Angelino "ai Fori" dal 1947

A savory twist on a classic Roman sweet bun. The soft, brioche-like dough is split and filled with mortadella (smooth cured pork sausage) and creamy stracciatella cheese. A rich and fluffy appetizer.

Three pieces of toasted bread topped with fresh ingredients. Features juicy tomatoes and high-quality buffalo mozzarella cheese. Crispy, fresh, and savory.

A selection of traditional Roman fried bites. Includes zucchini flowers filled with cheese and savory anchovies, alongside battered salt cod. Crispy on the outside, hot and flavorful inside.

A platter of cured meats selected by the restaurant. Typically includes varieties like prosciutto, salami, and other Italian cold cuts. Best enjoyed with bread or wine.

Fresh mussels cooked in a light tomato-based sauce. Savory and slightly briney from the seafood. Use bread to soak up the delicious broth.

A warm salad of tender octopus and boiled potatoes, accented with flavorful Taggiasca olives. Soft texture with a savory, Mediterranean taste.

A refined seafood starter featuring raw red shrimp. Served over creamy stracciatella cheese with a refreshing tomato extract. Sweet, creamy, and fresh.

A classic Italian pairing of salty, aged cured ham and sweet melon. The Prosciutto di Parma is aged 24 months for depth of flavor. A refreshing sweet and savory combination.

Creamy, soft cheese curds (the inside of burrata) topped with crunchy pistachios and intense sun-dried tomatoes. Rich and milky with nutty and tangy accents.

Thinly sliced cured seafood served simply with high-quality oil and seasonings. Delicate textures and pure ocean flavors enhanced by salt and pepper.

A classic Roman dish featuring short pasta tubes in a rich tomato sauce with cured pork cheek (or belly) and aged sheep cheese. Savory, slightly salty, and hearty.

The quintessential Roman pasta. Made with egg yolks, cheese, cured pork, and black pepper (no cream). Creamy, rich, and savory with a peppery kick.

A minimalist masterpiece of thick spaghetti, aged sheep cheese, and black pepper. The sauce is an emulsion of cheese and pasta water. Sharp, salty, and spicy.

Thick spaghetti served with a slow-cooked meat sauce made from beef. Comforting and savory, topped with aged Parmesan cheese.

Baked pasta layers with meat sauce, creamy béchamel, and cheese. Rich, soft, and filling with a golden cheesy crust.

Thick spaghetti-like egg pasta served with a medley of seafood. Features a light tomato base. Fresh ocean flavors with chewy pasta texture.

Thick spaghetti served with a fresh sauce, creamy cheese, and crunchy nuts. A balance of acidity from tomatoes, richness from cheese, and texture from pistachios.

Vegetarian baked pasta layered with seasonal vegetables and white sauce. Comforting and creamy, baked until golden.

Thick spaghetti tossed in a green herb sauce made of basil and nuts. Topped with sweet confit tomatoes. Aromatic and flavorful.

Thick egg pasta served with clams (vongole) and herbs. A classic Italian seafood dish with a briny, garlic-infused sauce.

Chicken stewed with tomatoes, herbs, and wine (hunter's style). Rustic and flavorful, served with a side of potatoes.

Grilled lamb chops, traditionally eaten with your hands (hence 'scottadito' or 'finger-burning'). Tender meat with a charred exterior, served with potatoes.

A premium cut of ribeye steak, grilled to preference. High marbling makes it juicy and flavorful. Served with potatoes.

A mix of lightly battered and deep-fried seafood. Crispy, salty, and best eaten with a squeeze of lemon.

Tender beef tenderloin served with a rich, creamy sauce infused with pepper and brandy. Soft texture with bold flavors.

A mixed platter of fish and shellfish cooked on the grill. Smoky and fresh, highlighting the natural flavors of the seafood.

Sliced beef served over a bed of fresh arugula and tomatoes. A lighter meat option often dressed with balsamic vinegar or olive oil.

Thin veal cutlets topped with prosciutto and sage, cooked in white wine. The name means 'jumps in the mouth'. Savory and aromatic.

Large shrimp cooked on the grill, served with a zesty citrus mayonnaise. Sweet meat with a smoky char.

Cooked octopus served with a rich tomato sauce and crispy black ink chips. A modern dish playing with textures and sea flavors.

Mixed vegetables cooked with cheese and breadcrumbs until golden. Served with fresh buffalo mozzarella. A rich vegetable side dish.

Choice of potato side: crispy fries or roasted wedges seasoned with rosemary. Classic accompaniment to meat dishes.

Classic salad with romaine lettuce, grilled chicken, hard cheese, and crunchy bread. Tossed in a creamy dressing.

A simple salad representing the Italian flag colors. Fresh mozzarella, tomatoes, and green basil. Refreshing and milky.

A substantial salad featuring premium tuna, fruit, and creamy cheese. Offers a mix of savory, sweet, and nutty flavors.

Raw salmon chopped and seasoned with herbs and seeds. Finished with high-quality salt. Fresh and delicate texture.

Raw minced beef dressed with classic condiments like capers and egg yolk. Savory and rich, eaten with toast or on its own.

Cured and smoked salmon served with potatoes and a zesty mayonnaise. Smoky, salty, and creamy.

A creative cold dish pairing octopus with refreshing watermelon and yogurt. A unique combination of savory seafood and sweet fruit.

Fried beef stomach (tripe) served with a cooling tomato mint sauce. A play on textures combining crispy offal with fresh sauces.

The classic pizza with tomato sauce, mozzarella cheese, and basil. Simple and universally loved.

An upgrade to the standard Margherita using rich Buffalo mozzarella. Creamier and more flavorful than the standard version.

A spicy pizza with salami, salty olives, and anchovies. Rich, savory, and packs a bit of heat.

A white base (or light tomato) pizza topped with mushrooms and premium aged cured ham added after baking. Elegant and savory.

Pizza topped with cured pork belly and sharp sheep cheese. Rich, fatty, and intensely savory.

A complex pizza loaded with vegetables and savory anchovies. Features delicate squash blossoms and artichokes.

A fresh take on pizza using fresh tomatoes instead of sauce. Light and summery.

A focaccia-style pizza topped with fresh salad ingredients and cured ham. Crispy dough with cool, fresh toppings.

Gourmet focaccia topped with creamy cheese, smoked salmon, and greens. A luxurious seafood pizza option.

Pizza topped with high-quality tuna fillets and onions. Savory and hearty.

A serving of assorted bread to accompany your meal.

Flat oven-baked Italian bread seasoned with olive oil, coarse salt, and rosemary herbs. Crispy on the outside and soft inside.

A premium sparkling wine from the Lazio region made using the traditional champagne method. Crisp bubbles with elegant flavors.

A dry sparkling wine made from Moscato grapes. Aromatic and floral but dry on the palate.

A local sparkling wine. Refreshing and versatile, suitable for toasts or appetizers.

Sparkling version of the famous Roman white wine Frascati. Light, fresh, and mineral.

Organic white wine from the hills near Rome. Made from local grape varieties. Fresh and easy to drink.

A white wine celebrating the Roman territory. Aromatic and smooth.

A blend of Grechetto and Viognier grapes. Floral nose with a structured, savory taste.

A high-end Sauvignon Blanc from Lazio. Crisp acidity with notes of citrus and herbs.

White wine produced along the historic Appian Way. Mineral and characteristic of the volcanic soil.

A prestigious white wine made from Grechetto grapes. Rich, complex, and capable of aging.

Single-vineyard Grechetto wine. Intense fruit flavors with good acidity.

A complex white blend aged for depth. Known for its elegance and longevity.

Made from the ancient Bellone grape variety. Fresh, fruity, and mineral.

A rare 100% Semillon wine from Lazio. Rich, waxy texture with complex aromatics.

Organic red wine from the Rome area. Fruity and medium-bodied.

Bordeaux-style blend from the Appian Way. Structured and savory with dark fruit notes.

A pure Merlot wine. Soft tannins with plum and berry flavors.

One of Lazio's most famous wines. 100% Merlot, rich, velvety, and intense.

Made from the indigenous Cesanese grape. Spicy, earthy, and aromatic.

A prestigious red blend. Powerful and elegant, suitable for rich meat dishes.

The younger brother to the Fiorano Rosso. Similar blend but more approachable and fruity.

100% Cabernet Franc. Herbal and spicy with red fruit characteristics.

Pinot Noir from Lazio. Delicate and refined with red berry aromas.

A robust red wine made from Montepulciano grapes. Full-bodied and dark.

A refreshing rosé wine made from Sangiovese grapes. Light pink color with fruit forward notes.

Popular Italian sparkling wine. Fruity, aromatic, and off-dry.

High-quality sparkling wine from the mountains. Made entirely from white grapes (Chardonnay). Crisp and elegant.

Italy's answer to Champagne. Complex, yeasty, and refined bubbles.

A fun, organic sparkling rosé from Tuscany. Fruit-forward and vibrant.

A Tuscan Chardonnay. Likely fuller-bodied with fruit notes.

A premium selection Chardonnay. More structure and possibly oak influence.

Classic Italian white. Crisp, clean, and refreshing.

A distinctive white wine from the northeast. Floral, mineral, and elegant.

Mountain Sauvignon Blanc. Very aromatic with green herbal notes.

Sweet, lightly sparkling dessert wine. Intense apricot and peach aromas.

One of Italy's most famous white wines. Rich, creamy, and oak-aged. A powerful blend of Chardonnay and Grechetto.

An intensely aromatic white wine. Notes of lychee, rose, and spices.

A full-bodied and complex white wine. Mineral and long-lasting.

A fresh and playful white blend. Aromatic and easy-drinking.

Classic Tuscan red. Cherry flavors with earthiness and good acidity.

A Super Tuscan blend. Full-bodied with dark fruit and spice.

Syrah from the Cortona area. Peppery and rich with dark berry fruits.

A rich red wine re-fermented on Amarone skins. Intense, velvety, and flavorful.

Elegant Pinot Noir from the north. Light to medium body with red fruit notes.

A historic Chianti Riserva. Complex, structured, and age-worthy.

Single-vineyard Sangiovese. Intense, elegant, and long-lasting.

A dry, sparkling red wine. Light, acidic, and perfect with cold cuts.

An interesting blend from Piedmont. Expect rustic character and complexity.

The grape of Barolo. Floral, tannic, and structured with red fruit flavors.