La Pietra Scheggiata - Premio "The best Carbonara 2024"

Soft white Middle Eastern cheese with a delicate, milky flavor. Similar to feta but less salty. Usually served with Arabic bread or vegetables.

Small meatballs slowly cooked in a rich tomato sauce. Soft and flavorful. The term 'ignorante' indicates a generous and rustic sauce, perfect for dipping bread.

Beans stewed in tomato sauce flavored with garlic and fresh sage. A warm, creamy, and rustic side dish or appetizer. A peasant tradition dish.

Soft spinach flan served with a rich cheese and saffron sauce. Delicate taste with aromatic saffron notes. Soft and creamy consistency.

Selection of aged pecorino cheeses served with honey and jams. A mix of salty, sweet, and spicy flavors. Ideal for sharing as an appetizer.

Grilled and sautéed vegetable platter, typically bitter chicory, eggplant, and zucchini. Simple and genuine flavor, seasoned with olive oil. Light and healthy.

Cured and salted pork slices. Savory flavor and melt-in-your-mouth texture. Classic Italian appetizer.

Mix of vegetables cooked in various ways served with fresh cheese and spicy sauce. Combines Mediterranean and Middle Eastern flavors. A rich and spicy dish.

Classic pairing of salty prosciutto crudo and small, fresh, milky buffalo mozzarella. Perfect contrast between savory and sweet. Fresh and light.

Lean cured beef served with peppery rocket and hard Parmesan cheese shavings. Dressed with oil and lemon. A protein-rich and aromatic cold dish.

Large selection of aged cured meats for two people. Includes varieties like salami, prosciutto, and loin. Perfect for tasting different specialties.

Rustic mixed platter for two with cured meats and cheeses. Offers a variety of traditional textures and flavors. Ideal as a shared appetizer.

Rich assortment of hot and cold appetizers for two people. Includes bruschettas, vegetables, cheeses, and cured meats. A complete experience of the restaurant's flavors.

House specialty similar to a rolled or elongated focaccia. Topped with fresh ingredients like tomatoes, rocket, and cured meats. Crispy and flavorful, for sharing.

Larger version of the house specialty, suitable for three people. Focaccia topped with fresh and flavorful ingredients. Great for sharing.

Typical white fresh cheese from Arabic cuisine. Delicate, milky flavor, similar to 'primo sale'. Served simply.

Traditional dish of cooked fava beans seasoned with tahini sauce, lemon, and spices. Creamy texture and earthy, citrusy flavor. Often eaten with bread.

Vegetarian fried balls made from legumes and spices. Crispy outside and soft inside. Spicy flavor with notes of cumin and coriander.

Creamy spread made from smoked eggplant and tahini sauce. Rich, smoky, and slightly acidic flavor. Excellent as a dipping appetizer.

Famous chickpea and sesame paste cream. Mild, nutty flavor refreshed by lemon. Traditionally eaten with pita bread.

Layered dish with eggplant served on toasted bread. Flavored with lemon for a fresh taste that balances the richness of the eggplant.

Breaded and fried potato puree cylinders. Golden crust and soft, flavorful interior. A classic Italian street food.

Fried rice ball with tomato and a mozzarella heart. When opened, the mozzarella stretches, creating a 'telephone wire' effect. Tasty and crispy.

Zucchini flower stuffed with mozzarella and anchovy, battered and fried. Contrast between the sweetness of the flower, the saltiness of the anchovy, and the creaminess of the cheese.

Breaded and fried chicken pieces. Crispy and golden. Liked by adults and children.

Breaded and fried crab sticks (or surimi). Sweet seafood flavor and soft texture. Served hot.

Green olives pitted, stuffed with spiced meat, breaded, and fried. Marche specialty with a savory and aromatic taste.

Stick-shaped potatoes fried in boiling oil. Salty and crispy. The most common side dish.

Mixed platter of various house fried items. Includes rice, potatoes, and olives. Ideal for tasting different specialties at once.

Large assortment of all available fried items. An explosion of crispy flavors and textures. Perfect for sharing.

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

Toasted bread topped with olive paste or chopped olives. Intense and savory flavor. Excellent with a glass of wine.

Toasted bread with artichoke cream or pickled artichokes. Delicate and slightly bitter artichoke flavor.

Very spicy bruschetta topped with Harissa sauce (chili pepper, garlic, and spices). For those who love strong and fiery flavors.

Crispy bread rubbed with garlic and topped with slices of cured prosciutto crudo. Flavorful and satisfying.

Rich bruschetta with prosciutto crudo and fresh mozzarella. The mozzarella softens the saltiness of the prosciutto. A classic combination.

Toasted bread with melted mozzarella and eggplant. Mediterranean flavor and soft texture. Similar to the flavors of parmigiana.

Tris of bruschettas with different vegetarian toppings. Allows tasting multiple flavors. Fresh and varied.

Fresh egg pasta (similar to thick spaghetti) with simple tomato sauce, fragrant basil, and cheese. The taste of homemade Italian cuisine.

Classic Roman. Pasta seasoned with a cream of Pecorino Romano cheese and abundant black pepper. Savory, spicy, and creamy.

Variation of the classic Cacio e Pepe enriched with truffle aroma. Intense and earthy flavor that pairs well with cheese.

Pugliese ear-shaped short pasta served with sautéed turnip greens (bitter vegetable). Traditional southern Italian dish, flavorful and healthy.

Short pasta with tomato sauce, crispy guanciale (cured pork jowl), and pecorino cheese. Rich, fatty, and savory flavor. A pillar of Roman cuisine.

Pasta seasoned with a cream of raw eggs, pecorino cheese, and crispy guanciale. Creamy, rich, and peppery. Does not contain cream.

A unique variation that combines the base of Gricia (pecorino and guanciale) with artichokes. Savory flavor with vegetal and crunchy notes.

Long egg pasta with porcini mushroom sauce. Intense and aromatic forest flavor. A highly appreciated autumn dish.

Long pasta with clams, garlic, oil, and parsley. Delicate and savory seafood flavor. A classic of Italian seafood cuisine.

Thick, short pasta served with a sea and land topping. The sweetness of the zucchini balances the flavor of the fish. A rich and colorful dish.

Ring-shaped pasta served with seafood and porcini mushrooms. An unusual but tasty 'sea and mountains' combination.

Gluten-free pasta available in various shapes. Served with a sauce of your choice from the meat (meat or vegetables) options. Suitable for those with gluten intolerance.

Meatballs in sauce served as a main course. Larger portion than an appetizer. Traditional comfort food.

Flavorful pork sausages served with sautéed bitter chicory. A classic Roman pairing, rustic and hearty.

Tender chicken breast deglazed with sweet and sour balsamic vinegar. Served with vegetables or potatoes. Light but tasty main course.

Grilled chicken wings seasoned with spices. Smoky and slightly spicy flavor. To be eaten with hands.

Hearty pork steak served with a side of bitter vegetables. Simple grilled meat dish.

Grilled beef cut served with mixed vegetables. Juicy and flavorful red meat. Medium portion.

Large mixed grilled meat platter: beef, pork, and chicken. Ideal for meat lovers or for sharing. Smoky and varied flavors.

Basic mixed salad with fresh and crunchy vegetables. Light and refreshing. Dressing on the side.

Rich salad with tuna and mozzarella. A fresh and balanced single dish, perfect for a light lunch.

Salad with strong flavors thanks to the pecorino cheese and olives. Inspired by Sardinian flavors. Tasty and savory.

Very nutritious salad with eggs, cheese, and pickled vegetables. Full of ingredients with different textures and flavors.

Seafood and land salad with shrimp, tuna, and pink sauce (cocktail). Sweet and creamy taste.

Cooked vegetables, typically leafy greens like spinach or chicory. Can be sautéed (flavorful) or boiled with lemon (light).

Eggplant and zucchini cooked grilled (light and smoky) or baked with breadcrumbs (crispy and flavorful).

Mixed cooked vegetable platter. A large side dish or a light vegetarian dish. Simple and natural.

Half-moon shaped calzone filled with ham and mozzarella. Soft and stringy center.

Classic calzone with the addition of chili pepper for a spicy note.

Classic calzone with a simple tomato and mozzarella filling. A closed Margherita.

Calzone filled with cheese and mixed cooked vegetables. Flavorful and juicy.

Rich calzone with an egg inside. Very nutritious and flavorful.

Classic pizzeria calzone with mushrooms and ham. Mild flavor.

Super stuffed calzone with various cured meats and mushrooms. For those who are very hungry.

Special house calzone, very rich and complete.

The most famous Italian dessert. Layers of ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa on top.

Chocolate lava cake served warm. When cut, a molten chocolate center flows out. Served with cream for contrast.

Creamy spoon dessert similar to crème brûlée, with a caramelized sugar crust on top. Available with various toppings.

Creamy spoon dessert flavored with Italian digestive liqueurs. Fresh and aromatic.

Indulgent coppa with pieces of chocolate ice cream or semi-freddo immersed in espresso. An energizing dessert.

Fresh and creamy dessert based on yogurt and cream, enriched by the acidity of berries.

Pastry bites filled with warm hazelnut cream. Simple and very sweet.

Ice cream elaborated with coffee and chocolate flavors, characterized by a spicy chili note. An intriguing dessert.

Semi-liquid frozen lemon dessert. Very refreshing and digestive, ideal at the end of a meal.

Cold spoon dessert with creamy custard and crunchy nougat pieces. Play of textures.

Pistachio ice cream dessert served with chocolate. Rich and nutty flavor.

Rich and abundant mixed ice cream cup with whipped cream.

Classic spherical ice cream from Pizzo Calabro. Liquid center and cocoa or hazelnut coating. Available in chocolate (dark) or white.

Truffle ice cream served immersed in hot espresso. Delicious hot-cold and sweet-bitter contrast.

Classic Italian espresso. Small, strong, and concentrated.

Decaffeinated espresso.

Typical Italian herbal digestive liqueurs. Usually served neat or with ice after a meal.

Specific digestive liqueurs, one with an intense licorice flavor and the other a local Roman bitter.

Selection of Italian spirits: from sweet and citrusy limoncello to strong and dry grappa (pomace brandy).

Sweet Sicilian dessert wine served with dry Tuscan biscuits. The biscuits are dipped in the wine.

Portion of simple white focaccia, served as an accompaniment to the meal.

Simple toasted bread basket (bruschetta), without topping.

One-liter bottle of mineral water.

Standard non-alcoholic carbonated beverages.