Il Vicolo Nel Corso

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

Bruschetta with eggplant, tomato, and a sprinkle of salted ricotta. Mediterranean and rich flavor.

Toasted bread with fresh zucchini and creamy buffalo ricotta. A delicate and tasty combination.

Aromatic bruschetta seasoned with garlic, oil, and a precious hint of truffle. Intense and fragrant.

Artichokes prepared according to Roman tradition: stewed with mint and garlic (alla romana) or fried whole and crispy (alla giudia). A typical side dish from the capital.

A tasting of artichokes prepared in three different ways. Ideal for savoring the various nuances of this vegetable.

Fresh stretched-curd cheese: buffalo mozzarella with a decisive flavor or burrata with a creamy center. Served fresh.

Classic Italian combination with fresh mozzarella and slices of aged prosciutto. A perfect balance between sweet and salty.

Prosciutto slices served on sweet melon wedges. A fresh and light appetizer, typical of the warm season.

Cold salad of boiled mollusks and crustaceans, dressed with oil, lemon, and parsley. Fresh and flavorful.

Tender octopus boiled and cut into pieces, dressed with potatoes, oil, and parsley. A delicate seafood appetizer.

Fresh mussels sautéed with garlic, oil and pepper, served with seasoned bread croutons. Flavorful and ideal for dipping bread.

A rich mixed dish including seafood salad, marinated anchovies and smoked salmon. Perfect for tasting different fish specialties.

Selection of mixed cured meats and cheeses accompanied by honey, artichoke hearts, and olives. A varied and tasty platter.

Assorted bread basket to accompany the dishes.

Long egg pasta with traditional pesto made from basil, pine nuts, garlic, parmesan, and olive oil. Fragrant and aromatic.

Pasta filled with fish, served with a seafood dressing. Delicate and refined taste.

Layers of egg pasta alternated with meat ragù, béchamel and parmesan, baked. A rich and comforting traditional dish.

Lasagna variation with porcini mushrooms and truffle. Intense woodland flavor and creamy texture.

Long fresh pasta with classic slow-cooked meat ragù and tomato sauce. Flavorful and hearty.

Thick spaghetti-like pasta served with meat sauce and meatballs. A homemade and delicious dish.

Baked eggplant flan with tomato, mozzarella, and parmesan. Soft and rich in flavor.

Potato gnocchi with tomato, mozzarella and basil, then baked. Stringy and tasty.

Tortellini served with a creamy sauce of cream, peas, and mushrooms. A rich and autumnal dressing.

Typical Roman pasta with tomato sauce, crispy guanciale, and pecorino cheese. Intense and characteristic saltiness.

Famous Roman pasta with eggs, Pecorino Romano, black pepper, and guanciale. Creamy and rich without cream.

Traditional Roman dish with Pecorino Romano cheese and abundant black pepper. Simple but with a decisive and spicy taste.

Large cylinders of pasta filled with ricotta and spinach, covered with béchamel or sauce and baked. Delicate and soft.

Hot minestrone soup prepared with mixed seasonal vegetables. Healthy, light, and nutritious.

Rice slowly cooked with fish broth, mixed seafood, and Pachino cherry tomatoes. Creamy and with a sea flavor.

Pasta served with clams, garlic, oil, and parsley. A classic of seafood cuisine, simple and refined.

Fettuccine with a rich butter and parmesan sauce, enriched with chicken pieces. Very creamy.

Egg pasta with simple tomato sauce and fresh basil. A light and traditional dish.

Long pasta served with a rich seafood and crustacean dressing. Intense sea flavor.

Classic red pizza without cheese, seasoned with tomato, garlic, oregano and oil. Simple and aromatic.

The quintessential Italian pizza with tomato, mozzarella, and basil. Represents the colors of the Italian flag.

Flavorful pizza with tomato, anchovies, and capers. Decisive and salty taste.

Margherita variation with the addition of salted anchovies. Rich and flavorful.

Rich pizza with mushrooms, cooked ham, artichoke hearts, and olives. A mix of different and satisfying flavors.

Hearty pizza with ricotta and salami in addition to the classic base. Very rich and tasty.

White or red pizza with a selection of four different cheeses. Creamy and flavorful, for cheese lovers.

Pizza with a mix of grilled or baked seasonal vegetables. Fresh and light.

Pizza with spicy salami. Lively and slightly spicy taste.

Fresh pizza with arugula, raw ham and grana cheese shavings added raw. Pleasant contrast between hot and cold.

Pizza with fresh cherry tomatoes and high-quality buffalo mozzarella. Milky and sweet flavor.

Simple white pizza base, seasoned with oil and salt or rosemary. Excellent to accompany the meal or as a snack.

Grilled salmon fillet. Crispy skin and soft, pink flesh.

Grilled swordfish steak, often dressed with an emulsion of oil and lemon. Firm and flavorful meat.

Grilled octopus tentacles served on a potato cream. Contrast of textures between the crispy octopus and the soft puree.

Classic mixed fry of squid rings and shrimp. Golden, crispy, and served with lemon.

Whole grilled fish (Sea Bream or Sea Bass). Price is per 100g. Delicate white meat.

Small whole fried squids. Crispy outside and tender inside.

Mixed fry of small fish. Tasty and traditional from coastal areas.

Rich stew of various types of fish and seafood in tomato sauce. To be enjoyed with toasted bread.

Abundant selection of grilled fish and crustaceans. Ideal for tasting different varieties.

Octopus stewed slowly in tomato sauce with olives and capers, according to Neapolitan tradition. Very tender.

Selection of crustaceans and seafood, price calculated by weight (per 100g).

Whole turbot baked with potatoes. A prized fish with delicate white meat.

Oxtail stewed for a long time with tomato, celery, and spices. A historic dish of Roman cuisine, very flavorful and gelatinous.

Breaded and fried chicken breast, served with fries. A classic loved by all, crispy and golden.

Floured pork slices cooked in a pan with mushroom sauce. Tender and creamy.

Simple chicken breast roasted or grilled, served with roasted potatoes.

Grilled Florentine steak (T-bone) beef, cooked over embers. Thick cut including fillet and sirloin. Price per 100g.

Classic grilled beef steak. Juicy and flavorful.

Thin strips of beef sautéed in a pan, dressed with balsamic vinegar and served on a bed of arugula and parmesan shavings.

Grilled lamb chops, to be eaten very hot ("scottadito"). Roman specialty.

Floured veal slices with prosciutto and sage, deglazed with white wine. Flavorful and quick dish.

Prized cut of beef, very tender and lean, grilled.

Beef steak sliced after cooking, served with fresh arugula, cherry tomatoes, and cheese shavings.

Beef fillet served with a sauce of your choice: creamy green pepper, porcini mushrooms or Barolo wine reduction.

Veal ossobuco stewed with peas and tomato. The meat is tender and falls off the bone.

Mixed selection of different grilled meats. Perfect for those who want to try a bit of everything.

Potato sticks fried in boiling oil. Golden and salted.

Diced potatoes seasoned with oil and rosemary, baked until golden.

Mixed seasonal vegetables prepared according to daily availability (sautéed or grilled).

Cooked leafy green vegetables, usually sautéed with garlic and chili or simply boiled.

Simple salad with lettuce, tomatoes, and other seasonal raw vegetables.

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

Crispy and aromatic winter salad with sliced fennel, peppery arugula, olives, and sweet orange segments.

Healthy and modern salad with broccoli, creamy avocado, and crunchy almonds, dressed with lemon juice.

Fresh Greek-style salad with feta cheese, olives, red onion, and crunchy vegetables.

Famous international salad with grilled chicken, croutons, grana cheese and creamy Caesar dressing.

Fresh tricolor dish with slices of buffalo mozzarella, tomato and basil. Dressed with olive oil.

Rich salad with tuna, corn, artichoke hearts, and mixed vegetables. A complete and fresh meal.

Light dish of bresaola (cured beef) served with arugula and parmesan shavings. Often dressed with lemon.

Large bottle of mineral water (still or sparkling).

Fruity drink, sweet and thirst-quenching.

SMALL DRAFT BEER

Medium glass of draft beer.

Large glass of draft beer (XL size).

Half bottle of house white wine (Chardonnay). Fresh and fruity.

Whole bottle of house white wine (Chardonnay).

Half bottle of house red wine (Merlot). Smooth and versatile.

Whole bottle of house red wine (Merlot).

Italian aperitif based on Prosecco, Aperol, and soda. Sweet-bitter and sparkling.

Cocktail based on peach puree and Prosecco. Sweet and fruity.

Cocktail based on strawberry puree and Prosecco. Fresh and aromatic.

Cocktail based on orange juice and champagne or sparkling wine.

Classic strong cocktail based on gin, red vermouth and Campari. Bitter and decisive.

Cocktail based on Campari, red vermouth, and soda. Less alcoholic than Negroni.

Iconic cocktail based on gin and dry vermouth, served with an olive or lemon peel.

Alcohol-free beer, retains the taste of malt and hops.

Freshly squeezed orange juice. Rich in vitamins.

Classic Italian espresso. Intense and full-bodied.

Espresso diluted with hot water, served in a large cup.

Hot caffeine-free drink based on roasted barley.

Decaffeinated espresso.

Espresso with hot milk and milk foam.

Hot tea infusion served in a cup.

Hot, sweet, and thick chocolate-based drink.

Sweet anise liqueur, often served with a coffee bean ("con la mosca").

Sweet typical Southern Italian liqueur made from macerated lemon peels.

Aged wine distillate, with a complex and elegant flavor.

Italian pomace distillate. Strong and dry flavor, excellent digestive.

Herbal digestive liqueur, with a bittersweet taste.

Artisanal Calabrian amaro with notes of citrus and aromatic herbs.

Very aromatic and decisive amaro, based on herbs and spices.

Sweet liqueur flavored with almonds.