La Fiorentina

Toasted bread slices seasoned with diced fresh tomato, garlic, olive oil, and basil. Crispy and flavorful, an Italian classic appetizer.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with a delicate milky flavor.

Stuffed tomato served with sweet and sour cooked vegetables and seasoned with basil sauce.

Toasted bread slices spread with a rustic pâté made from chicken livers, capers, and anchovies. Intense flavor and smooth texture.

Vegetable flan with zucchini and Pecorino Romano cheese, seasoned with aromatic oil.

Fried zucchini flower stuffed with buffalo mozzarella, served with a savory anchovy sauce.

A mixed platter of traditional Italian cured meats such as prosciutto crudo and salami.

Raw prized beef (Fassona) meatballs with a soft cheese center, accompanied by tartar sauce.

Very thin slices of raw Chianina beef, served with a sweet and sour vegetable compote.

Warm cod flan in a potato crust

Rolled and spiced rabbit meat, porchetta-style, served with turkey ham and marinated vegetables.

Alternating layers of grilled zucchini and eggplant served with a warm parmesan cream.

Soft homemade gnocchi with ricotta and potatoes, dressed with a simple and fragrant tomato sauce.

Classic Roman dish with eggs, pecorino, black pepper, and homemade aged cured pork jowl (rigatino). Rich and creamy.

Pasta with tomato sauce, crispy cured pork jowl, and Pecorino Romano cheese. Savory and tasty.

Roman specialty dish with Pecorino Romano cheese cream and abundant freshly ground black pepper.

Handmade stuffed pasta with fresh ricotta and aromatic herbs filling.

Large format short pasta served with sweet Vesuvius cherry tomatoes and flavorful ham.

Layers of egg pasta with béchamel sauce and prized Chianina meat ragù, baked.

Fresh pasta rolls filled with meat and cheese, covered in sauce and baked.

Creamy risotto slowly cooked with spices, zucchini flowers, and shrimp.

Large meatball enriched with smoked cured meat, vegetables, and pistachio granules.

Breaded and fried meat cutlet, golden brown. Crispy outside and tender inside.

Rabbit leg stuffed with sweet dried fruit, served with an aromatic Roman mint sauce.

Boneless chicken thigh stuffed with seasonal vegetables.

Marinated herb rabbit pieces, fried.

Roast guinea fowl accompanied by a variety of flavorful mushrooms.

Large cut T-bone steak, grilled. The price is per 100 grams.

Very tender and lean cut of beef, grilled.

Grilled beef served already sliced, often accompanied by arugula and parmesan.

Grilled lamb chops, to be eaten piping hot with your hands ('scottadito').

Local pork sausages grilled.

Assortment of various grilled meats.

Gourmet hamburger made from prized Piedmontese beef.

Light chicken or turkey hamburger mixed with vegetables.

Small Chianina beef meatballs cooked in tomato sauce.

Grilled turkey breast slices flavored with herbs.

High-quality chicken breast cooked sous-vide or at low temperature to remain juicy.

Sliced duck breast served with a sweet citrus and wild fennel sauce.

Mixed seasonal vegetables cut into small pieces and sautéed.

IGP quality potatoes from the Fucino plain, roasted in the oven.

Classic crispy french fries.

Bitter green leafy vegetable, first boiled and then sautéed with garlic and chili pepper. Typical Roman side dish.

Selection of lightly cooked vegetables, grilled or steamed.

Prized white beans slowly cooked in a glass flask with sage and garlic.

Fresh seasonal salad.

Buckwheat salad with vegetables and mild cheese.

Creative salad with fish, exotic fruit, and fresh vegetables.

Local version of the classic Niçoise salad with eggs, potatoes, green beans, and anchovies.

Traditional mixed salad enriched with tuna.

Rustic salad with legumes and fresh vegetables, flavored with oregano.

Fresh dish based on soaked stale bread, mixed with tomatoes, tuna, and onion.

Tasting of mixed Italian cheeses often served with honey or jams.

The most classic pizza with tomato, mozzarella, and basil.

Variation of the Margherita with added parmesan for a richer flavor.

Pizza with tomato and salted anchovy fillets.

Vegetarian pizza topped with a variety of grilled vegetables.

Rich pizza with artichokes, mushrooms, cooked ham, olives, and egg.

Pizza with tomato and Campana buffalo mozzarella.

Simple pizza with tomato, mozzarella, and champignon mushrooms.

Four cheese white pizza, creamy and intensely flavored.

White pizza with mozzarella, zucchini flowers, and anchovies.

Pizza inspired by the famous pasta, with tomato, cured pork jowl, and pecorino cheese.

Flavorful pizza with cured pork and sausage.

Pizza with mushrooms and sausage, forest flavors.

Fresh pizza with bresaola (cured beef), arugula, and shaved parmesan added raw.

Smoky flavored pizza with speck (smoked ham), radicchio, and scamorza cheese.

Spicy pizza with spicy salami (ventricina).

Pizza served on a wooden peel, ideal for sharing, choice of flavors.

Simple pizza bread with oil and salt.

Toasted bread with sautéed mushrooms.

Toasted bread with a savory anchovy sauce.

Toasted bread with high-quality mortadella.

Rich bruschetta with fresh Mediterranean ingredients.

Toasted bread with aged cured ham.

Toasted bread with smoked salmon.

Folded half-moon stuffed pizza with carbonara pasta ingredients (egg, cured pork jowl, pecorino).

Stuffed pizza with pecorino cheese cream and black pepper.

Stuffed pizza with mozzarella, zucchini flowers, and anchovies.

Classic calzone stuffed with mozzarella and ham.

Fried homemade meatballs according to traditional recipe.

Rice croquette with tomato and a melting mozzarella center, breaded and fried. Typical Roman street food.

Battered and fried cod fillets.

Breaded and fried mashed potato croquettes.

Fried stuffed pizza dough.

Sandwich made with white bread and mozzarella, breaded and fried.

Zucchini cut into thin sticks and fried.

Mixed fried vegetables and specialties.

House wine served in carafes of various sizes typical of Roman taverns (Fojetta, Tubbo).

Small draft beer

Light draft beer, medium size.

The classic Italian coffee, short and strong.

Espresso with hot milk and milk foam.

Espresso diluted with hot water.

Espresso coffee shaken with ice and sugar, served cold and frothy.

Thick and creamy hot chocolate drink.

Typical Roman dessert: a soft brioche cut in half and filled with fresh whipped cream.

Famous spoon dessert with ladyfingers, coffee, mascarpone cream, and cocoa.