Grandma

Thick slices of grilled eggplant seasoned with aromatic herbs and edible flowers. Soft and meaty texture with a slightly smoky flavor. A light and vegetable appetizer.

Roasted pepper strips, peeled, served cold or warm with a Mediterranean dressing. Sweet and soft, enhanced by the saltiness of olives and capers and the crunchiness of pine nuts.

Green leaf vegetables sautéed in a pan with garlic, oil, and chili pepper according to Roman tradition. Bitterish taste balanced by the savory dressing. A classic and healthy side dish.

Diced potatoes with double cooking to ensure a soft interior and crispy exterior. Seasoned with aromatic rosemary and sweet paprika. Great for snacking.

Small artisanal gnocchi enriched in the dough with pecorino cheese and pepper. Savory and soft, reminiscent of Cacio e Pepe pasta flavors. Enjoyed as a warm appetizer.

Crispy bread salad with fresh tomatoes and aromatic herbs. Fresh and flavorful, with the sweet-sour contrast of onion. A classic peasant dish of summer tradition.

Fried zucchini slices marinated in vinegar and fresh mint, served on bread. A dish from Jewish-Roman tradition with an intense and aromatic flavor.

Slice of oven-baked bread with melted fiordilatte mozzarella and anchovies. Stringy and very savory taste thanks to the anchovies. Best eaten hot.

Shredded boiled meat polpette, breaded and fried. Crispy outside and soft inside, served with a traditional parsley-based sauce. A tasty way to use up boiled meat cuts.

Blue fish fillets cleaned and fried with a light rice coating. Crispy, dry, and flavorful. Eaten whole, ideal as a seafood snack.

Selection of artisanal bread made with different cereal flours. Excellent for accompanying dishes and for dipping.

Velvety cream made from blended chickpeas and sesame paste (tahini). Delicate, nutty, and slightly tangy flavor. Enjoyed cold, spread on bread or with vegetables.

Colorful dip based on beetroot and sesame. Sweet and earthy flavor with a smooth consistency. Enjoyed cold, spread on bread or with vegetables. A visually vibrant Middle Eastern appetizer.

Thick and spicy cream of roasted red peppers and walnuts, enriched with pomegranate syrup. Complex flavor combining sweet, savory, and a hint of acidity. Perfect on bread.

Fresh Greek sauce based on thick yogurt, grated cucumbers, and garlic. Creamy, pungent, and refreshing. Ideal for cleansing the palate or accompanying fried dishes.

Vegetarian dish of green beans stewed in tomato with potatoes. Soft and flavorful, typical of Greek and Levantine cuisine. Served hot or warm.

Very thin fried puff pastry rolls, filled with vegetables. Very crispy and served with a dipping sauce. A delicious and spicy snack.

Fried polpette made from minced fava beans and aromatic herbs (hence the green color). Crispy outside and soft inside, perfectly spiced. Served with yogurt sauce.

Rolled vine leaves stuffed with flavored rice and raisins. Sweet and sour taste and compact texture. Served with a fresh lemon sauce.

Greek fritters made from grated zucchini, feta cheese, and fresh mint. Fragrant and flavorful, with a fluffy texture. A classic Greek appetizer.

Mixed fried seafood served with a North African marinade (chermoula) based on herbs, garlic, and spices. A rich and aromatic fried seafood dish.

Creamy risotto prepared with cuttlefish and a slightly spicy tomato sauce. It combines the tradition of Italian risotto with intense seafood flavors.

Aromatic basmati rice dish cooked with a mix of spices and vegetables. Complex and fragrant taste typical of Bangladeshi cuisine.

Rustic and comforting soup with irregular fresh pasta and chickpeas. Flavored with rosemary, creamy and nutritious. A classic of Roman poor cuisine.

Long egg pasta dressed with mussels, lemon zest, and pecorino cheese. A fresh and savory sea-land combination, with a citrusy touch.

Classic stuffed pasta with a soft center of ricotta and vegetables. Simply dressed with melted butter and crispy sage to enhance the filling.

High-quality short pasta dressed with "coda alla vaccinara" sauce (typical Roman beef tail stew). Rich, flavorful, and slightly spiced with cocoa or raisins in the traditional sauce.

Long hollow pasta dressed with tomato sauce, crispy guanciale, and pecorino. One of Rome's signature dishes, with a strong and savory flavor.

Shredded boiled beef stewed with onions and tomato. A traditional Roman "recycled" dish, very tender and flavorful. Served with potatoes.

Eggs poached in a thick sauce of tomato, peppers, and Middle Eastern spices. A hot and saucy dish, ideal for dipping bread.

Thin slices of beef stuffed with prosciutto and sage, quickly cooked in wine. Savory and aromatic taste, tender and juicy meat.

Vegetable rolls served with a sweet and nutty pumpkin and sesame cream. A light dish but rich in autumn flavors.

Slice of salt cod (desalted) cooked with sweet onions and raisins. Sweet-salty contrast typical of ancient Roman cuisine.

Chicken bites cooked with intense spices (curry, turmeric, cumin) and vegetables. Accompanied by fragrant white rice to balance the flavors.

Small octopuses slow-cooked in tomato sauce with olives and capers. Tender and rich in sea flavor, served with their thick sauce.

Minced meat polpette slow-cooked in tomato sauce. A homemade and succulent dish, perfect for dipping bread.

No-bake fresh cheesecake with a crunchy biscuit base. Creamy and sweet, served cold.

Soft carrot cake, spiced with cinnamon and often topped with cream cheese frosting. Moist and aromatic.

Famous layered Italian dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa. Creamy and energizing.

Dark chocolate cake with a molten center or dense consistency. Intense cocoa flavor, perfect for chocolate lovers.

Cup of sweet vanilla cream enriched with crunchy shortcrust pastry crumbs (crumble) and tart forest fruits.

Large fresh pasta tortelli with a rich meat filling. Dressed with a velvety white cheese and cream sauce. A hearty and delicious dish.

Reinterpretation of Japanese ramen with fresh Italian pasta in a flavorful broth. Served with fatty and tender pork and vegetables. A warm and invigorating dish.

Aromatic fried rice dish, typical of South Asia. The rice grains are separated and rich in spices. Available with chicken or in a spicy vegetarian version.

Hungarian-origin meat stew, rich in paprika and onion. The meat is very tender and the sauce is thick. Accompanied by rustic corn polenta.

Vegetarian dish with a mix of winter vegetables cooked in a pan. Served with slices of crunchy grilled polenta. Healthy and colorful.

Fish and seafood soup in tomato sauce. Served directly in the cooking pot. Rich in sea flavor.

Discs of semolina cooked in milk, then baked with butter and cheese. Served here with a classic tomato sauce. Soft and golden.

Short ridged pasta dressed with the rich sauce of slow-cooked oxtail. Intense meat and celery flavor, typical of Rome.

Irregular fresh pasta served with legumes and fish. The cod is grilled for a firm texture, combined with the creaminess of the chickpeas.

Rabbit stewed with herbs, wine, and tomato ("cacciatora" style). Delicate and flavorful white meat. Served with sautéed vegetables.

Simple and tasty grilled chicken, with crispy skin. Accompanied by golden pan-fried potatoes.

Small octopuses slow-cooked in a stew with potatoes. Served in a terracotta pot ("coccio") with toasted bread to soak up the sauce.