Il Giardino ai Fori

Toasted bread slices topped with diced fresh tomatoes, basil, and olive oil. A classic, fresh, and crunchy appetizer.

Toasted bread topped with eggplant prepared in tomato sauce. A rich, Mediterranean flavor.

Probably served as bruschetta or salad, it combines the sweetness of tomato with the savory taste of grated or flaked salted ricotta.

Toasted bread crostini with delicate zucchini and creamy buffalo ricotta. A soft and flavorful combination.

Garlic bread enriched with the intense and precious aroma of truffle. A rustic yet elegant appetizer.

A selection of seafood specialties including seafood salad, marinated anchovies, and smoked salmon. Fresh and perfect to start a fish meal.

A rich platter with mixed cold cuts, cheeses accompanied by honey, artichokes, and olives. Ideal for sharing.

Fresh buffalo milk mozzarella, served simply to enhance its milky flavor and soft texture.

The classic Italian combination of fresh mozzarella and aged prosciutto. A perfect balance of sweet and savory.

Slices of prosciutto served on wedges of sweet melon. A refreshing summer dish.

Cold salad composed of various seafood such as squid, shrimp, octopus, and mussels, dressed with oil and lemon.

Mussels and clams sautéed in a pan, served in their flavorful broth with basil-flavored toasted bread croutons.

Basket of bread to accompany the dishes.

Simple pizza without cheese, topped with tomato, garlic, oregano, and oil. Intense and traditional flavor.

The queen of pizzas: tomato, mozzarella, and basil. Simple and universal.

Flavorful pizza with tomato, salted anchovies, and capers. A strong taste.

Variation with anchovies added to the classic base of tomato and mozzarella.

Rich pizza topped with tomato, mozzarella, cooked ham, mushrooms, and artichokes.

Special pizza with ingredients reminiscent of lasagna: tomato, mozzarella, fresh ricotta, and salami.

Pizza topped with a variety of grilled or baked seasonal vegetables and mozzarella.

White pizza (usually without tomato) with a creamy blend of four different cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan).

Spicy pizza with hot salami. Flavorful and appetizing.

Fresh pizza with cherry tomatoes and buffalo mozzarella, often added raw or at the end of cooking.

Fresh platter with slices of bresaola (cured beef), fresh rocket, and parmesan shavings. Light and nutritious.

Classic crispy french fries.

Cut potatoes baked in the oven, usually with rosemary and oil.

Seasonal vegetables prepared according to daily availability (e.g., chicory, spinach, broccoli rabe).

Simple salad with lettuce, tomatoes, and other fresh vegetables.

Salad of only tomatoes, dressed with oil, salt, and oregano or basil.

Fresh and aromatic salad combining the crunchiness of fennel with the bitterness of rocket and the sweetness of oranges.

Simple rocket salad served with flakes of Grana Padano cheese.

Typical Mediterranean salad with feta cheese, olives, tomatoes, cucumbers, and onion.

Rich salad with grilled or boiled chicken breast and mixed vegetables.

Famous international salad with romaine lettuce, chicken, croutons, cheese, and the typical creamy Caesar dressing.

Tricolore salad with slices of tomato, buffalo mozzarella, and fresh basil.

A mixed salad enriched with tuna, artichokes, and corn. A light, complete dish.

Stuffed pasta served with a fresh cherry tomato sauce and basil pesto.

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

Refined version of lasagna with porcini mushrooms and truffle. Earthy and intense flavor.

Long egg pasta served with the classic Bolognese meat ragù.

Spaghetti with tomato sauce served with meatballs. A hearty dish.

Typical Ligurian short twisted pasta, seasoned with basil pesto, garlic, pine nuts, and parmesan.

Potato gnocchi topped with tomato, mozzarella, and basil, then baked until stringy.

Tortellini served with a creamy sauce (cream) with peas, mushrooms, and ham.

Thick pasta cooked in parchment paper with seafood and fine fish fillets to retain all the aromas.

Famous Roman pasta with a sauce based on eggs, pecorino cheese, guanciale, and black pepper. Creamy and rich.

Thick spaghetti-like fresh pasta served with a creamy pecorino cheese sauce and abundant black pepper.

Rolled pasta stuffed with ricotta and spinach, usually covered with béchamel or sauce and baked.

Rice slowly cooked with fish broth, mixed seafood, and cherry tomatoes.

Spaghetti served with clams, garlic, oil, and parsley (often served plain).

Typical Campanian fresh pasta cooked in parchment paper with seafood and fine fish fillets to retain all the aromas.

Egg pasta topped with a creamy sauce of butter and parmesan, enriched with chicken.

Simple pasta with tomato and fresh basil.

Flat long pasta served with mixed seafood.

Selection of mixed grilled fish and crustaceans.

Grilled salmon steak served with a fresh salad of fennel and oranges.

Grilled swordfish steak, firm and flavorful.

Codfish stewed with tomato, served with toasted bread.

Whole fish (sea bream or sea bass) simply grilled, served with oil and lemon.

Rich soup with various types of fish and seafood in broth.

Mixed fried squid rings and shrimp, golden and crispy.

Mixed grilled meats (e.g., beef, pork, chicken, sausage).

Grilled beef steak served on a bed of fresh rocket salad.

Traditional Roman dish: oxtail slowly stewed with tomato, celery, and spices. Very tender.

Breaded and fried chicken breast, served with potatoes.

Floured pork slices pan-fried with mushrooms or wine. Tender and flavorful.

Thick T-bone steak, grilled. Price is per 100 grams.

Prime and very tender cut of beef, grilled and served with salad.

Beef fillet served with a choice of green pepper, porcini mushroom, or Barolo wine sauce.

Strips of chicken pan-fried with balsamic vinegar, served with rocket and parmesan shavings.

Veal slices cooked with prosciutto and sage. A classic of Roman cuisine.

Grilled lamb chops, to be eaten piping hot ("scottadito").

Tripe stewed with tomato sauce, mint, and Roman pecorino cheese.

Spoon dessert made with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Fresh and creamy cheesecake with a biscuit base, no-bake.

Crispy fried pastry shell filled with sweet ricotta cream and decorated with pistachios.

Small chocolate cake with a molten, creamy center.

Filled choux pastry puffs (usually cream or custard) covered with chocolate glaze.

Tart with a shortcrust pastry base and a soft filling of ricotta and pear pieces.

Portion of fresh fruit of your choice.

Fresh fruit salad cut into small pieces.

Mixed ice cream cup.

Ice cream 'drowned' (immersed) in hot coffee or whiskey.

Large platter of fresh mixed fruit to share.

Small bottle of mineral water.

Large bottle of mineral water.

Bottled fruit juice.

Small glass of draught beer.

Medium glass of draught beer.

Large glass (often 1 liter) of draught beer.

Selection of classic Italian and international cocktails.

Non-alcoholic beer.

Freshly squeezed orange juice.

Canned carbonated drinks.