Da Bucatino

A selection of fresh seafood and fish served as a starter. Usually includes seafood salad, anchovies, or other marinated fish. Fresh and briny flavor.

Fresh mussels cooked in a pan with garlic, oil, parsley, and sometimes a splash of white wine or tomato. Intense sea flavor, great for dipping bread.

Slices of prosciutto crudo served with fresh buffalo mozzarella. A classic Italian combination that balances the saltiness of the cured meat with the milky sweetness of the cheese.

Plate of thinly sliced cured prosciutto crudo. Savory taste and soft texture.

Slices of sweet melon wrapped or served with prosciutto crudo. A refreshing summer appetizer that plays on the sweet-salty contrast.

Cured beef salami, lean and dark red, typical of Northern Italy. Delicate and slightly spicy flavor.

Slices of bresaola served with fresh arugula and Grana cheese shavings. A light dish where the bitterness of the arugula balances the sweetness of the meat.

Selection of mixed cured meats served on a wooden board, ideal for sharing. Includes varieties like salami, ham, and coppa. Portion for two people.

A rich traditional Roman appetizer for two people. Includes warm and rustic tastings like beans with pork rind, lamb offal, and vegetables. Strong, homemade flavors.

The classic Italian pasta dish with fresh tomato sauce and basil. Simple, light, and tasty.

Soft potato gnocchi served with simple tomato sauce. Fluffy texture that melts in your mouth.

Potato gnocchi served with a rich minced meat sauce (ragù). Hearty and flavorful dish.

Thick hollow pasta seasoned with a sauce based on guanciale, tomato, pecorino, and chili pepper. One of the pillars of Roman cuisine, with a strong flavor.

Typical dish from Roman tradition. Short pasta with veal intestine (pajata) cooked in tomato sauce. Unique, creamy, and intense flavor.

Famous Roman pasta dish seasoned with a cream of eggs, pecorino romano, black pepper, and crispy guanciale. Rich, creamy, and very flavorful.

Rice slowly cooked in broth and finished with a shrimp-based cream. Elegant dish with a delicate sea flavor.

Seafood risotto (mussels, clams, prawns, calamari). Intense sea flavor, usually prepared with a light tomato base or 'in bianco' (white).

Thick fresh pasta similar to spaghetti, seasoned with a cream of Pecorino Romano cheese and abundant black pepper. Simple yet spicy and savory flavor.

Thick fresh short pasta served with clams, porcini mushrooms, and yellow cherry tomatoes. A refined sea-and-mountain combination.

Long, flat egg pasta with a creamy mushroom and truffle sauce. Earthy and aromatic flavor.

Thick fresh pasta seasoned 'gricia' style (pecorino, pepper, guanciale) with added artichokes. A tasty and crunchy variation of the Roman classic.

Homemade stuffed pasta with a heart of cheese and bitter greens, seasoned with crispy guanciale and pecorino. An explosion of Roman flavors.

Thick and comforting soup with short pasta and chickpeas. Aromatic and nutritious, often flavored with rosemary.

Classic Italian pasta and bean soup (borlotti or cannellini beans). Creamy, rustic, and very filling.

Vegetable soup prepared with mixed seasonal vegetables. Light, healthy, and warm dish.

Fresh fish (Turbot, Gilt-head bream, or Sea bass) sold by weight (price per 100g). Generally prepared grilled or baked. Delicate flavor.

Cod fillet (salted and aged cod) desalted and grilled, served with potatoes. Firm and flavorful meat.

Cod cooked in spicy sauce. Bold flavor for chili lovers.

Skewered calamari and prawns grilled. Tender and slightly smoky from the grill.

Grilled swordfish slice. Dense meat similar to a seafood steak.

Fresh scampi, opened and grilled. Sweet and prized.

Prized prawns (mazzancolle) skewered and grilled. Refined taste.

Fresh salad with mixed seasonal vegetables.

Simple arugula salad. Peppery and slightly bitter taste.

Arugula salad with Grana cheese shavings.

Boiled green beans dressed with olive oil.

Oven-baked potatoes, crispy outside and soft inside.

Sautéed green vegetables (chicory or broccoli rabe depending on availability), typically with garlic and chili pepper. Bitter and savory taste.

Cooked asparagus, served simply with oil or lemon.

Whole artichokes slowly cooked with oil, garlic, parsley, and mint. Tender and very aromatic.

Opened and grilled artichokes. More rustic flavor and crunchy texture.

Raw catalogna chicory sprouts, served with oil, garlic, and anchovy dressing. Crunchy, fresh, and very flavorful.

Blue cheese with an intense and spicy flavor.

Smoked stretched-curd cheese grilled until slightly melted.

Semi-aged local cheese made from sheep's and cow's milk. Sweet and soft flavor.

Portion of hard aged cheese, choice of Grana (mild) or Pecorino (salty and spicy).

Fresh mozzarella made with buffalo milk. Firm exterior and juicy, milky interior.

Fresh cheese with a mozzarella shell and a creamy stracciatella heart. Sweet and rich.

Fresh cheese with a mozzarella shell and a creamy stracciatella heart. Large portion.

Deconstructed dessert with crispy puff pastry and chantilly or pastry cream.

Dessert similar to crème brûlée, with a caramelized sugar crust on top.

Pudding made with cream, sugar, and gelatin. Soft and velvety, often served with berry or caramel sauce.

Warm chocolate lava cake. Requires 10 minutes preparation.

Exotic variation of the classic tiramisu, flavored with coconut.

Creamy dessert with pistachio flavor.

Dessert made from chestnut puree and whipped cream, resembling a snow-capped mountain.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with mascarpone cream.

Hazelnut and white chocolate ice cream molded into a sphere with a liquid center.

Hazelnut and dark chocolate ice cream molded into a sphere with a liquid center.

Single portion or slice of traditional Sicilian cake with sweet ricotta, sponge cake, marzipan, and candied fruit.

Cup or portion of ice cream with three classic flavors.

Frozen lemon dessert, refreshing and digestive.

Creamy variation of sorbet with tiramisu flavor.

Creamy dessert with pistachio flavor.

Venetian digestive drink based on lemon sorbet, vodka, and prosecco.

Portion of fresh seasonal fruit cut into pieces.

Slices of fresh pineapple.

Selection of fresh fruit available in season.

A single fruit of your choice.

Treated table water served in a bottle.

Sweet carbonated cola-flavored drink.

Sweet carbonated orange-flavored drink.

Sweet, clear carbonated drink, lightly flavored with lemon.

Unfiltered Sardinian lager beer, with a full flavor and slightly cloudy.

Unfiltered Sardinian lager beer, half-liter format.

Craft blonde beer 500ml. Refined taste and local production.

Glass of Italian sparkling white wine, dry and fruity.

Glass of still white wine.

Glass of still red wine.

House red wine served on tap. 11% alcohol.

0.70 liter carafe of house red wine on tap.

Half-liter carafe of house white wine on tap.

0.70 liter carafe of house white wine on tap.

Small quarter-liter carafe of house wine.

Bottle of white wine, blend of Pinot Bianco and Grigio grapes.

Bottle of red wine, blend of Cabernet Sauvignon and Franc grapes.

Italian aperitif cocktail based on Prosecco, Aperol, and soda. Sweet-bitter and bright orange.

Variation of Spritz with Campari bitter instead of Aperol. More bitter taste and intense red color.

Italian espresso coffee. Strong, short, and aromatic.

Hot drink based on espresso coffee and frothed milk.

Cover charge and service fee per diner.