La Soffitta Renovatio

A classic Italian appetizer combining the salty taste of prosciutto crudo with the sweetness of fresh melon. Served cold.

Crispy tuna meatballs served on a cold tomato soup (gazpacho). A creative and flavorful appetizer.

Very thin slices of octopus served with a homemade mayonnaise using the octopus's cooking water. Delicate and tender.

A layered composition of artichokes and potatoes, cooked to create a soft and flavorful texture.

Codfish processed into a cream (mantecato) served inside a crispy wafer, similar to a Sicilian cannolo but in a savory version.

A whole artichoke. Choose 'alla Romana' for a soft stewed version with mint and garlic, or 'alla Giudia' for a fried and crispy version.

Thick fresh egg pasta seasoned with tender artichokes and abundant grated Pecorino Romano cheese.

Thick handmade pasta (typical Tuscan) served with fresh mussels and pecorino cheese. A unique mix of sea and land flavors.

Creamy risotto cooked with sweet pumpkin pulp and flavorful sausage. A comforting, autumnal dish.

Thick fresh pasta (similar to chitarra spaghetti) served with fresh lobster in a light tomato sauce.

Large pasta tubes served with fresh tuna chunks and eggplant. A rich and Mediterranean first course.

Pasta parcels made with chestnut flour, seasoned with sautéed porcini mushrooms.

Tuna fillet seared on the outside with a crust of sesame and poppy seeds, served with basil-infused potatoes.

Grilled milk-fed lamb chops, served piping hot (hence the name 'scottadito' - burnt fingers). Traditionally eaten with hands.

Slow-cooked chicken pieces with peppers and tomatoes. A classic of Roman home cooking.

Prized porcini mushrooms cooked whole or in pieces, roasted to enhance their natural flavor.

Thin slices of marinated raw beef, served with fresh arugula, cherry tomatoes, and shavings of Parmigiano Reggiano.

Roasted octopus tentacles until crispy, served with potatoes and basil sauce (pesto).

Prime cut of Polish beef grilled. Price varies by weight (indicated per 100g).

Whole fresh fish (sea bream or sea bass) cooked in the oven or grilled. The price depends on the weight of the chosen fish.

Pizza topped with smoked provola cheese, sautéed chicory (bitter vegetable), and sausage.

Seasonal vegetables served as a side dish. Usually sautéed or dressed with oil and vinegar.

Raw catalogna chicory sprouts, served crispy with a flavorful sauce of anchovies, garlic, and vinegar. Roman specialty.

Classic cake with a shortcrust pastry base and a soft filling of sweet ricotta and chocolate.

Traditional Roman Jewish dessert with sour cherries (visciole) and a crust or base of almond paste.

Soft sponge cake filled and covered with lemon cream. Fresh and aromatic.

The most famous Italian dessert: layers of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Fried tube-shaped wafer filled with sweet ricotta cream, often enriched with candied fruit or chocolate.

Fresh cheesecake on a biscuit base, topped with strawberry sauce.

Vegan cake made with cereal flour and jam.

Creamy cheesecake enriched with caramel sauce.

Soft cake with fresh apple pieces, simple and traditional.