Mama Eat Roma

Toasted bread slices topped with fresh tomatoes, garlic, and olive oil. A classic fresh and crispy appetizer.

Toasted artisanal bread served with a variety of toppings, including provola cheese and mixed vegetables. Flavorful and ideal for sharing.

A classic Italian pairing of aged prosciutto crudo and fresh, creamy buffalo mozzarella. Simple yet rich in flavor.

A mixed platter of regional cured meats and cheeses, served on a wooden board. Perfect as a shared appetizer for two.

A simple and crispy pizza base, seasoned only with oil, salt, and aromatic rosemary. Excellent as a bread substitute.

Giant potato croquette (25 cm) with a molten mozzarella center. Fried until golden, crispy outside and soft inside.

Giant potato croquette filled with sausage and friarielli (bitter Neapolitan broccoli rabe). A bold and traditional flavor.

Maxi croquette filled with zucchini parmigiana and cheese. Combines the sweetness of zucchini with the crispiness of frying.

Large potato croquette stuffed with sautéed eggplant with tomato. Rich and succulent.

A giant rice arancino filled with meat sauce and cheese. A golden and hearty fried rice ball.

Maxi arancino with pistachio flavor, cooked ham, and melting cheese. Combines savory flavors with the toasted note of pistachio.

Giant arancino filled with Genovese ragù (meat and onion stew) and creamy béchamel. Very flavorful and aromatic.

Small fried pizzas topped with tomato sauce, cheese, and basil. Soft and flavorful.

Strips of fried pizza dough served with fresh tomato and cheese. A typical Neapolitan snack.

A mixed platter of traditional fried items including vegetables, small fried pizzas, arancini, potato croquettes, and more. Ideal for tasting various specialties.

Tender breaded and fried chicken pieces. Golden and crispy, a simple and tasty dish.

Breaded and fried mini mozzarella balls. Hot and stringy inside.

Classic potato croquettes, small and flavorful with parsley and cheese. A very popular fried snack.

Small breaded and fried rice balls, seasoned with ham and cheese. Crispy outside and soft inside.

Fried leavened pizza dough bites. Often served with seaweed in the dough or plain.

Freshly cut fried potatoes. A classic crispy side dish.

Fresh pasta served with a thick cream of Roman Pecorino cheese and abundant black pepper. An iconic and flavorful Roman dish.

Long pasta with a creamy sauce made from raw eggs, pecorino cheese, and crispy guanciale (cured pork). Rich and peppery.

Similar to Carbonara but without eggs. Short pasta with sautéed guanciale and pecorino cheese. Very flavorful.

Pasta with tomato sauce, crispy guanciale, and pecorino cheese. A classic from Lazio cuisine with a strong flavor.

A humble dish from Neapolitan tradition: pasta cooked with potatoes and finished with provola cheese. Creamy and comforting.

Ziti pasta seasoned with 'la Genovese', a Neapolitan meat sauce with lots of onions cooked very slowly until they become a sweet cream.

Pasta with fried zucchini, pancetta, and cheese. Inspired by the famous recipe from the Amalfi coast.

Pasta and peas cooked together to create a creamy dish, enriched by the flavor of guanciale.

Pasta with a creamy artichoke sauce and crispy guanciale. Delicate yet flavorful.

Baked pasta with tomato, fried eggplant, and melting cheese. Reminiscent of eggplant parmigiana but with pasta.

Classic layered baked lasagna with meat sauce, white sauce (béchamel), and cheese. A rich and traditional dish.

Pasta with classic Bolognese ragù made from minced meat and tomato. Hearty and familiar.

Pasta with spicy tomato sauce and abundant grated cheese. Simple and very tasty.

Rice slowly cooked with bitter radicchio, pancetta, and melting cheese. Creamy and flavorful.

Long pasta served with lobster (a prized crustacean) and fresh cherry tomato sauce. A refined seafood dish.

A seafood version of Amatriciana with fresh tuna instead of guanciale, enriched with pine nuts and raisins for a Sicilian sweet and sour touch.

Pasta with mussels and pecorino cheese. A bold combination of seafood and aged cheese.

Classic clam pasta enriched with tarallo (savory biscuit) crumbs for a crunchy note.

Seafood pasta with a mix of seafood: clams, mussels, and shrimp in a light tomato sauce.

Seared tuna fillet served sliced with a crispy crust of nuts and tarallo biscuit, flavored with lime.

Whole grilled squid seasoned with a fresh and aromatic lime and mint sauce.

Salted and aged cod fillet, desalted and grilled. Intense flavor and firm texture.

Pieces of cod coated in batter and fried. Crispy outside and tender inside.

A rich mixed fish soup with tomato, usually served in a terracotta pot. Very flavorful.

Mixed grilled fish and crustaceans. Simple and light, it enhances the flavor of the sea.

Classic mixed fried calamari rings and shrimp. Golden and crispy, served with lemon.

Mussels cooked in a pot with abundant black pepper. A simple dish where the pure flavor of the shellfish is enjoyed.

Mixed mussels and clams sautéed in a pan with oil and garlic. Often served with toasted bread.

Grilled lamb chops, to be eaten piping hot with your hands (hence 'scottadito' - burnt fingers). Tender and flavorful meat.

A very large and thin veal cutlet, breaded and fried in butter or oil. Similar to Viennese Schnitzel.

Prized, very tender beef cut served with an artichoke sauce.

Grilled beef fillet, served simply with potatoes.

Grilled beef steak cut into slices, served on a bed of fresh arugula and Grana cheese shavings.

Grilled chicken strips, seasoned with balsamic vinegar. A lighter meat option.

A giant half-kilo beef burger, served on a plate without a bun, accompanied by french fries.

Baked hamburger wrapped in paper ('cartoccio') with cheese, ham, and mushrooms to retain juices and flavors.

Gourmet version of the 'hamburger al cartoccio' (hamburger in paper wrap) with pistachio pesto and vegetables.

Meatballs slowly cooked in tomato sauce, served with sautéed broccoli rabe (friarielli).

Meatballs served with a rich melted cheese sauce.

Layers of fried eggplant baked with tomato, mozzarella, and parmesan. A classic vegetarian main course.

Smoked provola cheese grilled until melted, served with a side dish.

Very simple traditional Neapolitan pizza, without cheese. Seasoned only with tomato, garlic, and oregano.

The most famous pizza in the world: tomato, mozzarella, fresh basil, and oil. The colors of the Italian flag.

Like the Margherita, but with fresh buffalo mozzarella, richer and creamier.

Delicious white pizza with pistachio cream and mortadella. A very popular combination.

White pizza with sausage and friarielli (bitter broccoli rabe). A classic Neapolitan combination.

Rich pizza with green pesto, red cherry tomatoes, and white mozzarella. Fresh and flavorful.

Spicy pizza with salami (often called 'pepperoni' abroad) and chili pepper.

Pizza with mixed toppings: ham, mushrooms, artichokes, and olives. Rich and varied.

A baked calzone stuffed with ricotta, salami, and mozzarella, with tomato on top.

Fried calzone baked in boiling oil, stuffed with ricotta and cured meats. Golden and crispy outside, soft inside.

Calzone stuffed with sausage and friarielli.

Rich vegetarian pizza with various vegetables like eggplant, zucchini, and mushrooms. No tomato (white pizza).

White pizza with fresh ingredients added after cooking, such as arugula, prosciutto crudo, and cheese shavings.

Special pizza with crumbled potato croquettes and sweet onion over mozzarella.

Pizza with tomato and fried eggplant.

Simple white pizza with fresh cherry tomatoes and mozzarella.

Delicate flavored pizza with cooked ham and zucchini.

A favorite pizza among children, topped with french fries and pieces of hot dog.

Classic layered Italian dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

A variation of tiramisu with pistachio cream.

Sweet fried pizza strips covered with Nutella.

Sweet fried pizza strips with pistachio cream.

Traditional cake from the island of Capri made with chocolate and almonds. Moist and soft.

Soft gelato dessert with nougat flavor.

Custard cream topped with a crunchy layer of caramelized sugar.

Silky smooth sweet cream pudding, usually served with berry, caramel, or chocolate sauce.

Thin sweet crepe filled as desired.

Special dessert of the day.

Selection of fresh seasonal fruit.

Frozen lemon dessert, refreshing and digestive.

Sweet fried donuts covered in sugar, similar to Neapolitan graffe.

Classic purified still water.

Classic purified sparkling water.

Classic carbonated drink in a glass bottle.

Sugar-free carbonated drink.

Orange carbonated drink.

Lemon and lime carbonated drink.

Non-carbonated fruit drink.

Sweet iced tea in a can.

Hot drink based on tea or herbs.

Famous Italian aperitif cocktail with Prosecco, Aperol, and soda. Bright orange and bittersweet.

A variation of Spritz with Campari. A more bitter and intense flavor.

Refreshing cocktail with Prosecco and Limoncello (lemon liqueur).

Aromatic cocktail with elderflower syrup, Prosecco, and mint.

Classic strong and bitter cocktail based on Gin, Campari, and red Vermouth.

Lighter version of Negroni with Prosecco instead of Gin.

Simple and dry cocktail with Gin and tonic water.

Cocktail with Gin and lemonade.

Cocktail with Vodka and tonic water.

Cocktail with Vodka and lemonade.