Maccheroni

Thinly sliced cured ham served with fresh sweet melon. A classic Italian appetizer offering a balance of salty and sweet flavors. Best eaten by wrapping the ham around the fruit.

Savory cured ham served with fresh white buffalo mozzarella cheese. A simple, cold appetizer highlighting high-quality ingredients. The salty ham contrasts well with the mild, creamy cheese.

Thin slices of air-dried, salted beef served with peppery arugula (rocket) and shaved hard cheese. Lean and flavorful with a fresh crunch from the greens.

An assortment of Italian cured sausages. Varies in texture and spice level. Typically served with bread as a shared appetizer.

A fresh salad of sliced tomatoes, soft buffalo milk cheese, and basil leaves. Seasoned with olive oil. Refreshing and light.

Fresh Italian cheese made from the milk of water buffalo. Known for its soft, semi-elastic texture and rich, milky flavor. Served simply to highlight the quality.

Fresh buffalo cheese topped with grated cured fish roe (bottarga). The creamy cheese balances the intense, salty, umami flavor of the roe.

Fresh buffalo cheese served with a sauce of basil, pine nuts, garlic, and oil. The herbal sauce complements the rich, milky cheese.

Fresh buffalo cheese served with shavings or essence of black truffle. The earthy, aromatic truffle adds depth to the mild cheese.

The soft, creamy interior of burrata cheese, made from mozzarella curds mixed with cream. Extremely rich and spreadable.

Aged sheep's milk cheese served with honey. The sharpness of the cheese contrasts beautifully with the floral sweetness of the honey.

Creamy mozzarella curds mixed with cream, enhanced with earthy black truffles. A luxurious, rich appetizer.

Very thinly sliced raw beef fillet served with arugula and shaved hard cheese. Dressed with lemon and olive oil. Light and delicate.

A salad featuring cooked chicken breast, greens, and other vegetables. A lighter meal option or shared starter.

Whole artichoke trimmed and braised with garlic, parsley, and mint in olive oil. Tender and flavorful, a traditional Roman specialty.

Baked eggplant casserole. Slices of fried eggplant layered with tomato sauce, mozzarella, and parmesan cheese. Rich, cheesy, and savory.

Pasta in a savory tomato sauce enriched with cured pork cheek (guanciale) and pecorino cheese. A classic Roman dish with deep, savory flavors.

Pasta served with crisp cured pork cheek (guanciale), pecorino cheese, and black pepper. Essentially an 'Amatriciana without tomato'. Rich and salty.

Pasta in a spicy tomato sauce made with garlic and chili peppers. 'Arrabbiata' means 'angry', referring to the heat of the chili.

Long thin pasta served with a light sauce of fresh cherry tomatoes and basil. A simple, sweet, and aromatic dish.

Thick spaghetti-like egg pasta tossed with a creamy emulsion of pecorino cheese and black pepper. A famous Roman staple, spicy from the pepper and salty from the cheese.

Thick egg pasta with a rich sauce made from eggs, hard cheese, cured pork cheek, and pepper. Creamy without using actual cream.

Stuffed pasta parcels filled with a blend of four cheeses. Served in a delicate sauce made with zucchini blossoms.

Large tube pasta stuffed with spinach and ricotta, baked in tomato sauce. Soft, comforting, and cheesy.

Flat ribbon pasta served with a slow-cooked meat sauce made from beef, pork, and tomatoes. Hearty and savory.

Flat ribbon pasta tossed in a green sauce made from basil, pine nuts, garlic, parmesan, and olive oil. Herbal and nutty.

Fresh pasta served with uncooked or lightly cooked cherry tomatoes, chunks of fresh mozzarella, and basil. A fresh, summery pasta dish.

Spaghetti tossed in olive oil infused with garlic and chili pepper flakes. Simple yet flavorful with a spicy kick.

Baked pasta dish with layers of flat noodles, meat sauce (ragù), béchamel sauce, and cheese. Rich, filling, and traditional.

Soft dumplings made from potato and flour, served in a classic tomato sauce. Pillowy texture with a simple, savory sauce.

Hunter-style chicken stewed with wine, herbs, and garlic. Rustic and aromatic with tender meat.

A simple grilled cut of beef. Cooked to preference, charred on the outside and juicy inside.

A tender cut of beef tenderloin, grilled. Leaner and softer than other steaks.

Tender beef fillet served with a creamy sauce infused with green peppercorns. Savory with a mild peppery bite.

Young lamb chops or cuts, grilled. Tender meat with a distinct, slightly gamey flavor.

Grilled steak, sliced (tagliata), served over fresh arugula greens. The peppery salad balances the rich meat.

Tender sliced beef fillet served over fresh arugula. A lighter way to enjoy red meat.

Chicken meat removed from the bone and grilled. Simple, lean, and smoky.

Ground meat rolled into balls and simmered in tomato sauce. Tender and flavorful comfort food.

Thin slices of veal topped with prosciutto and sage, cooked in white wine and butter. A classic Roman dish meaning 'jumps in the mouth'.

Melted smoked cheese (scamorza) served with cured ham. Chewy, smoky, and salty.

Melted smoked cheese served with bottarga (cured fish roe). A unique combination of smoky cheese and intense sea flavor.

A generous portion of grilled smoked cow's milk cheese. Crispy on the outside, gooey on the inside.

Strips of beef stomach lining slow-cooked in tomato sauce with mint and cheese. A traditional Roman delicacy with a unique texture.

Slices of beef fillet sautéed or served with artichokes. Combines tender meat with the earthy flavor of the vegetable.

Slow-roasted young beef. Typically tender and mild in flavor, served sliced.

Leafy green vegetable with a slightly bitter taste. Available simply boiled or sautéed with garlic and chili.

Leafy green vegetable rich in iron. Served either plain boiled or sautéed in olive oil.

Potatoes roasted in the oven, likely with rosemary and olive oil. Crispy outside and soft inside.

A vegetable dish based on what is currently fresh and in season.

Fresh baked bread, typically served in a basket. Useful for soaking up sauces (scarpetta).

Simple salad of mixed leafy greens, dressed with oil and vinegar.

Salad with lettuce, tomatoes, cucumbers, and potentially carrots or corn.

Fresh baby spinach leaves served with thin slices of parmesan cheese.

Salad combining sweet pears, crunchy walnuts, and savory parmesan. A mix of textures and flavors.

Salad greens topped with canned tuna, likely with tomatoes, olives, or corn.

A complex salad with spinach, savory cheese, earthy raw mushrooms, and nutty pine nuts.

Classic salad with tomatoes, cucumbers, olives, onions, and feta cheese.

A selection of fresh fruits available at the time of year.

Fresh sliced pineapple. Sweet, tangy, and refreshing.

Sweet whipped cream served with small, intensely flavored wild strawberries.

Famous Italian dessert made with coffee-soaked ladyfingers and mascarpone cream. Dusted with cocoa powder.

A smooth, rich dessert sauce or pudding made with milk, eggs, and sugar.

Rich custard base topped with a layer of hardened caramelized sugar. Crack the top with a spoon to eat.

Airy, whipped chocolate dessert. Rich in flavor but light in texture.

Warm or cold custard made with egg yolks, sugar, and Marsala wine. Frothy and boozy.

Scoops of gelato or ice cream. Likely available in various flavors like vanilla or chocolate.

Fruits (like lemon or coconut) or nuts hollowed out and filled with corresponding ice cream flavors.

A refreshing, dairy-free frozen dessert made with lemon juice and sugar. Palate cleanser.

A cocktail-dessert hybrid. Lemon sorbet whisked with vodka and sometimes prosecco to make a slushy drink.

Italian dessert wine served with hard almond biscuits (cantucci). Dip the biscuits in the wine to soften them.

A baked tart, likely with fruit jam or fresh fruit filling, made in-house.

A daily special sweet dish. Ask the waiter for today's selection.

Mineral water, likely available as still or sparkling.

One liter carafe of the restaurant's table wine, red or white.

Beer served from the tap. Refreshing and cold.

Mexican lager beer, light and refreshing. Often served with a lime wedge.

India Pale Ale. A hoppy beer with stronger flavor and bitterness than lager.

Artisanal beer brewed in the region.

Carbonated soft drinks. Sweet caramel flavor.

Small, strong shot of concentrated coffee. The traditional Italian way to end a meal.

Selection of hot drinks including coffee with milk, black coffee, or hot tea.

Sweet or herbal alcoholic drinks served after dinner as digestifs (e.g., Limoncello, Amaro).

Popular aperitif cocktail made with prosecco, bitter liqueur (like Aperol or Campari), and soda water. Orange and bubbly.

Strong spirits like grappa, whiskey, or mixed cocktails.