Cinque Stelle Pizzeria

Thin slices of aged cured ham. Salty and delicate flavor, soft texture. Enjoyed as an appetizer, often accompanied by bread.

Fresh stretched-curd cheese made from buffalo milk. Rich, milky, and slightly tangy flavor. Served fresh, ideal to eat on its own.

Classic combination of fresh buffalo mozzarella and prosciutto crudo. Perfect contrast between the milky sweetness and the saltiness of the cured meat. Traditional Italian appetizer.

Selection of three seasonal vegetables sautéed with oil, garlic, and chili pepper. Intense and rustic flavor. Vegetarian side dish or appetizer.

Single portion of cooked or grilled vegetable. Simple and genuine flavor. Excellent as a light accompaniment.

Slice of toasted homemade bread seasoned with extra virgin olive oil and salt. Crispy and simple. A classic, humble but tasty appetizer.

Toasted bread rubbed with fresh garlic and seasoned with oil. Pungent and aromatic flavor. For lovers of strong flavors.

Bruschetta topped with fresh diced tomatoes, oil, salt, and basil. Fresh and flavorful. The quintessential Italian appetizer.

Toasted bread spread with black or green olive pâté. Intense and salty flavor. Excellent snack.

Toasted bread with soft artichoke cream. Delicate and slightly sweet flavor. Refined vegetarian appetizer.

Toasted bread with melted or spread gorgonzola cheese. Strong, spicy, and creamy flavor. Perfect with a glass of red wine.

Bruschetta topped with cannellini or borlotti beans, oil, and pepper. Rustic and hearty dish. Typical of peasant tradition.

Bruschetta with smoked salmon. Marine and delicate flavor. Often paired with butter or fresh cheese.

Toasted bread with porcini mushroom cream. Intense aroma of forest and earth. Very flavorful.

Toasted bread with a creamy sauce of flambéed shrimp in whisky. Sweet and unusual flavor, 80s cocktail style.

Bruschetta with truffle sauce. Unmistakable and precious truffle aroma. Earthy and bold taste.

Toasted bread with a creamy sauce based on tuna, capers, and mayonnaise. Rich and savory flavor. Cold appetizer.

Bruschetta with sun-dried tomatoes in oil. Concentrated, sweet, and savory flavor. Typical of Southern Italy.

Bruschetta with spicy topping, likely 'nduja or chili pepper cream. Very strong flavor that warms the palate.

Warm bread with a slice of prosciutto crudo that softens with the heat. Simple and tasty.

Bruschetta with fresh sausage crumbled and spread on the bread. Spiced pork flavor. Rustic and tasty.

Bruschetta with very thin slices of lard that melt on the hot bread. Sweet, buttery, and aromatic flavor.

Breaded and fried potato puree cylinders, often with a mozzarella center. Crispy outside and soft inside. A classic snack.

Battered and fried crab stick imitation. Delicate sea flavor. Typical fried fish appetizer.

Fried rice ball with tomato, with a heart of melted mozzarella. Roman specialty. To be eaten hot, held in your hands.

Battered and fried zucchini flower, filled with mozzarella and anchovies. Crispy and flavorful. A classic of Roman fried food.

Fried dough roll filled with cooked ham and melted cheese. Tasty and stringy.

Fried roll with smoked provola and speck filling. Bold and smoky flavor.

Desalted cod fillet coated in batter and fried. Soft white fish inside and crispy outside. Traditional Roman dish.

Fried potato sticks in boiling oil. Golden, salted, and crispy. The most beloved side dish.

Breaded and fried mini mozzarella balls. Warm and stringy bites. Perfect for sharing.

Green pitted olives stuffed with spiced minced meat, breaded, and fried. Flavorful and crispy Marche specialty.

Half-moon folded pizza filled with mozzarella, cooked ham, and mushrooms. Baked, golden crust, and hot filling.

Calzone filled with sautéed chicory (slightly bitter) and smoked speck. Rustic and flavorful combination.

Classic calzone with a simple filling of mozzarella and cooked ham. Delicate flavor that everyone likes.

Calzone filled with mozzarella and prosciutto crudo. The prosciutto becomes flavorful from cooking inside the dough.

Calzone with a surprise filling or chosen by the pizzaiolo. A creative mix of ingredients.

Large calzone made from two overlapping dough discs and filled. Very rich and abundant.

Crispy white pizza base simply topped with extra virgin olive oil, salt, and rosemary. Ideal as a bread substitute or appetizer.

Focaccia topped with tomato sauce, mushrooms, and spices. Flavorful and light, without mozzarella.

Focaccia topped with chicory sautéed with garlic and chili pepper. Bitter and spicy taste, typical of Rome.

Focaccia inspired by the famous Roman pasta dish. Topped with grated Pecorino Romano and abundant black pepper. Savory and spicy.

White focaccia served with slices of prosciutto crudo. Simple and delicious.

Fresh focaccia with buffalo mozzarella, cherry tomatoes, and basil added raw. Light and summery.

Spring version enriched with added smoked salmon. Fresh and flavorful.

Focaccia with tomato base, enriched with buffalo mozzarella and cherry tomatoes. Rich and juicy flavor.

Bufalata version with added basil pesto. Aromatic and fragrant.

Sweet focaccia spread with abundant Nutella hazelnut cream. A decadent dessert to share.

Toasted bread with melted mozzarella and anchovy cream. Intense and savory flavor.

Crostino with melted mozzarella and prosciutto crudo. Classic and tasty.

Crostino topped with mozzarella, cooked ham, and mushrooms. Rich and complete flavor.

Crostino with mixed ingredients at the chef's discretion. Surprise of flavors.

Classic pizza without cheese. Topped with tomato, garlic, oregano, and oil. Simple and aromatic flavor.

The most famous Italian pizza. Tomato base, fior di latte mozzarella, and basil. Balanced and traditional taste.

Margherita enriched with buffalo mozzarella instead of classic fior di latte. More milky and intense flavor.

Margherita pizza garnished with slices of prosciutto crudo. The heat of the pizza enhances the flavor of the cured meat.

Classic Margherita pizza with added sliced frankfurters. Very popular with children.

Often called 'Pizza Americana' or 'Viennese'. Margherita with frankfurters and french fries on top. Rich and decadent dish.

Margherita with pieces of fresh crumbled sausage. Rustic and meaty flavor.

Also known as 'Romana' in some areas. Pizza with tomato, mozzarella, and salted anchovies. Bold and savory taste.

Pizza with tomato, mozzarella, and sliced champignon mushrooms. Delicate and earthy taste.

Rich pizza with many ingredients: artichokes, mushrooms, olives, ham, and sometimes egg. Varied and complex flavor.

Pizza with a red base, enriched with spicy gorgonzola and smoked speck. Intense and bold flavor.

Pizza with mixed ingredients chosen by the pizzaiolo. A surprise of different flavors.

Pizza inspired by eggplant parmigiana. With fried or grilled eggplant and grated parmesan. Rich and flavorful.

Spicy pizza with spicy salami (Ventricina or Napoli type). A classic loved by those seeking strong flavors.

Margherita with added Calabrian 'nduja, a soft and very spicy spreadable salami. Fiery and tasty.

Pizza with drained oil-packed tuna. Simple and beloved sea flavor.

Classic combination of tuna and oil-packed artichokes. Balanced flavor between the sweetness of the artichoke and the savoriness of the tuna.

Pizza with a very aromatic flavor with tuna and red onion (often Tropea). Sweet and savory.

Pizza that recreates the Amatriciana sauce: crispy guanciale, Pecorino Romano, and black pepper. Typical Roman flavor, rich and savory.

White pizza with mozzarella and fine porcini mushrooms. Intense aroma and delicate forest flavor.

White 'woodcutter's' pizza with mushrooms and sausage. A classic autumnal and flavorful combination.

Simple white pizza with mozzarella and cooked ham. Delicate flavor, similar to a calzone but open.

Cheese pizza dominated by the spicy and creamy taste of gorgonzola.

Savory white pizza with gorgonzola and crispy smoked speck. Intense flavor contrast.

Refined combination of blue cheese and crunchy walnuts. Play of textures and flavors.

Gourmet pizza combining the spiciness of gorgonzola with the sweetness of honey and the crunchiness of walnuts.

White pizza with chicory sautéed in a pan (sautéed). Slightly bitter and spicy taste typical of Roman cuisine.

Pizza with thinly sliced potatoes baked with rosemary. Carbs on carbs, but delicious and comforting.

Rich and hearty white pizza with potatoes and crumbled sausage. A much-loved classic.

Pizza with fresh or oil-packed artichokes. Sweet and vegetal taste.

Light pizza with grilled or julienned zucchini. Delicate and summery taste.

Classic Roman white pizza with zucchini flowers and anchovies. Savory and colorful.

Pizza with a wild flavor with wild boar meat ragu. Enriched with fresh arugula and chili pepper.

Often called 'Ortolana'. Pizza with a selection of grilled or baked seasonal vegetables. Fresh and colorful.

Simple white pizza with grilled eggplant slices. Light and vegetal taste.

Pizza that replicates the Carbonara pasta sauce: creamy egg, crispy pancetta, pecorino, and black pepper. Rich and flavorful.

Pizza for cheese lovers. A mix of four cheeses melted together (often mozzarella, gorgonzola, parmesan, and pecorino or fontina).

Fresh pizza with raw arugula and sweet corn. Contrast of flavors and textures.

Pizza very creamy thanks to stracchino (fresh soft cheese), balanced by the savoriness of pancetta.

Version with smoked speck instead of pancetta. Bold and creamy taste.

Pizza with smoked provola and speck. Mountain flavor, smoky and intense.

Pizza that balances the bitter taste of radicchio with the creamy sweetness of stracchino cheese.

Enriched version with walnuts for a crunchy and autumnal note.

Traditional Roman combination. Sautéed broccoli and flavorful sausage. Bold taste.

Fresh pizza topped raw with bresaola, arugula, and parmesan shavings. Light and refined.

White pizza with salmon (usually smoked). Delicate sea flavor.

Salmon pizza with added fresh arugula for a peppery and fresh note.

Roman specialty. Pizza with puntarelle (chicory sprouts) dressed with anchovy and garlic sauce. Crispy and flavorful.

Small portion of ice cream, ideal for children or those who want just a sweet taste.

Famous hazelnut and chocolate ice cream with a molten chocolate center, covered in cocoa. Calabrian specialty.

Classic truffle ice cream in a mixed white and dark chocolate version.

Ice cream (usually vanilla or cream) served immersed in espresso coffee or liqueur. Dessert and coffee in one dish.

General selection of house desserts or mixed ice cream cups.

Pizza or puff pastry dough filled with Nutella and baked. Warm and decadent.

Frozen lemon dessert, creamy but dairy-free. Refreshing and digestive.

Classic Italian espresso or decaffeinated version. Intense and aromatic.

Glass of digestive liqueur (amaro, limoncello, etc.) at the end of the meal.

Aged pomace distillate aged in wood. Amber color and complex, smooth flavor.

Bitter liqueur made from gentian roots. Very digestive and with a characteristic herbaceous taste.

Classic Italian lager beer. Balanced and refreshing taste. Large format.

Italian lager beer with a slightly malty taste. Very popular.

Red double malt beer. More intense, caramel, and alcoholic flavor.

Sardinian unfiltered beer, cloudy appearance. Full-bodied flavor with hoppy notes.

Amber-colored, bottom-fermented lager beer. Balanced taste.

Strong Ale double malt beer. High alcohol content and bold flavor.

German-style wheat beer. Cloudy, with notes of banana and cloves.

Alcohol-free beer. Maintains the taste of beer but without the alcohol content.

Craft IPA beer (India Pale Ale). Very hoppy, aromatic, and bitter.

Unfiltered version of the classic Peroni. Opaque appearance and rounder taste.

Light and summery beer, with notes of lemon and olive leaves. Very refreshing.

Beer on tap, small size.

Beer on tap, medium size.

Beer on tap in a one-liter carafe. Ideal for sharing.

Beer on tap in a giant 1.5-liter carafe.

Draft cola, small size.

Draft cola, medium size.

Draft cola, one-liter carafe.

Coca Cola in a large 1-liter glass bottle.

Classic Coca Cola in a can.

Sugar-free Coca Cola in a can.

Canned orange carbonated drink.

Sweet and bitter Italian non-alcoholic beverage, based on citrus extract.

Sweet and clear carbonated lemon-flavored drink.

Small bottle of mineral water.

Bottle of large mineral water.

Bottle of house or local white wine.

Half bottle of white wine.

Half bottle of red wine.

Bottle of house or local red wine.

House white wine served by the liter carafe.

House white wine served by the half liter carafe.

House white wine served by the quarter liter.

Bottle of quality Italian sparkling wine (Franciacorta). For special toasts.

Sweet red aromatic sparkling wine. Ideal with desserts.