Locanda dell'Angelo Ristorante Pizzeria Braceria

Simple pizza topped only with tomato sauce and extra virgin olive oil. Crispy and light base, without cheese.

Traditional Neapolitan pizza with tomato, garlic, and oregano. Aromatic and decisive taste, without dairy.

The most classic Italian pizza with tomato, fiordilatte mozzarella, and basil. Balanced and fresh flavor.

Prized variation of the Margherita with Campana buffalo mozzarella, richer and creamier than traditional mozzarella.

Flavorful pizza with tomato, mozzarella, and anchovies (alici). Savory and marine taste.

White pizza rich with fresh, sautéed vegetables. A mix of garden flavors with chicory, eggplant, and zucchini.

Inspired by the dish of the same name, with fried eggplant, tomato, and parmesan. Rich and enveloping taste.

Spicy pizza with ventricina salami, balanced by the sweetness of stracciatella (the soft center of burrata) and olives.

Rich pizza with many ingredients: eggs, olives, mushrooms, artichokes, and ham. A classic with a complex and varied taste.

White pizza with mushrooms and sausage. Earthy, rustic, and flavorful taste.

A tribute to Amatriciana pasta on pizza, with tomato sauce, cured guanciale, and Pecorino Romano.

White version of Amatriciana with mozzarella, crispy guanciale, and pecorino cream. Savory and tasty.

White pizza loved by children, topped with wurstel and french fries. Simple and tasty.

White pizza with a selection of four cheeses. Creamy, with the decisive taste of gorgonzola.

White pizza with delicate zucchini flowers and savory anchovies. A classic combination of Roman cuisine.

Red pizza with mixed seafood. Intense sea aroma.

Simple pizza base baked with extra virgin olive oil, salt, and rosemary. Excellent as an appetizer or side dish.

White pizza or focaccia stuffed with mozzarella and cooked ham.

Half-moon shaped closed pizza stuffed with tomato, mozzarella, and cooked ham.

Prized stuffed pizza with buffalo mozzarella and tomato.

Historic Roman dish: oxtail slow-cooked with tomato, celery, raisins, and pine nuts. The meat becomes very tender.

Chicken pieces cooked in a pan with colorful peppers. A colorful and juicy main course, typical of Ferragosto in Rome.

Tripe (beef offal) stewed with tomato, mint, and pecorino. A humble but very flavorful dish.

Minced meat meatballs cooked in tomato sauce. Soft and tasty, often served with plenty of sauce for 'scarpetta' with bread.

Beef steak with bone (T-bone cut), thick and grilled. Usually served rare. Price by weight.

Beef ribeye with bone, flavorful and juicy. Price by weight.

Prized boneless beef cut, tender and well-marbled. Portion of about 300g.

Grilled beef steak served sliced (tagliata). Often served with arugula and Grana cheese.

Prized Finnish beef, known for its high marbling (intramuscular fat) which makes it very tender.

Danish beef, appreciated for its tenderness and delicate flavor.

Tenderest beef fillet cooked with a reduction of Barolo red wine, full-bodied and aromatic.

Thin slices of floured and pan-seared meat, served with a fresh lemon sauce or an aromatic white wine sauce.

Roman specialty: thin slices of veal topped with raw ham and a sage leaf, cooked in white wine. Literally 'they jump into the mouth'.

Pan-seared pork sausage served with sautéed chicory (a leafy green vegetable with a slightly bitter taste).

Grilled lamb chops, to be eaten piping hot 'a scottadito' (with your hands). Served with potatoes.

Soft polenta served with tomato pork rib sauce. Rustic winter dish.

Large grilled prawns, simply seasoned to enhance their sweet flavor.

Floured and fried calamari rings until golden. Crispy outside and tender inside.

Grilled salmon steak. Fatty and flavorful fish, rich in Omega-3.

Whole or fillet sea bass, a fish with white, lean, and delicate flesh.

Turbot (prized flatfish) baked with potatoes. Firm and flavorful flesh.

Boiled lobster served cold with tomatoes, red onion, and oil. Fresh and refined seafood salad.

Fresh artichokes prepared in two traditional styles: alla Romana (stewed with mint and garlic) or alla Giudia (deep-fried whole like a crispy flower).

Potatoes served as a side dish, choose between classic french fries or roasted baked potatoes.

Mixed mushrooms sautéed with oil, garlic, and parsley.

Typical Roman dark leafy green vegetable, boiled and then sautéed with garlic and chili pepper. Bitter and decisive taste.

Mix of seasonal vegetables (usually zucchini, eggplant, peppers) grilled.

Fresh salad with lettuce, tomatoes, carrots, and other raw vegetables.

Prized porcini mushrooms, served baked with breadcrumbs (gratin) or fried.

The chef's dessert of the day.

Famous Italian spoon dessert with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa.

Fresh seasonal fruit salad.