MargheRita Osteria Pizzeria (EUR Torrino)

Typical Roman street food, it's a fried rice croquette in an elongated shape. The rice is seasoned with meat sauce and has a melted mozzarella center. Crispy crust outside, soft and tasty inside.

Breaded and fried Campanian buffalo mozzarella. The outside is golden and crispy, while the inside remains fresh and milky. Best enjoyed hot.

Variation of the classic supplì with carbonara seasoning. Rice creamed with egg, pecorino, pepper, and crispy guanciale. Rich and savory flavor.

Battered and fried zucchini flowers, stuffed with mozzarella and anchovies. The batter is light and crispy, the filling is stringy and flavorful. A classic Roman appetizer.

Potato croquette enriched with ciauscolo (soft salami) and mozzarella. Soft potato puree inside with a golden breading. Rustic and comforting flavor.

Strips of chicken breast breaded with breadcrumbs and sesame seeds, then fried. Crispy and tasty, ideal as an appetizer or light main course.

Simple beef burger served with fresh tomato and iceberg lettuce. Accompanied by artisanal bread and fries. Balanced and traditional flavor.

Beef burger with melted cheddar cheese. Served with fresh vegetables and house bread. Rich flavor thanks to the cheese.

Rich burger with fried egg, crispy bacon, and caramelized onion. Dressed with smoked barbecue sauce. A very hearty and flavorful dish.

Giant version with double meat and cheddar cheese. For those who are very hungry, served with classic vegetables. Very juicy and nutritious.

Gourmet burger with creamy burrata stracciata, bacon, and pistachio pesto. Combines savory and sweet flavors with different textures. A refined taste experience.

Meatball slowly cooked in tomato sauce. Soft and juicy, rich in homemade flavors. Often eaten by 'mopping up' the sauce with bread.

Fresh buffalo milk mozzarella served whole. Accompanied by cherry tomatoes and fresh basil (Caprese style). Milky, fresh, and delicate flavor.

Raw salmon cut with a knife, served with creamy avocado. Garnished with crispy leek for textural contrast. A fresh, light, and elegant dish.

A mixed platter of high-quality Italian cured meats and cheeses. Includes various types of cured meats and soft and hard cheeses. Ideal for sharing as an appetizer.

Large mixed platter with various house specialties. Includes mixed fried items, meatballs, and typical savory maritozzi. Perfect for tasting a bit of everything for two people.

Short pasta with tomato sauce, crispy guanciale, and pecorino cheese. A pillar of Roman cuisine, flavorful and slightly spicy.

Fresh long pasta with pecorino cheese cream and a selection of peppers. Creamy and spicy, it's one of the most famous Roman dishes.

Pasta with an egg cream, pecorino cheese, black pepper, and crispy guanciale. Rich, creamy, and savory, without cream.

Whole wheat long pasta tossed with fresh seasonal vegetables. A light, vegetarian, and fiber-rich dish.

Potato gnocchi with a rich sausage and tomato sauce, finished with fresh stracciata. A comforting dish that combines earthy flavors and dairy freshness.

Glazed chicken skewer with sweet and savory Japanese sauce (Teriyaki). Served with pan-fried vegetables. Umami flavor and tender texture.

South American beef cut, flavorful and juicy, grilled. Accompanied by classic roasted potatoes.

Traditional Roman dish of boiled meat sautéed in a pan with onions and tomatoes. Very tender and flavorful meat, served with potatoes.

Beef steak served sliced, with a smoky note. Served with seasonal vegetables. Juicy and tender red meat.

Veal slices cooked with prosciutto and sage, deglazed with white wine. A typical Roman main course, quick and tasty.

Tuna fillet quickly seared on the outside and raw inside, with a sesame crust. Served with crunchy vegetables and Asian sauce. A modern and fresh dish.

Oven-baked salmon fillet with a pistachio crust. Served on a bed of arugula and fresh cherry tomatoes. Rich in omega-3 and very flavorful.

The most classic pizza with tomato, mozzarella, and basil. Simple and balanced, it represents the essence of Italian pizza.

Margherita pizza enriched with anchovy fillets. Savory and bold flavor, typical of Neapolitan tradition.

Pizza with tomato, mozzarella, and spicy salami. For those who love strong and slightly spicy flavors.

White pizza with mozzarella and a selection of mixed vegetables. Fresh and colorful, ideal for those looking for a meat-free option.

White pizza with a blend of four different cheeses. Creamy, intense, and very flavorful, perfect for cheese lovers.

White pizza with mozzarella, zucchini flowers, and anchovies. A classic Roman combination, delicate but with savory notes.

A fresh variation of the Margherita with whole cherry tomatoes and buffalo mozzarella often added uncooked. Very juicy and milky.

Premium version of the Margherita with DOP buffalo mozzarella instead of fior di latte. More intense and rich flavor.

Rich pizza topped with many ingredients: hard-boiled egg, artichokes, prosciutto (culatta), olives, and mushrooms. A beloved Italian classic from the '80s.

Folded pizza, open on top, filled with cured beef (bresaola), soft cheese, and arugula. Fresh and light.

Calzone with typical Campanian filling: escarole, olives, and anchovies with buffalo mozzarella. Rustic and bold flavor.

Calzone filled with smoked cooked ham, creamy cheese, sun-dried tomatoes, and fresh spinach. Soft and pleasant flavor.

Gourmet pizza with smoked salmon and sweet yellow cherry tomato sauce. Fresh notes of lemon and raw spinach. A refined seafood combination.

White pizza with the classic sweet and savory combination of pears and gorgonzola cheese. Enriched with honey and crunchy walnuts.

Pizza with mortadella, whole fresh burrata, and pistachios. Very rich, creamy, and flavorful. A tribute to Italian cured meats.

Pizza with sweet yellow cherry tomatoes, buffalo mozzarella, and fine prosciutto (culatta). Sweet and refined flavor.

Red pizza garnished with uncooked ingredients: arugula, prosciutto, and buffalo mozzarella. Fresh and ideal for summer.

Red pizza with mixed grilled vegetables and buffalo mozzarella. Flavorful and vegetarian.

White pizza combining the sweetness of zucchini flowers with the savoriness of crispy guanciale. Enriched with buffalo mozzarella.

Savory focaccia topped raw like a Caprese salad: tomatoes, basil, and whole buffalo mozzarella. Very fresh.

Classic Neapolitan white pizza with sausage and friarielli (sautéed bitter broccoli rabe). Strong and traditional flavor.

White pizza with sliced potatoes and crumbled sausage. A rustic and hearty combination, very popular with children.

Rich pizza topped with flavorful ingredients: crispy guanciale, delicate zucchini, and roasted tomatoes for a smoky touch.

Pizza with tomato and the sweet flavor of caramelized onions. Balanced by the savoriness of sun-dried tomatoes and the freshness of buffalo mozzarella.

Spicy pizza with 'nduja (spreadable Calabrian chili salami). Very flavorful and fiery.

White pizza with zucchini flowers, anchovies, and stracciata (the creamy center of burrata). Creamy and tasty.

Classic Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa. Creamy and energizing.

Similar to panna cotta, a delicate and silky spoon dessert. Served with fresh fruit and sweet sauce.

Deconstructed cake with crunchy shortcrust pastry crumbs. Filled with light chantilly cream and fruit.

Warm, crumbly apple cake with a crunchy topping. Served with cold vanilla ice cream for contrast.

Warm chocolate cake, often with a molten center. Served with ice cream and cream. For true chocolate lovers.

Fresh cheesecake on a biscuit base. Sweet and tangy, served with red fruit sauce.

Orange-flavored pastry cream with a caramelized sugar crust on top. Break with a spoon.

Warm or cold seafood salad with tender boiled octopus, boiled potatoes, and fresh vegetables.

Dark egg pasta (made with squid ink) tossed in white sauce with butter and anchovies. Garnished with tarallo crumbs for crunch.

Fillet or whole fish baked in the oven. Delicate flavor, served with a side of potatoes.

Crispy white pizza base topped with fresh and refined ingredients. Mix of sweet, fatty, and spicy flavors.

Refreshing and digestive spoon or drinkable semi-freddo dessert at the end of a meal.

A hearty and substantial legume soup enriched with pork.

A variation of Pasta alla Gricia (cacio e pepe with guanciale) enriched with fried artichokes.

Winter dish of cooked cornmeal, served with a rich pork sauce (ribs and sausages).

White pizza with a gourmet sweet and savory topping.

Traditional Jewish-Roman shortcrust pastry dessert, filled with sour wild cherry jam.