Il Tempio di Minerva

Fresh mussels cooked in a pan with plenty of black pepper, parsley, and sometimes garlic. Served with their flavorful broth, often accompanied by slices of toasted bread.

A cold dish composed of various boiled seafood such as calamari, shrimp, octopus, and mussels. Simply dressed with olive oil, lemon, and parsley to enhance the fresh fish flavor.

A rich selection of Italian specialties to share. Includes fresh buffalo mozzarella, mixed cured meats, grilled vegetables, and warm baked goods. Ideal for tasting different flavors in a single course.

Meatballs served with Amatriciana sauce (tomato and guanciale) and a pecorino cheese fondue. A delicious appetizer that evokes classic Roman flavors.

Fresh stretched-curd cheese made from buffalo milk. It has a soft and elastic texture and a rich, milky flavor. Usually served whole or sliced.

A classic Italian sweet and savory combination. Thin slices of aged prosciutto served with sweet and juicy melon. Fresh and light.

Simple and fresh salad with slices of tomato, mozzarella, and fresh basil. Dressed with extra virgin olive oil, salt, and sometimes oregano.

Fried tomato rice croquette, typical of Roman cuisine, with a melting mozzarella center. Breaded and golden on the outside.

Battered and fried zucchini flower, stuffed with mozzarella and anchovies. Crispy outside and soft inside, with a savory contrast from the anchovy.

Toasted bread topped with diced fresh tomato, garlic, basil, and olive oil. A simple and aromatic appetizer.

Assortment of toasted bread with various toppings. Includes classic tomato versions and variations with cheeses and cured meats.

Thin, oven-baked bread, simply seasoned with olive oil and salt (often with rosemary). Served warm, ideal for accompanying cured meats or cheeses.

Specialty of Jewish-Roman cuisine. Whole artichoke fried twice until crispy like a potato chip, while keeping the heart tender.

Artichoke slowly cooked in a pan with oil, garlic, parsley, and mint. It is very tender and flavorful, typical of the Lazio tradition.

Toasted bread topped with melted mozzarella and anchovy fillets. A warm appetizer with an intense and savory flavor.

Toasted bread with melted mozzarella and ham. Simple and tasty, pleasant for the combination of textures.

A pillar of Roman cuisine. Pasta with a creamy emulsion of Pecorino Romano and black pepper. A strong, savory, and spicy flavor.

Pasta with tomato sauce, crispy guanciale, pecorino cheese, and a touch of chili pepper. Rich and flavorful.

Often called 'white Amatriciana'. Pasta with crispy guanciale, Pecorino Romano cheese, and black pepper, without tomato. Intense and rich flavor.

Famous Roman dish with a creamy sauce based on raw eggs, Pecorino Romano, guanciale, and black pepper. Does not contain cream.

Fresh egg pasta similar to spaghetti but thicker, served with flavorful porcini mushrooms and pan-fried guanciale.

Short pasta served with a fresh vegetarian sauce based on zucchini flowers and mixed vegetables.

The classic Italian pasta dish par excellence. Spaghetti with fresh tomato sauce and fragrant basil leaves. Light and simple.

Stuffed pasta served with a rich and aromatic sauce of porcini mushrooms and precious white truffle. A refined dish with forest flavors.

An enriched version of spaghetti aglio e olio, with the addition of fresh cherry tomatoes and pecorino cheese for increased savoriness.

Thinly sliced Danish beef (tagliata) served with various toppings of your choice. The meat is usually grilled but served pink inside.

Veal slices with prosciutto and sage, cooked in white wine and butter. A tender and very flavorful main course typical of Rome.

Floured and pan-fried veal slices, served with a white wine or lemon juice sauce. Tender and delicate.

Young lamb (abbacchio) roasted in the oven, typically flavored with garlic and rosemary, served with roasted potatoes. A traditional dish for Roman holidays.

Tripe (beef offal) slowly stewed in a tomato sauce, Roman mint, and abundant Pecorino Romano. A humble dish but rich in flavor.

A selection of different grilled meats. Ideal for those who love smoky flavors and variety.

Chicken breast cooked on a very hot grill. A simple, light, and low-fat dish.

Historic Roman dish made with lamb offal (heart, lungs, liver) cooked in a pan with onion and sometimes artichokes. Very intense and unique flavor.

Chicken pieces cooked with a citrusy lemon sauce. Fresh and aromatic.

Spaghetti served with a mix of seafood (mussels, clams, shrimp, calamari) in a light tomato sauce or white sauce.

Short pasta with a creamy salmon sauce, often with cream and a touch of tomato or parsley.

A land-sea combination typical of modern Lazio cuisine. Fresh pasta with flavorful mussels and grated pecorino cheese.

Shrimp simply grilled to enhance their natural sweetness. Usually served with lemon.

Floured and fried rings of calamari and shrimp until golden. Crispy and flavorful, to be eaten hot with a squeeze of lemon.

Whole or cut calamari cooked on the grill, served with a side dish. A light dish with a smoky flavor.

Sea bream fillet coated with thin slices of crispy potatoes, baked in the oven. An elegant and delicate main course.

A mix of grilled fish and crustaceans. Allows you to taste different varieties of catch in one dish.

Mix of seasonal vegetables (usually zucchini, eggplant, peppers) grilled.

Leafy green vegetable with a slightly bitter taste, first boiled and then sautéed in a pan with garlic, oil, and chili pepper. A typical Roman side dish.

Grilled radicchio, which reduces its bitterness and makes it crispy.

Fresh salad with lettuce, tomatoes, carrots, and other raw vegetables.

Raw chicory sprouts, served with a flavorful sauce made from anchovies, garlic, and vinegar. Crispy and very fresh.

Potatoes cut into wedges or cubes and roasted with rosemary.

White pizza topped with the ingredients of the famous pasta: Pecorino Romano, black pepper, and mozzarella.

A special pizza, likely large or double-dough, served on a board with rich and flavorful ingredients.

Rich pizza with earthy flavors (mushrooms and sausage) balanced by the freshness of cherry tomatoes.

Pizza with fish, combining the smoky flavor of salmon with the freshness of arugula.

Fresh and light tricolor pizza with raw ingredients or added at the end of cooking.

Pizza with intense flavors of tuna and preserved vegetables.

A very hearty and rich pizza (hence the slang name 'ignorante'), with rustic ingredients.

A very generously topped classic pizza, with a variety of ingredients offering different flavors with every bite.

Similar to a Margherita but enhanced by the distinct flavor of Parmesan.

Pizza that incorporates the ingredients of eggplant parmigiana.

A classic combination loved by all, with button mushrooms and cooked ham.

Typical Roman white pizza, delicate with the flowers and savory with the anchovies.

White pizza with a creamy blend of four types of cheese (usually mozzarella, gorgonzola, fontina, and parmesan).

White pizza with 'forest' and rustic ingredients: mushrooms and sausage.

Pizza topped with a mix of grilled or baked vegetables. Light and colorful.

Simple pizza with button mushrooms.

Classic pizza made savory by anchovy fillets.

The queen of pizzas: red base with mozzarella and basil. Simple and perfect.

Pizza with oil-packed tuna and onion (often red). A strong and sweet taste at the same time.

Pizza with spicy salami. For those who love strong flavors.

Gourmet white pizza, usually with mozzarella, mortadella slices added at the end of cooking, and pistachio granules.

Half-moon shaped closed pizza, filled with tomato, mozzarella, and ham. Oven-baked.

Refreshing and digestive lemon-flavored semifreddo dessert, served as a spoon dessert or drink.

Fresh cheese tart on a biscuit base, served with various sweet sauces.

Small chocolate cake that, when opened, reveals a warm, molten chocolate center.

The most famous Italian dessert: layers of savoiardi biscuits soaked in coffee alternated with a mascarpone cream and bitter cocoa.

Crispy shortcrust pastry shell filled with a soft cream and fresh fruit.

Panna cotta dessert, made with cream, sugar, and gelatin. Soft and velvety texture.

Soft coffee-flavored semifreddo dessert. Refreshing and energizing.

Classic creamy Italian ice cream.

Chef's daily special that varies based on available ingredients.

Selection of fresh seasonal fruit, served sliced or whole.