Big Friends Rome - Eat and Drink

A high-quality raw oyster known for its balanced saltiness and refined flavor. Served fresh on the half shell. Enjoy with a squeeze of lemon or plain to taste the sea.

Raw tuna tartare served with creamy burrata cheese, sweet confit tomatoes, and basil. A fresh appetizer combining the rich texture of fish and cheese. Soft and savory.

Thinly sliced raw salmon served with chestnuts and sweet mustard. A delicate dish where the sweetness of the mustard complements the fatty fish. Soft and melting texture.

Traditional Roman-style tripe simmered in a rich tomato sauce with mint and Pecorino cheese. The texture is soft and slightly chewy. Savory, herbaceous, and hearty.

Whipped salt cod spread served with purple cabbage, a parmesan crisp, and balsamic vinegar. Creamy and savory with a crunchy element. Typically spread on bread or eaten as is.

A warm bean soup with Luganega sausage, parmesan, and croutons. Hearty and comforting with a rich savory broth. Eaten with a spoon.

A savory tart filled with radicchio cooked in red wine, gorgonzola cheese, and crispy cured pork jowl. Rich, salty, and slightly bitter from the chicory. A flavorful warm appetizer.

Toasted bread topped with sweet Mantua pumpkin, fried sage, and smoked provola cheese. Crunchy bread with soft, sweet, and smoky toppings. A classic Italian starter.

Sicilian broccoli sautéed in a pan with oil, garlic, and chili. Tender yet slightly crisp with a spicy kick. Served as a vegetable side dish.

Chicory greens sautéed with garlic and chili pepper. Bitter and savory flavor with a fibrous texture. A traditional Roman side dish.

Sautéed escarole greens with almonds and sultana raisins. A mix of savory greens with sweet and nutty accents. Soft texture with crunch from the nuts.

A fried rice ball breaded and deep-fried, typically with a gooey mozzarella center. Crispy outside and soft inside. A classic Roman street food snack.

Breaded and fried turkey strips served with a special chef's sauce. Crispy and savory. Great for dipping and sharing.

Fried potato croquettes filled with smoked cheese and cooked ham. Soft, mashed potato interior with a crispy breadcrumb coating. Savory and comforting.

Fried meatballs made from pulled pork, served with a spicy sweet-and-sour sauce. Juicy meat with a crispy exterior. Flavorful and rich.

Pink shrimp prepared with a hint of lime. Likely fried or sautéed. Fresh seafood flavor with a citrusy zest.

Anchovies breaded in cornmeal (polenta flour) and fried, served with aromatic yogurt sauce. Crispy, salty fish with a tangy dipping sauce.

Jewish-style deep-fried artichoke served with pecorino cheese cream and sweet-and-sour red onion. The artichoke is crispy like a chip. Savory and rich.

Deep-fried zucchini blossom stuffed with mozzarella and anchovies. Crispy batter with a melting cheese center. A Roman specialty.

Homemade potato chips, thin and crispy. Available in classic or seasoned varieties like cheese & pepper or honey & paprika. Great for snacking.

Homemade 'malfatte' (irregularly shaped) ear-shaped pasta served with amberjack fish, tomatoes, Taggiasca olives, and basil. A fresh seafood pasta dish.

Short homemade tube pasta with mussels, tomatoes, and 'Nduja (spicy spreadable pork sausage). A flavorful mix of seafood and spicy meat.

Homemade twisted pasta with garlic, oil, chili, escarole greens, Cantabrian anchovies, and crumbled taralli crackers. Savory, spicy, and crunchy.

Large homemade stuffed pasta filled with mortadella, served in butter and sage sauce with pistachios, sweet-sour onion, and balsamic vinegar. Rich and nutty.

Creamy rice dish cooked with blueberries, Blue Stilton cheese, and mint. A unique combination of sweet fruit, pungent cheese, and fresh herbs.

Traditional Roman pasta dishes served with homemade thick spaghetti (Tonnarelli). You choose the sauce: Cheese & Pepper, Gricia (cheese & pork jowl), Amatriciana (tomato & pork jowl), or Carbonara (egg, cheese & pork jowl).

Sliced grilled tuna steak served with mashed pumpkin, ginger oil, and nutmeg. The fish is usually seared on the outside and rare inside.

Steamed salmon served with a salad of baby spinach and Granny Smith apple. A light and healthy main course with fresh flavors.

Amberjack fish cooked in a light broth (guazzetto) with vegetables. Tender fish with a savory, flavorful sauce.

Wild boar stew cooked with dark chocolate, served with mashed potatoes. A rich, dark, and savory game dish with deep flavors.

Veal liver served with crispy polenta and turmeric. The liver is tender and rich, contrasted by the crunchy cornmeal.

Grilled 'Sakura' beef fillet served with sautéed broccoli. A premium steak cut, tender and juicy.

A 200g beef burger topped with escarole, provola cheese, crispy cured pork cheek, and sweet-sour red onion. Served with homemade chips.

A large double burger (two 200g patties) with escarole, provola cheese, crispy cured pork cheek, and sweet-sour onion. Served with homemade chips.

A fresh salad with iceberg lettuce, turkey, mixed seeds, orange, and cherry tomatoes. Light and nutritious.

A summer salad featuring raw tuna tartare, iceberg lettuce, cherry tomatoes, orange, and mixed seeds.

A semi-frozen coffee dessert served with a whiskey cream. Smooth, cold, and creamy with a coffee kick.

Pink chocolate mousse served with blueberry sauce. A sweet and fruity dessert with a light airy texture.

Layers of puff pastry filled with Chantilly cream and chestnuts. Crispy and creamy with an autumn flavor.

Cream puffs covered in dark chocolate and served with raspberry sauce. Classic choux pastry dessert.

Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone cheese. Creamy, sweet, and coffee-flavored.

Persimmon sorbet served with amaretto cookies. A refreshing, fruity, and cold dessert.

Hard almond biscuits (biscotti) served with a dipping cream. Crunchy and sweet.

Hard almond biscuits (biscotti) served with a glass of Moscato sweet wine for dipping.