Er Fettuccina

Fresh anchovies breaded and fried in boiling oil. A crispy and flavorful seafood appetizer, typical of Italian tradition. They are eaten whole, often with a squeeze of lemon.

White pizza topped with ingredients from Gricia pasta: mozzarella, crispy guanciale, Roman pecorino, and black pepper. A rich and savory flavor.

Pizza topped with tomato, guanciale, and Roman pecorino, inspired by the famous amatriciana sauce. Decisive and traditional taste.

Fresh egg fettuccine with a rich wild boar meat ragu. Intense and wild flavor, typical of the Lazio hinterland cuisine.

A surf and turf combination: fresh pasta with flavorful porcini mushrooms and clams. A balanced and aromatic dish.

Classic seafood pasta dish with spaghetti and clams, usually prepared with garlic, oil, and parsley. Delicate sea flavor.

Fettuccine with oxtail ragu, a classic Roman slow-cooked beef tail in tomato and celery. Very rich and tender.

Slice of toasted bread simply seasoned with extra virgin olive oil and salt. Crispy and flavorful.

Toasted bread garnished with fresh cherry tomatoes (pachino) and arugula. A fresh and light appetizer.

Toasted bread spread with a black olive pâté. Intense and savory flavor.

Toasted bread with artichoke cream. Delicate and vegetal flavor.

Toasted bread served with slices of aged Parma ham. A classic Italian pairing.

Toasted bread garnished with smoked salmon. Elegant and slightly smoky flavor.

An assortment of half bruschettas with various toppings, ideal for sharing for two people. Allows you to taste different flavors.

Simple oven-baked focaccia, seasoned with oil and salt. Excellent as a bread substitute or appetizer.

Sweet melon slices served with salty Parma ham. A classic refreshing sweet and savory summer appetizer.

Fresh buffalo mozzarella from Campania, served torn by hand to enhance its texture and milkiness.

A rustic dish with buffalo mozzarella and high-quality Parma ham. Simple and genuine.

Mixed platter with cured meats like ham and salami, accompanied by pickled vegetables like artichoke hearts and olives.

Tricolore salad with slices of tomato, buffalo mozzarella, and fresh basil. Dressed with olive oil.

Handmade fettuccine with the classic carbonara sauce: eggs, pecorino, parmesan, black pepper, and crispy guanciale. Rich and creamy.

An enriched version of cacio e pepe with the addition of guanciale. Very intense and savory flavor.

House specialty, likely similar to 'pepe e pepe' but with a distinctive preparation or extra ingredients.

Traditional sauce with guanciale, tomato, and pecorino. The guanciale is deglazed with wine for a more complex aroma.

Flavorful and rustic game ragu, prepared with wild boar meat and spices.

Classic beef ragu slow-cooked in tomato sauce. Familiar and comforting flavor.

Pasta with porcini mushrooms sautéed in a pan with garlic and parsley. Earthy and aromatic.

Homemade potato gnocchi, soft and delicate. Available with various sauces of your choice.

Pasta with tomato sauce sautéed in a pan with abundant parmesan to create a thick cream.

Homemade fettuccine with basil pesto, pine nuts, and parmesan. Fresh and fragrant.

Pasta with tuna sauce, black olives, and tomato. A flavorful Mediterranean condiment.

Traditional Neapolitan sauce with tomato, olives, capers, and anchovies. Savory and slightly spicy.

Rich pasta with eggplant, tomato, and other Mediterranean ingredients. Inspired by Sicilian flavors.

Spicy tomato sauce with garlic and chili pepper. Simple but with character.

The special dish of the day, prepared with fresh market ingredients. Ask the staff for details.

High-quality dry pasta (De Cecco) cooked to order. Requires cooking time. Available with simple classic sauces.

Typical Abruzzese sheep skewers, cooked on the grill. Intense flavor and juicy texture.

Whole rack of pork ribs (baffa), grilled and served with potatoes.

Grilled chicken wings, served with a smoky spicy sauce.

Simple grilled chicken breast accompanied by potatoes.

Grilled chicken breast with a side of potatoes.

Half chicken flattened under a weight (brick) during cooking to make it crispy and cook evenly.

Whole chicken cooked 'alla diavola' (under the brick). Tender meat and crispy skin.

Danish ribeye steak, known for its marbling and tenderness.

Grilled beef steak, sliced (tagliata), served with potatoes.

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

Tender and delicate veal cut, grilled.

Milk-fed lamb chops quickly cooked on the grill. Eaten by hand ('scottadito').

Mixed grilled meats for two people. Includes various cuts like chicken, pork, and beef.

Danish veal cut (choice of tagliata or fillet) served with a porcini mushroom sauce.

Danish Black Angus beef steak, very flavorful and juicy. Generous portion.

Breaded and fried veal cutlet, pounded thin and wide (elephant ear).

Breaded and fried lamb chops, served with fries.

Danish beef burger on a plate, without bread, served with roasted potatoes.

Beef burger with melted cheddar cheese, served on a plate with potatoes.

Complete burger with crispy bacon and cheese, served on a plate.

Side dish of eggplant prepared with tomato and Mediterranean flavors.

Fried zucchini, then marinated with vinegar, garlic, and mint. A typical dish of Jewish-Roman cuisine.

Oven-baked cherry tomatoes, likely gratinated or seasoned with herbs.

Bitter leafy green vegetable. Available sautéed in a pan with garlic and chili pepper, or boiled with lemon (all'agro).

Fresh mixed salad with lettuce and other seasonal vegetables.

Potatoes baked until golden.

Large mixed salad enriched with tuna and buffalo mozzarella.

Large mixed salad with smoked salmon and buffalo mozzarella.

A mixed dish of cooked seasonal vegetables.

Focaccia served with Parma ham slices added after baking.

Focaccia with cherry tomatoes and fresh buffalo mozzarella added raw.

Focaccia stuffed with salmon, buffalo mozzarella, and arugula.

Classic focaccia with buffalo mozzarella and Parma ham.

Stuffed focaccia (sandwich style) with choice of vegetables.

Slice of oven-baked bread with melted mozzarella and anchovies.

Rich crostino with mushrooms, ham, and mozzarella.

Crostino with stringy mozzarella and salmon.

Traditional Roman bread (ciriola) stuffed and baked.

Oven-baked calzone filled with mozzarella, ham, and egg.

Calzone filled with mozzarella and mixed vegetables.

Two large slices of toasted homemade bread with buffalo mozzarella and salmon.

Melted scamorza cheese in a cocotte, served with a choice of ingredient.

Classic red pizza without cheese, only tomato, garlic, and oregano.

The most classic pizza with tomato and mozzarella.

Margherita pizza with added salted anchovies.

Margherita pizza with slices of sausage.

Margherita pizza with champignon mushrooms.

A richer version of the Margherita with selected ingredients.

Napoli pizza with thicker cut mozzarella.

Rich pizza with mushrooms, raw ham, artichoke hearts, and olives.

Margherita pizza with Parma raw ham.

Margherita pizza made with buffalo mozzarella.

Flavorful pizza with mushrooms and sausage.

Pizza with sausage and broccoli.

Pizza with eggplant and cherry tomatoes.

Pizza with a fried egg on top.

Classic combination of tuna and onion.

Spicy pizza with salami.

Pizza with a mix of vegetables.

White pizza with mozzarella and mushrooms.

White pizza with sliced or diced potatoes.

Fresh white pizza with arugula and cherry tomatoes added after baking.

Vegetarian white pizza.

White pizza with four types of cheese.

White pizza with sausage and mushrooms.

White pizza with sausage and onion.

White pizza with bresaola, arugula, and Grana cheese.

White pizza with zucchini flowers and anchovies, a classic Roman pairing.

White pizza with mushrooms and raw ham.

Spoon dessert made with cream, sugar, and gelatin. Served with a choice of sauce.

Dessert in a glass with mascarpone cream, crumbled puff pastry, and dried fruit.

The most famous Italian dessert, made with ladyfingers soaked in coffee and mascarpone cream.

Homemade shortcrust pastry tart, filled with jam or ricotta and pears.

Artisanal gelato from Pizzo Calabro with a molten center, covered in cocoa or sprinkles.

A rolled focaccia dough filled with Nutella, large enough to share.

Chocolate cake with a soft, molten center.

Frozen lemon dessert, refreshing and digestive.

Fresh seasonal fruit, cut.

Cup of fresh strawberries served with whipped cream or dressed with sugar and lemon.

Pastry cream with a caramelized sugar crust on top.

Italian Espresso.

Digestive liqueur served after coffee.

Sweet lemon liqueur, served cold.

Grappa aged in wooden barrels, complex and smooth flavor.

Large bottled water.

Medium bottled water.

Carbonated drinks served in glass bottles.

House wine by the carafe, available in a pitcher.

White wine from Lazio, a blend of Chardonnay, Sauvignon, and Trebbiano.

Structured and mineral white wine.

Aromatic white wine with notes of lychee and roses.

Spicy and enveloping red wine produced in Lazio.

Tuscan red wine based on Sangiovese.

Umbrian red wine, generally full-bodied.

Selection of wines served by the glass.

Italian sparkling wine.

Aperitif cocktail based on Prosecco, bitter, and soda.

Aperitif bitter served with soda or neat.

A variation of the Spritz with Limoncello instead of bitter.

Classic strong cocktail with gin, red vermouth, and Campari.

Long drink with gin and tonic water.

Long drink with gin and lemonade.

Long drink with vodka and lemonade.

Long drink with vodka and tonic water.