La Zingarella

Freshly baked bread basket, commonly served as an accompaniment to the meal. Essential for 'scarpetta' (mopping up sauce).

A mixed appetizer platter featuring a selection of house specialties. Typically includes cured meats, cheeses, and preserved vegetables.

A classic Italian starter pairing sweet, chilled melon slices with savory, thinly sliced cured ham. A refreshing balance of salty and sweet.

High-quality cured ham, likely from a specific region or producer named Sano. Served thinly sliced with a delicate, savory flavor.

Air-dried, salted beef from the hip cut (punta d'anca), known for its tenderness and lean texture. Often served with arugula and parmesan.

A fillet of salt cod, battered and deep-fried until golden. Crunchy on the outside and tender on the inside.

Fried zucchini flower, typically stuffed with mozzarella and sometimes anchovy before being battered. Crispy and savory.

A Roman fried rice ball snack, usually mixed with tomato sauce and filled with a gooey mozzarella center.

Small balls of mozzarella cheese, breaded and deep-fried. Crispy coating with a melted, stringy cheese center.

Green olives stuffed with a spiced meat filling, breaded, and fried. A traditional appetizer from the Marche region.

Toasted bread topped with fresh chopped tomatoes, basil, garlic, and olive oil. Crunchy and refreshing.

Toasted bread topped with slices of cured ham (prosciutto). A savory starter.

Simple toasted bread rubbed with garlic and drizzled with extra virgin olive oil.

Spaghetti served with a rich seafood sauce containing clams, scampi, mussels, and tomatoes. Savory and flavorful.

Classic spaghetti dish with fresh clams, garlic, olive oil, and white wine. Briny and aromatic.

Thick, egg-based spaghetti strands served with a 'sea and mountain' combination of clams and porcini mushrooms.

Rice cooked in a creamy, pink sauce made with scampi (langoustines). Rich and delicate seafood flavor.

Seafood rice dish, similar to risotto, cooked with mixed shellfish like mussels, clams, and shrimp in a light tomato base.

Short pasta tubes in a spicy tomato sauce made with garlic, dried red chili peppers, and olive oil.

Large tube pasta served with a robust sauce of cured pork cheek (guanciale), pecorino cheese, and tomato.

A Roman classic featuring pasta tossed with eggs, hard cheese (Pecorino Romano), cured pork cheek (guanciale), and black pepper. Rich and creamy without cream.

Broad, flat pasta ribbons served with a savory, slow-cooked wild boar ragù. A hearty, gamey dish.

Stuffed pasta pockets filled with ricotta cheese, served in a simple yet elegant sauce of melted butter and sage.

Flat, thick pasta strands served with earthy porcini mushrooms. A fragrant and woodland-inspired dish.

Soft potato dumplings, typically served with tomato sauce or a cheese sauce. Chewy and comforting.

A selection of mixed roasted fish and seafood. Simply prepared to highlight the fresh flavors.

Skewers of squid grilled or roasted. Tender with a slight char from the cooking process.

Mussels cooked in a sauce of tomato, garlic, and parsley. Served with bread for dipping.

Fresh fish fried with bones, typically small local catch. Crispy and flavorful.

A mixed platter of fried seafood, usually including calamari and shrimp. Crispy, golden, and served with lemon.

Fried rings of squid and shrimp. A popular seafood classic with a crunchy coating.

Turbot fish baked with potatoes. The delicate white fish pairs well with the soft, savory potatoes.

A dish featuring scampi (langoustines) and mazzancolle (large prawns), likely grilled or sautéed.

Langoustines prepared simply, often grilled, to showcase their sweet crustacean flavor.

Skewers of large prawns, grilled until cooked through. Sweet and savory.

Choice of whole grilled fish: Sea Bass (Spigola), White Bream (Sarago), or Sea Bream (Orata). Served simply with lemon and olive oil.

A steak of swordfish, grilled or pan-seared. Meaty texture similar to a steak, with a mild fish flavor.

Mussels and clams sautéed in a broth of white wine, garlic, and parsley. A light and aromatic seafood dish.

Clams sautéed until open in a garlic and white wine sauce. Simple and flavorful.

Grilled lamb chops, known as 'burn finger' because they are so tempting you eat them while hot. Tender and smoky.

A classic beef steak, grilled to preference. Juicy and savory.

Beef fillet steak served with a creamy black pepper sauce. Tender meat with a spicy kick.

A tender cut of beef fillet, typically grilled. Lean and melt-in-the-mouth texture.

Veal loin steak, milder and more tender than beef. Typically grilled or pan-fried.

A lean cut of veal, likely served as a thin steak or escalope.

Breaded and fried meat cutlet (usually veal or chicken). Crispy golden crust with tender meat inside.

Small bite-sized pieces of veal, stewed or sautéed in a sauce.

Veal escalope served with a rich porcini mushroom sauce. Earthy and tender.

Veal escalopes prepared according to your preference (e.g., lemon, white wine).

Traditional Roman oxtail stew, slow-cooked with tomato, celery, and herbs until the meat falls off the bone. Rich and gelatinous.

Braised veal shank cooked with vegetables and broth. Known for its tender meat and marrow-filled bone.

Rolled slices of meat (usually beef or veal) filled with ingredients like cheese, herbs, or prosciutto, then stewed in sauce.

Veal cutlets topped with prosciutto and fresh sage, cooked in white wine and butter. A savory Roman classic.

Roman-style tripe stewed in a rich tomato sauce with mint and Pecorino cheese. Unique texture and deep flavor.

A rustic stew of beans and pork rind cooked in tomato sauce. Hearty and rich.

Grilled Scamorza cheese, a semi-soft cow's milk cheese similar to mozzarella but firmer. Smoky and melted.

A fresh salad of sliced mozzarella, tomatoes, and basil, seasoned with salt and olive oil.

A dish featuring porcini mushrooms, likely sautéed or grilled to highlight their earthy flavor.

Sautéed chicory greens, typically cooked with garlic and chili. Slightly bitter and savory.

Mixed fresh garden salad with lettuce, tomatoes, and other seasonal vegetables.

Green beans, usually boiled and dressed with olive oil and lemon.

Classic French fries, crispy and salted.

Spinach, typically sautéed with butter or oil.

Roman-style artichoke, trimmed and braised whole with garlic, mint, and parsley. Tender and flavorful.

Asparagus spears, usually steamed or boiled and dressed with olive oil.

Toasted bread topped with mozzarella and anchovies.

Toasted bread with melted mozzarella and ham.

Toasted bread topped with mozzarella, ham, and mushrooms.

Oven-baked flatbread, usually seasoned with salt and olive oil.

Folded pizza dough stuffed with fillings like tomato, mozzarella, and ham, then baked.

Pizza topped with tomato, mozzarella, mushrooms, artichokes, ham, and olives.

Pizza with tomato sauce, mozzarella, and sliced mushrooms.

Pizza topped with mozzarella and premium porcini mushrooms.

The quintessential Italian pizza with tomato sauce, mozzarella cheese, and fresh basil.

A simple pizza with tomato sauce, garlic, oregano, and oil. No cheese.

Pizza with tomato sauce, mozzarella, and anchovies.

Pizza topped with tomato, mozzarella, and cooked ham.

Fresh pineapple slices.

Single piece of seasonal fruit.

Fruit salad with a mix of fresh seasonal fruits.

Fresh strawberries dressed with sugar and lemon juice.

Fresh strawberries served with a scoop of ice cream.

Fresh strawberries served with whipped cream.

A portion of fresh melon.

A portion of fresh watermelon.

Assorted desserts, selection may vary daily.

Classic cream-flavored ice cream.

Cream ice cream drowned (affogato) in whisky.

Silky Italian dessert made of sweetened cream thickened with gelatin. Served chilled.

Custard dessert with a layer of clear caramel sauce.

A serving of premium brand ice cream.

Classic Italian espresso.

Bitter herbal liqueurs, typically consumed after a meal as a digestif.

1 liter bottle of mineral water (still or sparkling).

Half liter bottle of mineral water.

Bottled Italian lager beer. Crisp and refreshing.

Canned Italian lager beer.

Large 1-liter bottle of Coca Cola.

Canned Coca Cola.

Canned orange soda.

Canned lemon-lime soda.

Large draft beer (approx 0.4L/40cl, despite menu text).

Small draft beer (approx 0.2L/20cl, despite menu text).