Imperium Ristorante

A Roman pinsa topped with tomato sauce, mozzarella, and salted anchovies. The dough is light and crispy outside, soft inside. Savory and rich in flavor.

A simple and classic version without cheese. Dressed with tomato, aromatic garlic, and oregano. Fresh and light taste.

The classic pinsa with tomato sauce and mozzarella. Simple and balanced, ideal for appreciating the quality of the dough.

Pinsa with a tomato and mozzarella base enriched with champignon mushrooms. An earthy and delicate flavor.

Pinsa topped with tomato, mozzarella, and slices of cured ham added at the end of cooking. The heat of the pinsa enhances the flavor of the cured meat.

A classic variation with soft cooked ham on a tomato and mozzarella base. Delicate and pleasant taste.

Flavorful pinsa with salami slices on a tomato and mozzarella base. Slightly spicy and rich.

A gourmet pinsa with sweet pachino tomato sauce, fresh buffalo mozzarella, basil, and parmesan flakes. A mix of high-quality ingredients.

A rustic and hearty combination with crumbled sausage and potatoes. Much loved for its decisive and comforting taste.

Similar to Margherita but with fresh buffalo mozzarella, richer and creamier. Intense milky taste.

For cheese lovers, a selection of four cheeses melted together. Creamy, flavorful, and without tomato sauce.

A rich pinsa with many ingredients: mushrooms, olives, egg, artichokes, and ham. An explosion of different flavors with every bite.

Fresh white pinsa with aged bresaola, arugula, and parmesan flakes. Light and aromatic.

A refined combination of mozzarella, smoked salmon, and fresh arugula. Delicate flavor with smoky notes.

Pinsa topped with a selection of seafood. Intense sea flavors on a crispy base.

Dressed with flavorful sausage and mushrooms. A classic 'forest' taste highly appreciated in Italy.

Crispy toasted bread garnished with ham, melted mozzarella, and mushrooms. Great as a warm appetizer.

Pinsa dough cooked plain with oil and salt. Ideal to accompany meals or to stuff.

White focaccia served with slices of ham. Simple and tasty.

Fresh focaccia topped raw with buffalo mozzarella, pachino tomatoes, basil, and oregano. Perfect for summer.

Toasted bread slice topped with diced fresh tomatoes, oil, garlic, and basil. The quintessential Italian appetizer.

Bruschetta garnished with artichoke cream or artichokes in oil. Delicate and vegetal flavor.

Toasted bread with cured or cooked ham on top. Simple and flavorful.

Bruschetta with a rich sweet mascarpone and spicy gorgonzola cream. A creamy and intense contrast of flavors.

Bruschetta with black or green olive pâté. Savory and Mediterranean taste.

Toasted bread with smoked salmon, often accompanied by a thin layer of butter or fresh cheese.

A mix of four different bruschettas to taste various flavors. Ideal for sharing.

Spaghetti with a rich mixed seafood and crustacean dressing. A prized and flavorful seafood dish.

Classic Italian dish with fresh clams, garlic, oil, and parsley. Often served white (without tomato). Delicate sea flavor.

Rice slowly cooked and enriched with a delicate shrimp cream. Creamy and refined.

Seafood risotto enriched with fresh tomato. A dish rich in marine ingredients like mussels, clams, and shrimp.

Famous Roman dish with a creamy sauce based on egg, pecorino romano, black pepper, and crispy guanciale. Rich and flavorful.

Pasta with tomato sauce, guanciale, and pecorino romano. A classic from Lazio cuisine with a strong flavor.

Long egg pasta dressed with slow-cooked minced meat ragu and tomato. An iconic Italian dish.

Tube-shaped baked pasta, stuffed with ricotta and spinach, usually covered with béchamel and tomato sauce.

Layers of egg pasta alternated with meat ragu, béchamel, and cheese, baked in the oven. A rich and comforting dish.

The simplest Italian pasta, dressed with tomato sauce and basil. Fresh and light.

Stuffed pasta served with a creamy and delicate shrimp sauce. An elegant first seafood course.

Potato gnocchi baked with tomato sauce, melted mozzarella, and basil. Typical of Campania.

Ancient and creamy Roman dish made only with pecorino romano, black pepper, and pasta cooking water. Savory and spicy.

Long pasta served with lobster (a large crustacean similar to crayfish) and tomato. A prized and spectacular dish.

Pasta dressed with Genoese pesto made from basil, pine nuts, garlic, parmesan, and olive oil. Aromatic and green.

Short pasta with spicy tomato sauce, garlic, and parsley. The name comes from the fact that the spiciness makes you 'angry' from the heat.

Egg pasta with aromatic porcini mushrooms. Intense forest flavor, often prepared white or with a touch of cream.

Traditional soup of mixed seasonal vegetables. Healthy, warm, and rich in vitamins.

Chef's special dish that changes daily based on fresh ingredients available.

Selection of mixed grilled meats. Usually includes beef, pork, and sausage. Ideal for those who want to try a bit of everything.

Grilled beef steak. Juicy and flavorful.

Prime cut of beef, very tender and lean. Grilled to your preference.

Cut of beef from the ribs, with good marbling of fat that makes it flavorful.

Young lamb (abbacchio) grilled. Tender meat with a characteristic flavor, typical of Roman cuisine.

Tender and delicate veal cut, grilled.

Large T-bone steak, including fillet and sirloin. Thick and served rare. Ideal for sharing.

Grilled fillet steak sliced, served with arugula, cherry tomatoes, and parmesan flakes. Fresh and protein-rich dish.

Grilled fillet slices dressed with balsamic glaze, adding a sweet and sour note to the meat.

Grilled chicken breast sliced into strips. Light and simple.

Pork sausage served with roasted or fried potatoes. Rustic and flavorful dish.

Veal prepared steakhouse style, accompanied by barbecue sauce and mustard for a bold and spicy taste.

Mixed platter of grilled fish and crustaceans. Perfect for savoring different varieties of fish.

Whole grilled fish (Sea Bass or Sea Bream). White, delicate, and light meat.

Whole calamari quickly grilled. Tender and with a sea flavor.

Turbot, a flatfish with prized and delicate flesh, grilled. Price varies by weight.

Rich soup with various types of fish, crustaceans, and mollusks in a flavorful broth, often accompanied by toasted bread.

World-famous Italian dessert made with ladyfingers soaked in coffee and mascarpone cream. Also available in fruit variations.

Variation of classic tiramisu with pistachio cream. Sweet and nutty flavor.

Spoon dessert similar to pudding, made with cream, milk, and sugar. Usually served with berry sauce, caramel, or chocolate.

Egg and milk pudding with a layer of liquid caramel on top. Soft and velvety texture.

Sweet cream covered by a crunchy caramelized sugar crust.

Creme Brulee and Berry Cup

Sphere-shaped ice cream (truffle) with coconut and hazelnut flavor, often covered in cocoa or sprinkles.

Cheesecake flavored truffle ice cream.

Fresh cheese cake on a biscuit base, served cold.

Chocolate or dark biscuit dessert, likely inspired by Oreo or similar cookies.

Layered dessert of crispy puff pastry and pastry cream or chantilly.

Chocolate dessert suitable for vegans, without dairy or eggs.

Dessert with a dense and velvety texture based on chocolate.

Creamy dessert flavored with wild berry sauce or pieces.

Small chocolate cake served warm, often with a soft, molten center.

Selection of classic Italian ice creams.

Fresh seasonal fruit salad cut into small pieces, served plain or with lemon juice and sugar.

Portion of fresh seasonal fruit.

Draft lager beer served in a giant 1.5-liter format. Ideal for groups.

Draft lager beer in a 1-liter format.

Draft lager beer, medium size (usually 0.4L or 0.5L).

Draft lager beer, small size (usually 0.2L or 0.25L).

Red draft beer, more malty and caramelized taste. Medium size.

Red draft beer, small size.

Classic Italian beer in bottle.

Imported beer in bottle.

Alcohol-free beer, retains the malt flavor but without alcoholic content.

Small bottle of water (still or sparkling).

Large bottle of water (0.75L or 1L).

Cola flavored non-alcoholic carbonated drink.

Orange flavored carbonated drink.

Lemon-lime flavored carbonated drink.

Hot drink based on espresso coffee and frothed milk.

Italian espresso coffee, short and intense.

Hot cocktail based on coffee, Irish whiskey, sugar, and cream.

Hot tea served in a mug.

Iced tea, lemon or peach.

Juice made from freshly squeezed oranges at the moment.

Canned energy drink.

Glass of digestive liqueur (e.g., amaro, limoncello).

Premium label or aged liqueur.

Alcoholic mixed drink, prepared by the bartender.

Italian aperitif based on prosecco, soda, and a liqueur of choice (usually Aperol). Fresh and slightly bitter.

Glass of Italian sparkling white wine.