Al Grottino

A reinterpretation of the classic Roman supplì using tonnarello pasta instead of rice. Seasoned with amatriciana sauce, crispy guanciale, and cheese. Crispy outside and soft inside.

Tonnarello pasta croquette with pecorino cream and black pepper, enriched with lime zest. A fried appetizer with an intense and savory flavor.

Tonnarello pasta supplì seasoned with sweet green peppers (friggitelli), anchovies, olives, and capers. Served with a pecorino fondue.

Pasta croquette with slow-cooked white meat ragù and onions (Genovese), with a melting heart of smoked mozzarella.

Green pitted olives stuffed with minced meat, breaded and fried. A classic tasty and crispy Italian appetizer.

Concave-shaped French fries, ideal for holding sauces. Crispy and golden.

Classic tomato rice supplì with a melting mozzarella center that creates a 'string' (telephone) when opened.

Battered and fried zucchini flower, filled with mozzarella and anchovies. Delicate flavor with a salty note.

Battered and fried cod fillet (desalted salt cod). Served with aromatic lime mayonnaise.

Sandwich made with sliced bread filled with buffalo mozzarella and anchovies, breaded and fried. Served with cured ham.

Small pieces of cod fried in a light rice batter, served with a sweet red onion jam for contrast.

White focaccia served with high-quality mortadella, creamy stracciatella cheese, pesto, and pistachios. A classic Roman combination, enhanced.

Seasonal white pizza with sweet and savory ingredients: grapes, premium sausage, creamy cheese, and pecorino added raw.

Pizza with a decisive flavor with blue cheese (Stilton), sweetness of pumpkin, and savoriness of crispy pancetta.

Toasted bread topped with spiced beef (pastrami), cheddar cheese, and caramelized onions. Inspired by American flavors.

The classic pizza with tomato sauce and fior di latte mozzarella. Simple and tasty.

Red pizza with mozzarella and salted anchovies. Intense and savory flavor.

Red pizza without cheese, topped with tomato, fresh garlic, and aromatic oregano.

Margherita variation with Campana buffalo mozzarella, richer and milkier.

Rich pizza with many toppings: mushrooms, olives, artichokes, ham, and egg. A varied mix of flavors.

Classic pizza with tomato, mozzarella, and fresh champignon mushrooms.

Margherita base with mushrooms, enhanced with Parma cured ham added after cooking.

White pizza with mozzarella, mushrooms, and rustic pork sausage.

Delicate white pizza with zucchini flowers and anchovy fillets for a savory contrast.

Vegetarian pizza rich in various vegetables such as eggplant, zucchini, radicchio, and friarielli (turnip greens).

Also known as Diavola, it's a pizza with spicy salami. Decisive and spicy flavor.

Inspired by eggplant parmigiana, with tomato, mozzarella, fried eggplant, and Parmesan.

Pizza that reprises the topping of the famous pasta: tomato, pancetta, onion, and pecorino.

Fresh pizza with the colors of the Italian flag: red tomato, white mozzarella, and green basil, plus sweet cherry tomatoes.

Red pizza with high-quality buffalo mozzarella added raw, cherry tomatoes, and olives.

Baked cheesecake with a biscuit base, dense and creamy with a crispy crust.

The classic baked cheesecake garnished with berry sauce for a sweet and sour touch.

American lime pie with a crumbly base and a soft meringue topping. Fresh and citrusy taste.

Very rich and 'muddy' (soft) chocolate cake, with whipped cream and chocolate shavings.

Moist carrot and spice cake, layered with sweet cream cheese frosting.

The most famous Italian dessert: ladyfingers soaked in coffee and mascarpone cream. Sweet and creamy.

Spoon dessert similar to crème brûlée, with a crunchy caramelized sugar crust on top.

Frozen lemon dessert, fresh and digestive. Dairy-free (usually), to be drunk or eaten with a spoon.

Belgian wheat beer (Blanche) style. Light color, slightly tart and spicy taste (often coriander and orange).

Artisanal Belgian beer in Imperial Wit/Saison style. Complex and refreshing.

The classic example of a Belgian Saison. Dry, hoppy, and thirst-quenching with rustic yeast notes.

Clear and strong Trappist beer. Complex, fruity taste with an elegant bitter finish.

Well-hopped Belgian Tripel. Balance between malt sweetness and hop bitterness.

Unfiltered Tripel. Smooth and round.

Very strong blonde beer. Rich, warm, and slightly sweet taste.

Beer famous for its intense hopping and persistent bitterness.

Honey and hop Belgian beer, very aromatic.

Seasonal (often Christmas) Dupont beer. Complex, strong, and structured.

English ale with a malty, caramel flavor and notes of dried fruit.

Dark Trappist beer. Taste of roasted malt, chocolate, and dark fruit.

Belgian beer brewed with flowers. Floral and sweet.

Flanders red ale, famous for its sweet and sour taste similar to balsamic vinegar or aged red wine.

Strong and dark Belgian Stout. Notes of coffee, chocolate, and roasted flavors.

Traditional blended lambic (Geuze). Sour, dry, and very complex taste.

Famous smoked beer from Bamberg. Characteristic flavor of speck or wood smoke.

German wheat beer. Cloudy, with notes of banana and cloves.

American-style craft IPA. Hoppy, with citrus and resinous notes.

Aromatic white grappa from the Aosta Valley.

Grappa with a decisive flavor.

Moscato Grappa, fragrant and smooth.

Typical Aosta Valley distillate or liqueur.

Grappa aged in barrique, golden color and smooth taste.

Traditional Venetian white grappa. Dry and clean.

Sweet and full-bodied Sicilian liqueur, based on herbs and citrus.

Bitter from Basilicata with a balanced taste of medicinal herbs.

Light and sweet bitter, with floral and orange notes.

Calabrian herbal bitter, traditionally served chilled.

German herbal liqueur, with a strong and spicy taste.

Very bitter digestive liqueur made from gentian root.

Very intense and dark Hungarian bitter.

Sweet anise liqueur.

Sweet lemon liqueur, a classic from Southern Italy.

Sardinian liqueur made from myrtle berries. Sweet and aromatic.

Artisanal Calabrian bitter with citrus and local herbs.

Award-winning Calabrian bitter, intense flavor of herbs and licorice.

Liqueur made from aged Raboso wine. Sweet and fruity, similar to passito wine.

American Tennessee Whiskey, sweet and smoky.

Smooth, triple-distilled Irish whiskey.

Dark rum aged 12 years (Solera). Notes of vanilla and caramel. (Listed under Whiskey on the menu).

Sicilian liqueur based on IGP red oranges. Sweet and citrusy.

Historic bitter from the Marche region, very complex and intense.

Balsamic bitter with fresh notes.

Artisanal Roman bitter, rich and enveloping.

Calabrian bitter.

Particular bitter with smoky notes.

Modern bitter made with 20 Italian botanicals.

Dandelion-based bitter and other alpine herbs.

Classic China elixir, bitter and elegant taste.

A bitter that combines the decisive flavor of gentian with the sweetness of honey.

Bitter version of the famous aromatic bitter, with notes of sweet spices.

Structured bitter with bitter roots.

Very alcoholic and dry bitter, with intense herbal notes.