Bistro' al 133

A complete and hearty breakfast. Includes a frittata, a cup of hot and frothy cappuccino, and a glass of fresh orange juice.

A vegetarian appetizer based on baked eggplant, layered or compacted. Soft and flavorful, often served with tomato and basil.

A selection of high-quality Italian cured meats accompanied by fresh buffalo mozzarella. Ideal for sharing.

Tasting of various types of cheeses, from fresh to aged, served with sweet honey and jams to enhance their flavor.

Toasted bread slices topped with various ingredients. Usually includes the classic tomato version, but also variations with olive pâté or vegetables.

Fresh and light salad with tomato slices, mozzarella (often buffalo mozzarella), and fresh basil, dressed with olive oil.

A rich assortment of Roman specialties designed for two people. Typically includes cured meats, cheeses, grilled or marinated vegetables, and mixed fried items.

A classic Italian summer appetizer. The sweetness of fresh melon contrasts pleasantly with the saltiness of prosciutto crudo.

Layered baked egg pasta with meat ragù, creamy béchamel sauce, cheese, and tomato. A rich and comforting traditional dish.

Celebrated Roman dish. Pasta dressed with a cream of egg yolks, Pecorino Romano, and black pepper, enriched with crispy guanciale.

A refined variation of the classic Amatriciana. To the tomato sauce and guanciale, the softness of Colonnata lard and the intense flavor of Fossa pecorino are added.

Pasta served with a spicy tomato sauce, prepared with garlic, olive oil, and plenty of chili.

The simplest and most classic pasta dish. Fresh tomato sauce briefly cooked and flavored with basil leaves.

Often called 'white Amatriciana', Gricia is prepared with guanciale, pecorino, and pepper. This version is enriched with precious black truffle.

Pasta dressed with Genoese pesto sauce, made from fresh basil, pine nuts, garlic, parmesan, pecorino, and olive oil.

Egg pasta tossed with melted butter and Parmigiano Reggiano to create a rich and velvety cream.

A simple yet flavorful classic, prepared with olive oil, sautéed garlic, and spicy chili.

Pasta served with a rich meat sauce, slowly cooked in tomato with a vegetable soffritto.

Symbolic dish of Roman cuisine. Pasta dressed with a cream obtained by emulsifying grated Pecorino Romano and toasted black pepper with cooking water.

The quintessential Italian pizza, simple and traditional. Topped with tomato sauce, mozzarella, and fresh basil.

Classic Margherita base enriched with slices of cooked ham.

Classic Margherita base topped with slices of spicy or sweet salami.

Pizza inspired by the famous first course, topped with tomato, mozzarella, and pancetta or guanciale.

A hearty pizza topped with tomato, mozzarella, and small meatballs.

Light and fresh pizza topped with mozzarella and a variety of seasonal vegetables such as zucchini and chicory.

Second typical Roman dish. Veal slices with prosciutto and sage, cooked in white wine and butter.

Floured veal slices sautéed in a pan, then deglazed with white wine to create a delicate sauce.

Large prawns sautéed in a pan and flambéed with cognac, which imparts an intense and refined aroma.

Long, flat fresh pasta dressed with a fragrant porcini mushroom sauce.

Fresh pasta served with sweet Pachino cherry tomatoes and large prawns.

Egg pasta dressed simply with melted butter and parmesan to enhance the precious flavor of truffle.

Grilled or pan-seared beef cut, served with a side of potatoes and fresh salad.

Prime and very tender cut of beef, cooked to preference and served with potatoes and salad.

Beef fillet enhanced with fresh truffle shavings, served with a side dish.

Grilled beef cut into slices (tagliata), served on a bed of fresh arugula, often with Grana Padano shavings.

Thin strips of beef sautéed in a pan, served with fresh arugula and cherry tomatoes.

Thin strips of beef enriched by the earthy flavor of black truffle and the saltiness of parmesan.

Breaded and fried cutlet until golden brown, served with potatoes.

Potatoes cut into pieces and roasted in the oven, usually seasoned with rosemary and oil.

Leafy green vegetable with a slightly bitter taste, typically sautéed in a pan with garlic and chili.

Fresh salad composed of various types of lettuce and seasonal vegetables.

Simple fresh tomato salad dressed with oil, salt, and oregano or basil.

Classic Italian dessert made with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa.

Cream or custard-filled choux pastry puffs, covered with a generous chocolate drizzle.

Selection of fresh fruit available seasonally.

Crumbly cake ('briciole' of shortcrust pastry) filled with chocolate cream.

Large bottle of still or sparkling mineral water.

Classic cola-flavored carbonated beverage.

Orange carbonated beverage.

Lemon-lime flavored carbonated beverage.

Large glass or large bottle of beer.

Small glass or small bottle of beer.

Traditional Italian espresso.

Hot drink made with espresso and foamed milk.

Half-liter carafe of house wine (white or red).

Single glass of wine.

Italian alcoholic aperitif based on prosecco, bitter (like Aperol or Campari), and soda.

Sweet lemon liqueur typical of southern Italy, served chilled as a digestif.

Herbal liqueurs served after a meal as digestifs.