Ce Stamo A Pensà

A Neapolitan specialty consisting of a small, fried pizza dough round topped with tomato sauce and cheese. Crispy on the outside, soft and airy inside.

Fried pizza dough topped with rich and creamy buffalo mozzarella. A savory treat with a distinct milky flavor.

Fried pizza topped with stracciatella (creamy cheese curds) and savory anchovies. A balance of creamy texture and salty umami flavor.

Fried pizza base topped with creamy stracciatella cheese and sweet slow-roasted tomatoes. Rich and refreshing.

Fried pizza topped with sautéed escarole (a leafy green), briny olives, and pine nuts. A traditional Neapolitan flavor combination.

A fresh take on fried pizza with aromatic pesto, herbs, and citrus notes, complemented by sweet confit tomatoes.

Fried pizza topped with savory meatballs in a rich tomato sauce. A hearty and satisfying street food option.

Fried pizza served with Roman-style tripe (stomach lining simmered in sauce). A traditional dish with a unique chewy texture and rich flavor.

A seasonal special version of the fried pizza. Ingredients change monthly to reflect fresh produce.

Baked pasta sheets layered with vegetables, tomato sauce, and cheese. Savory and comforting.

A classic Roman pasta dish made with Pecorino Romano cheese and black pepper. Creamy, salty, and spicy.

A rich Roman pasta tossed with eggs, hard cheese, cured pork (guanciale), and black pepper. Creamy without using cream.

Pasta served in a savory tomato sauce with cured pork cheek (guanciale) and pecorino cheese. Rich and flavorful.

A Neapolitan pasta dish featuring a rich, slow-cooked onion and beef sauce. Sweet from the onions and savory from the meat.

A modern twist on Cacio e Pepe, adding fresh mint, crunchy pistachio, and zesty lime for a unique flavor profile.

A deep-fried rice ball coated in breadcrumbs, typically filled with ragu (meat sauce) and peas. Crispy outside, soft rice inside.

Fried rice ball flavored with cheese and black pepper, inspired by the Roman pasta dish.

A portion of vegetarian lasagna that has been breaded and deep-fried. Crispy crust with a cheesy, saucy interior.

Sausages cooked with white wine, giving them a savory and slightly acidic flavor.

Layers of fried eggplant, tomato sauce, and mozzarella cheese, baked until bubbly. A classic Italian vegetable dish.

Breaded and fried chicken cutlet, topped with tomato, mozzarella, and basil. Similar to Chicken Parmesan.

Ground meat balls simmered in a rich tomato sauce. Juicy and savory.

Tripe (stomach lining) stewed in a tomato-based sauce with roman mint and pecorino cheese. A traditional Roman delicacy.

A sandwich made with Neapolitan bread, typically filled with local ingredients like cured meats and cheeses.

Sandwich filled with Italian sausages and friarielli (sautéed bitter greens). A very popular Neapolitan combination.

A meat-free sandwich option filled with assorted vegetables and cheese.

Sandwich filled with layers of eggplant parmigiana (fried eggplant, tomato, mozzarella). Rich and soft filling.

Sandwich stuffed with savory meatballs and marinara sauce. Hearty and messy in a good way.

Sandwich filled with Genovese sauce—slow-cooked beef and onions. Tender meat with sweet, savory flavors.

Chicken parm sandwich featuring breaded chicken, tomato sauce, and melted cheese.

Sandwich filled with Roman-style tripe stew. For adventurous eaters who enjoy offal.

A fresh sandwich with slices of tomato and creamy buffalo mozzarella. Simple and high quality.

A stuffed pizza pocket filled with eggplant parmigiana ingredients.

Pizza pocket filled with sautéed escarole, offering a savory vegetable taste.

Stuffed bread pocket with meatballs.

Stuffed bread pocket with slow-cooked beef and onion ragu.

Stuffed bread pocket with tripe stew.

Sautéed endive/escarole leaves with olives and pine nuts. A bitter, savory, and nutty vegetable side.

Oven-roasted potatoes, typically seasoned with rosemary and salt.

A fresh salad of sliced tomatoes, mozzarella cheese, and fresh basil, seasoned with olive oil.

A garden salad with assorted greens and vegetables, flavored with aromatic fennel seeds.

Famous Italian dessert made of coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa powder.

A Neapolitan fried donut (graffa) topped or filled with Nutella chocolate hazelnut spread.

A traditional Neapolitan fried donut, soft and sugar-coated. Sweet and airy.

Fried donut served with Nutella and pistachio nuts for extra crunch and flavor.

A flourless chocolate and almond cake from Capri. Moist, dense, and rich in chocolate flavor.

Daily rotating soup special made with seasonal ingredients.

A strong Double IPA beer with 9.5% alcohol. Likely hoppy and bitter.

An India Pale Ale with 6% alcohol. Aromatic and moderately bitter.

A dark Stout beer with distinct roasted malt flavors and high alcohol content.

A classic Lager beer. Crisp, refreshing, and light.

A Blanche (wheat) beer. Likely cloudy with citrus and coriander notes.

An IPA with 7% alcohol. Hoppy with fruit or floral notes.

A popular Italian pale lager. Crisp and refreshing.

Large bottle of Italian pale lager.

Unfiltered lager from Sardinia. Hazy with a full-bodied taste.

A glass of white wine made from Chardonnay grapes. Dry and fruity.

A glass of red wine from the Montepulciano grape. Robust and fruity.

Italian sparkling white wine. Bubbly and refreshing.

A popular Italian aperitif cocktail made with Prosecco, digestive bitters (like Aperol or Campari), and soda water.

Bottled mineral water.

Cold tea beverage, usually sweetened and lemon or peach flavored.

Fruit juice drink.

Assorted soft drinks in cans.

Coffee brewed in a Moka pot, a stovetop coffee maker. Strong and rich flavor.

Espresso-based coffee drink topped with steamed milk foam.

Espresso diluted with hot water. Similar strength to drip coffee.