Capraecavoli Pizzeria & Ristorante al Tufello

Selection of sliced Italian cured meats. Various flavors from sweet to salty. Ideal for sharing before the main meal.

Crispy white focaccia simply seasoned. Fragrant taste of olive oil and rosemary. Excellent on its own or to accompany cured meats.

White pizza base filled with prosciutto crudo. Contrast between the warm focaccia and the fresh cured ham. Flavorful snack.

Fresh stretched-curd cheese made from buffalo milk. Soft and juicy texture, rich and milky taste. Served fresh, often whole.

Breaded and fried mashed potato balls. Golden crust outside and soft potato heart inside. Classic and comforting snack.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. Delicate taste with a savory note. Crispy and warm.

Desalted cod fillet coated in batter and fried. Tender and flavorful fish in a crispy shell. Typical Roman fried dish.

Small breaded and fried mozzarella balls. Stringy cheese inside. A warm and delicious snack.

Thinly sliced and fried potatoes, seasoned with pecorino cheese and black pepper. Crispy like chips with an intense and spicy flavor.

Freshly sliced and fried potatoes. Golden and crispy. The perfect side dish for any meal.

Green olives stuffed with minced meat, breaded and fried. Savory and spicy taste. Specialty from the Marche region, popular throughout Italy.

Rice croquette with tomato and a mozzarella heart, breaded and fried. Crispy outside, soft and stringy inside. King of Roman street food.

Assortment of mixed fried items for two people. Allows you to taste different house specialties. Ideal as a shared appetizer.

Battered and fried seasonal vegetables. Light and crispy. A vegetarian alternative to fried meat or cheese.

Toasted bread rubbed with garlic and drizzled with oil. Pungent and simple flavor. A rustic classic.

Toasted bread with a layer of butter and anchovy fillets. Contrast between the sweetness of the fat and the saltiness of the fish.

Grilled bread topped with diced fresh tomatoes, oil, and basil. Fresh and aromatic. The most famous Italian appetizer.

Bruschetta topped with Amatriciana sauce (tomato, guanciale, pecorino). Rich and meaty flavor.

Toasted bread with pecorino cheese and black pepper spread. Savory and slightly spicy.

Bruschetta spread with an aromatic truffle cream. Earthy and intense flavor.

Bread with creamy mascarpone cheese and ciauscolo (soft spreadable salami). Rich and enveloping.

Bruschetta with artichoke spread. Delicate and vegetal flavor.

Toasted bread with black or green olive spread. Savory and intense flavor.

Simple bruschetta with slices of prosciutto crudo. Classic and flavorful.

Bread with crumbled pork sausage, often spread raw or lightly cooked on bread. Very tasty.

The most classic pizza with tomato, mozzarella, and fresh basil. The colors of the Italian flag. Simple and balanced flavor.

Pizza topped only with tomato sauce and oil, without cheese. Light and focused on the tomato flavor.

Traditional Neapolitan pizza with tomato, garlic, and oregano. No cheese. Fragrant and flavorful.

Pizza with tomato, mozzarella, and salted anchovies. Combines the sweetness of dairy with the saltiness of fish.

Reinterpretation of the famous pasta dish on pizza. Red base enriched with a blend of cheeses and black pepper.

Pizza with added sliced onions. Sweet and aromatic flavor when cooked.

Spicy pizza with salami slices. Savory and lively. Popular for those who love strong flavors.

Pizza with sliced champignon mushrooms. Earthy and delicate flavor.

Spicy red pizza with fresh pachino tomatoes and chili pepper. Fresh and pungent.

Pizza with fresh arugula added after cooking. Adds a bitter and peppery note to the classic base.

Pizza enriched with pieces of flavorful pork sausage. Tasty and hearty.

Pizza with slices of wurstel. Smoky and sweet taste. Very popular with children.

Pizza topped with Amatriciana sauce: tomato, guanciale, and pecorino. Rich and flavorful.

Red pizza with mushrooms and sausage. Forest and meat flavors. A classic autumn pairing.

Rich pizza with many ingredients: artichokes, mushrooms, hard-boiled eggs, ham, and olives. Varied and tasty.

Classic pizza with mushrooms and prosciutto crudo added at the end of cooking (usually) or cooked. Savory and complete.

Pizza with tuna and capers. Strong and salty taste typical of the Mediterranean.

Enriched version of marinara with anchovies and capers. Very flavorful, spicy, and aromatic.

Pizza with mixed grilled or baked vegetables. Light, colorful, and healthy.

Similar to Margherita but with buffalo mozzarella, richer and milkier. Superior taste.

White pizza with sausage and sautéed broccoli rabe. Classic Roman pairing, flavorful and slightly bitter.

Simple white pizza with mozzarella and cooked ham. Delicate taste, liked by everyone.

White version of the classic mushrooms and ham. Without tomato, the flavor of the ingredients stands out.

Spicy white pizza with beans and salami. Inspired by Tex-Mex flavors. Robust and hearty.

White pizza with sliced or diced potatoes and sausage. A comfort food loved by all ages.

White pizza with just potatoes and mozzarella. Carbs on carbs, but delicious and soft.

White pizza with prosciutto crudo added at the end of cooking. The heat of the pizza slightly melts the fat of the ham.

Pizza for cheese lovers. Mix of four different types that melt together. Creamy and intensely flavored.

White pizza with creamy stracchino cheese and smoked speck. Creamy and flavorful contrast.

White version of the vegetarian pizza. Grilled vegetables are the star on a mozzarella base.

Fresh white pizza with high-quality buffalo mozzarella and sweet cherry tomatoes. Simple and summery.

Focaccia seasoned raw like a Caprese salad. Fresh, light, and flavorful.

Focaccia with fresh ingredients added raw: arugula, cherry tomatoes, and buffalo mozzarella. Crispy and fresh.

Focaccia filled with bresaola (cured beef), arugula, and parmesan shavings. Light and protein-rich.

White pizza with spicy gorgonzola and crunchy walnuts. Classic and refined pairing.

White pizza with zucchini flowers and anchovies. The flowers are delicate and the anchovies add saltiness. Typical Roman.

White pizza with the bitterness of radicchio and the spicy creaminess of gorgonzola. Balanced taste.

Gourmet pizza combining the sweetness of pear with blue cheese. Sweet and savory contrast.

Pizza with smoked provola cheese and speck. Mountain taste, intense and smoky.

White pizza with mozzarella base topped with bresaola, arugula, and parmesan. Fresh and flavorful.

Pizza with sautéed chicory (bitter vegetable) and strong cheeses. Authentic Roman taste.

House specialty. A pizza version of Gricia pasta, with added zucchini.

Rich white pizza with sausage and truffle. Intense and aromatic Umbrian flavors.

Gourmet pizza with porcini mushrooms and provola cheese. Refined forest flavor.

Delicate pizza with smoked salmon and zucchini flowers. Elegant and light.

Pizza with truffle aroma, mushrooms, and double mozzarella. Creamy and very aromatic.

Toasted bread with melted mozzarella and anchovies. Simple and stringy.

Classic crostino with ham and mozzarella. A warm comfort food.

Rich crostino with added mushrooms. Flavorful and complete.

Crostino with a smoky flavor from speck and provola.

Crostino with salmon. A tasty fish alternative.

Closed half-moon pizza filled with sausage and broccoli rabe. Juicy and flavorful filling.

Calzone filled with sautéed chicory and cheeses. Strong flavor.

The traditional calzone with cooked ham and mushrooms. Soft and stringy inside.

Simple calzone with tomato and mozzarella filling. Essential and good.

Calzone with a smoky filling of provola and speck. Flavorful.

Calzone filled with mixed vegetables and mozzarella. Light and tasty.

Rich salad with buffalo mozzarella as the star. Fresh and summery.

Sliced tomato and mozzarella salad. A fresh Italian classic.

Salad with fruit (pears, walnuts) and cheese. Contrast of textures and flavors.

Salad with sliced raw mushrooms and parmesan. Delicate flavor.

Greek-style salad with feta cheese and olives. Savory and refreshing.

Mixed salad enriched with tuna. A light main course.

Typical Sicilian salad with oranges and fennel. Fresh, aromatic, and digestive.

Short pasta with spicy garlic tomato sauce. A simple and fiery Roman classic.

Pasta with tomato sauce, crispy guanciale, and pecorino. Rich and savory flavor, a symbol of Rome.

Pasta with pecorino romano cream and black pepper. Creamy, spicy, and very flavorful.

House specialty with vegetable and tuna sauce. Flavorful and rich in ingredients.

Pasta with egg sauce, pecorino, pepper, and guanciale. Creamy and intense, without cream.

Ancestor of Carbonara and Amatriciana. Pasta with guanciale and pecorino, without eggs or tomato.

Pasta with a rich sauce of flavorful ingredients: olives, capers, anchovies. Strong and salty taste.

Egg pasta with a rich sauce of mushrooms, sausage, peas, and cream. Creamy and hearty autumn dish.

Pasta with a smoky provola and speck sauce. Intense mountain flavor.

Thick fresh pasta with sautéed chicory and pecorino. Slightly bitter and flavorful.

Egg pasta with gorgonzola and walnut sauce. Creamy and crunchy at the same time.

Quality durum wheat pasta with sausage and pepper sauce. Rustic and flavorful.

Rustic-flavored spelt pasta with fine porcini mushrooms. Fragrant and natural dish.

Complete menu for children with a main course of choice, fries, and a drink. Portions suitable for children.

Grilled lamb skewers. Typical of Abruzzo. Small, juicy, and flavorful.

Grilled beef slice. Simple and hearty.

Minced meatball served with homemade potato chips. Informal main course.

Spiced and roasted chicken meat, served with focaccia. Flavorful and slightly exotic.

Grilled chicken breast slices. Light and lean dish.

Scamorza cheese melted in a wood-fired oven, enriched with toppings. Stringy and tasty.

Floured veal slices cooked in a pan with your choice of sauce. Tender and creamy.

Strips of beef sautéed with mushrooms and arugula. Quick and flavorful dish.

Grilled beef steak, cut into thick slices. Usually served rare or medium-rare.

Grilled or boiled wurstel sausages with fries. Simple dish, pub style.

Typical Roman green vegetables. 'Ripassati' means sautéed with garlic, oil, and chili pepper; 'all'agro' means boiled with lemon.

Simple green leaf salad. Light side dish.

Salad with various types of raw vegetables (lettuce, tomatoes, carrots). Fresh and colorful.

Large bottle of water. Still or naturally sparkling.

Canned carbonated drinks.

Lemon-flavored carbonated drink in a glass bottle.

Large bottle of Coca Cola in glass, ideal for sharing.

Italian pale lager beer. Balanced and thirst-quenching taste.

Double malt red beer. Toasted and caramel flavor, full-bodied.

India Pale Ale. Highly hopped beer with citrus and bitter notes. Fragrant.

Classic spoon dessert with ladyfingers, coffee, mascarpone, and cocoa. House recipe.

Soft and delicate spoon desserts. The cake varies daily.

Fried or baked pastry filled with hazelnut cream. Delicious and warm.

Crispy version of the sweet ravioli with added walnuts.

Gelato served in a cup. Variable and fresh flavors.

Classic gelato from Pizzo Calabro. Scoop of chocolate or fior di latte gelato with a molten chocolate center.

Herbal digestive liqueurs. Drunk after a meal.

Special distillates and liqueurs. Barricaded grappa is aged in wood.

Grain distillate. Complex and alcoholic flavor.

Italian espresso. Intense and aromatic.

Espresso with a small amount of liqueur (grappa or sambuca).