Al Vantaggio

A mixed platter with a variety of local cured meats and cheeses from the Lazio region. Often includes pecorino, prosciutto, and salami.

Fresh seasonal vegetables, battered and fried. Crispy outside, soft inside.

Whole fried artichoke (Jewish style), crispy and golden.

Battered and fried zucchini flowers, usually stuffed with mozzarella and anchovies.

Salt-cured cod fillet, desalted, battered, and fried. A classic Roman appetizer.

Fried tomato rice croquette with a melting mozzarella center, breaded and fried.

Small breaded and fried mashed potato croquettes.

Toasted bread slices topped with various ingredients such as tomatoes, pâté, or vegetables.

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

Toasted bread spread with a flavorful black or green olive cream.

Toasted bread served with a velvety artichoke cream.

Toasted bread topped with a creamy porcini mushroom spread.

A classic assortment of cured meats, cheeses, and pickled or grilled vegetables.

A classic sweet and savory combination with slices of prosciutto crudo served on fresh melon.

Selection of various sliced cured meats such as ham, salami, and mortadella.

Fresh salad with tomato slices, buffalo mozzarella, and fresh basil.

Fresh mussels cooked in a pan with oil, garlic, parsley, and pepper.

Assortment of vegetables prepared in various ways (grilled, pickled, or fresh).

Smoked salmon slices served with fresh arugula and Grana Padano cheese shavings.

Marinated anchovy fillets in vinegar or lemon, served with arugula and cherry tomatoes.

Thin slices of bresaola (cured beef) served with arugula and parmesan shavings.

Prosciutto crudo served with fresh buffalo mozzarella.

Tripe stewed for a long time with tomato, Roman mint, and pecorino cheese. A traditional, flavorful peasant dish.

Oxtail slow-cooked with vegetables, tomato, raisins, and pine nuts. The meat becomes very tender.

Breaded and fried lamb chops, tender and crispy.

Grilled milk-fed lamb chops, to be eaten piping hot ('a scottadito'). Served with potatoes.

Thin slices of veal with prosciutto and sage, cooked in white wine and butter.

Catalan chicory sprouts served raw with oil, garlic, and anchovy dressing.

Leafy green vegetable with a bitter taste, blanched and sautéed with garlic and chili pepper.

Broccoli sautéed with oil and garlic.

Whole cleaned artichoke, stewed with mint, garlic, and oil. Tender and aromatic.

Selection of mixed cheeses.

Aged blue cheese with an intense flavor.

Aged sheep's milk cheese, typical of Lazio, savory and hard.

Fresh stretched-curd cheese made from buffalo milk.

Semi-aged cheese typical of the Roman countryside.

Hard, aged cheese, famous worldwide.

Bottled mineral water, still or sparkling.

Non-alcoholic carbonated drinks.

Standard size non-alcoholic carbonated drinks.

Energy drink.

Traditional Italian citrus soft drinks.

Bottled fruit juices (peach, pear, apricot, etc.).

Special or premium fruit juice selection.