Da Romolo alla Mole Adriana

A rich house appetizer that usually includes a selection of cured meats, cheeses, and pickled or grilled vegetables. Ideal for tasting various specialties.

Selection of fresh vegetables, grilled or prepared according to the season. A light and colorful option.

Classic Italian summer appetizer that combines the sweetness of fresh melon with the saltiness of raw ham.

Slices of raw ham served with fresh and juicy buffalo mozzarella.

Mixed seasonal vegetables cut into pieces, battered and fried. Crispy and flavorful.

Selection of seafood and fish served hot, often sautéed or in a broth.

A large, rich, and nutritious salad with tuna, mozzarella, hard-boiled eggs, and mixed vegetables.

Pasta served with sautéed guanciale, pecorino romano, and black pepper. It is considered the ancestor of carbonara, without eggs and tomato.

Short pasta dressed with the rich and flavorful sauce derived from the long cooking of oxtail (coda alla vaccinara).

Spaghetti dressed with tomato sauce, crispy guanciale, pecorino romano, and a touch of chili pepper.

Pasta served with a classic minced meat and tomato sauce.

Famous Roman dish with a creamy sauce based on eggs, pecorino romano, guanciale, and black pepper.

Fresh egg pasta (similar to thick spaghetti) tossed with Pecorino Romano cheese and plenty of ground black pepper.

Fresh pasta combining the sea flavor of mussels with the saltiness of pecorino cheese. A typical modern Lazio cuisine pairing.

Fresh ricotta and spinach stuffed pasta, usually served with tomato sauce or butter and sage.

Rice slowly cooked with a delicate cream of scampi (crustaceans). Creamy and refined dish.

Baked dish composed of layers of egg pasta, meat ragu, béchamel sauce, and parmesan cheese.

Portion of bread as an accompaniment.

Historic Roman dish: oxtail stewed for hours with tomato, celery, and herbs until very tender.

Tripe cut into strips and stewed with tomato, Roman mint, and pecorino cheese. Strong and traditional flavor.

Thin slices of veal cooked with prosciutto and a sage leaf, deglazed with white wine. Tender and aromatic dish.

Grilled beef sliced, served with roasted potatoes.

Grilled beef sliced, served on a bed of fresh arugula and grana cheese shavings, accompanied by potatoes.

Classic grilled beef steak, served with a side of potatoes.

Prized cut of beef, very tender and lean, grilled.

Beef fillet served with a creamy and aromatic green pepper sauce.

Roast suckling lamb (abbacchio) baked in the oven, served with potatoes. Typical dish for Roman Sundays.

Lamb chops quickly grilled ('scottadito' because they are eaten very hot by hand), served with potatoes.

Grilled chicken breast cut into strips, served with a side of potatoes. Light and simple.

Floured and fried rings of squid and shrimp until golden. Crispy and served with lemon.

Whole squid cooked on the grill, dressed with an emulsion of oil and lemon.

Delicate-flavored white fish fillet (sea bass), served with potatoes.

Sea bream fillet cooked simply to enhance its flavor, accompanied by potatoes.

Mixed selection of grilled fish and crustaceans. Generous portion designed for two people.

Toasted bread topped with diced fresh tomatoes, garlic, oil, and basil.

Toasted bread garnished with zucchini, usually grilled or sautéed.

Toasted bread garnished with mushrooms or grilled eggplant.

Toasted bread with ciauscolo (a soft spreadable salami) and stracchino (fresh creamy cheese).

Classic Roman fry: rice ball with tomato and a melting mozzarella center, breaded and fried.

Green pitted olives stuffed with a meat mixture, breaded and fried.

Breaded and fried mozzarella bites, crispy on the outside and gooey on the inside.

Fried zucchini flowers in batter, usually stuffed with mozzarella and an anchovy.

Pieces of desalted cod passed through batter and fried. Typical Roman tradition appetizer.

Simple white pizza base, seasoned with olive oil, salt, and sometimes rosemary.

Pizza with tomato, garlic, oregano, and oil. No mozzarella.

Pizza with tomato, mozzarella, and salted anchovies.

The most classic pizza: tomato, mozzarella, and fresh basil.

Rich pizza with tomato, mozzarella, mushrooms, artichoke hearts, cooked ham, and olives.

Pizza with tomato and mozzarella base, topped with sliced mushrooms.

Pizza with tomato, mozzarella, and cooked ham.

Pizza served with fresh arugula added after cooking, often on a white or red base.

Pizza with tomato, mozzarella, and pieces of pork sausage.

Pizza with tomato, mozzarella, and slices of spicy salami (often called Diavola).

Pizza usually white with mozzarella, crumbled sausage, and sautéed broccoli rabe.

Special pizza with mozzarella, zucchini flowers, and anchovies. Delicate and savory taste at the same time.

White pizza with a blend of four different cheeses (e.g., mozzarella, gorgonzola, provola, parmesan).

Vegetarian pizza with tomato, mozzarella, and mixed grilled vegetables (zucchini, eggplant, peppers).

Half-moon shaped folded pizza, typically filled with tomato, mozzarella, and cooked ham.

Focaccia or toasted bread with melted mozzarella and anchovies.

Focaccia or toasted bread with melted mozzarella and ham.

Fresh salad with a mix of lettuce, tomatoes, carrots, and other seasonal vegetables.

Leafy green vegetable with a slightly bitter taste, boiled and then sautéed with garlic and chili pepper.

Catalonian chicory sprouts served raw and crunchy, dressed with an anchovy, garlic, and vinegar sauce.

Potato wedges baked with rosemary and oil.

Classic fried potato sticks, golden and crispy.

Whole artichoke cleaned and slowly cooked upside down with garlic, parsley, and mint. Tender and aromatic.

Specialty of Jewish-Roman cuisine: whole artichoke fried twice until crispy like a chip.

Mixed seasonal vegetables (such as zucchini, eggplant, peppers) cooked on the grill.

Cup of fresh seasonal fruit cut into small pieces.

Fresh pineapple slices served plain.

Cup of ice cream with assorted flavors of your choice.

Soft spoon dessert made with milk and eggs, covered with liquid caramel.

Soft spoon dessert made with cream, sugar, and gelatin. It has a soft and silky texture.

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

Selection of cakes prepared artisanally by the restaurant (e.g., crostata, nonna's cake).