L'Angoletto ai Musei

Fresh mussels cooked in a pan with garlic, oil, parsley, and white wine. A classic simple and tasty seafood appetizer. To be enjoyed with toasted bread to soak up the sauce.

Prized Scottish smoked salmon, served cold in thin slices. It has a delicate, buttery flavor with smoky notes. Often accompanied by croutons and butter.

Clams sautéed in a pan with oil, garlic, and white wine until they open. The flavor is intensely of the sea and naturally savory. Great to eat with your hands and accompanied by bread.

A cold mix of mollusks and crustaceans like octopus, calamari, shrimp, and mussels, boiled and dressed with oil and lemon. Fresh, light, and tender. Perfect as a light start to a meal.

Slices of fresh tomato alternated with buffalo mozzarella and basil. Simply dressed with extra virgin olive oil and oregano. A fresh dish that enhances the quality of the mozzarella.

A classic Italian combination of salty raw ham and sweet melon. The sweet-salty contrast is refreshing and appetizing. Ideal on hot days.

Fresh buffalo mozzarella served whole or sliced with aged raw ham. The creaminess of the cheese balances the saltiness of the cured meat. Eaten cold as an appetizer.

A selection of assorted Italian cheeses, which may include pecorino, parmesan, gorgonzola, or taleggio. Variety of textures and flavor intensities. Often served with honey or jams.

An assortment of grilled or oven-baked vegetables, such as zucchini, eggplant, and peppers. Light and flavorful, dressed with oil and parsley. Great for vegetarians.

Very thin slices of bresaola (cured beef) served raw. Usually dressed with arugula and parmesan shavings. Lean, protein-rich, and very flavorful dish.

A large mixed platter to share with typical cured meats, cheeses, olives, and vegetables. Offers a panorama of traditional Italian flavors. Ideal for starting a meal with company.

Slice of toasted homemade bread with your choice of toppings. Crispy and flavorful. A classic Italian rustic snack.

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

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. A delicate and savory Roman classic.

Green pitted olives stuffed with minced meat, breaded and fried. Very tasty Marche specialty. Eaten one after another as a snack.

Cylinders of seasoned potato puree, breaded and fried. Simple and loved by everyone. Soft inside and golden outside.

Meat-filled pasta served in hot meat broth. A comforting and traditional dish, ideal on cold days.

Thick and creamy chickpea soup. Rich in protein and rustic flavor. Often served with a drizzle of oil and croutons.

Traditional soup based on borlotti or cannellini beans. Earthy flavor and velvety texture.

Mixed seasonal vegetable soup. Light, healthy, and colorful. Full of vitamins and natural flavor.

Nutritious soup based on slowly cooked lentils. Savory flavor and dense texture.

The most iconic Italian pasta dish. Spaghetti with fresh tomato sauce and basil. Absolute simplicity that enhances quality ingredients.

Short pasta with spicy tomato sauce, garlic, and chili pepper. It has a bold and fiery taste.

An ancient Roman dish, considered the ancestor of carbonara. Pasta with crispy guanciale, pecorino romano, and black pepper, without eggs or tomato.

Rolled egg pasta filled with meat or ricotta and spinach, covered with sauce and béchamel. Baked for a golden crust.

Soft potato gnocchi with Genovese pesto (basil, pine nuts, garlic, parmesan, and oil). Aromatic and creamy.

Thick pasta with a pecorino romano cream and abundant black pepper. Intense, salty, and spicy flavor.

Thick tubular pasta with tomato sauce, guanciale, and pecorino. A rich and flavorful Roman classic.

Tomato pasta enriched with melting mozzarella and basil. Often baked to melt the cheese.

Bow-tie pasta with a creamy and flavorful sauce, often with peppers, tomato, and cream.

Layers of egg pasta alternated with meat ragù, béchamel, and parmesan. Baked, it is a rich and hearty dish.

Egg tagliatelle with the classic slow-cooked meat ragù. A dish symbolizing Italian cuisine worldwide.

Egg pasta tossed with butter and parmesan until a rich cream is formed. Very popular abroad, it's a simple but caloric dish.

Creamy rice cooked with crustacean broth and scampi cream. Delicate seafood flavor and velvety texture.

Filled pasta (usually ricotta and spinach) served with a simple tomato sauce. A classic and light first course.

Spiral pasta with sautéed zucchini and shrimp. A fresh and delicate sea-and-land combination.

Large tubular pasta with squid ink, which gives a dark color and an intense seafood flavor.

Potato gnocchi with a creamy four-cheese sauce. Rich, savory, and very filling.

Spaghetti sautéed with fresh clams, garlic, oil, and parsley. An essential and much-loved seafood dish.

Spinach gnocchi served with a refined saffron, clam, and fresh arugula sauce. A creative and colorful dish.

Spaghetti with tomato sauce served with meatballs. A hearty and homemade single dish.

A luxurious version of classic carbonara, enriched with black truffle. The earthy flavor of the truffle pairs with the cream of eggs and pecorino.

The classic fettuccine Alfredo enriched with chicken pieces. A complete and creamy dish, popular in Italian-American cuisine.

Rice cooked with a mix of seafood (mussels, clams, shrimp, calamari) and tomato. Rich seafood flavor.

Pasta with a mix of land (mushrooms) and sea (shrimp or seafood) ingredients. Combines woodland and marine flavors.

Thick egg pasta served with fresh lobster and cherry tomatoes. A prized dish with a sweet and delicate crustacean flavor.

Portion for two people of tagliolini with lobster. Ideal for sharing for a special dinner.

T-bone steak, thick cut, grilled. Usually served rare. The meat is tender and flavorful.

Tripe slow-cooked with tomato, mint, and pecorino romano. A humble dish from Roman tradition, very tasty and tender.

Floured veal slices sautéed and served with a lemon sauce. Light and citrusy dish.

Breaded veal cutlet fried in butter. Crispy and golden outside, tender inside.

Grilled lamb chops. Eaten with hands ('scottadito' because they are served very hot). Intense and smoky flavor.

Slice of grilled veal loin. Lean and juicy meat, simply seasoned.

Grilled chicken breast served with a side of vegetables or potatoes. Light and healthy dish.

Roast lamb cooked in the oven with potatoes and herbs (rosemary, garlic). Sunday dish, flavorful and rustic.

Oxtail stew with tomato, celery, and raisins. The meat becomes very tender and falls off the bone. Roman specialty.

Classic grilled beef steak. Simple and robust flavor of red meat.

Prized cut of beef (fillet), very tender and lean, grilled.

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

Whole calamari cooked on the grill. Tender and slightly smoky, dressed with oil and lemon.

Large grilled prawns with shell. Sweet and flavorful.

Floured and fried calamari rings and shrimp. Crispy and golden, served with lemon.

Whole sea bream cooked on the grill. Delicate and light white meat.

Fresh salmon steak cooked on the grill. Rich in omega-3, flavorful, and tender.

Swordfish steak cooked with cherry tomatoes, olives, and capers. Intense Mediterranean flavor.

Half boiled lobster served cold with red onion, cherry tomatoes, and oil. Fresh and refined dish.

Whole lobster prepared Catalan style (with raw vegetables and onion). Generous portion.

Large mixed platter of grilled fish and crustaceans. Includes various types depending on the day's catch.

Fried potato sticks, crispy and salty.

Diced potatoes roasted in the oven with rosemary.

Grilled eggplant slices dressed with oil, garlic, and parsley.

Whole artichoke cooked upside down with oil, garlic, and mint. Soft and flavorful.

Fresh arugula salad, often served with cherry tomatoes and Grana Padano shavings.

Mix of lettuce, tomatoes, carrots, and other seasonal vegetables.

Salad with chicken, croutons, cheese shavings, and Caesar dressing.

Salad enriched with salmon slices (usually smoked).

Mixed salad with the addition of oil-packed tuna.

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

Fresh pizza with arugula and parmesan shavings added after cooking.

Flavorful pizza with the addition of anchovy fillets. Bold and savory taste.

Pizza with spicy salami. Slightly spicy and very tasty.

White pizza (without tomato) with gorgonzola cheese and roasted potatoes. Intense and rustic flavor.

Pizza with zucchini flowers and anchovies. A classic Roman combination, delicate and salty.

White pizza with a blend of four cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Creamy.

Classic pizza with Parma raw ham.

Pizza with prized porcini mushrooms. Intense forest aroma.

Pizza with mixed grilled or oven-baked vegetables (zucchini, eggplant, peppers).

Pizza inspired by eggplant parmigiana, with fried eggplant and parmesan.

A pizza loved by children, with french fries and wurstel rings.

Pizza with tuna and onion. Strong flavor.

White pizza with champignon mushrooms and crumbled sausage. Flavorful and autumnal.

Hawaiian pizza with pineapple chunks. Sweet and controversial.

Rich version of the Margherita with buffalo mozzarella and fresh cherry tomatoes.

Very rich pizza with various toppings: artichokes, mushrooms, ham, olives, and sometimes egg.

Special pizza in shrimp cocktail style, with lettuce and mayonnaise added raw.

A classic combination of cooked or raw ham and mushrooms.

Pizza with smoked salmon and arugula (rughetta). Delicate.

Pizza with buffalo mozzarella and cooked ham. Simple but with premium ingredients.

Fresh pizza topped after cooking with bresaola, arugula, and parmesan.

Pizza with seafood (mussels, clams, shrimp). Seafood flavor.

Folded pizza in a half-moon shape, filled (usually ham and mozzarella or ricotta).

Toasted bread filled with melted mozzarella and smoked salmon.

Classic toast enriched with mushrooms, ham, and melting cheese.

Savory toast filled with melted gorgonzola.

Classic ham and cheese toast, hot and stringy.

Large bottle of water, still or sparkling.

Small bottle of water.

Carbonated drinks in cans or small bottles.

Large bottle of Coca-Cola to share.

Pale draft beer, small size.

Pale draft beer, medium size.

Red draft beer, small size. More intense and malty flavor.

Red draft beer, medium size.

Classic Italian aperitifs based on prosecco and bitter or liqueur.

Small bottle Italian beer.

Large bottle Italian beer.

Bottled fruit juice.

Freshly squeezed orange juice.

Canned or bottled iced tea, lemon or peach flavor.

Herbal digestive liqueurs, with a sweet-bitter taste.

Selection of Italian and international liqueurs and spirits. Grappa is a strong pomace brandy, limoncello is sweet and lemony.

Aged spirits to sip.

Italian sparkling white wine, dry and fruity. Perfect for toasts.

High-quality Italian classic method sparkling wine.

Renowned Franciacorta sparkling wine.

Prestigious French sparkling wine.

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

Spoon dessert of cream, sugar, and gelatin. Soft and vanilla-flavored, served with a red fruit sauce.

Sphere-shaped ice cream covered in cocoa or sprinkles, with a soft center.

Frozen lemon dessert, digestive and refreshing. Often drunk at the end of a meal.

Soft cake or tart with lemon cream.

Fresh pineapple slices.

Fresh melon slices.

Cup of fresh strawberries, plain or with sugar and lemon.

Mixed fresh fruit salad.

Small tart with shortcrust pastry, jam, or chocolate.

Classic tart with shortcrust pastry, custard cream, and pine nuts.

Gin cocktail with tonic water or lemonade.

Vodka mixed with a drink of your choice.

Simple combination of whiskey and cola.

White rum and cola (Cuba Libre).

Refreshing cocktail with rum, mint, lime, and sugar.

Coconut liqueur with cola.

Classic Italian with gin, red vermouth, and Campari bitter.

Red vermouth, Campari bitter, and soda.

Sparkling wine cocktail with orange juice (Mimosa) or strawberry (Rossini).

Sweet and fruity cocktail with vodka, peach liqueur, orange juice, and cranberry.

Tropical cocktail with rum, coconut cream, and pineapple juice.

Strong cocktail with various white spirits and a splash of cola.

Vodka, ginger beer, and lime.

Tequila, triple sec, and lime juice, served with a salt rim.