Grazia & Graziella

Three variations of seasoned toasted bread: with fresh tomato, with mozzarella and cured ham, and with marinated zucchini scapece. A classic and delightful appetizer to start the meal.

Whole artichoke fried according to the Jewish-Roman tradition. The outer leaves become crispy like chips, while the heart remains tender and flavorful.

A light dish with grilled seasonal vegetables, accompanied by fresh buffalo mozzarella and crunchy walnuts.

Fried potatoes served with a creamy Pecorino cheese sauce and abundant black pepper, reminiscent of the famous Roman pasta dish.

Fried calamari served in a paper cone. Crispy, golden, and perfect for sharing or enjoying as a hearty appetizer.

An assortment of small Roman fried items: rice balls (supplì) with various classic fillings and potato croquettes. Ideal for tasting different flavors.

A soft artichoke flan, served on a flavorful Pecorino cheese and black pepper fondue.

A rich selection of mixed cured meats and cheeses, served with walnuts. Perfect for sharing with a good wine.

A vegetarian platter combining fresh and prepared vegetables with a selection of cheeses and walnuts.

Simple freshly baked focaccia, seasoned with quality extra virgin olive oil and fragrant rosemary.

Fresh salad with slices of tomato and buffalo mozzarella, dressed with basil and oil. A light and fresh Italian classic.

The perfect combination of savory aged cured ham and the sweetness of fresh buffalo mozzarella.

Thin slices of bresaola (cured beef) served with fresh arugula and Grana cheese shavings. A protein-rich and light dish.

Thick pasta served with a Pecorino Romano cheese and black pepper cream. One of the most famous dishes of Roman cuisine.

Ricotta and spinach stuffed pasta, simply dressed with melted butter and sage to enhance the filling's flavor.

Stuffed pasta served with a classic tomato and fresh basil sauce.

Pasta served with a rich sauce based on eggs, Pecorino Romano, crispy guanciale, and black pepper. Creamy and flavorful.

Fresh pasta with a Mediterranean sauce of eggplant, black olives, capers, and tomato.

A variation of the classic Gricia (Pecorino and guanciale) enriched with red wine, which gives color and a unique aroma to the dish.

Short tubular pasta with tomato sauce, crispy guanciale, and Pecorino cheese. A pillar of Roman cuisine.

A warm and comforting dish combining squid with chickpeas, served with toasted bread.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked in the oven.

Meatballs slow-cooked in tomato sauce, served with roasted potatoes. A dish reminiscent of home cooking.

A breaded and fried veal cutlet, very large and thin, served with a side salad and fries.

Thin strips of beef sautéed with aromatic white wine, served with arugula, sun-dried tomatoes, cheese shavings, and potatoes.

Tender chicken pieces cooked in a creamy mustard sauce, served with roasted potatoes.

Grilled beef steak, sliced, seasoned with oil and rosemary, served with roasted potatoes.

A rich hamburger with cheddar cheese, guanciale, onion, and vegetables, served with french fries. Can also be ordered as a plate without the bun.

Cheese and pepper flavored meatballs, served with sautéed spicy chicory and potatoes.

Vegetarian eggplant and cheese croquettes, served on a tomato base with side vegetables.

The classic Roman pinsa with tomato, mozzarella, and basil. Light and crispy dough.

Pinsa with a tomato and mozzarella base, enhanced with mushrooms.

White pinsa that recreates the flavors of the famous Roman pasta with cheese and pepper.

Vegetarian pinsa with a mix of grilled or cooked vegetables.

Savory pinsa with anchovies and oregano.

Pinsa topped with tomato and mozzarella, finished with cured ham after cooking.

White pinsa for cheese lovers, with a selection of four different varieties.

Spicy pinsa with salami.

A rich pinsa with many ingredients: cooked ham, egg, olives, artichokes, and mushrooms.

White pinsa with mushrooms and sausage, a rustic and flavorful combination.

Pinsa with tuna and onion, enhanced with capers.

Fresh pinsa with cherry tomatoes and high-quality buffalo mozzarella.

Large mixed salad with buffalo mozzarella and fresh vegetables.

Rich salad with tuna, hard-boiled eggs, and anchovies.

Salad with a strong flavor of salmon, blue cheese, and pine nuts.

Fresh salad with Feta cheese, inspired by Greek cuisine.

Complete salad with tuna and avocado.

Classic crispy french fries.

Mixed grilled seasonal vegetables.

Diced potatoes baked with herbs.

Bitter leafy green vegetable, first boiled and then sautéed with garlic and chili pepper. A typical Roman side dish.

Simple lettuce or green leaf salad.

Classic spoon dessert made with ladyfingers soaked in coffee and mascarpone cream.

Chocolate and dry biscuit dessert, shaped like a salami, served in slices.

Dessert in a cup with a crunchy crumble base and mascarpone cream, available in two variations.

Silky and sweet panna cotta pudding, served with fruit or chocolate sauce.

Fresh cheesecake with a biscuit base.

Small chocolate cake served warm, with a molten and creamy center.

Pears cooked in spiced red wine, served with ice cream.

A selection of classic Italian and international non-alcoholic beverages.

Microfiltered water served in a carafe, still or sparkling.

Bottle of prosecco.

Prestigious Franciacorta, high-quality classic method sparkling wine.

Trentino classic method sparkling wine, elegant and refined.

Sweet, slightly sparkling wine, perfect with desserts.

Intense sweet wine from sun-dried grapes of Sicily.

Draught blonde beer, small size.

Draught blonde beer, medium size.

Draught Dutch lager beer, small size.

Draught Dutch lager beer, medium size.

Draught unfiltered Italian beer, small size.

Draught unfiltered Italian beer, medium size.

Unfiltered Italian bottled beer.

Special bottled beer.

Non-alcoholic bottled beer.

Gluten-free beer.

Light Mexican beer.

Selection of Italian craft beers from the Birra del Borgo brewery.

Traditional Italian and international digestifs.

Artisanal Calabrian amaro, very aromatic.

Young and crystalline pomace distillate.

Wood-aged grappa, amber in color and smooth in taste.

The classic Italian espresso, short and intense.

Espresso with hot milk and milk foam.

Decaffeinated espresso coffee.

Warm, sweet, and energizing drink with ginseng root flavor.

Warm decaffeinated drink made from roasted barley, an alternative to coffee.

Cup of hot tea.

Freshly squeezed orange juice.