L'Antica Birreria Peroni

Fresh bread served as an accompaniment to the meal. Crispy crust and soft crumb. Ideal for 'making the little shoe' with sauces.

Single portion of additional sauce. May include mayonnaise, ketchup, or mustard. Perfect for accompanying fried food or meat.

Selection of hot mixed Roman fried items. Includes supplì, zucchini flowers, and Ascolane olives. Crispy and flavorful, perfect for starting the meal.

Breaded and fried rice croquette with tomato and mozzarella filling. Crispy outside and gooey inside. One of Rome's most famous street foods.

Battered and fried zucchini flower. Often stuffed with mozzarella and anchovies. Light and delicate.

Green pitted olives, stuffed with meat, breaded and fried. Small, savory, and crispy bites.

Crispy toasted bread (frisella) topped with fresh tomato, oil, and oregano. A fresh and simple dish from the tradition of Southern Italy.

Desalted cod fillet, battered and fried. Soft fish inside with a golden crust. Classic Roman appetizer.

Slice of toasted bread topped with diced fresh tomatoes, garlic, basil, and olive oil. Crispy and aromatic.

Slice of toasted bread served with seasoned beans. A rustic and nutritious appetizer.

Toasted bread served with prosciutto crudo. Simple and flavorful.

Toasted bread with bresaola (cured beef) and fresh arugula. A light and peppery combination.

Mushrooms preserved in oil. Delicate taste and meaty texture. Excellent as a side dish or cold appetizer.

Tender artichoke hearts preserved in oil. Slightly acidic and vegetal flavor.

Mix of olives of various types and seasonings. Includes stuffed and spicy olives. Perfect for snacking.

Cold salad of cannellini beans and tuna in oil. A simple, protein-rich, and hearty dish.

Quality tuna fillets preserved in olive oil. Rich sea flavor.

Tuna served with fresh tomatoes. A light and flavorful cold dish.

Salted anchovies served with butter curls. A classic pairing where the richness of the butter balances the saltiness of the fish. Often eaten with bread.

Marinated or smoked herring fillets. Intense and decisive flavor.

Mixed cheese selection. May vary based on availability.

Fresh salad with slices of mozzarella, tomato, and basil. Dressed with olive oil and oregano.

Large mixed salad prepared with ingredients at the chef's discretion. Fresh, abundant, and varied.

German wurstel served with a side dish of your choice.

Large wurstel (Brait) served with a side dish.

Very long grilled wurstel served with a side dish.

House specialty: long grilled wurstel with side dish.

Bock type wurstel steamed, served with a side dish. Delicate taste and soft texture.

Mixed dish with 4 different types of wurstels, served with sauerkraut and french fries. Ideal for sharing.

Short pasta dressed with tomato sauce, garlic, and abundant chili pepper. Typical spicy Roman dish.

Short tubular pasta dressed with tomato sauce, crispy guanciale, and Pecorino Romano. Intense and savory flavor.

Ancestor of carbonara and amatriciana. Pasta dressed with guanciale, Pecorino Romano, and black pepper. Without tomato and without eggs.

Famous Roman dish. Pasta dressed with a cream of egg yolks, Pecorino Romano, guanciale, and black pepper. Rich and velvety.

The Italian classic. Pasta with fresh tomato sauce and fragrant basil. Simple and light.

Pasta dressed with garlic and chili infused olive oil. Simple but flavorful and spicy dish.

Egg pasta tossed with Pecorino Romano cheese and freshly ground black pepper. Creamy and spicy.

Soft potato gnocchi dressed with Pecorino Romano cream and black pepper.

Pasta stuffed with fresh ricotta and spinach. Usually served with butter and sage or tomato sauce.

Short pasta dressed with crumbled sausage, cream, and cheese. Rich and hearty dish.

Hot soup prepared daily with seasonal vegetables or legumes. Ask the staff for the day's variety.

Long, flat egg pasta served with the classic Bolognese meat sauce (ground meat and tomato).

Very rich and heavy mixed dish ('spaccafegato') with sausages, wurstels, pork rind, and beans. For those with a big appetite.

Beef tripe cooked for a long time with tomato, Roman mint, and pecorino. Traditional peasant dish, very flavorful.

Spicy beef stew with paprika, served with potatoes. Dish of Hungarian origin, warm and comforting.

Mixed selection of roasted meats. House specialty, ideal for tasting different types of meat.

Slice of smoked pork loin served with a side of tangy sauerkraut.

Smoked pork loin served with beans.

Smoked pork loin served with potatoes.

Smoked pork loin served with a double side of sauerkraut and potatoes.

Minced meat medallion cooked on the grill. Served without complex side dishes.

Beef burger served with crispy french fries.

Roasted or grilled pork sausage. Simple and flavorful.

Roasted pork sausage served with french fries.

Classic Italian Lager. Straw yellow color and refreshing taste with a balanced bitter note. Perfect for any occasion.

Full-bodied and structured double malt beer. Notes of caramel and spices due to malt toasting. Higher alcohol content.

Premium Lager with a dry and clean taste. Characterized by the use of local corn, which gives it lightness.

Vienna-style red beer. Amber color and enveloping taste with notes of toasted malt and caramel.

Turbid wheat beer (Weizen). Aromatic, with fruity and spicy notes (often banana and cloves). Very refreshing.