La Pantera Rosa

Thin slices of cured raw ham served with sweet melon. A classic Italian appetizer that combines the salty flavor of cured meat with the freshness of fruit.

Slices of cured and salted pork thigh. Served raw, it has a delicate and savory flavor, soft texture.

Cold salad of boiled mollusks and crustaceans (like octopus, calamari, shrimp) dressed with oil, lemon, and parsley. Fresh and light.

Assortment of grilled or oil-preserved vegetables, typically eggplant, zucchini, and peppers. A light and healthy appetizer.

Very thin slices of cooked and pressed octopus, dressed with oil, lemon, and aromatic herbs. Tender texture and delicate sea flavor.

Thinly sliced raw sea bass, marinated with citrus. Fresh and refined taste.

Thin slices of fresh raw tuna, generally dressed with extra virgin olive oil and citrus. Intense flavor and soft texture.

Thinly sliced raw swordfish, marinated. Delicate flavor, firm white flesh.

Typical Norcia cured ham, flavorful and aged, served with fresh and creamy buffalo mozzarella. An excellent combination of flavors.

Slices of bresaola (cured beef) served with fresh rocket and parmesan shavings. Dressed with oil and lemon, it's a light and protein-rich dish.

Selection of mixed cheeses accompanied by sweet jams to enhance their flavor. Ideal for sharing.

Assortment of traditional Italian cured meats such as salami, prosciutto, and loin. Served on a wooden board.

Assortment of cured meats and cheeses served together. Perfect for tasting different specialties in one dish.

Mussels cooked in a pan with oil, garlic, parsley, and pepper, often deglazed with white wine. Eaten by opening the shells and enjoying the flavorful seafood.

Clams sautéed in a pan with garlic and oil. A simple dish that enhances the flavor of the sea.

Mix of mussels and clams sautéed in a pan. Combines the flavors of the two mollusks in a savory sauce.

Fried tomato rice croquette with a melting mozzarella center, breaded and fried. Typical Roman street food, crispy outside and soft inside.

Mashed potato croquettes, breaded and fried. Soft inside and golden outside.

Toasted bread slices topped with various ingredients such as fresh tomatoes, mushrooms, olive pâté, or artichokes. A rustic and crispy appetizer.

Fried zucchini flowers in batter, filled with mozzarella and anchovies. A Roman classic, crispy and flavorful.

Green pitted olives stuffed with minced meat, breaded and fried. A very tasty specialty from the Marche region.

Grilled lamb skewers (sheep or castrated lamb) cooked over charcoal. Typical of Abruzzo, flavorful and juicy.

Small breaded and fried mozzarella balls. Warm bites with a melted cheese center.

Cod fillet (desalted salt cod) coated in batter and fried. Crispy and flavorful.

Long egg pasta served with a creamy pink sauce, salmon, and red caviar. A rich and distinctive dish of the restaurant.

Fettuccine served with a creamy salmon sauce. Delicate and enveloping flavor.

Egg pasta with fragrant porcini mushrooms. A classic earthy dish with an intense forest flavor.

Spaghetti sautéed with clams, garlic, oil, and parsley. A simple but much-loved seafood pasta dish.

Spaghetti with a mix of seafood (mussels, clams, shrimp, calamari) in a light tomato sauce or white sauce.

Long pasta similar to spaghetti but flattened, served with lobster pulp and tomato sauce. A prized and flavorful dish.

Risotto creamed with a delicate scampi-based cream. Creamy and with a sweet crustacean flavor.

Iconic Roman dish with a sauce based on eggs, Pecorino Romano, crispy guanciale, and black pepper. Rich and creamy without cream.

Hollowed pasta with tomato sauce, guanciale, pecorino, and a touch of chili pepper. Savory and tasty.

Filled pasta (usually meat) served with cream sauce and Parmesan. A much-loved dish for its creaminess.

Tortellini with cream, mushrooms, peas, and cooked ham. A rich and autumnal sauce.

Short pasta with tomato sauce, garlic, and plenty of chili pepper. Spicy and simple dish.

Typical Apulian pasta with a rich sauce of prawns, zucchini, porcini mushrooms, tomato, and cream. Very flavorful and varied.

Thin egg pasta served with prized white truffle. Intense and unmistakable aroma, a high-gastronomy dish.

Tagliolini pasta with grated or sliced black truffle. Earthy and aromatic flavor.

Special house pizza with a red base, mozzarella, salmon, and caviar. A refined seafood combination on pizza.

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

Flavorful pizza with tomato, mozzarella, and salted anchovies. Strong taste.

Classic pizza with tomato, mozzarella, and sliced champignon mushrooms.

A popular combination of mushrooms and cooked ham on a margherita base.

Margherita pizza garnished with fresh rocket, usually added at the end of cooking.

Fresh and light pizza with cured bresaola and rocket.

Pizza with prized porcini mushrooms, with an intense aroma.

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

Vegetarian pizza with a mix of grilled or baked vegetables.

Rich pizza with flavorful sausage and artichokes.

Pizza with a strong flavor thanks to gorgonzola blue cheese.

Very rich pizza with various ingredients including artichoke hearts, olives, mushrooms, and hard-boiled egg.

Pizza with slices of smoked salmon, flavorful and delicate.

Seafood pizza (mussels, clams, shrimp) usually without mozzarella to enhance the fish flavor.

Fisherman's style pizza with the addition of mozzarella.

Simple pizza with cooked ham.

Often called 'Diavola', it's a pizza with spicy salami.

Pizza for cheese lovers, with a creamy mix.

Tasty pizza with pieces of fresh sausage.

Pizza with a smoky flavor thanks to caciotta cheese and salmon.

Pizza without tomato sauce, with prized buffalo mozzarella and toppings.

White pizza with smoked scamorza, speck (smoked ham), and zucchini.

Rich and flavorful pizza with gorgonzola and ham.

Fresh pizza with cherry tomatoes (Pachino) and buffalo mozzarella.

Rustic pizza with garden ingredients and cured meats.

Pizza divided into four quarters with different toppings, representing the seasons.

Closed half-moon shaped stuffed pizza.

Calzone with Neapolitan-style filling, rich in ingredients.

Toasted bread with melted mozzarella and savory anchovy sauce.

Crostino with melted mozzarella and ham.

Rich crostino with mushrooms and cured ham.

Toasted bread spread with a delicious salmon cream.

Danish beef steak, known for its tenderness and marbling. Grilled.

Thinly floured slices of meat cooked in a pan, deglazed with white wine or lemon juice for a creamy sauce.

Scaloppine served with a rich porcini mushroom sauce.

Breaded (egg and breadcrumbs) and fried slice of meat. Golden and crispy.

Simple veal slice cooked on the grill or in a pan.

Prized grilled beef fillet. Very tender and lean cut.

Beef fillet served with a creamy green peppercorn sauce. Spicy and aromatic taste.

Beef fillet accompanied by sautéed porcini mushrooms.

Fillet cooked in a Barolo red wine reduction. Intense and full-bodied flavor.

Thin slices of beef quickly sautéed in a pan and served on a bed of fresh rocket.

Grilled beef sirloin cut into thick slices. Usually served rare or medium-rare.

Beef tagliata enriched with porcini mushrooms.

Large beef steak with the rib bone intact. Very impressive and flavorful, ideal for sharing.

Whole or chopped porcini mushrooms roasted. Pure forest flavor.

Grilled scamorza cheese until melted and slightly crispy on the outside.

Grilled scamorza served with slices of smoked speck.

Fried mixed small fish (paranza), typical of seaside villages. Eaten whole, very crispy.

Mixed fried calamari and shrimp, served hot and crispy with lemon.

Turbot fillet covered with thin slices of crispy potatoes, baked.

Whole sea bass, with white and delicate flesh. Price by weight.

Whole or sliced turbot, a flatfish with prized flesh. Price by weight.

Whole sea bream, a highly appreciated fish for its firm and flavorful flesh. Price by weight.

Boiled lobster served with red onion, tomatoes, and vinaigrette. A fresh and elegant dish. Price by weight.

Selection of very fresh raw fish and crustaceans.

Scampi grilled or baked, sweet and delicate flavor.

Large grilled prawns (king prawns).

Whole grilled squid. Tender and flavorful.

Mixed grill of various fish and crustaceans.

Assortment of crustaceans prepared Catalan style with fresh vegetables and oil.

Boiled vegetables (often chicory or spinach) sautéed with lemon and oil.

Seasonal vegetables sautéed in a pan with garlic and chili pepper (sautéed).

Classic stick-shaped French fries.

Potatoes cut into pieces and baked with rosemary.

Peppers baked or grilled, peeled and dressed.

Grilled eggplant slices.

Fresh salad with lettuce, tomatoes, carrots, and other raw vegetables.

Spoon dessert based on cream, milk, and sugar thickened with gelatin. Served with fruit or chocolate sauces.

Famous Italian layered dessert with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa.

Custard pudding with a layer of liquid caramel.

Shortcrust pastry tart filled with wild berry jam.

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

Dessert inspired by millefoglie with crumbled puff pastry and chantilly cream.

Tart filled with ricotta cream, pieces of sweet pear, and crunchy walnuts.

Fresh strawberries served with a choice of whipped cream, lemon juice and sugar, or ice cream.

Slices of fresh pineapple.

Famous Calabrian hazelnut and chocolate ice cream with a molten chocolate center, covered in cocoa.

Frozen fruit sorbet (usually lemon), refreshing and digestive.

Clear Czech lager beer, with a balanced and refreshing taste.

Vienna-style Italian red beer, malty and amber-colored.

Clear Czech lager in a bottle.

Czech dark beer, light with toasted notes of caramel and coffee.

The classic Italian beer, a clear and balanced lager.

Premium Italian lager with a dry and refreshing taste.

Non-alcoholic version of Nastro Azzurro, retains the fresh taste.

Wheat beer in Weizen style, cloudy and aromatic.

Double malt beer with a full and round flavor.

Full-bodied red beer with notes of toasted malt.

Double malt beer with a higher alcohol content and intense flavor.

Still bottled water.

Sparkling or natural effervescent water.

Fizzy cola drink, classic or sugar-free version.

Various canned fizzy drinks (orangeade, cola, etc.).

House white wine, served by the carafe or glass.

House red wine, served by the carafe or glass.