La locanda del tempio

Toasted rustic bread slices, rubbed with fresh garlic and drizzled with extra virgin olive oil. Crispy and flavorful, it's a classic Italian rustic appetizer. Best enjoyed warm or at room temperature.

Whole olives served as a snack. They can be green or black, with a salty and slightly bitter taste. Ideal to accompany an aperitif.

Large pitted green olives stuffed with seasoned minced meat, breaded and fried. Crispy outside and soft inside. A traditional specialty from the Marche region.

Fried rice croquettes with a melting mozzarella center, breaded and fried. Elongated shape and crispy exterior. One of Rome's most beloved street foods.

Fried mashed potato balls, breaded and fried. Soft and flavorful inside with a golden crust. Often enriched with cheese or parsley.

Toasted bread topped with diced fresh tomatoes, basil, garlic, and olive oil. Fresh and aromatic. The Italian appetizer par excellence.

Battered artichoke hearts or pieces in a light batter and fried. Crispy and golden. The artichoke remains tender inside.

Whole artichoke, cleaned and slowly cooked with oil, garlic, parsley, and mint. Very tender and aromatic. A symbolic dish of Roman cuisine.

Flatbread baked with olive oil, salt, and rosemary. Crispy edges and soft center. Perfect to eat on its own or with cold cuts.

Fried morsels filled with Pecorino cheese cream and black pepper. Inspired by the famous Roman pasta dish. Intense and savory flavor.

Zucchini flowers stuffed with mozzarella and an anchovy fillet, battered and fried. A delicious contrast between the sweetness of the flower, the milkiness of the mozzarella, and the saltiness of the anchovy.

Fried zucchini flowers variation with mozzarella and salmon filling. Delicate and rich flavor. Served hot and crispy.

Fresh stretched-curd cheese made from buffalo milk. Rich, milky, and slightly tangy flavor. Served whole, often accompanied by tomatoes or bread.

Assortment of toasted bread with various toppings. May include tomato, olive pâté, vegetables, or sauces. Ideal for tasting different flavors.

Baked dish of fried eggplant layers with tomato sauce, mozzarella, and Parmesan, then baked. Soft, rich, and comforting. An iconic dish from Southern Italy.

Selection of mixed Italian cheeses, aged and fresh. Often served with honey or jams. Perfect for sharing.

Classic pairing of fresh buffalo mozzarella and sweet aged dry-cured ham. Perfect balance between the saltiness of the cured meat and the sweetness of the cheese.

Fresh salad composed of buffalo mozzarella and tomato slices, dressed with fresh basil and olive oil. The colors recall the Italian flag. Light and refreshing.

Large sharing platter with a selection of regional cold cuts and cheeses. Often accompanied by bread or focaccia. An excellent way to start the meal.

Fresh mussels cooked in a pot with plenty of black pepper (impepata) or with oil, garlic, and parsley (sautè). Intense sea flavor. Eaten by extracting the mussel from its shell.

Slices of salmon (usually smoked or marinated) served on a bed of fresh rocket salad. Light and flavorful, often dressed with lemon.

Fresh clams sautéed in a pan with oil, garlic, parsley, and white wine. Served with their flavorful broth. Excellent with toasted bread.

Short pasta dressed with a creamy sauce made from egg yolks, Pecorino Romano cheese, crispy guanciale, and black pepper. Rich and flavorful. A pillar of Roman cuisine.

Pasta dressed with tomato sauce, sautéed guanciale, and Pecorino Romano cheese. A bold and slightly spicy flavor. A tasty classic from the Lazio tradition.

Thick, long fresh pasta dressed with a cream of Pecorino Romano cheese and abundant ground black pepper. Simple but with an intense and spicy flavor. Very creamy.

Considered the ancestor of carbonara and amatriciana. Pasta dressed with crispy guanciale, Pecorino Romano, and black pepper, without tomato or eggs. Savory and rich.

Small, soft potato gnocchi served with a simple tomato sauce and fresh basil. A light and comforting dish. Also suitable for vegetarians.

Long egg pasta dressed with a rich meat ragù and slow-cooked tomato sauce. Deep and hearty flavor. One of the most famous Italian dishes in the world.

Potato gnocchi dressed with tomato sauce, melted mozzarella, and basil. Often baked to gratin the cheese. Stringy and tasty.

Gnocchi served in a creamy sauce made from a blend of four different cheeses. Very rich and flavorful. Ideal for cheese lovers.

Layers of fresh egg pasta alternated with meat ragù, béchamel sauce, and Parmesan cheese, baked in the oven. A rich, soft dish with a golden crust on top.

Long pasta served with beef meatballs in tomato sauce. A generous and homemade main course. The meatballs are soft and flavorful.

Egg pasta dressed with porcini mushrooms and truffle. Earthy and intense aroma, very prized. An elegant dish for lovers of forest flavors.

Variation of classic carbonara enriched with artichokes. The sweetness of the artichoke balances the saltiness of the guanciale and pecorino.

The classic Roman cacio e pepe enriched with crushed or creamed pistachios. It adds a sweet and crunchy note to the spicy and creamy dish.

Classic carbonara enriched with porcini mushrooms. The mushrooms add a forest aroma that pairs well with the egg and guanciale.

Traditional carbonara garnished with pistachios. A modern twist that adds texture and a toasted flavor.

A rich and decadent dish where the intense aroma of truffle enhances the creaminess of carbonara. A luxurious gastronomic experience.

The simplicity of cacio e pepe elevated by the addition of truffle. Pepper and pecorino form the perfect base for the truffle's aroma.

Gricia (pecorino, pepper, and guanciale) enhanced with truffle. Without egg or tomato to mask the flavors, the truffle stands out particularly.

Classic gricia enriched with pistachio. The contrast between the salty guanciale and the sweet pistachio is highly appreciated.

Spaghetti sautéed with clams, oil, garlic, parsley, and sometimes a touch of chili pepper. A classic, delicate, and fragrant seafood dish.

Spaghetti dressed with a mix of seafood (mussels, clams, calamari, shrimp) in tomato sauce. Rich seafood flavor.

A 'surf and turf' combination that unites clams with porcini mushrooms. Datterino tomatoes add sweetness and freshness.

Spaghetti served with lobster and fresh cherry tomatoes. A prized dish with the sweet and delicate flavor of crustaceans. Very visually appealing.

Breaded and fried meat slice (usually chicken or veal) until golden brown. Crispy outside and tender inside. A simple dish loved by everyone.

Minced meat meatballs slow-cooked in tomato sauce. Soft and juicy. Ideal for dipping bread ('scarpetta').

Thin slices of floured and pan-fried meat, served with a creamy lemon sauce. Fresh and citrusy taste.

Thin slices of veal garnished with Parma ham and sage, cooked in white wine. A typical Roman dish, flavorful and quick to eat.

Thin slices of meat served with a rich porcini mushroom sauce. Autumnal and intense flavor.

Lamb chops or pieces grilled. The meat is flavorful and tender, with a characteristic and slightly smoky taste.

Prized cut of grilled beef. Juicy meat with good marbling that makes it flavorful.

Grilled beef steak served with truffle shavings or sauce. The truffle aroma enhances the flavor of the red meat.

Very tender and lean cut of beef, grilled. Delicate flavor and soft texture.

Beef fillet served with a creamy sauce made with cream and green peppercorns. Slightly spicy and aromatic.

Sliced beef steak (tagliata) served on rocket salad, with Grana Padano shavings and cherry tomatoes. Often dressed with balsamic vinegar. A fresh and protein-rich dish.

Tender beef fillet served with sautéed porcini mushrooms or in sauce. An elegant classic pairing.

Floured and fried squid rings. Crispy and golden, usually served with lemon. A classic summer dish.

Fried mixed calamari and shrimp. A rich and tasty dish, perfect for seafood fry lovers.

Grilled or pan-seared salmon fillet. The skin becomes crispy while the flesh remains soft and pink. Rich in Omega-3.

Large whole grilled king prawns. Peeled at the table. Sweet and smoky flavor.

Whole or filleted fish, grilled for a light flavor or baked for tenderness. Served with potatoes. White and delicate flesh.

Roasted potato wedges with oil and rosemary. Crispy outside and soft inside. The classic side dish par excellence.

Fried potato sticks in boiling oil. Golden, salted, and crispy. Ideal with meat or hamburgers.

Leafy green vegetable with a bitter taste. 'Sautéed' in a pan with garlic, oil, and chili pepper, or 'sour' boiled with lemon. Very typical in Rome.

Mixed seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and flavorful, dressed with a drizzle of oil.

Velvety or hot soup made with tomatoes. Often served with croutons. Comforting sweet-and-sour flavor.

Creamy and fragrant soup made with porcini mushrooms. Earthy and rich flavor, ideal for cold days.

Rich seafood soup containing various types of fish and crustaceans in a flavorful broth, often lightly tomato-based. Served with toasted bread.

Simple salad of lettuce, rocket, and tomatoes. Fresh and light, serves as an accompaniment or a light starter.

Large salad rich in various ingredients such as corn, carrots, olives, and mozzarella. A complete and fresh meal.

International salad with romaine lettuce, grilled chicken breast, croutons, cheese shavings, and creamy Caesar dressing.

Hearty salad with canned tuna, tomatoes, and olives. Tasty and rich in protein.

Gourmet salad combining smoked fish with the freshness of buffalo mozzarella on a bed of greens.

Red pizza without cheese. Topped only with tomato sauce, garlic, oregano, and oil. Simple and traditional flavor.

The most famous Italian pizza. Red base with melted mozzarella and fresh basil. Represents the colors of the Italian flag.

Pizza with tomato sauce, mozzarella cheese, and anchovy fillets. A strong savory taste from the anchovies.

Classic pizza with mushrooms (usually champignons) on a margherita base. Delicate flavor.

Closed crescent-shaped pizza filled with tomato and mozzarella. The inside remains hot and stringy.

Pizza margherita enriched with slices of spicy salami. Tasty and slightly spicy.

White pizza (without tomato sauce) topped with a blend of four cheeses, including flavorful gorgonzola. Very rich and creamy.

Pizza margherita garnished with slices of sweet Parma dry-cured ham. The ham is often added after cooking.

Colorful pizza with grilled or baked mixed vegetables. Fresh and light.

Closed stuffed pizza, filled with tomato, mozzarella, and dry-cured ham. Hearty and flavorful.

Very rich version of calzone with added mushrooms. A complete meal enclosed in pizza dough.

Pizza with a 'forest' flavor with mushrooms and crumbled sausage. Very flavorful and autumnal.

Fresh pizza with datterino tomatoes and mozzarella, often added raw or briefly cooked. Light and summery.

Very rich pizza with various toppings divided into sections or mixed: artichokes, mushrooms, ham, olives, and sometimes hard-boiled egg.

Fresh white pizza with ingredients added raw after cooking: rocket, cherry tomatoes, and dry-cured ham. Delicious hot-cold contrast.

Very rich gourmet pizza. Mortadella pairs with the creaminess of stracciatella and the crunchiness of pistachio. A luxurious flavor.

Spoon dessert made of cream, sugar, and gelatin. Soft and velvety texture. Served with various sweet sauces.

The most famous Italian dessert. Layers of savoiardi biscuits soaked in coffee alternated with mascarpone cream. Dusted with cocoa.

Fresh cheesecake on a crumbled biscuit base. Rich and creamy taste, garnished with fruit or chocolate sauces.

Short and strong coffee served in a small cup. Intense aroma and hazelnut-colored cream on top. The Italian beverage par excellence.

Espresso coffee.

Decaffeinated espresso coffee. It retains the coffee flavor but without the stimulating effect.

Espresso coffee with a small amount of liqueur (grappa, sambuca, or brandy). Digestif and warming.

Espresso coffee with steamed milk and abundant foam. Often consumed at breakfast.

Thick and hot drink made with cocoa and milk. Sweet and comforting.

Espresso coffee with hot milk, served in a large cup. Less foamy than cappuccino.

Infusion of tea leaves in hot water. Served with lemon or milk on the side.

Espresso coffee diluted with hot water. Lighter and longer than traditional espresso.

Herbal liqueurs with a bitter taste, usually drunk after a meal as a digestif.

Sweet lemon liqueur typical of Southern Italy. Served chilled.

Italian pomace distillate. Strong and dry flavor. Traditional digestif.

Grappa aged in wooden barrels. Amber color and a smoother, more complex taste.

Fine aged French wine distillate. Rich and aromatic flavor.

Aged wine distillate. Amber color and warm taste.

Grain distillate aged in barrels. Complex flavor, often peaty or woody.

Large bottle of mineral water. Still or sparkling.

Classic carbonated soft drinks served in glass bottles.

Dark and bitter Italian soft drink made with chinotto citrus. Unique and refreshing taste.

Sweet iced tea flavored with lemon or peach.

Sweet and refreshing fruit juice.

Small glass of light draft beer.

Medium glass of light draft beer.

Large one-liter mug of light draft beer.

Bottled non-alcoholic beer.

Beer suitable for celiacs, produced without gluten.

Premium Italian beer in a bottle, more structured taste.

Well-known international lager beer in a bottle.

Unfiltered Sardinian beer, with an intense flavor and slightly cloudy.

Light Mexican beer, often served with a lime wedge.

Strong and full-bodied Scottish beer.

Strong ale Danish beer, with a decisive flavor.

High-quality French brandy.

Selection of Italian herbal digestifs.

Wide selection of Scottish, Irish, and American Bourbon whiskies.

Italian pomace distillates, from young to aged and premium versions.

High-quality aged and aromatic sugar cane distillate.

Aged Italian wine distillate.

Spirit flavored with juniper, available in various aromatic variations.

Clear and neutral distillate, served neat or fruit-flavored.

Other special spirits and liqueurs.