ANVEDI BATTISTINI

A rich assortment of traditional cured meats and cheeses from the Lazio region. Ideal for sharing as a rustic appetizer.

Simple oven-baked focaccia, seasoned with oil and salt. Crispy outside and soft inside.

Fried dough bombs stuffed with classic Roman sauces. A tasty and flavorful appetizer.

A mixed selection of toasted bread with various toppings. Perfect for tasting different flavors.

Toasted bread seasoned with fresh cherry tomatoes, oil, garlic and basil. A fresh and light classic.

Toasted bread topped with sautéed chicory (typical bitter Roman vegetable) and melted mozzarella.

Flavorful toasted bread with crumbled sausage and melted smoked provola cheese.

Toasted bread with melting lard, salty pecorino cheese and a touch of sweet honey. A sweet and savory contrast.

Toasted bread with creamy stracciatella cheese and salted anchovy fillets. Intense flavor and soft texture.

Grilled sheep meat skewer. Typical of Abruzzese and Lazio cuisine, flavorful and juicy.

Artisanal pasta tossed with Pecorino Romano cheese and abundant black pepper. Creamy, savory, and slightly spicy.

A variation of the classic Gricia (pecorino and guanciale). Flavorful pasta with crispy guanciale and cheese cream.

The king of Roman cuisine: pasta with egg, Pecorino Romano, crispy guanciale and black pepper. Rich and silky.

Pasta with tomato sauce, browned guanciale and Pecorino Romano. A perfect balance between the sweetness of the tomato and the saltiness of the pork.

Pasta with a fresh sauce made with five varieties of tomatoes and fragrant basil. Light and aromatic.

Pasta with oxtail stew sauce (braised beef tail). Rich, meaty and slightly spicy flavor.

Pasta with an intense wild boar ragu. Strong and wild flavor, very tasty.

Pasta with a creamy pistachio pesto and fresh stracciatella cheese. Sweet, savory, and rich.

A modern twist on Cacio e Pepe, enriched with shrimp and lime zest for freshness and sweetness.

Pasta with aromatic porcini mushrooms. A dish with a woodland flavor, earthy and enveloping.

Grilled chicken breast steak. Served with side dishes.

Portion of 8 grilled sheep meat skewers, served as a main course with side dishes.

Large breaded and fried chicken cutlet, served with french fries. Crispy and golden.

Meat rolls prepared in the style of Saltimbocca alla Romana (veal, prosciutto, and sage). Flavorful and tender.

Whole chicken flattened and cooked on a griddle or grill. Crispy skin and juicy meat.

Premium beef sliced after grilling. Served rare or medium.

Prime cut of beef, very tender and lean, grilled.

Abundant platter of mixed grilled meats for two people. Includes sausage, skewers, beef, ribs, and chicken.

A mixed platter of Roman fried specialties, ideal for tasting various appetizers.

Classic Roman street food: fried rice croquette with tomato, with a heart of melted mozzarella.

Fried zucchini flower in batter, stuffed with a cream of whipped cod (hake).

Very thinly sliced and fried zucchini. Crispy like potato chips.

Portion of fried potato croquettes served with special house sauces.

Fried cod fillet (desalted salt cod) in a crispy batter. A Roman classic.

Green pitted olives, stuffed with minced meat, breaded and fried.

Fried meatballs made with shredded pork (pulled pork), served with melted cheddar cheese.

Fried chicken on a stick accompanied by artisanal pepper ketchup sauce.

Tripe (offal) cut into strips and fried until crispy, served with barbecue sauce.

Roman-style burger with crispy guanciale instead of bacon and mozzarella. Served with french fries.

Shredded pork burger (pulled pork) with coleslaw salad. Rich and smoky.

Glazed pork ribs cooked until tender. Served with french fries.

Sandwich with fried chicken cutlet, salad and tomato. Served with french fries.

Thursday Roman tradition: homemade potato gnocchi served with a sauce of your choice.

Sunday tradition: ravioli filled with fresh ricotta, served with a sauce of your choice.

Famous spoon dessert with layers of coffee-soaked ladyfingers and mascarpone cream. Dusted with cocoa.

Typical Roman dessert: a soft sweet bun cut in half and generously filled with ricotta and Nutella.

Cheesecake made with local ricotta and garnished with visciole (sour wild cherries), a classic Roman combination.

Crunchy dry biscuits with hazelnuts or almonds, served for dipping in sweet wine or cream.

Original dessert with a chocolate cake base, salted peanut ice cream, caramel, and popcorn.

Fried pizza dough balls served hot and covered in Nutella. Ideal for sharing.

Warm apple pie served with a scoop of vanilla ice cream.

Assortment of fresh seasonal fruit.

Italian espresso.

Decaffeinated espresso.

Mineral water in a bottle.

Classic carbonated drink.

Sugar-free carbonated drink.

House wine, available in white or red by the carafe.

Sardinian lager beer on tap. Balanced and refreshing taste.

Italian red beer on tap. Malty and caramel flavor.

Sardinian unfiltered beer. Cloudy appearance and intense, full-bodied taste.

Classic Italian lager beer in a small bottle.

Italian lager beer in a large bottle, ideal for sharing or for those who are thirsty.