Il Barroccio Roma

Toasted homemade bread, rubbed with fresh garlic and seasoned with extra virgin olive oil. Simple, crispy, and aromatic.

Toasted bread slices topped with diced fresh tomatoes, fragrant basil, and a drizzle of oil. A classic fresh and light Italian appetizer.

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

Crispy bread served with a cream or pieces of artichokes in oil. Delicate and characteristic flavor.

An assortment of eight bruschettas with various toppings. Ideal for sharing to taste different flavors.

Small slices of toasted bread with melted mozzarella and anchovy fillets. A strong contrast between the sweetness of the cheese and the saltiness of the fish.

Warm crostini with gorgonzola and mozzarella cheese. Creamy with the strong, spicy taste typical of blue cheese.

Crostini with mozzarella and truffle cream. Unmistakable and precious aroma of the forest.

Toasted bread with melted mozzarella and ham. Savory and comforting taste.

Rich crostini with ham, mushrooms, and mozzarella. A classic combination of earthy flavors.

A mix of hot and crispy fried items, typically including potato croquettes, Ascolana olives, and supplì. Perfect for whetting the appetite.

Thinly sliced cured ham served with fresh, sweet melon. A classic summer pairing that combines sweet and savory.

Baked dish of fried eggplant layered with tomato sauce, mozzarella, basil, and parmesan. Soft, rich, and oven-baked.

Selection of typical Tuscan cured meats, such as prosciutto crudo, salami, and finocchiona. Often served with bread.

A rich and varied platter including cheeses, mixed cured meats, olives, and sun-dried tomatoes in oil. Ideal for tasting different specialties.

Fresh tricolor salad with slices of mozzarella, tomato, and basil leaves, dressed with extra virgin olive oil and oregano.

Prized Tuscan cured ham with a bold flavor, accompanied by fresh and juicy buffalo mozzarella.

Very thin slices of marinated raw beef, served with fresh peppery arugula and shavings of Parmigiano Reggiano.

Portion of fresh bread to accompany the meal.

Short pasta seasoned with a spicy tomato sauce, garlic, oil, and parsley. A classic Roman dish with a bold flavor.

Soft potato gnocchi served with a simple tomato sauce and basil, sprinkled with parmesan.

Layered fresh egg pasta alternated with meat ragù, creamy béchamel sauce, and cheese, baked until golden.

Baked dish of fried eggplant with tomato, mozzarella, and parmesan. A rich and flavorful dish, served here as a main course.

Tube-shaped pasta with a hole in the center, seasoned with tomato sauce, crispy guanciale, and pecorino romano. Savory and substantial.

Spaghetti seasoned with a cream of eggs, pecorino romano, crispy guanciale, and abundant black pepper. Rich and creamy without cream.

Ancestor of carbonara and amatriciana, it is pasta seasoned with guanciale, pecorino romano, and black pepper. Intense and savory flavor.

Spaghetti served with tomato sauce and meatballs. A nutritious and beloved single dish.

Fresh pasta filled with ricotta and spinach, usually served with tomato sauce or butter and sage.

Fresh egg pasta similar to thick spaghetti, tossed with pecorino romano cheese and abundant ground black pepper. Creamy and spicy.

Egg fettuccine seasoned with butter and Parmigiano Reggiano, forming a rich and velvety cream.

Fettuccine served with classic Bolognese ragù made with minced meat, tomato, and slow-cooked vegetables.

Fresh pasta seasoned with sautéed artichokes. Dish available seasonally.

Fettuccine served with fresh or dried porcini mushrooms sautéed. Intense forest aroma.

Rice slowly cooked with broth and porcini mushrooms, stirred to a creamy and aromatic consistency.

Simple white pizza seasoned with extra virgin olive oil, salt, and sometimes rosemary. Crispy and light.

Pizza with tomato, garlic, oregano, and oil. No mozzarella, simple and aromatic flavor.

The most classic pizza with tomato, mozzarella, and fresh basil. The colors of the Italian flag.

Pizza with tomato, mozzarella, and anchovies. Savory and tasty.

Pizza with a tomato and mozzarella base, topped with sliced button mushrooms.

Pizza with mozzarella and thinly sliced sweet onions. Aromatic flavor.

Pizza with tomato, mozzarella, and spicy salami. For those who love strong flavors.

Pizza topped with pieces of flavorful pork sausage.

A classic combination of cooked ham and button mushrooms on a margherita base.

Rich pizza with mushrooms and crumbled sausage. Rustic and autumnal flavor.

Pizza with a bold flavor with gorgonzola cheese, slightly bitter radicchio, and mushrooms.

Margherita pizza served with slices of Parma ham added fresh after cooking.

Fresh pizza with mozzarella, arugula (rughetta) added raw, and Parma ham.

White pizza with a blend of four melted cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Rich and creamy.

Pizza with mozzarella, boiled spinach, and parmesan shavings.

Ortolana pizza with a selection of grilled or baked mixed vegetables (zucchini, eggplant, peppers).

Pizza with tomato, mozzarella, and tuna in oil. Often served with onion.

Very rich pizza with tomato, mozzarella, cooked ham, mushrooms, artichoke hearts, and olives (sometimes egg).

Special pizza with porcini mushrooms, fragrant and flavorful.

Half-moon folded pizza, classically filled with tomato, mozzarella, and cooked ham.

Calzone with a fresher and lighter filling, usually tomato, mozzarella, and vegetables or basil.

Calzone filled with mozzarella and truffle cream.

Calzone filled with porcini mushrooms and cheese.