Cottage

A large mixed appetizer to share for two people. Includes a variety of cured meats, cheeses, vegetables, and warm house specialties. Ideal for tasting different traditional preparations.

Selection of vegetarian appetizers for two people. Includes cheeses paired with sweet sauces, cooked vegetables, and baked goods. Perfect for those who prefer a meat-free start to their meal.

Individual mixed platter with cured meats, cheeses, and vegetables. Also includes samples of baked goods like bruschetta and focaccia. A classic Italian starter.

Selection of cheeses served on a platter. Often accompanied by honey or jams to enhance their flavor. Ideal for sharing or as a light appetizer.

Tasty porchetta (spiced roast pork) served with soft focaccia. The meat is flavorful and aromatic, typical of Lazio tradition.

Classic combination of aged prosciutto crudo and fresh buffalo mozzarella. A fresh and flavorful appetizer that enhances the quality of the ingredients.

Thin slices of bresaola (cured beef) served with fresh arugula and parmesan shavings. Usually dressed with oil and lemon, it's a light and protein-rich dish.

Layered fried eggplant bake with tomato, mozzarella, and parmesan. Baked until golden brown crust. A rich and comforting dish.

Artichokes and potatoes sautéed with oil and herbs. A rustic and flavorful vegetarian side dish or appetizer.

Reinterpretation of parmigiana presented in elegant layers. Alternating eggplant, buffalo mozzarella, and tomato. Fresh and tasty.

Two zucchini medallions, served with tomato and balsamic vinegar dressing. Placed on fresh arugula for a contrast of flavors.

Fried tomato rice balls with a melted mozzarella center, breaded and fried. A classic of Roman street food.

Spicy version of Roman supplì with the addition of 'Nduja, a spreadable Calabrian salami. Intense and spicy flavor.

White supplì seasoned with Roman pecorino and black pepper. Evokes the flavors of the famous Roman first course in a fried version.

Potato croquettes with a soft center, breaded and fried. Golden outside and fluffy inside, loved by adults and children.

Green olives stuffed with minced meat, breaded and fried. A very flavorful specialty from the Marche region.

Fried rice ball stuffed, seasoned 'boscaiola' style (mushrooms and sausage or peas). Rich and substantial.

Mixed fried platter for two people served in a cone. Includes various classics like supplì, croquettes, and Ascolana olives.

Small breaded and fried eggplant pieces. Crispy and tasty, ideal as a snack.

Single, round, and flavorful fried eggplant fritter. Soft inside with a crispy coating.

Mixed seasonal vegetables, battered and fried. Light and crispy, an excellent vegetarian alternative.

Breaded and fried mozzarella bites. Hot and stringy, perfect for a single bite.

Battered and fried zucchini flowers, usually stuffed with mozzarella and anchovies. A classic of Roman cuisine.

Desalted cod fillet, battered and fried. Crispy outside and tender inside, typical of Roman tradition.

Vegetable rolls wrapped in thin dough and fried. An oriental touch, crispy and light.

Mixed platter designed for children. Includes fries and mini versions of supplì and croquettes.

Toasted bread topped with smoked salmon and fresh buffalo mozzarella. A rich and refined appetizer.

The simplest and most traditional bruschetta. Toasted bread rubbed with garlic and seasoned with extra virgin olive oil and salt.

Toasted bread topped with diced fresh tomatoes, oil, salt, and basil. Fresh and fragrant.

Toasted bread garnished with olive paste or chopped olives. Intense and savory flavor.

Toasted bread served with slices of prosciutto crudo. Simple yet tasty.

Rich bruschetta with buffalo mozzarella, cherry tomatoes, and arugula. A mix of freshness and flavor.

Bread rubbed with ripe tomato and garlic, seasoned with oil and basil. Inspired by Spanish tradition.

Calzone filled with melted mozzarella, mixed mushrooms, and cooked ham. A rustic and autumnal flavor.

Classic calzone filled with mozzarella and prosciutto crudo. The heat of the oven enhances the flavor of the cured meat.

Rich calzone filled with mozzarella, cooked ham, and egg. Nutritious and flavorful.

Calzone with strong flavors of sausage and sautéed broccoli. A beloved traditional combination.

Vegetarian calzone with mozzarella and sautéed chicory (slightly bitter leafy green). Strong and typical Roman flavor.

White focaccia topped raw with bresaola, arugula, and parmesan shavings. Fresh and light.

Focaccia served with fresh ingredients: buffalo mozzarella, raw tomato, and basil. Ideal for summer.

Classic focaccia with oil, salt, and rosemary. Excellent on its own or to accompany appetizers.

Focaccia filled or topped with ham. Simple and tasty.

Focaccia topped with a mix of grilled vegetables (zucchini, eggplant, peppers). Light and flavorful.

Melted scamorza cheese baked with ham. Stringy and flavorful.

Melted scamorza served with aromatic porcini mushrooms. A warm and comforting dish.

Melted scamorza served with a mix of grilled vegetables. A tasty vegetarian option.

Prime cut of beef (sirloin) grilled. Served in a reduced portion with a side dish of your choice.

Very tender and lean cut of meat, grilled. Served with a side dish of your choice.

Beef fillet served with a rich sauce of your choice between porcini or green pepper. Accompanied by baked potatoes.

Beef ribeye quickly seared to retain its juices. Served with a rustic side of artichokes and potatoes.

Grilled beef cut into strips, served on a bed of arugula with parmesan and cherry tomatoes. Dressed with balsamic glaze.

Beef tagliata served with arugula and dried fruit (walnuts and pine nuts). All enhanced by balsamic vinegar.

Beef straccetti (thinly sliced meat) pan-fried. You can choose between the fresh version with arugula and cherry tomatoes or with fries.

Straccetti with flavorful porcini mushrooms. Served with baked potatoes.

Abundant platter of mixed grilled meats, ideal for sharing. Accompanied by potatoes and salad.

Floured chicken slices cooked in lemon sauce. Fresh and tender dish, with baked potatoes.

Simple and light grilled chicken breast. Served with a mixed side of fries and salad.

Half roast chicken with crispy skin. Served with french fries.

Grilled lamb chops, to be eaten piping hot ('scottadito'). Typical Roman dish.

Lamb cooked according to Roman tradition, usually with rosemary, garlic, and vinegar (or wine).

Chicken breast cooked with porcini mushroom sauce. Flavorful and aromatic.

Grilled chicken breast cut into strips and served with vegetables. A light and healthy dish.

Typical Abruzzese sheep meat skewers. Grilled and served with fries.

Pork knuckle slow-cooked in the oven until tender. Accompanied by potatoes.

Porchetta or roast suckling pig, tender inside and crispy outside. The Sunday dish par excellence.

Pork ribs glazed with barbecue sauce and baked or grilled. Juicy and flavorful.

Grilled salmon fillet served with a fresh side of salad and chicory. Rich in omega-3.

Complete and balanced dish with protein (chicken), carbohydrates (rice, potatoes), and vegetables. Great for a healthy meal.

A single seafood dish with salmon and cod, accompanied by vegetables and rice. Fresh and light.

100% vegan single dish with grains, legumes, and vegetables. Nutritious and tasty.

Vegetarian alternative to meat stew, based on soy. Served with potatoes.

Eggs flavored with precious truffle, served with rice and vegetables. A simple yet refined dish.

Complete menu including a mix of classic fried items and bruschetta as an appetizer, followed by a pizza of your choice. Drinks not included.

Meat menu starting with a rich 'Alla Ruota' mixed appetizer. The main course is a choice of chicken, arrosticini, or scaloppine. Drinks not included.

Menu combining the large house appetizer 'Alla Ruota' with a pizza of your choice. A very rich meal. Drinks not included.

The richest menu, with 'Alla Ruota' appetizer and prime cuts of meat (Steak, Tagliata, or Fillet) as a main course. Minimum for 2 people. Drinks not included.

Refreshing cocktail based on rum, lime, sugar, and mint. Classic Cuban summer drink.

Simple and refreshing long drink based on gin and sparkling lemonade.

The most classic of long drinks, with gin and tonic water. Dry and aromatic.

Sweet cocktail based on dark rum, cola, and lime.

The king of Italian aperitifs. Prosecco, Aperol, and seltzer. Slightly bitter and fizzy.

Glass of whisky, neat or on the rocks. Cereal distillate with an intense flavor.

Glass of rum, sugarcane distillate. Sweet and warm.

Aged wine distillate. Ideal as a digestif after a meal.

The most famous Italian dessert. Ladyfingers soaked in coffee and mascarpone cream. Homemade.

Reduced version of the house tiramisu. For a small sweet craving.

House cream dessert served with fresh fruit (berries or strawberries). Fresh and creamy.

Small portion of our house cream dessert.

Spoon dessert with a custard base and a caramelized sugar crust on top.

Small version of Catalan cream.

Cake made with shortcrust pastry crumbs and a delicious filling (usually cream or chocolate).

Reduced portion of the crumble cake.

Sweet and silky cream pudding, served with chocolate sauce. Gluten-free.

Fiordilatte ice cream served in a cup or fun shape for children.

Vanilla ice cream designed for children.

Chocolate ice cream in a pirate-themed packaging or presentation.

Strawberry ice cream in a princess-themed packaging or presentation.

Ice cream cup inspired by the movie Cars. Gluten-free.

Classic street ice cream, often pipe-shaped. Gluten-free.

Slices of fresh pineapple. Sweet and digestive, perfect for ending the meal.

Fresh pineapple served with a scoop of ice cream and chocolate sauce. A decadent fruit dessert.

Fresh and thirst-quenching slice of watermelon. Available only in season.

Slices of sweet and aromatic melon. Available only in season.

Cup of fresh strawberries, plain or with sugar and lemon.

Fresh strawberries served with whipped cream and ice cream. A classic and rich dessert.