Anvedi Colli Portuensi

A mixed platter featuring cured meats and cheeses from the Lazio region. Typically includes items like prosciutto, salami, and pecorino romano. Perfect for sharing as an appetizer.

A simple white flatbread baked with olive oil and salt. Crispy on the outside and soft on the inside. Often eaten as a bread substitute or starter.

Savory fried dough balls filled with classic Roman pasta sauces. Choices usually include Amatriciana (tomato and pork cheek), Carbonara (egg and cheese), or Oxtail stew sauce. A rich and flavorful street food snack.

A selection of toasted bread slices with various toppings. Expect a variety of flavors ranging from fresh tomatoes to cheese and cured meats. Great for sampling different tastes.

Toasted bread topped with fresh cherry tomatoes, basil, garlic, and olive oil. Crisp, refreshing, and savory. A classic Italian starter.

A gourmet bruschetta topped with creamy stracciatella cheese, zucchini, crispy cured pork cheek (guanciale), and marinated onion. Offers a complex mix of creamy, salty, and tangy flavors.

Toasted bread topped with savory sausage and melted provola cheese. Rich, hearty, and smoky. Served warm.

A sweet and savory bruschetta featuring cured pork fat (lardo), sharp Pecorino cheese, and honey. The heat of the bread melts the fat for a luscious texture.

Toasted bread topped with creamy stracciatella cheese and salty anchovies. A simple yet intense flavor combination popular in Rome.

Skewered sheep meat grilled over charcoal. Known for its distinct, savory flavor and tender texture. Sold by the piece.

A mixed platter of Roman fried specialties. Includes rice croquettes (supplì), zucchini flowers, battered cod bites, zucchini strips, and potato croquettes. Perfect for sharing.

A classic Roman snack: fried rice ball with tomato sauce and a mozzarella core. When broken open, the melted cheese stretches like a telephone cord.

Fried zucchini flower stuffed with mozzarella and anchovy. Battered and deep-fried until golden and crispy. A savory delicacy.

Julienned zucchini strips, lightly battered and fried. Crispy, light, and addictive. Served as a side or appetizer.

A bucket of potato croquettes. Served with Roman-style mayonnaise and red pepper ketchup. Soft inside with a crunchy exterior.

Fried battered salt cod fillet. A traditional Roman Jewish dish known as 'Filetto di Baccalà'. Crunchy batter surrounds tender, flaky fish.

Breaded and fried green olives stuffed with a spiced meat filling. A popular savory snack with a crunchy crust and flavorful center.

Fried meatballs made from pulled pork. Served with a rich cheddar cheese sauce. A modern twist on traditional meatballs.

Fried chicken strips served with a red pepper ketchup. Crispy, savory, and perfect for dipping.

Fried breaded mozzarella sticks. Served with a BBQ sauce flavored like Amatriciana (pork and tomato). Crunchy outside with a stringy cheese center.

Tonnarelli pasta served with Gricia sauce: pecorino cheese, black pepper, and crispy guanciale (cured pork cheek). Known as the 'white Amatriciana'.

A classic Roman dish featuring pasta with a creamy sauce made from Pecorino Romano cheese and black pepper. Simple, savory, and slightly spicy.

World-famous Roman pasta with egg yolk, Pecorino cheese, black pepper, and crispy guanciale. Rich, creamy, and savory.

Pasta served in a tomato-based sauce with guanciale (cured pork cheek) and Pecorino cheese. savory with a distinct pork flavor.

Pasta served with a rich sauce made from braised oxtail. Deeply flavorful and tender meat sauce, a Roman classic.

Pasta served in a tomato-based sauce with five types of tomatoes and fresh basil. A fresh, tangy, and sweet vegetarian option.

Pasta served with a hearty wild boar meat sauce. Rich, gamey, and robust flavor profile.

Pasta with a creamy pistachio pesto topped with stracciatella cheese. Nutty, sweet, and creamy.

A twist on the classic Cacio e Pepe, enhanced with lime zest and shrimp. Creamy cheese sauce with a citrus freshness and seafood.

Grilled chicken steak served with a baked potato, sautéed chicory, and Roman-style mustard. A healthy and hearty main course.

Meat rolls prepared 'Saltimbocca' style (veal, prosciutto, and sage). Served with baked potato, sautéed chicory, and mustard. Savory and aromatic.

Braised veal shank cooked Roman-style with tomato and peas. Served with mashed potatoes and mushrooms. Tender meat in a rich sauce.

Sliced grilled beef steak. Served with baked potato, sautéed chicory, and Roman mustard. Juicy and flavorful red meat.

Large breaded chicken cutlet with a special house coating. Served with french fries and mustard. Crispy and filling.

Pork ribs glazed hunter-style (cacciatora) with herbs and vinegar. Served with fries, Amatriciana BBQ sauce, and mustard. Sticky and savory.

A Roman twist on the bacon cheeseburger featuring 180g beef patty, salad, cheddar, cured pork cheek (guanciale), and Amatriciana BBQ sauce. Served with fries.

Burger made with Roman-style pulled pork, marinated red cabbage, and mustard. A smoky and tangy sandwich served with fries.

Chicken cutlet burger with lettuce, tomato, and Roman mustard. Crunchy chicken breast in a bun, served with fries.

Traditional pizza topped with tomato sauce, garlic, oregano, and olive oil. No cheese. Simple and aromatic.

Classic pizza with tomato sauce, mozzarella cheese, and fresh basil. The quintessential Italian pizza.

Pizza topped with tomato sauce, mozzarella, and anchovies. Salty and savory.

White pizza (no tomato) topped with mozzarella and ham. Mild and creamy.

Pizza topped with tomato sauce, mozzarella, and mushrooms. Earthy and savory.

Spicy pizza with tomato sauce, mozzarella, and spicy salami. Similar to a pepperoni pizza.

Pizza with tomato sauce, mozzarella, and cooked ham. A simple favorite.

Pizza topped with tomato sauce, mozzarella, and a variety of seasonal vegetables.

White pizza topped with potatoes and sausage. Hearty and savory.

Pizza with mozzarella, mushrooms, and sausage. A 'woodman's style' pizza.

Pizza topped with mozzarella, zucchini flowers, and anchovies. A classic Roman flavor combination.

Four cheese pizza. Typically features mozzarella, gorgonzola, parmesan, and provola or fontina. Rich and creamy.

Pizza inspired by Eggplant Parmigiana. Topped with tomato, mozzarella, fried eggplant, and parmesan.

Pizza with tomato, mozzarella, artichokes, mushrooms, ham, and olives. A 'capricious' mix of ingredients.

Pizza topped with sautéed chicory greens and sausage. A very Roman combination of bitter greens and savory meat.

Similar to a Margherita but made with Buffalo Mozzarella for a creamier, tangier taste.

Focaccia topped with fresh Buffalo mozzarella and cherry (Pachino) tomatoes. Fresh and light.

Focaccia topped with cured beef (bresaola), arugula, and Grana Padano cheese shavings. A fresh, salad-like topping.

Pizza topped with broccoli and sausage. A classic winter flavor combination in Italy.

Pizza with bitter red radicchio and sharp blue cheese (Gorgonzola). A sophisticated flavor profile.

House special pizza with tomato, mozzarella, bell peppers, olives, and spicy salami. Rich and colorful.

Wood-fired pizza bread topped with creamy stracciatella, sliced mortadella, and pistachios. A rich and popular combination.

Pizza bread topped with pulled pork, potatoes, and truffle-infused cheddar sauce. Decadent and savory.

Pizza bread with buffalo mozzarella, green tomatoes, and basil sauce. Fresh, tangy, and herbal.

Baked potato cooked in foil, served with Roman-style mustard.

Grilled seasonal vegetables, typically eggplant and zucchini. Lightly seasoned and charred.

French fries served with special dipping sauces: Amatriciana BBQ sauce and Roman mustard.

Chicory greens prepared in one of two ways: boiled with lemon/vinegar (all'agro) or sautéed with garlic and chili (ripassata). Bitter and healthy.

House salad with lettuce, curly endive, Roman mustard dressing, pecorino cheese, and croutons. Meat add-ons available.

Vegetarian salad with curly endive, lettuce, buffalo mozzarella, mixed tomatoes, olives, and croutons. Fresh and substantial.

Classic Italian dessert made with coffee-dipped ladyfingers and mascarpone cream. Sweet, creamy, and infused with coffee flavor.

Roman-style cheesecake made with ricotta cheese and sour cherries (visciole). A perfect balance of sweet cheese and tart fruit.

Fried dough balls drizzled with Nutella. A warm, crispy, and chocolaty dessert perfect for sharing.

Warm apple pie served with cream gelato. Comforting and sweet.

Waffle topped with vanilla ice cream, Nutella, and toasted almonds. Crispy, warm, and sweet.

Crunchy hazelnut biscuits served with mascarpone cream or sweet Vin Santo wine for dipping.

Selection of seasonal fresh fruit. A light end to the meal.

Locally sourced filtered water, available still or sparkling.

Classic Coca-Cola soda.

Sugar-free Coca-Cola.

Orange flavored carbonated soft drink.

Lemon-lime flavored carbonated soft drink.

A glass of house wine.

A glass of sparkling wine (Prosecco or similar).

House wine, available in White or Red, served in a carafe.

Sardinian lager beer. Crisp, refreshing, and moderately bitter.

Red bock-style beer with amber color and malt-forward flavor. Hints of caramel and spice.

Unfiltered version of Ichnusa lager. Hazy appearance with a fuller body and yeast notes.

Bottled Italian lager. Pale and easy-drinking.

Large bottle of Peroni lager. The most popular beer in Rome. Crisp and dry.

Large bottle of Moretti lager.

Large bottle of Nastro Azzurro, a premium Italian lager with a clean, crisp taste.

Gluten-free bottled beer.

Standard Italian espresso shot.

Decaffeinated espresso shot.

A bitter herbal liqueur drunk after meals to aid digestion.

Service charge per person.