Girarrosto Fiorentino

Long, flat egg pasta seasoned with classic meat ragù. Rich and comforting flavor. Eaten by twirling the pasta with a fork.

Spaghetti seasoned with a red sauce based on chicken and fresh peppers. Flavorful taste with a rustic touch.

Short pasta served with spicy tomato sauce, garlic, and parsley. Strong and pungent flavor thanks to the chili pepper.

Stuffed pasta served with a creamy sauce of cream and mushrooms. Rich, soft dish with a delicate forest flavor.

Soft potato gnocchi with tomato sauce, chicken, and peppers. A hearty variation of the classic gnocchi with tomato sauce.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked in the oven. Iconic rich and creamy Italian dish.

Spaghetti seasoned with a cream of eggs, Pecorino Romano, black pepper, and crispy guanciale. Intense and savory flavor, typical of Roman cuisine.

Homemade stuffed fresh pasta, chef's specialty. Probably served with a simple sauce to enhance the filling.

Pasta stuffed with ricotta and spinach served with tomato sauce. A delicate and vegetarian classic.

Dish made from cornmeal cooked for a long time until it becomes a dense cream. Usually served with meat sauce or cheeses.

Baked pasta gratin with ricotta, spinach, and tomato. Soft texture with a golden crust on top.

Large pasta tubes filled with minced meat, covered with sauce and béchamel, baked in the oven. Rich and substantial dish.

Hot soup of mixed seasonal vegetables. Light, healthy, and rich in vitamins. Usually served with a drizzle of raw oil.

Spaghetti served with mixed seafood (mussels, clams, shrimp). Intense sea aroma, light sauce usually based on garlic, oil, and parsley or tomato.

Wood-fired roasted chicken, generous portion for two people. Crispy skin and juicy meat, served with roasted potatoes.

Family-size whole roasted chicken, enough for four people. Cooked in a wood-fired oven for a smoky flavor, accompanied by potatoes.

Spicy roasted chicken for two people. Marinated or seasoned with chili pepper and strong spices. Served with potatoes.

Whole chicken cooked on the grill or in the oven with spicy seasoning. Single portion. Tender and flavorful meat.

Cut of beef with the central bone containing marrow, stewed with tomato, peas, and vegetables. Very tender and flavorful.

Traditional meat meatballs served in a rich and flavorful sauce according to a classic recipe. Homestyle and comforting dish.

Roasted pork shank, slow-cooked until very tender. Crispy skin and meat that falls off the bone.

Grilled beef steak. Flavorful cut with a fat portion that keeps it juicy during cooking.

Large T-bone steak, including fillet and sirloin. Grilled, usually served rare.

Tender Danish beef fillet, known for its tenderness, prepared with aromatic herbs. Lean and prized cut.

Roasted porchetta or suckling pig. White meat, sweet and tender with crispy skin.

Grilled pork sausages. Savory and spicy taste, excellent with a side of vegetables.

Beef fillet served with a creamy green pepper sauce. The meat is tender and the sauce has a slightly spicy aromatic taste.

Thin slices of floured veal sautéed in a pan. Served with a light white wine or lemon sauce of your choice.

Chicken stew with peppers, tomato, and white wine. A Roman cuisine classic, flavorful and colorful.

Oven-roasted veal. Tender and delicate meat, usually served with its cooking juices.

Breaded and fried chicken slice until golden. Crispy outside and soft inside, liked by everyone.

Rabbit cooked in a pan with white wine, garlic, and aromatic herbs (rosemary, sage). Lean white meat with a characteristic flavor.

Roasted lamb shank or leg served with potatoes. Tender, flavorful, and aromatic meat, typical of holidays.

Tripe (beef stomach) stewed for a long time with tomato sauce, Roman mint, and pecorino cheese. A peasant dish from tradition, very flavorful.

Whole pigeon cooked in a pan with wine and herbs. Dark meat, with an intense and wild flavor.

Thin slices of veal with raw ham and sage, cooked in white wine. A quick and tasty Roman classic.

Thin strips of veal quickly sautéed in a pan, served with potatoes. Simple and tender dish to share.

Roasted or confit duck leg. Rich and flavorful meat with crispy skin.

Selection of cooked seasonal vegetables (sautéed or roasted). Healthy and variable side dish.

Artichokes prepared according to the season (Roman-style or Jewish-style). Typical vegetable from Lazio cuisine.

Grilled eggplant slices marinated in oil, vinegar, garlic, and herbs. A flavorful cold appetizer or side dish.

Fresh salad with lettuce, tomatoes, carrots, and other raw vegetables. Light and refreshing side dish.

Fried potato sticks in boiling oil. Crispy and golden, the classic side dish par excellence.

Potatoes cut into pieces and baked with rosemary and oil. Soft inside and crispy outside.

Selection of local cheeses chosen by the house. May include fresh or aged varieties.

Smoked stretched-curd cheese, baked in a small pan. It becomes stringy and tasty.

Fresh mozzarella made from buffalo milk. It has a rich, milky flavor and a juicy texture.

Classic Italian appetizer with slices of sweet raw ham wrapped around wedges of fresh melon. Perfect sweet-salty contrast.

High-quality aged ham from Parma. Sweet and delicate flavor, thinly sliced.

Omelette prepared with ingredients of the day (vegetables, cheeses, or cured meats). Simple and nutritious dish.

Layered fried eggplant bake with tomato, mozzarella, and Parmesan. Rich and flavorful dish from Southern tradition.

Classic Italian salad with slices of tomato and mozzarella, dressed with basil, oil, and oregano. Represents the colors of Italy.

Very thin slices of bresaola (cured beef) served raw with rocket and Parmesan shavings. Light and protein-rich.

Classic red pizza without cheese. Seasoned only with tomato, garlic, oregano, and oil. Simple and intense flavor.

The most famous pizza: tomato, mozzarella, and basil. Represents Italian tradition with balanced flavors.

Pizza seasoned with tomato, mozzarella, and fine porcini mushrooms. Rich and fragrant forest flavor.

Pizza with a Margherita base enriched with salted anchovy fillets. Strong and savory flavor.

Rich pizza with many toppings: artichokes, mushrooms, ham, olives, and sometimes hard-boiled egg. A mix of flavors.

Classic pizza with tomato, mozzarella, and sliced champignon mushrooms.

Pizza, usually white or with little tomato, topped with smoked salmon and fresh rocket added raw.

Vegetarian pizza with mixed vegetables (such as eggplant, zucchini, peppers) grilled or baked.

White pizza (no tomato) with mozzarella and crumbled pork sausage. Rustic and savory flavor.

Also known as 'Diavola', it's a Margherita pizza with spicy salami. Slightly spicy and very tasty.

Pizza with tomato and abundant sliced onion. Sweetness of the onion balanced by the tomato.

Fresh pizza with buffalo mozzarella often added raw or at the end of cooking, cherry tomatoes, and rocket.

Seafood pizza, with seafood salad and rocket. Fresh and marine taste.

Pizza seasoned with fresh ingredients: bresaola, rocket, and cheese shavings. Elegant and light flavor.

Breaded and fried chicken croquettes. A tasty and crispy snack.

Fried zucchini flowers in batter, stuffed with mozzarella and anchovy. Classic Roman appetizer.

Breaded and fried chicken bites (nuggets). Popular with children and as an appetizer.

Desalted cod fillet, battered and fried. Crispy and golden outside, soft inside. Typical Roman dish.

Fried rice ball with tomato sauce and a mozzarella heart. When opened, the mozzarella stretches ('telephone style').

Fried rice ball, typically filled with ragù and peas. Larger and rounder than a supplì, of Sicilian origin.

Pitted green olives, stuffed with minced meat, breaded and fried. A highly appreciated Marche specialty as an appetizer.

Toasted bread slice with porcini mushrooms and melted mozzarella.

Hot crostino with melted gorgonzola cheese and mozzarella. Strong flavor and the spiciness of the blue cheese.

Toasted bread with mozzarella and anchovy fillets. Savory and tasty.

Warm crostino with melted mozzarella and slices of raw ham added at the end of cooking.

Half-moon shaped folded pizza stuffed with ham, mozzarella, and egg. Baked.

Calzone stuffed with ricotta, salami, mozzarella, and tomato (classic version) or simply tomato and mozzarella as indicated.

Artisanal or packaged ice cream. Cold and creamy dessert.

Dessert prepared daily by the chef. May vary from tiramisu, panna cotta to house cakes.

Portion of fresh cut fruit: pineapple and strawberries. Light and vitamin-rich.

Fresh seasonal fruit served in pieces or whole.

Toasted bread slice seasoned simply with rubbed garlic, extra virgin olive oil, and salt.

Classic bruschetta with diced fresh tomatoes, basil, and oil. Fresh and aromatic.

Bruschetta with spicy seasoning, likely based on eggplant and chili pepper.

Rich bruschetta topped with salad, chicken pieces, and mayonnaise. Substantial and creamy.

Rice cooked slowly with tomato sauce. Simple dish, also enjoyed by children.

Creamy risotto prepared with porcini mushrooms. Earthy and fragrant flavor.

Risotto cooked in fish broth with mixed seafood. Elegant and flavorful.

Whole or filleted sea bream baked with cherry tomatoes, olives, and potatoes. Delicate and light white fish.

Grilled or baked salmon fillet, served with potatoes. Fatty fish rich in omega-3.

Small bottle of mineral water (still or sparkling).

Large bottle of mineral water to share.

Half bottle of house wine (white or red). Simple table wine.

Standard bottle of house wine (white or red).

Imported beer in small format (usually 33cl).

Imported beer in medium/large format.

Classic Italian lager beer, large format. Balanced and refreshing taste.

Selection of specific bottled beers. Ichnusa is a Sardinian beer, Corona is Mexican, Ceres is a strong Danish beer, Bud is a light American beer.

Canned or bottled non-alcoholic carbonated beverages.

Italian digestifs like Amaro, Limoncello, Grappa, or Sambuca.

International spirits such as Scotch Whisky, Rum, or Vodka.

Italian Espresso. Strong, short, and aromatic. Usually drunk at the end of a meal.

Espresso with frothed milk. Traditionally a breakfast drink.

Famous aperitif based on Prosecco, Aperol, and soda. Sweet-bitter taste and bright orange color.