I Fraschettari

Whole boneless pork, slow-roasted and seasoned with aromatic herbs. Ariccia specialty, with a crispy rind and flavorful meat. Served sliced.

Strips of dried pork, seasoned with chili pepper and spices. A rustic, savory, and spicy snack with a chewy texture.

Small cured sausages of Tuscan tradition. Intense and spicy flavor, ideal as an appetizer.

A selection of mixed sliced cured meats. Includes traditional varieties such as ham, salami, and loin.

Selection of mixed cheeses, hard and soft. Often served with honey or jams.

Fresh spun-paste cheese made from buffalo milk. Soft, juicy, and with a rich milky flavor.

Classic Italian dish combining the freshness of buffalo mozzarella with the savory flavor of aged prosciutto crudo.

Fresh salad with slices of buffalo mozzarella, tomato, and basil. Dressed with extra virgin olive oil.

Baked layers of fried eggplant with tomato sauce, mozzarella, and Parmesan cheese. Soft and flavorful, oven-baked.

Beef tripe slowly stewed with tomato sauce, Roman mint, and pecorino cheese. A traditional Roman peasant dish, tender and tasty.

Thick bean soup cooked with pork rind and tomato. A rustic, rich, and very nutritious dish.

Crispy grissini wrapped in slices of prosciutto crudo. A simple appetizer combining the crunchiness of bread with the saltiness of cured meat.

Sandwich made with sliced bread and mozzarella, dipped in egg and fried. Crispy and golden on the outside, with a melting cheese center.

Small fried or baked pizza topped with tomato, cheese, and fresh basil.

Small fried calzone filled with ricotta and cheese. Soft dough and creamy filling.

Portion of homemade bread to accompany dishes.

Large format pasta (similar to paccheri) seasoned with the house sauce. Usually a rich and flavorful sauce.

Fresh egg pasta (similar to spaghetti alla chitarra) seasoned with Roman pecorino cream, black pepper, and zucchini flowers.

Fine durum wheat spaghetti seasoned with crispy guanciale and Pecorino Romano cheese. A 'white' version of Amatriciana, without tomato.

Classic Roman dish with eggs, Pecorino Romano cheese, guanciale, and black pepper. Creamy and rich sauce made without cream.

Fresh pasta or coarse polenta seasoned with tomato sauce, guanciale, and pecorino cheese. A typical peasant tradition dish.

A prized cut of Danish beef (boneless ribeye), grilled. Tender and juicy meat with excellent marbling.

Danish ground beef patty grilled. Served on a plate.

Pork chop with bone, grilled. Simple and flavorful taste.

Spiced pork sausages grilled. Succulent and flavorful.

Grilled chicken fillet. A light and protein-rich dish.

Breaded chicken slice fried until golden. Crispy outside and tender inside.

Selection of fresh or cooked vegetables available according to the season. May include mixed salad, sautéed chicory, or potatoes.

Famous spoon dessert with layers of savoiardi soaked in coffee and mascarpone cream, dusted with cocoa.

Shortcrust pastry tart with a soft filling of sweet ricotta and sour cherries in syrup. Traditional Roman flavor.

Fresh cheese tart on a crunchy biscuit base. Served cold, often with fruit topping.

Traditional dry ring-shaped biscuits, served with sweet dessert wine for dipping.

Breadsticks or sweet dough sticks served with spreadable hazelnut cream.

Leavened dough dessert soaked in rum syrup. Soft and spongy.

Spoon dessert made with cream, sugar, and gelatin. Silky texture, served with caramel or fruit.

Sponge cake dome filled and covered with lemon cream. Fresh and fragrant.

Artisanal gelato or truffle prepared with fine pistachios. Creamy and intensely flavored.

Small artisanal fruit gelatos. Fresh and natural.

Portion of fresh seasonal fruit, served whole or cut.

Beer served directly from the tap. Fresh and thirst-quenching.

Mineral water served in a glass bottle.

Non-alcoholic carbonated beverages in cans or small bottles (e.g., Cola, Orangeade).

House wine served in traditional Roman glass or ceramic measures. Available in red or white.

Digestive herbal liqueurs, served at the end of the meal.

Grappa or other high-proof spirits.

Selection of aged or particularly fine distillates.

Italian espresso coffee.

Hot drink with espresso coffee and foamed milk.