Alchemico Pinseria Creativa & Cucina

A fried preparation, likely a montanara (fried pizza dough), topped with tomato, vegetable caponata, crispy guanciale, and fresh burrata. Rich and flavorful.

Fried base topped with San Marzano tomato, creamy burrata, and Cetara anchovies for a savory touch. Complemented by sun-dried tomatoes.

Fried base with a classic Italian combination: fresh stracciatella, mortadella, and pistachio in cream and granules. Rich flavor and creamy texture.

Thin crispy fried potato slices, seasoned with pecorino cheese and black pepper. A savory snack inspired by the famous Roman first course.

Green pitted olives, breaded and fried, with a special filling of Ciauscolo (a soft Marchigiano salami). Served hot and crispy.

A pinsa (oval and light Roman flatbread) topped with confit cherry tomatoes, capers, Taggiasche olives, and Mediterranean herbs. Intense and aromatic flavor.

Pinsa with crispy pancetta, flavorful pecorino romano, and buffalo mozzarella. A balance between savoriness and milky sweetness.

Pinsa with a sweet pumpkin cream base, enriched with flavorful sausage and creamy cheeses. An autumnal and enveloping taste.

Rich pinsa with vegetables, tuna, and smoked provola. A mix of land and sea flavors with a smoky note.

Classic pinsa with Marzanino tomato, buffalo mozzarella, and prized Cantabrian anchovies. Simple but with high-quality ingredients.

Pinsa with friarielli (turnip greens), capers, olives, raisins, and anchovies. A sweet-salty contrast typical of Southern Italian cuisine.

Original pinsa with guanciale and Granny Smith apple for a tart and crunchy note. Fresh and flavorful.

Pinsa with bitter radicchio, smoked speck, blue cheese (like gorgonzola), and sweet pears. Complex balance of flavors.

Gourmet pinsa with pumpkin cream flavored with ginger and coffee, paired with pancetta and provola. A unique and spicy taste experience.

Fresh pinsa with tomato, buffalo mozzarella, and basil pesto. The colors and flavors of the Italian flag.

Rich pinsa with savory pistachio pesto, guanciale, and cherry tomatoes. A mix of savoriness and sweetness with a crispy texture.

Simple pinsa topped only with tomato sauce, oil, and oregano. Light and classic.

Traditional pinsa with tomato, garlic, and oregano. Bold and aromatic flavor.

The classic pinsa with tomato and mozzarella. Simple and loved by all.

A pinsa likely spicy ('diavola') with a sweet or delicate touch ('angelo'). Ask for specific ingredient details.

Pinsa with mozzarella and fresh champignon mushrooms. Earthy and delicate flavor.

White or red pinsa with mushrooms and sausage. A classic mountain flavor.

Vegetarian pinsa with a mix of grilled or baked seasonal vegetables. Fresh and light.

Margherita Pinsa enriched with slices of prosciutto crudo added at the end of cooking.

Pinsa with tomato, mozzarella, and anchovies. Savory and flavorful.

Pinsa with DOP buffalo mozzarella and fresh Pachino cherry tomatoes. High-quality ingredients for a superior taste.

White pinsa with delicate zucchini flowers and savory anchovies. A classic Roman pairing.

Pinsa with truffle cream or oil. Intense aroma and sophisticated taste.

Pinsa inspired by Carbonara pasta, with egg, pecorino, guanciale, and black pepper. Rich and creamy.

Premium version of Margherita with DOP buffalo mozzarella instead of fior di latte.

Crispy plain focaccia topped with oil, salt, and a mix of aromatic spices.

Focaccia filled with bresaola (cured beef), arugula, parmesan shavings, and cheese mousse. Fresh and light.

Focaccia with Amatriciana prosciutto, arugula, and cheese mousse. Tasty and flavorful.

Focaccia filled with mortadella, fresh cheese, and pistachio. A classic Roman snack ('Mortazza' is the slang name for mortadella).

Fresh focaccia with arugula, cherry tomatoes, olives, and buffalo mozzarella. Ideal for a light meal.

Sweet cheesecake with a biscuit base.

Fried pinsa dough pieces, served warm with Nutella and powdered sugar. A decadent and shareable dessert.

Spoon dessert with crispy crumbs and high-quality Domori chocolate.

Crispy dessert with prized Bronte pistachio.

The famous Italian dessert made with ladyfingers soaked in coffee and mascarpone cream.

A spoon dessert based on panna cotta, served with berry sauce.

A spoon dessert based on panna cotta, served with chocolate sauce.

A tasting platter with three small samples of the house desserts.

Chocolate lava cake served warm with a molten center.

Water served in a glass bottle.

Classic carbonated soft drinks.