Da Vittorio a Portuense

Dish of beans stewed in a rich and savory tomato sauce, often served directly in the pot. Rustic and strong flavor. Pairs perfectly with crusty bread for 'scarpetta' (sopping up the sauce).

Very thin slices of raw beef served with fresh arugula and grana cheese. Dressed with balsamic vinegar which adds a sweet and sour note. A fresh, light, and flavorful dish.

Mixed selection of typical cured meats and cheeses served on a wooden board. Portion designed for two people. Ideal for sharing as a rustic appetizer.

Thin bread baked in the oven, crispy on the outside and soft on the inside. Simply seasoned with oil and salt. Perfect to eat on its own or to accompany cured meats and cheeses.

Tripe slow-cooked in tomato sauce with Roman mint and pecorino cheese. Served with toasted bread. A traditional peasant dish with intense flavor and soft texture.

Whole artichoke cleaned and slow-cooked with garlic, parsley, mint, and oil. Tender and very aromatic. Eaten whole, including the soft stem.

Artichoke fried twice in boiling oil until crispy like a chip. The leaves open like a flower. A typical specialty of the Jewish Ghetto of Rome.

Fried breaded rice croquette with tomato, with a heart of melted mozzarella. 'Al telefono' (on the phone) because when you open it, the mozzarella stretches like a phone cord. Crispy outside, soft inside.

Battered and fried zucchini flowers, stuffed with mozzarella and anchovies. Delicate flavor with a salty note from the anchovy. Light and crispy.

Small fried pizzas topped with tomato sauce and parmesan cheese. Soft and flavorful dough. Served in pairs as a delicious appetizer.

Thick potato skins fried until golden, sprinkled with Pecorino Romano cheese. A rustic and savory snack, crispy and salty.

Very thinly sliced potatoes fried like chips, seasoned with pecorino cheese and black pepper. Crispy and delicious, they evoke the flavors of the famous Roman pasta dish.

Toasted bread slice topped with diced fresh tomato, oil, salt, and basil. A simple and fresh Italian classic appetizer.

Toasted bread seasoned with a truffle sauce or cream. Intense earthy and aromatic flavor.

Toasted bread with truffle cream, creamy fresh cheese (burrata), and arugula. A rich combination that blends intense, creamy, and fresh flavors.

Toasted bread with creamy burrata, light parsley pesto and anchovy fillets. A balance of sweet, herbaceous and savory flavors.

Toasted bread garnished with burrata, savory red pesto of sun-dried tomatoes, and fresh arugula. Strong and Mediterranean flavor.

Thick pasta tubes topped with tomato sauce, crispy guanciale, and Pecorino Romano cheese. Robust and slightly spicy flavor. One of Rome's signature dishes.

Fresh egg pasta topped with a cream of egg yolks, Pecorino Romano, crispy guanciale, and black pepper. Rich, creamy, and savory, without cream.

Fresh pasta tossed with an emulsified cream of Pecorino Romano cheese and abundant black pepper. A simple dish but with an intense and spicy flavor.

Considered the ancestor of Amatriciana, it's pasta topped with crispy guanciale, Pecorino Romano, and black pepper, without tomato. Savory and rich in sauce.

Egg pasta topped with oxtail stew sauce. The sauce is thick, rich in meat flavor, tomato, and celery. A very hearty dish.

Soft meat meatballs slow-cooked in tomato sauce. Served with toasted bread to soak up the sauce. Homely and comforting flavor.

Meatballs fried until golden, crispy on the outside and soft on the inside. Served with artisanal dips.

A variation of meatballs served with the classic Amatriciana sauce (tomato, guanciale, and pecorino cheese). Strong and flavorful taste.

Meatballs served with Gricia sauce: crispy guanciale, pecorino cheese and black pepper, without tomato. Rich and savory.

Meatballs cooked in the style of Roman tripe, with tomato, mint, and pecorino cheese. A union of two Roman classics.

Veal slices cooked in a pan with prosciutto crudo and sage, deglazed with white wine. Tender and flavorful meat, quick to eat.

Pan-seared beef strips served on a bed of fresh arugula with parmesan shavings and balsamic vinegar. A fresh and balanced second course.

Oxtail braised for hours in tomato sauce with celery, raisins, pine nuts, and bitter cocoa. The meat is very tender and falls off the bone. A historic dish of Roman cuisine.

Tripe in sauce with mint and pecorino cheese, served as a generous main course with toasted bread.

Thin slices of meat rolled with a savory filling, slow-cooked in tomato sauce. The meat remains tender and juicy.

Fresh mixed raw vegetables side dish. Light and healthy to accompany main courses.

Seasonal vegetables prepared according to market availability. Ask staff for details.

Stick-cut potatoes, fried. Crispy and golden, the classic side dish par excellence.

White pizza with a sweet and savory mix: spicy gorgonzola cheese, sweet pears, crunchy walnuts, and a drizzle of honey.

Pizza with high-quality buffalo mozzarella, fresh cherry tomatoes, and arugula added raw after cooking.

Pizza with an aromatic parsley pesto base, enriched with creamy ricotta and savory sun-dried tomatoes.

Pizza with a strong flavor of gorgonzola cheese, sliced champignon mushrooms, and fresh arugula.

Pizza with creamy stracchino cheese, savory sausage pieces, and fresh basil.

A rich variation of the four cheese pizza, with a selection of six different cheeses melted together.

Savory and slightly spicy pizza with salami, smoked provola cheese, and cherry tomatoes.

Pizza with buffalo mozzarella, sliced pork loin (lean cured meat) and dollops of fresh ricotta.

Rich vegetarian pizza with zucchini, their delicate flowers, smoked provola cheese, and a sprinkle of savory pecorino.

Pizza reminiscent of parmigiana but fresher, with eggplant, tomato, ricotta, and a savory touch of sun-dried tomatoes.

Green and aromatic pizza with parsley pesto, sliced zucchini, and pecorino cheese.

Pizza with a strong flavor of gorgonzola, slightly bitter arugula, and crunchy walnuts.

White pizza rich in fresh dairy products (buffalo mozzarella and ricotta) with summer vegetables.

Classic Roman combination on pizza: zucchini flowers, buffalo mozzarella, and salted anchovies.

Fresh pizza with arugula, prosciutto crudo added at the end of cooking and chopped walnuts for crunchiness.

Pizza for meat lovers with sausage, spicy salami, cherry tomatoes, and pecorino cheese.

Red pizza with sauce and cherry tomatoes, with buffalo mozzarella added fresh and raw.

Savory pizza with mixed cured meats (pork loin and spicy salami), cherry tomatoes, and pecorino cheese.

Pizza that pays homage to Rome with the addition of Roman artichokes (cooked with mint), ricotta, and cherry tomatoes.

Pizza with a strong and rustic flavor with sausage, gorgonzola, and sautéed chicory (bitter vegetable).

White pizza with thinly sliced potatoes, crumbled sausage, and truffle aroma.

Delicious pizza with crispy thin potatoes, melted gorgonzola, and sausage.

A pizza version of Carbonara pasta: white base with mozzarella, egg, guanciale and pecorino cheese.

House pizza with fresh and aromatic ingredients: pesto, creamy burrata and sun-dried tomatoes.

Very special pizza topped with classic Roman tripe, pecorino cheese, and buffalo mozzarella.

Red pizza topped with Amatriciana ingredients: tomato sauce, guanciale, and pecorino cheese.

The simplest pizza: tomato, garlic, oregano, and oil. No cheese. Intense tomato and herb flavor.

The queen of pizzas: tomato, mozzarella, and basil. The colors of the Italian flag.

Margherita pizza with added anchovy fillets. Savory and tasty.

Margherita pizza with sliced champignon mushrooms.

Red pizza with mozzarella and prosciutto crudo added at the end of cooking.

Classic pizza with tomato, mozzarella, mushrooms, and cooked ham.

Margherita pizza with spicy salami. Slightly spicy and flavorful.

Pizza with a very strong and salty flavor with capers, anchovies, and garlic.

Pizza with fried or grilled eggplant and parmesan, inspired by the eggplant parmigiana dish.

A Margherita enriched with abundant grated parmesan for more flavor.

Seafood pizza with tuna and onion, made more savory by anchovies.

Rich pizza with tomato, mozzarella, artichoke hearts, mushrooms, cooked ham, olives, and sometimes hard-boiled egg.

White pizza with zucchini and anchovy fillets. Simple and flavorful.

White pizza (no tomato) with melted mozzarella and prosciutto crudo.

Classic white pizza with sausage and mushrooms. Autumnal and rich flavor.

White vegetarian pizza with a mix of grilled or oven-baked vegetables.

Simple pizza base baked with oil and salt, without toppings. Excellent as bread.

Simple focaccia topped with slices of prosciutto crudo.

Focaccia topped with a mix of vegetables, without mozzarella.

Focaccia served with fresh sliced tomatoes, buffalo mozzarella, and raw basil. Fresh and summery.

Large mixed salad enriched with protein (egg, cheese) and pickled vegetables. A light but filling main course.

Fresh salad with citrus (orange), fresh cheese (ricotta), and olives. Summer taste.

Very varied salad with sweet contrasts (honey, orange) and crunchy elements (walnuts, peppers).

Savory salad inspired by the flavors of Parma, with prosciutto crudo and parmesan.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternated with a soft mascarpone cream, dusted with bitter cocoa.

Delicious variations of tiramisu enriched with hazelnut cream (Nutella) and optionally coconut flakes.

Tiramisu prepared with pistachio cream instead of the classic cream. Green color and nutty flavor.

Autumnal tiramisu with chestnut cream and dark chocolate.

Sweet and crunchy variation with honey and walnuts.

Tiramisu flavored with Irish cream liqueur (Baileys) and white chocolate shavings.

Alcoholic and intense version with aged rum and bitter chocolate.

Fresh and fruity version with fresh strawberries, available only in spring/summer.

Typical dry biscuits from the Castelli Romani (wine ring cookies) served with a glass of sweet wine (Cannellino) for dipping.

Fried pizza dough pieces sprinkled with Nutella. Warm and delicious.

Fresh cheesecake with a biscuit base, topped with your choice of red fruit sauce or chocolate.

Bottled mineral water, still or sparkling.

Sweet non-alcoholic carbonated drinks.

Dry sparkling Italian white wine.

Light beer served directly from the tap.

Italian espresso, also available decaffeinated.

Hot drinks based on espresso coffee. Cappuccino has frothed milk, Americano is diluted with hot water.

Alcoholic aperitif based on Prosecco, bitter (like Aperol or Campari), and soda.