Ar Monte Testaccio

Fresh mussels sautéed with oil, garlic, parsley, and pepper. The flavor is intense and marine, with a savory broth. Usually eaten with toasted bread to soak up the sauce.

Raw beef fillet, finely chopped and seasoned, served with fresh truffle shavings. The texture is soft and delicate, with the earthy aroma of truffle enhancing the flavor of the meat.

A reinterpretation of beef tartare dressed with carbonara ingredients: egg, pecorino, and crispy guanciale. Rich and savory flavor that combines the freshness of raw meat with the creaminess of the sauce.

Fried rice croquette typical of Roman cuisine, here enriched with potatoes and mussels. The outside is crispy and golden, while the inside is soft and flavorful. Served on a pecorino cheese cream.

A rich platter with a variety of Italian cured meats and cheeses, accompanied by typical Apulian baked goods and vegetables. Ideal to share as a mixed appetizer. Various flavors from savory to spicy.

Whole fried artichoke in the Jewish-Roman tradition, crispy like a chip, served with raw beef tartare. An interesting contrast between the dry frying and the tenderness of the meat.

Raw fish cut into cubes served on a gelatinous base flavored like a Mojito cocktail (mint and lime). A fresh, light, and aromatic dish, perfect to start the meal with citrus notes.

Selection of battered and fried foods, including rice, fish (cod), zucchini flowers, and vegetables. Everything is golden and crispy outside, hot and flavorful inside. Best eaten hot, often with hands.

Three small terracotta pots containing different tasters: legumes with vegetables, fresh cheese with tomato, and fried chicken. A rustic and varied appetizer, meant to be shared by two people.

Base of stale bread (frisella) softened with water and topped with fresh tomatoes, creamy cheese (burrata), and pesto. A typical Apulian dish, fresh with an interesting texture between crunchy and soft.

Breaded and fried chicken bites. Crispy on the outside and tender on the inside, seasoned according to local tradition. A classic savory finger food.

Short pasta dressed with a cream of egg yolk, pecorino romano, black pepper, and crispy guanciale. A Roman classic, rich, creamy, and intensely flavored.

Hollow long pasta dressed with tomato sauce, guanciale, and pecorino. The flavor is savory and slightly acidic due to the tomato, with the fatty note of the cured meat.

Fresh pasta similar to spaghetti, dressed with an emulsified cream of pecorino cheese and abundant black pepper. Very strong, salty, and spicy flavor.

Considered the ancestor of carbonara, it's pasta dressed with pecorino, pepper, and guanciale, but without egg and tomato. Rustic, fatty, and very savory flavor.

Egg pasta served with mollusks (mussels) and pecorino cheese, enriched with lemon breadcrumbs. A unique sea-land combination, savory with a fresh citrus note.

Typical Apulian fresh pasta shaped like an ear, served with a slow-cooked meat sauce. A rich and hearty dish, typical of Sunday lunches in southern Italy.

Seafood variation of the classic first course, where the pasta is dressed with a red sauce based on fresh tuna. Intense and full-bodied sea flavor.

An ancient Apulian dish based on pasta and chickpeas. Part of the pasta is boiled and part is fried, creating a unique play of textures between soft and crunchy.

Filled pasta with a cheese and pepper flavor, served with a shrimp reduction. A gourmet dish that combines Roman savoriness with the sweetness of crustaceans.

Egg pasta served with a meat sauce cooked without tomato, deglazed with wine and herbs. Delicate flavor but rich in meat taste.

Thin slices of veal cooked in a pan with cured ham and a sage leaf, deglazed with white wine. Tender, flavorful, and aromatic meat.

Prime cut of grilled beef, served with roasted potatoes. The meat is tender and juicy, with the typical smoky flavor of the grill.

Fish fillet (sea bass) cooked with cherry tomatoes, olives, and capers. A light dish with fresh Mediterranean flavors.

Chicken stewed with vinegar, rosemary, garlic, and wine. The meat is very tender and the flavor is rustic, aromatic, and slightly acidic.

Boneless chicken meat, breaded and seasoned with peppers and aromatic lemon sauce. A dish rich in contrasting flavors between the fried element and the freshness of the vegetables.

Octopus slowly stewed in a terracotta pot (pignatta) with tomato and herbs. The octopus becomes very tender and the sauce is thick and flavorful.

Pork rolls stuffed with cheese, cooked and dressed with 'gricia' sauce (pecorino and pepper). An explosion of savory and succulent flavor.

Oxtail stewed for hours with tomato, celery, and spices (sometimes cocoa). The meat is very tender and falls off the bone, the sauce is gelatinous and very rich.

Potatoes cut into pieces and roasted with oil and rosemary. Crispy outside and soft inside.

Diced potatoes served with a spicy sauce and/or garlic sauce. Flavorful and appetizing dish.

Small fried and salted green peppers. Generally sweet, but occasionally one can be spicy. Eaten whole by holding the stem.

Bitter leafy green vegetable, boiled and then sautéed in a pan with oil, garlic, and chili pepper.

Bitter wild green vegetable, boiled and then sautéed in a pan with garlic and chili pepper. A typical Roman side dish, excellent with meat.

Whole artichokes cooked with mint and garlic, soft and flavorful, served on a grana cheese cream.

Fried potato sticks, salted and served hot. Classic crispy side dish.

Sweet and sour mixed vegetable stew (eggplant, peppers, tomatoes). A rich and flavorful dish, also good at room temperature.

Fresh salad with mixed vegetables and buffalo mozzarella. A light yet nutritious dish thanks to the cheese.

Crispy and aromatic salad based on raw fennel and orange segments. A fresh and digestive combination.

Salad enriched with slices of smoked salmon and crunchy almonds. Flavorful and rich in different textures.

The most classic pizza with tomato sauce, mozzarella, and basil. Simple and tasty.

A variation of the Margherita with buffalo mozzarella, richer and milkier.

Pizza with tomato, mozzarella, and anchovy fillets. Very savory and strong flavor.

Pizza topped with tomato, mozzarella, mushrooms, and cured ham usually added at the end of cooking.

Pizza with spicy salami. Strong and slightly spicy flavor.

Rich pizza with many ingredients: artichokes, mushrooms, ham, and sometimes hard-boiled egg or olives. Very filling.

Vegetarian pizza with a variety of grilled or baked vegetables on top.

White pizza (without tomato) with a blend of four different cheeses. Very creamy and with an intense cheese flavor.

Gourmet pizza with delicate zucchini flowers, creamy stracciatella cheese, and salted anchovies for contrast.

Fresh pizza with whole cherry tomatoes and buffalo mozzarella often added raw.

Special pizza with thin slices of octopus, potatoes, and pesto. Inspired by Apulian flavors.

White base pizza, topped with raw beef (carpaccio), fresh arugula, and grana shavings. Truffle oil gives an unmistakable aroma.

Pizza with smoked salmon and zucchini cream. Delicate and smoky flavor.

Pizza with mortadella (flavorful pink cured meat) and sun-dried tomatoes with an intense flavor.

Classic chocolate cake, soft and decadent.

The most famous Italian dessert: layers of ladyfingers soaked in coffee, alternated with a cream of mascarpone and eggs, dusted with cocoa.

A variation of tiramisu that uses pistachio cream instead of or in addition to the classic one. Sweet and with a good nutty flavor.

Cheesecake with a crunchy biscuit base, usually served with a berry or chocolate sauce.

Typical Lecce shortcrust pastry filled with ricotta cream and sour cherries in syrup. Crumbly outside and soft inside.

Probably an ice cream or semi-freddo dessert with hazelnut and coffee flavor.

Handmade gelato with natural ingredients. Creamy and fresh.

Selection of fresh fruit available based on the current season.