Il Colibrì

A selection of mixed Italian cured meats accompanied by a whole fresh buffalo mozzarella. A classic and rich start.

Thinly sliced aged raw ham. Sweet and savory flavor, soft texture.

Classic Italian combination: raw ham served with fresh mozzarella or with sweet melon, depending on the season.

Traditional Molisana meatball made with cheese and eggs, fried and then simmered in tomato sauce.

Mixed seasonal vegetables sautéed in a pan with oil and herbs.

Fresh salad with sliced tomatoes, mozzarella, and basil, dressed with olive oil.

Toasted bread slices topped with diced fresh tomatoes, garlic, oil, and basil.

House mixed appetizer with fried zucchini flower, fried vegetables, cheese ball, and bruschetta.

Rustic and hearty dish with pork rind stewed with beans in tomato sauce.

Offal (usually lamb) slowly stewed with plenty of onion. Intense and traditional flavor.

Boiled shrimp served cold with pink sauce. A classic 80s appetizer.

Shrimp served with a fresh and aromatic arugula and green apple sauce.

Thin slices of smoked salmon usually served with toast and butter.

Mixed seafood (mussels and clams) sautéed in a pan with oil, garlic, and white wine.

Fresh mussels sautéed in a pan with oil, garlic, parsley, and pepper.

Clams sautéed in a pan with white wine, garlic, and oil.

Concentrated meat broth served hot in a cup.

Fresh pasta filled with meat, served in hot broth. A comforting dish.

Soup or minestrone varying according to the day's ingredients.

Toasted bread slices with melted mozzarella and salmon.

Toasted bread slices with melted mozzarella and ham.

Toasted bread slices with melted mozzarella and anchovy fillets.

Toasted bread slices with melted mozzarella and mixed vegetables.

Pasta with egg, pecorino romano, crispy guanciale, and black pepper. Rich and creamy.

Typical Roman fresh pasta with pecorino romano, pepper, and guanciale (white version of Amatriciana).

Fresh pasta with a pecorino romano cream sauce and plenty of black pepper.

Hollow long pasta with tomato sauce, guanciale, and pecorino cheese.

Short pasta in spicy tomato sauce with garlic and chili.

Fresh egg pasta with minced meat sauce.

Fresh egg pasta with truffle sauce. Aromatic and earthy flavor.

Spaghetti sautéed with clams, garlic, oil, and parsley.

Spaghetti with mixed seafood and crustaceans (mussels, clams, shrimp).

Rice cooked in a creamy pink sauce with langoustines.

Spaghetti with clams enriched with grated bottarga (dried fish roe).

Layered baked pasta with meat ragù, béchamel, and parmesan.

Large pasta cylinders filled with ricotta and spinach, baked with tomato sauce or béchamel.

Fresh pasta with shrimp, zucchini, and tomato.

Handmade ravioli served with a creamy gorgonzola cheese sauce.

Short pasta served with mussels and pecorino cheese, a surf and turf combination.

Wide egg pasta with mushrooms, truffle, and cream.

Pasta with calamari, artichokes, shrimp, mint, and salted ricotta.

Beef fillet cooked with truffle and mushrooms.

Beef fillet served with whisky sauce.

Roast lamb served with baked potatoes. Traditional Roman dish.

Roast suckling pig with crispy skin, served with potatoes.

Spiced beef stew with paprika and potatoes.

Oxtail stewed for a long time in tomato sauce with celery and spices. Historic Roman dish.

Chicken cooked in a pan with sweet peppers.

Prime cut of grilled beef.

Beef fillet served with a creamy green peppercorn sauce.

Grilled beef steak.

Very thin slices of raw meat served with arugula and parmesan shavings.

Grilled beef cut into strips, served with arugula, cherry tomatoes, and parmesan.

Breaded and fried veal slice.

Cutlet served with mozzarella and tomato.

Veal slices with raw ham and sage, cooked in white wine.

Veal slices lightly floured and cooked in white wine sauce.

Beef strips sautéed in a pan and served with fresh arugula.

Whole grilled sea bass.

Whole sea bass baked with potatoes.

Whole grilled sea bream.

Large grilled prawns.

Grilled langoustines.

Scampi baked with a seasoned breadcrumb crust.

Delicate sole fillet cooked on the grill.

Floured sole cooked in a pan with butter and lemon.

Pizza with shrimp, radicchio, tomato, and mozzarella.

Classic Italian pizza with tomato, mozzarella, and basil.

Pizza with tomato, mozzarella, and anchovies.

Pizza with tomato, mozzarella, cooked ham, olives, mushrooms, and artichoke hearts.

Pizza with tomato, mozzarella, and mushrooms.

Simple red pizza with tomato, garlic, oregano, and chili (no cheese).

Pizza with tomato, mozzarella, and tuna.

Pizza with tomato, mozzarella, and salmon.

Pizza with tomato, mozzarella, and mixed vegetables.

Spicy pizza with spicy salami, tomato, and mozzarella.

White pizza with gorgonzola, parmesan, mozzarella, and another cheese.

Smoked stretched-curd cheese cooked on the grill.

Fresh buffalo mozzarella from Campania.

Selection of mixed cheeses.

Salad with lettuce, tomatoes, and other fresh vegetables.

Salad of only green leaves.

Boiled chicory seasoned with oil and lemon. Slightly bitter taste.

Sautéed chicory with garlic, oil, and chili.

Potatoes cut into pieces and baked with rosemary.

French fries.

Roasted peppers, peeled and seasoned.

Whole artichoke stewed with parsley, garlic, and mint.

Crispy fried whole artichoke.

Eggplant cooked in a pan.

Fresh tomatoes with basil.

Fresh strawberries.

Fresh sliced pineapple.

Spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

Soft and foamy chocolate cream.

Panna cotta, sugar, and vanilla pudding, often served with berry or caramel sauce.

Custard cream cooked with a crunchy caramelized sugar surface.

Traditional Jewish-Romanian cake with a filling of ricotta and sour cherries.

Shortcrust pastry tart with sour cherry jam.

Flavorful cardoncelli mushrooms seasoned with garlic-infused oil and chili.

Short pasta served with a rich wild boar ragù.

Spaghetti served with half lobster and clams.

Guinea fowl cooked with a cognac sauce.

Roast duck served with a sweet and citrusy orange sauce.

Large bone-in steak (T-bone) grilled, served with salad.

Breaded and fried lamb chops, served with baked potatoes.

Crispy raw chicory sprouts, dressed with an anchovy, garlic, and vinegar sauce. Typical Roman dish.

Service and bread charge per person.