BucaVino

Fried potato peels served crispy and golden. Accompanied by a citrus-flavored mayonnaise for a fresh and savory contrast. A delightful appetizer ideal for sharing.

Fresh anchovies breaded and fried to a perfect golden brown. The taste of the sea is enhanced by the citrus mayonnaise served separately. A light and crispy dish.

Seasonal vegetables coated in a light batter and fried. Served on a bed of savory zabaglione that adds creaminess and richness. A mix of crispy and velvety textures.

Whole artichoke fried twice according to Jewish-Roman tradition. The outer leaves become crispy like chips, while the heart remains tender. An unmissable classic of Roman cuisine.

Fried polenta sticks or pieces topped with classic amatriciana sauce. Tomato, guanciale, and pecorino enrich the crispy corn base. A rustic and flavorful appetizer.

'Street food' or fried version of the classic Roman first course. Pasta dressed with egg, pecorino, and guanciale, breaded and fried. Crispy outside with a creamy carbonara heart.

Fried rice croquette with cacio e pepe seasoning. The filling is creamy thanks to Pecorino Romano and fragrant with black pepper. A tasty variation of the classic supplì.

Fried rice croquette with amatriciana sauce. Inside, you'll find tomato, crispy guanciale, and pecorino. It combines the crispiness of frying with the bold flavor of Roman tradition.

The king of Roman street food: rice with tomato sauce and a melting mozzarella heart, breaded and fried. Strictly to be eaten hot for the 'telephone' effect of the mozzarella.

Desalted cod fillet, coated in batter and fried. It is golden and crispy on the outside, soft and juicy on the inside. A classic appetizer of Roman tradition.

Fried zucchini flower, traditionally stuffed with mozzarella and anchovies. The light batter encloses a stringy and flavorful filling. Served hot and crispy.

The classic carbonara pasta enriched with truffle shavings. The egg and pecorino cream blends with the earthy aroma of truffle and the savory flavor of guanciale.

Fresh pasta (tonnarelli) tossed with Pecorino Romano cream and black pepper, finished with truffle. A rich and aromatic dish that enhances the simplicity of tradition.

Short pasta dressed with a spicy tomato sauce, garlic, and parsley. A simple dish but with a strong and decisive character thanks to the chili pepper.

Paccheri (large tube pasta) served with a fresh seasonal vegetable sauce. A light, colorful dish rich with garden flavors.

Potato gnocchi dressed with tomato sauce, mozzarella, and basil, then baked au gratin. Stringy and comforting, typical of Campanian cuisine.

Pasta dressed with tomato sauce, crispy guanciale, and Pecorino Romano. One of the pillars of Roman cuisine, with a perfect balance between the sweetness of the tomato and the saltiness of the cured pork.

Considered the ancestor of carbonara, it's pasta dressed with crispy guanciale, Pecorino Romano, and black pepper (without egg or tomato). Intense and savory flavor.

The classic Gricia (guanciale and pecorino) enriched with artichokes. The sweetness of the artichoke perfectly balances the saltiness of the pecorino and guanciale.

The most famous Roman dish in the world. Pasta dressed with a cream of egg yolks, Pecorino Romano, crispy guanciale, and abundant black pepper.

Thick fresh pasta similar to spaghetti, dressed with an emulsified cream of Pecorino Romano and toasted black pepper. A simple dish that requires great technique for its creaminess.

The classic Cacio e Pepe enriched with chopped raw or lightly seared shrimp. The sweetness of the shellfish creates a refined contrast with the saltiness of the pecorino.

Thin strips of beef sautéed in a pan, served with fresh arugula, cherry tomatoes, and Grana Padano shavings. A fresh and quick main course.

Grilled lamb chops, meant to be eaten while 'burning your fingers'. Tender and flavorful meat, typical of holidays and Lazio cuisine.

Veal slices cooked with prosciutto and sage, deglazed with white wine. Served with baked potatoes. A classic Roman main course, tender and flavorful.

Floured and seared meat slice, served with a sauce of your choice between white wine or lemon. Accompanied by baked potatoes.

Pork fillet cooked at low temperature (sous-vide) to ensure tenderness and juiciness, then seared. Served with a side of baked potatoes.

Chicken breast cooked at low temperature and then grilled, served sliced. Accompanied by mixed salad and cherry tomatoes.

Tender meatballs slowly cooked in a rich tomato sauce. A homemade and comforting dish, perfect for 'scarpetta' (mopping up sauce with bread).

A seafood twist on the classic saltimbocca: sea bream fillets cooked with prosciutto (or similar savory element) and sage. An original and tasty fish main course.

Pan-seared or grilled sea bream fillet, served with sautéed seasonal vegetables (usually chicory or spinach). A light and healthy dish.

Breaded and fried meat slice (similar to a cutlet), served crispy with a side of potatoes. Simple and loved by all.

Grilled beef steak cooked to your preference. Served with a seasonal side dish.

A fresh version of classic tiramisù, made with fresh strawberries instead of coffee. Sweet, creamy, and fruity.

The quintessential Italian dessert: ladyfingers soaked in coffee, layered with mascarpone cream, and dusted with bitter cocoa.

Spoon dessert made from thickened cream, milk, and sugar. It has a silky and smooth texture, often served with berry, caramel, or chocolate sauce.

Custard cream covered with a crunchy caramelized sugar crust. Similar to crème brûlée but typically flavored with citrus and cinnamon.

Deconstructed dessert with a base of crumbly shortcrust pastry (here called 'savory', suggesting a sweet-salty contrast) and cream.

Cheesecake with a crispy biscuit base and creamy filling. An international classic dessert.

Chocolate lava cake served warm, with a molten and creamy interior. A decadent dessert for chocolate lovers.

Sweet version of the Roman supplì: rice croquette (usually cooked in milk), breaded and fried, with a decadent filling of Nutella and chocolate.

A light and refreshing frozen dessert made from lemon juice. Ideal for cleansing the palate after a meal.

Service fee for cutting and plating a cake brought by the customer.