Il Tulipano Nero

A selection of local cured meats and cheeses served on a board. Includes various types of cured meats and typical dairy products. Ideal for sharing as an appetizer.

Cured prosciutto slices from Tuscany. It has an intense, savory flavor and a soft texture. Often enjoyed with bread or fruit.

Fresh buffalo mozzarella served with arugula salad and pachino tomatoes. A fresh dish with a contrast between the milky sweetness and the bitterness of the arugula. Dress with olive oil.

Fresh buffalo ricotta served with a sweet cherry tomato jam prepared by the chef. An appetizer that combines sweet and milky flavors. To be spread on bread or croutons.

Selection of cheeses served with pears, honey, and jams for accompaniment. The sweetness of honey and fruit balances the saltiness of the cheeses. Excellent for slow tasting.

Small portion of parmigiana made with fried eggplant, tomato, mozzarella, and Parmesan. A rich and flavorful dish, served hot. Soft and gooey.

Grilled scamorza cheese until it becomes stringy and slightly browned. Can be served with various accompaniments. Chewy texture and smoky flavor.

Very thin slices of raw beef served with fresh arugula and Grana cheese shavings. A light and protein-rich dish. Usually dressed with oil and lemon.

Typical roast pork from Ariccia, served warm with a side of arugula, oranges, and honey. The meat is flavorful with aromatic herbs, balanced by the freshness of citrus. Crispy skin and tender meat.

Mussels cooked in a pot with plenty of black pepper. Served with toasted bread (croutons) to soak up the sauce. Intense and spicy seafood flavor.

Boiled octopus served warm with potato cubes and a special sauce. The octopus is tender and flavorful. A classic and delicate seafood dish.

Assortment of toasted bread slices with various toppings. Ideal for tasting different flavors in one dish. Crunchy and appetizing.

Toasted bread garnished with fresh arugula and marinated salmon. A light and flavorful appetizer. The salmon adds a fatty and aromatic note.

Slice of toasted bread topped with cured ham. Simple and tasty. The saltiness of the ham pairs well with the warm bread.

The classic Italian bruschetta with diced fresh tomato, basil, and olive oil. Fresh, aromatic, and crunchy. A light appetizer.

Toasted bread with cooked Tuscan pancetta and a touch of balsamic vinegar. Rich and slightly tangy flavor. The pancetta melts on the warm bread.

Toasted bread served with vegetable caponata (usually eggplant, celery, onion in sweet and sour sauce). Sweet and sour flavor, rich in vegetables.

Artichokes prepared according to Roman tradition. 'Alla giudia' are fried and crispy; 'alla romana' are stewed with mint and garlic. Both very flavorful.

Salt cod (desalted) fillet, battered and fried. Crispy outside and soft inside. Typical Roman street food.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. A classic Roman appetizer. Savory and stringy taste.

Fried rice croquette with tomato and a mozzarella heart, breaded and fried. One of Rome's most famous snacks. Best eaten hot for the gooey mozzarella.

Breaded and fried mashed potato cylinders. Soft inside and golden outside. A simple and universally loved side dish or appetizer.

Assortment of fried breaded mozzarella balls and breaded stuffed olives (Ascolana style). Tasty fried bites.

Rich salad with arugula, salmon, artichoke hearts, and olives. A fresh main course or a hearty side dish. Flavorful and varied.

Mixed salad with tuna, corn, tomato, and lettuce. A classic summer salad, nutritious and light. Dress as desired.

Mixed fresh seasonal vegetables such as lettuce, tomatoes, carrots. A simple and healthy side dish to accompany main courses.

Fresh salad with typical Greek ingredients: feta cheese, olives, cucumbers, and tomatoes. Flavored with oregano. Decisive and salty taste.

Grilled radicchio served with Grana cheese shavings. The bitter taste of radicchio pairs well with the savory cheese.

Chicory sprouts (puntarelle) served raw with a dressing of anchovies, garlic, and vinegar. A typical Roman side dish, crunchy and flavorful.

International salad with lettuce, croutons, cheese, and Caesar dressing. Often enriched with chicken. Creamy and crunchy.

Slices of fresh tomato alternated with buffalo mozzarella and basil. Dressed with olive oil. A fresh and light Italian classic.

Portion of potatoes, available baked (roasted) or fried. The perfect side dish for meat or fish. Golden and flavorful.

Leafy green vegetables sautéed in a pan with garlic and oil. The selection depends on seasonal availability. Flavorful and nutritious.

Mixed vegetables (such as zucchini, eggplant, peppers) grilled. Light and smoky. Dressed with a drizzle of oil.

Mixed vegetable stew typical of Roman cuisine. Rich and flavorful, served at room temperature or warm. Excellent with bread.

Fettuccine dressed with butter and Parmigiano Reggiano, tossed until a rich cream is formed. The original Alfredo dish. Delicate and very creamy taste.

Pasta with tomato sauce, crispy guanciale, Pecorino Romano, and pepper. A classic Roman dish with a decisive and savory flavor. Slightly spicy.

Pasta dressed with a Pecorino Romano cream and abundant black pepper. A simple but flavorful and very savory dish. Typical of Roman tradition.

Pasta served with a sauce based on eggs, Pecorino Romano, black pepper, and crispy guanciale. Creamy and rich without cream. An icon of Roman cuisine.

A luxurious variation of classic carbonara enriched with truffle. The earthy flavor of truffle combines with the creaminess of the egg and the savoriness of the guanciale.

Gricia pasta (pecorino, pepper, guanciale) enriched with artichokes. A savory white dish with the vegetal note of artichokes. Intense flavor.

Pasta dressed with a slow-cooked minced meat sauce, typical of Tuscany. Rich and flavorful, often prepared with beef and pork. A hearty dish.

Pasta served with porcini mushrooms, likely sautéed with garlic and parsley. Intense and woodsy flavor. A premium dish for mushroom lovers.

Pasta dressed with tomato sauce and small meatballs. Fragrant with fresh basil. A home-style and comforting dish.

Pasta with pork rib sauce, enriched with honey and pecorino. A very unique sweet-savory flavor combination. Rich and tasty.

Pasta with a creamy gorgonzola cheese and champignon mushroom sauce. Decisive flavor and velvety consistency. For those who love blue cheeses.

Pasta dressed with fresh raw tomato, basil, and Parmesan. A summery, light, and fragrant dish. It enhances the quality of fresh ingredients.

Typical Roman pairing of sea mussels and pecorino cheese on pasta. An interesting contrast between the sea flavor and the cheese's savoriness.

Seafood pasta with shrimp, calamari, and pachino tomatoes. Delicate sea flavor and sweetness of the tomato. A refined dish.

Pasta with lupin clams and pachino tomatoes. A classic seafood dish, flavorful and light. To be enjoyed piping hot.

Pasta dressed with anchovies, cherry tomatoes, Taggiasca olives, and chili pepper. A dish with a decisive Mediterranean flavor, savory and spicy.

The 'mother' of carbonara and amatriciana: pasta with guanciale, Pecorino Romano, and black pepper. No tomato and no eggs. Intense and savory flavor.

Chef's special dish, likely squid ink pasta or with premium dark ingredients. Unique flavor and striking presentation.

Soup prepared daily with fresh seasonal ingredients. Can range from vegetable soups to fish soups. Ask staff for details.

Risotto prepared with the day's ingredients. The recipe changes daily. Creamy and cooked to order.

Beef steak sliced, served on a bed of arugula with cherry tomatoes and Parmesan cheese. The meat is juicy and usually served rare.

Sliced beef with arugula and cherry tomatoes, dressed with balsamic vinegar. The vinegar adds a sweet and tangy note that enhances the meat.

Flour-dusted veal slices (scaloppine) cooked in a pan with porcini mushrooms. Tender dish with a rich mushroom sauce.

Pan-fried meat slices, available with lemon sauce (fresh and tangy) or white wine sauce (aromatic). Tender and flavorful meat.

Chicken breast available in various preparations: grilled (light), with lemon (pan-fried), or breaded (fried cutlet). A simple and versatile dish.

A prized, very tender cut of beef. Served with a choice of sauces: red wine and berry, porcini mushroom, or green pepper. An elegant dish.

Mixed grilled meats including Luganica sausage, beef, and pork loin. For meat lovers, smoky and rustic flavor.

Veal slices with cured ham and sage, cooked in white wine. A classic of Roman cuisine. Flavorful and aromatic.

Tripe stewed for a long time with tomato, mint, and Pecorino Romano. A traditional peasant dish, very flavorful and unique.

House special meatballs. Likely served with a rich sauce or a special preparation. Home-style flavor.

Pork ribs cooked with herbs and honey. The meat is tender and juicy, with a sweet and savory glaze.

Young roasted lamb (abbacchio) cooked in a wood-fired oven. A typical Roman festive dish. Tender meat with baked potatoes.

Oxtail stewed slowly with tomatoes, vegetables, raisins, and pine nuts. The meat falls off the bone and is very gelatinous and flavorful.

Tuscan-style stewed cod with sweet onions, tomatoes, and raisins. A balance of sweet and savory flavors.

Delicately steamed salmon fillet. Served with baked potato and homemade mayonnaise. A light and healthy dish.

Gilt-head bream fillet covered with thin slices of crispy potatoes and baked. Soft fish and flavorful crust.

Baked sea bass fillet with a topping of zucchini and potatoes. A delicate and refined dish.

Roasted octopus flavored with rosemary, served on a chickpea cream. A highly appreciated land-sea combination. The octopus is tender and flavorful.

Large grilled prawns with shell. The sweet flavor of the crustaceans is enhanced by grilling. To be shelled and enjoyed.

Breaded and fried calamari rings. Crispy, dry, and golden. A classic fish main course, often served with lemon.

White pizza with mozzarella, flavorful sausage, and sautéed Swiss chard. A rustic and tasty combination.

Rich pizza with porcini mushrooms, sausage, and cherry tomatoes. A mix of forest and meat flavors.

Pizza with a mozzarella base, garnished with salmon, arugula, and cherry tomatoes. Fresh and original.

Simple and high-quality pizza with buffalo mozzarella, cherry tomatoes, and arugula. Fresh ingredients often added raw.

Pizza with tuna, artichoke hearts, and olives. A flavorful and richly topped variation.

Gourmet white pizza inspired by cacio e pepe pasta, with added zucchini and lime zest for freshness.

Fresh pizza with mozzarella, arugula, cherry tomatoes, and Parmesan shavings. Light and flavorful.

Very rich classic pizza with mushrooms, artichoke hearts, ham, olives, and egg. A complete meal.

Margherita pizza enhanced with sliced mozzarella and Parmesan. Traditional flavor amplified.

Pizza inspired by eggplant parmigiana, with tomato, fried eggplant, and cheese.

Classic pizza with champignon mushrooms and cooked ham. Liked by everyone for its simplicity.

Pizza with zucchini flowers and anchovies. Delicate flavor of the flowers and savoriness of the anchovies.

White pizza with a blend of four different cheeses (usually mozzarella, gorgonzola, fontina, Parmesan). Creamy and intense.

White pizza with mushrooms and sausage. Forest and meat flavor, very tasty.

Pizza with mixed grilled or baked vegetables. Light and colorful.

Simple pizza with tomato, mozzarella, and champignon mushrooms.

Traditional pizza with anchovies and oregano. Savory and simple.

The queen of pizzas: tomato, mozzarella, and basil. The colors of the Italian flag.

Pizza without cheese, only with tomato, oil, and oregano. Light and flavorful.

Pizza with spicy salami (diavola). For those who love strong flavors.

White or red pizza with tuna and sweet red onion. A classic and much-loved combination.

Controversial but popular pizza with pineapple. Sweet and savory taste.

Surprise pizza or with ingredients chosen by the chef/customer. The price varies depending on the ingredients.

Half-moon shaped closed pizza filled with ham, mozzarella, and tomato. Possibly with squid ink or dark dough.

Closed pizza (calzone) without tomato, with mozzarella, mushrooms, ham, and hard-boiled eggs. Rich and gooey.

White pizza base seasoned only with oil, salt, and rosemary. Excellent as an appetizer or to accompany the meal.

Focaccia served with cured ham and fresh buffalo mozzarella. Cold dish on a warm base.

Focaccia garnished with bresaola, arugula, and Grana cheese shavings. Light and flavorful.

Pizza topped with meatballs in sauce. A delicious and hearty main course.

Focaccia with buffalo mozzarella, arugula, and cherry tomatoes. Fresh and tasty.

Aperitif cocktail based on Prosecco, Aperol, and soda. Sweet-bitter taste and vibrant orange color. Served with ice and an orange slice.

Variation of Spritz with Campari instead of Aperol. More bitter and decisive taste, intense red color.

Fresh cocktail based on Prosecco, elderflower syrup, mint, and soda. Sweet and floral.

Spritz prepared with Cynar, an artichoke-based bitter. Herbal and distinctive taste.

Spritz using Limoncello as the alcoholic base. Very fresh, sweet, and citrusy.

Simple version with only Prosecco and soda (or white wine and soda), garnished with lemon. Dry and refreshing.

Rich dessert consisting of a warm crispy wafer, filled with sweet chantilly cream, strawberries, and chocolate. Delicious and visually appealing.

Dessert spoon made of cream, sugar, and gelatin. Trembling and velvety consistency. Served with berry or chocolate sauce.

Classic custard dessert with liquid caramel. A simple and traditional dessert with a smooth consistency.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternating with mascarpone cream. Dusted with cocoa.

Warm cake, likely a grandmother's cake (cream and pine nuts/almonds), served with a lemon sauce. Sweet and comforting dessert.

Selection of fresh seasonal fruit. A light and healthy end to the meal.

Fresh desserts to drink/eat with a spoon. Sorbet is icy and digestive; coffee cream is cold, sweet, and foamy.