoholic version of Nastro Azzurro, retains the fresh taste of the original.

Belgian blonde abbey beer, unpasteurized, aged in the bottle. Complex taste.

Traditional Czech lager, balanced and easy to drink.

House wine, available red or white, in a small carafe.

House wine, available red or white, in a medium carafe.

House wine, available red or white, in a large carafe.

Bottle of house red wine selection.

A glass of selected white wine.

Half bottle of Falanghina, a fresh and fruity white wine from Campania.

Bottle of Falanghina, a Campanian white wine with citrus and floral notes.

Dry and light white wine, very versatile.

International white wine, structured and fruity.

Aromatic white wine from Alto Adige, with intense notes of lychee and spices.

A glass of local Lazio white wine.

Sparkling and sweet white wine typical of the Castelli Romani.

Ancient native Lazio grape variety, yields a fresh and savory white wine.

Blend of local white grapes, an elegant and mineral wine produced in Lazio.

The most famous white wine of Rome, dry, fresh, and floral.

A glass of selected red wine.

Half bottle of Chianti, a famous Tuscan red wine based on Sangiovese.

Classic Tuscan red wine, dry and tannic.

Half bottle of Morellino, a soft and fruity Tuscan red wine.

Bottle of Morellino di Scansano, Sangiovese from the Tuscan coast.

Friulian red wine with an intense color and notes of berries.

Structured but accessible Tuscan red wine.

Younger and fresher version of Brunello, 100% Sangiovese.

Full-bodied Piedmontese red wine, with pronounced acidity and fruity notes.

Prestigious Tuscan red wine, elegant and suitable for aging.

One of Italy's most famous red wines, complex, robust, and long-lived.

The king of Piedmontese wines, based on Nebbiolo. Powerful, tannic, and aromatic.

A glass of local Lazio red wine.

Sweet sparkling red wine, traditional from the Roman castles.

Half bottle of Lazio-produced Shiraz, spicy and intense.

Bottle of Syrah (Shiraz), an international grape variety that has adapted well to the Lazio region.

The most important native red grape variety of Lazio. Wine with notes of red fruits and spices.

Lazio red wine produced from pure Petit Verdot grapes. Structured and spicy.

Blend of Merlot, Cabernet Sauvignon, and Petit Verdot. An important red from Agro Pontino.

Top wine based on Syrah and Petit Verdot. Complex, intense, and velvety.

A flute of Italian Prosecco sparkling wine.

Bottle of Prosecco, a dry and fruity sparkling wine perfect for aperitifs.

Trentino Classic Method sparkling wine, elegant and persistent.

Famous French Champagne, known for its structure and notes of fruit and brioche.

Small bottle of still or sparkling water.

Large bottle of still or sparkling water.

Non-alcoholic carbonated soft drinks in a 33cl bottle or can.

Classic Italian espresso.

Espresso with hot milk and milk foam.

Lemon liqueur or local herbal amaro.

Selection of national and international digestifs and liqueurs.

Grape distillates and various standard spirits.

Aged spirits and premium brand whiskies.

Sweet dessert wine served with dry almond biscuits and wine ring cookies for dipping.

Aperitif cocktail based on Prosecco, soda, and your choice of liqueur (Aperol, Campari, or Limoncello).