Al Simeto

Slice of toasted bread rubbed with garlic and topped with diced fresh tomato, basil, and extra virgin olive oil. Crispy and fresh, it is the quintessential Italian appetizer.

Toasted bread served with slices of cured ham. The saltiness of the cured meat pairs with the crispness of the warm bread.

Bruschetta with eggplant, typically grilled or in oil. Rich flavor and soft texture on crispy bread.

Warm bread topped with precious Lardo di Colonnata, which melts slightly on contact with the heat. Sweet and delicate taste, melt-in-your-mouth texture.

Classic combination of creamy fresh cheese (stracchino) and mortadella. Sweet and milky taste, soft texture.

Selection of mixed Italian cured meats such as prosciutto, salami, loin, and mortadella. Ideal for sharing to taste different charcuterie specialties.

Fresh salad of sliced tomatoes and fior di latte mozzarella, dressed with basil and oil. A light dish with the colors of the Italian flag.

Dish of sliced mortadella only, a large pork sausage typical of Bologna with cubes of white fat. Sweet and aromatic flavor.

Cured ham served with Campana DOP buffalo mozzarella. The contrast between the saltiness of the ham and the milky sweetness of the buffalo mozzarella is highly appreciated.

Thin slices of bresaola (cured beef) served with fresh arugula and parmesan shavings. A light, protein-rich, and flavorful dish.

Pizza topped with high-quality fresh ingredients: buffalo mozzarella, cherry tomatoes, and basil. Authentic and light taste.

Pizza inspired by the famous Roman first course. Topped with tomato, crispy guanciale (or pancetta), and pecorino. Decisive and savory flavor.

White pizza with mozzarella, abundant pecorino, and black pepper. It recalls the flavors of classic Roman pasta. Intense and spicy taste.

White pizza with mozzarella and gorgonzola, a blue cheese with a decisive flavor. Creamy and savory.

White pizza with four cheeses. A classic for cheese lovers, rich and stringy.

Vegetarian pizza with mozzarella and mixed seasonal vegetables. Fresh and colorful.

Half-moon folded pizza filled with mozzarella and cooked ham. Crispy crust on the outside and soft, stringy filling inside.

Half-moon shaped stuffed pizza with mozzarella, cooked ham, and mushrooms. Tasty and substantial.

Oven-toasted bread with melted mozzarella and anchovy fillets. Savory and decisive flavor.

Toasted bread with melted mozzarella and ham. A classic comfort food, warm and stringy.

Toasted bread enriched with mozzarella, ham, and mushrooms. Rich and flavorful.

Short pasta dressed with a creamy pink sauce based on cream, tomato, and vodka, often enriched with ham or pancetta. Soft and unique taste, typical of the 80s.

Short pasta with a cream sauce and smoked salmon. Delicate and creamy dish with the characteristic flavor of salmon.

Long egg pasta dressed with a rich minced meat and tomato sauce (Bolognese ragù). Substantial and traditional.

Classic Roman dish with tomato sauce, crispy guanciale, Roman pecorino, and a touch of chili pepper. Intense and savory flavor.

Famous Roman dish with a sauce based on raw pasteurized eggs from the heat of the pasta, Roman pecorino, guanciale, and black pepper. Creamy without cream, rich in umami.

Thick fresh pasta dressed with a cream obtained from the emulsion of Roman pecorino and cooking water, with abundant black pepper. Simple but with a decisive taste.

Egg pasta with a rustic dressing of cream, ham, and mushrooms. Forest flavor, rich and creamy.

Considered the ancestor of Amatriciana, it is a white pasta with crispy guanciale, Roman pecorino, and pepper. Savory and tasty.

Pasta dressed raw with diced fresh tomato, mozzarella, basil, and oil. A fresh and summery dish.

Short pasta with broccoli, usually sautéed with garlic and chili pepper. A flavorful vegetarian dish, available in season.

Pasta filled with ricotta and spinach, simply dressed with melted butter and aromatic sage. Delicate and classic.

Special dish of the day that varies based on fresh ingredients available and the chef's creativity. Ask the staff.

Famous spoon dessert with layers of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa. Soft and delicious.

Vanilla pudding baked in a water bath with a layer of liquid caramel. Smooth and silky texture.

Spoon dessert based on cream, sugar, and gelatin, often served with berry, caramel, or chocolate sauce. Delicate and creamy.

Traditional layered dessert with sponge cake soaked in liqueur (often Alchermes), pastry cream, and chocolate cream. Colorful and rich in flavor.

Classic Tuscan dessert made of dry almond biscuits (cantucci) to be dipped in Vin Santo, a sweet dessert wine.

Italian artisanal ice cream. Creamy and refreshing, available in various flavors.

Selection of fresh seasonal fruit.

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

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

Canned non-alcoholic carbonated soft drinks.

Natural or sparkling micro-filtered water.

Fresh and thirst-quenching draft beer.

Unfiltered Sardinian lager beer, golden in color and cloudy in appearance. Full-bodied and moderately bitter taste.

Italian craft beer. IPA is hoppy and aromatic; Black IPA has dark roasted notes but retains its hoppy character.