La Francescana

A traditional selection of cured meats, cheeses, and pickled or grilled vegetables. A classic and varied start to an Italian meal, ideal for sharing. Rustic and authentic flavors.

A classic summer pairing of salty cured ham and sweet, juicy melon. Fresh and light, it offers a perfect contrast between sweet and salty.

Cured ham served with fresh mozzarella. A simple dish that highlights the quality of the ingredients, soft and savory.

Finely sliced cured ham. Delicate and savory flavor, perfect to enjoy with bread.

Fresh salad of tomato, mozzarella, and basil, dressed with olive oil. The colors recall the Italian flag; fresh and light taste.

Mussels cooked in a pan with tomato, garlic, and parsley. A flavorful and juicy seafood appetizer, often served with toasted bread.

Clams sautéed with oil, garlic, and white wine. A fragrant dish that enhances the natural flavor of the shellfish.

Rice slowly cooked with a mix of seafood and shellfish. Creamy and rich in marine flavor.

Mushroom risotto made even creamier with the addition of cream. Earthy and enveloping flavor.

Ring-shaped filled egg pasta, served with your choice of cream or tomato sauce. A classic Italian comfort food.

Square-shaped filled pasta, served with your choice of cream or tomato sauce. Soft and flavorful.

Delicate risotto with a scampi-based cream. An elegant dish with a sweet and refined crustacean flavor.

Short pasta with salmon and cream. A pink, creamy dish with a distinct fish flavor.

Spaghetti served with fresh clams, garlic, oil, and parsley. A simple yet flavorful seafood classic.

Flat long pasta with a mix of seafood (mussels, clams, prawns, squid). A triumph of marine flavors.

The quintessential Italian pasta dish: spaghetti with tomato sauce and basil. Simple, light, and tasty.

Spaghetti with a rich minced meat and tomato sauce. Flavorful and hearty.

Ribbon egg pasta with cooked ham, peas, mushrooms, and cream. A rich and varied sauce.

Typical Roman pasta with eggs, pecorino cheese, crispy guanciale, and black pepper. Creamy, savory, and without cream.

Pasta with tomato sauce, crispy guanciale, and pecorino cheese. An intense and bold flavor typical of Lazio.

Ancestor of carbonara and amatriciana: pasta with guanciale, pecorino, and black pepper (without eggs or tomato). Strong and savory flavor.

Thick fresh pasta with a pecorino cheese cream and abundant black pepper. Simple but rich in spicy and savory flavor.

Penne with tomato sauce, garlic, and chili pepper. A dish that warms the palate.

Pizza with tomato, mozzarella, and anchovies. Savory and tasty.

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

Red pizza without cheese, topped with tomato, garlic, and oregano. Very aromatic.

Pizza with tomato and mozzarella base, enriched with mushrooms.

Rich pizza with tomato, mozzarella, ham, mushrooms, olives, and eggs (or artichoke hearts). A mix of flavors.

Pizza with tomato, mozzarella, mushrooms, and ham. Flavorful and complete.

Classic pizza with tomato, mozzarella, and cooked ham.

Spicy pizza with tomato, mozzarella, and spicy salami.

Flavorful pizza, typically with mozzarella, mushrooms, and sausage (often without tomato or with little tomato).

Pizza with mozzarella and a selection of seasonal grilled or baked vegetables.

Pizza with tomato, mozzarella, tuna, and onions. A tasty and bold combination.

Pizza with mozzarella, smoked salmon, and fresh arugula added after cooking. Fresh and aromatic.

Fresh fish of the day, selected based on the market. Usually prepared grilled or baked. (Price per kg)

Grilled scampi. Simple cooking enhances the sweetness of the crustacean meat.

Whole grilled calamari, tender and slightly smoky. Often dressed with oil and lemon.

Breaded and fried calamari rings and prawns. Crispy outside and tender inside, to be enjoyed with lemon.

Grilled king prawns. Prized and flavorful meat.

Selection of various grilled fish and shellfish. Ideal for tasting different seafood specialties.

Aromatic white wine with herbaceous and fruity notes. Fresh and lively.

International white wine, elegant and structured, with notes of yellow fruit.

Mountain white wine, fragrant, light, and with floral notes.

Friulian white wine, fresh, citrusy, and mineral.

Central Italian white wine, structured, savory, and with good acidity.

Typical white wine from the Castelli Romani, fresh and fruity. Excellent with Roman appetizers and first courses.

Blend of white grapes from Lazio, aromatic and mineral.

Organic white wine from Lazio, floral and persistent.

Sardinian white wine, savory, warm, and enveloping with notes of Mediterranean scrub.

Campanian white wine, structured, mineral, and long-lived.

Fresh, fruity, and versatile Campanian white wine.

Blend of Sicilian grapes, fresh and balanced with citrus notes.

Sicilian white wine, intense, savory, and with tropical notes.

Sicilian Chardonnay grown at night, fresh and fragrant.

Half bottle of aromatic white wine from Lazio.

Red blend from the northeast, soft, fruity, and spicy.

The quintessential Tuscan red, Sangiovese-based. Dry, harmonious, and slightly tannic.

Another expression of Chianti Classico, fruity and well-structured.

Tuscan red from Maremma, warm, soft, and fruity.

Prestigious red from Bolgheri, intense, complex, and with notes of red fruits and sweet spices.

Full-bodied Abruzzese red, with soft tannins and notes of sour cherry.

Lazio red, elegant and with notes of ripe fruit.

Spicy and enveloping red, with notes of black pepper and berries.

Wine from indigenous Cesanese grapes, typical of Lazio. Bold and tannic flavor.

Often Syrah-based, it is a modern, fruity, and spicy wine.

The most famous Sicilian red, intense, warm, and with notes of red fruit.

Volcanic wine from Etna, mineral, elegant, and with fine tannins.

A glass of house or selected red wine.

A glass of house or selected white wine.

World-famous Italian sparkling wine, fresh, fruity, and slightly aromatic.

A historic Prosecco, elegant and with a fine perlage.

Trentino Classic Method sparkling wine. Dry, harmonious, and with notes of yeast.

Quality Franciacorta, fresh and versatile, perfect for an aperitif.

Famous French Champagne, structured, with notes of fresh fruit and vanilla.

A glass of fresh Prosecco.

A glass of sparkling, sweet, and fruity red wine.

Liter carafe of house wine, available in red, white, or rosé.

Half-liter carafe of house wine.

Quarter-liter carafe of house wine.

A glass of house wine.

Medium-sized draft beer, fresh and thirst-quenching.

Small draft beer.

Large bottle of beer, ideal for a meal.

Standard bottle of beer.

Italian aperitif cocktail based on Prosecco, Aperol, and soda. Sweet-bitter taste and vibrant orange color.

A variation of the Spritz with Campari instead of Aperol. More bitter and bold, intense red color.

Large bottle of mineral water (still or sparkling).

Small bottle of mineral water.

Sparkling soft drinks or iced tea in a can.

Classic Italian espresso, short and intense.

Herbal digestive liqueurs, usually served after a meal.

Italian pomace brandy, strong and aromatic.

Aged grappa in wooden barrels, with an amber color and a softer taste.

Grain distillate.

Sugar cane distillate.