Massimo's Al 39 Restaurant

Fresh bread served at the table. Essential accompaniment for Italian dishes, ideal for 'making the plate clean' with sauces.

Crispy white focaccia simply dressed with extra virgin olive oil and fresh rosemary needles. Light and fragrant.

A specialty of Jewish-Roman cuisine. An entire artichoke fried twice until crispy like a potato chip, with its leaves opened like a flower.

A mixed platter offering a taste of classic Roman appetizers. Includes fried vegetables and flavorful bruschettas.

Toasted bread rubbed with fresh garlic and drizzled with quality olive oil. Simple and tasty.

Toasted bread topped with diced fresh tomatoes, basil, garlic, and olive oil. The quintessential Italian appetizer.

Bruschetta variation topped with a cream of Pecorino Romano cheese and abundant ground black pepper.

Selection of various bruschettas with different toppings, from classic to more gourmet options like truffle.

Toasted bread with melted mozzarella and desalted anchovy fillets. A pleasant contrast between the sweetness of the dairy and the saltiness of the fish.

Half pinsa (light oval focaccia) served with Roman-style puntarelle (chicory sprouts) and ham.

Slices of prosciutto crudo served with a fresh and juicy buffalo mozzarella. A classic and refreshing combination.

Selection of Italian cured meats and mixed cheeses served on a board. Perfect for sharing.

Fresh tricolor salad with tomato slices, buffalo mozzarella, and fresh basil, dressed with oil and oregano.

An assortment of vegetables prepared in various ways (grilled, sautéed, or dressed), ideal for vegetarians.

Breaded fried rice croquette, with a filling inspired by carbonara pasta (egg, pecorino, pepper, and guanciale).

Cod fillets (desalted salt cod) wrapped in a light batter and fried until golden.

Classic Roman supplì: rice ball with tomato and a melting mozzarella center, breaded and fried.

Fried battered zucchini flowers, usually filled with mozzarella and an anchovy fillet.

Green olives pitted and filled with a soft meat mixture, breaded and fried. A flavorful appetizer.

Fresh spun paste cheese made from buffalo milk. Soft, juicy, and with a delicate but characteristic flavor.

Aged spun paste cheese, flavorful and slightly spicy with aging.

Portion of aged hard cheese, granular and rich in umami flavor.

Hard sheep's milk cheese, very savory and spicy. A pillar of Roman cuisine.

Selection of various cheeses, from fresh to aged.

Egg pasta dressed with a rich lamb sauce, zucchini cream, and a fresh touch of mint.

One of Rome's most famous dishes. Short pasta dressed with a cream of raw eggs (pasteurized by the heat of the pasta), pecorino, black pepper, and crispy guanciale.

Short pasta dressed with tomato sauce, crispy guanciale, and a sprinkle of Pecorino Romano.

Ancestor of carbonara and amatriciana. Pasta dressed 'white' with crispy guanciale, pecorino, and black pepper.

Thick fresh pasta similar to spaghetti, dressed with a dense cream made by emulsifying Pecorino Romano and cooking water, with abundant black pepper.

Fresh pasta dressed with a flavorful sauce based on guanciale, Roman-style artichokes, and pecorino cheese.

Pasta dressed with oxtail alla vaccinara sauce, a rich and gelatinous oxtail stew with tomato, celery, and spices.

A very particular historic Roman dish. Pasta with the small intestine of milk-fed veal, which still contains chyme (digested milk), creating a creamy and unique sauce.

Egg pasta dressed with butter, parmesan, and thin slices of fresh truffle. An elegant and aromatic dish.

Spaghetti served with tomato sauce enriched with small, tender meatballs.

Pasta dressed with a sweet datterini tomato sauce, completed by the creaminess of fresh Burrata.

Egg pasta served with the classic Bolognese ragu made with minced meat and tomato, slow-cooked.

Egg pasta dressed with sautéed porcini mushrooms, with an intense forest flavor.

Layers of egg pasta alternated with meat ragu, béchamel, and cheese, baked until golden brown.

Pasta filled with fresh ricotta and spinach, served with a simple tomato sauce.

Umbrian specialty dish. Pasta dressed with crumbled sausage, cream, and truffle (or truffle sauce). Creamy and flavorful.

Creamy risotto slow-cooked with crustacean broth and shrimp cream. Delicate and refined.

Classic seafood dish. Spaghetti sautéed with fresh clams, garlic, oil, chili pepper, and parsley.

Spaghetti dressed with a rich mix of fresh seafood and crustaceans.

Pinsa with a tomato and mozzarella base, enriched with flavorful sausage and spicy gorgonzola.

The most classic and simple pizza: tomato sauce, melted mozzarella, and basil.

Margherita variation with Campana buffalo mozzarella, richer and creamier.

Margherita pizza base topped with slices of prosciutto crudo, usually added at the end of cooking.

Pizza with tomato sauce, mozzarella, and spicy salami.

Rich pizza with many toppings: artichoke hearts, mushrooms, ham, olives, and sometimes egg.

Pizza inspired by amatriciana pasta, with tomato, crispy guanciale, and pecorino.

Pizza with canned tuna and onions, a flavorful and bold combination.

Pizza with fried eggplant, tomato, and parmesan, reminiscent of eggplant parmigiana.

Pizza with strong Mediterranean flavors with anchovies, capers, and black olives.

Fresh pizza with ingredients added raw: arugula, cherry tomatoes, prosciutto crudo, and parmesan shavings.

White pizza with baked potatoes, guanciale, and black pepper. Hearty and tasty.

Classic pizza with mozzarella, champignon mushrooms, and cooked ham.

Vegetarian pizza with a mix of grilled or baked vegetables.

Pizza 'from the woods' with mushrooms and sausage. Earthy and flavorful.

White pizza with a blend of four melted cheeses (usually mozzarella, gorgonzola, and others).

Roman specialty pizza with mozzarella, fresh zucchini flowers, and salted anchovies.

Rustic pizza with guanciale and onion, strong country flavors.

Pizza that pays homage to Rome, with tomato and puntarelle (chicory) dressed with anchovy sauce.

Milk-fed lamb chops quickly grilled at high temperature. Eaten with hands, hence the name 'scottadito' (finger-burning).

Tripe (bovine stomach) slow-stewed with tomato sauce, Roman mint, and pecorino. A simple but flavorful dish.

Veal slices cooked with prosciutto crudo and sage, deglazed with white wine.

Oxtail stew slow-cooked with tomato, celery, and sometimes cocoa or raisins for a sweet and sour touch.

Chicken stewed with colorful peppers. A classic home-style Roman dish, especially for Ferragosto.

Cut of meat with the central bone, stewed with mushrooms and peas in tomato sauce.

Cod fillet stewed with tomato sauce, enriched with raisins and pine nuts that add sweetness and crunchiness.

Tender meatballs slow-cooked in a rich tomato sauce.

Tender and juicy pork ribs, slow-cooked to make them tender, served with potatoes.

Prime cut of grilled beef, flavorful and marbled.

Grilled beef steak cut into strips, served on a bed of arugula with cherry tomatoes and parmesan.

The most tender cut of beef, simply grilled.

Tender fillet served with a creamy green pepper sauce, slightly spicy and aromatic.

Strips of chicken breast sautéed in a pan and served with tender artichokes.

Breaded and fried chicken breast, crispy and golden, served with fries.

Simple grilled chicken breast, light and healthy.

Delicate white fish fillet coated with thin slices of crispy potatoes, baked.

Large grilled prawns, served whole. Sweet sea flavor with a smoky touch.

Raw chicory sprouts, crunchy and slightly bitter, served with an anchovy, garlic, and vinegar sauce.

Whole artichoke stewed with garlic, parsley, and mint. Tender and aromatic.

Leafy green vegetable with a bitter taste, blanched and then sautéed to enhance flavor.

Fresh seasonal salad with various types of lettuce and raw vegetables.

Potatoes cut into pieces and roasted with aromatic herbs.

Classic French fries, crispy and golden.

Grilled slices of eggplant or zucchini, light and flavorful.

Large mixed salad enriched with tuna and various vegetables. A light but complete meal.

Rich salad with strips of chicken breast, perfect as a main course.

Fresh salad with feta cheese, olives, and crunchy vegetables, inspired by Greek flavors.

Very rich and hearty salad with ham, hard-boiled egg, artichoke hearts, and mixed vegetables.

The most famous Italian dessert: ladyfingers soaked in coffee layered with mascarpone cream and cocoa.

Dessert similar to crème brûlée, with a caramelized sugar crust on top.

Spoon dessert based on cream, sugar, and gelatin, with a soft and wobbly consistency. Served with various sauces.

Cheesecake on a biscuit base.

Crumbly and crunchy cake ('crumbs' of dough), with a daily changing filling.

Ice creams and frozen desserts in various flavors, including typical ice cream truffles.

Cup of fresh seasonal fruit cut into pieces.

Fruit salad served with a scoop of ice cream.

Slices of fresh melon.

Cup of fresh strawberries.

Fresh strawberries served with ice cream.

Slices of fresh pineapple.

Classic Italian espresso or long American coffee.

Hot drink made with espresso and foamed milk.

Hot infusion of chamomile flowers, relaxing.

Selection of hot teas.

Sweet lemon liqueur, served chilled as a digestif.

Local Roman amaro.

Calabrian herbal amaro, should be served chilled.

Classic Italian amaro, balanced between sweet and bitter.

Amaro Lucano, obtained from the infusion of various herbs.

Sicilian amaro with a full and smooth taste.

German herbal liqueur with a strong and aromatic taste.

Light and sweet amaro with floral notes.

Very aromatic Alpine amaro, aged in barrels.

Amaro with a very strong and minty taste.

Mint version of Fernet, refreshing.

Sweet and thick licorice-flavored liqueur.

Sweet almond-flavored liqueur.

Intense and spicy Hungarian amaro.

Liqueur obtained from the gentian root, very bitter and digestive.

Important, award-winning amaro with notes of citrus and herbs.

Wood-aged grappa, amber in color and smooth in taste.

Young and clear pomace brandy, dry taste.

Aged Italian wine distillate.

Tennessee American whiskey.

Aged and premium Guatemalan rum.

Italian white sparkling wine, fresh and fizzy.

The most famous Italian aperitif: Prosecco, Aperol, and seltzer, with an orange slice.

Non-alcoholic aperitif drink.

Spritz variation prepared with Limoncello instead of Aperol.

Small bottle of water (still or sparkling).

Large bottle of water (still or sparkling).

Classic carbonated cola drink.

Orange flavored carbonated drink.

Lemon-flavored carbonated drink.

Transparent lemon-lime flavored carbonated drink.

Iced tea (usually peach or lemon).

Bottled fruit juice.

Glass of house white wine.

Dry and mineral white wine.

Sweet and aromatic white wine.

Glass of house red wine.

Famous Tuscan red wine.

Sparkling and sweet red wine.

Half liter of house draft wine (red or white).

One liter of house draft wine.

Quarter liter (quartino) of wine.

Small draft lager beer, Italian.

Medium draft lager beer, Italian.

Large bottle of Italian lager beer.

Beer with a more intense flavor and higher alcohol content.

Amber beer with a slightly caramel flavor.

Wheat Weiss beer.

Unfiltered Sardinian beer, full-bodied and cloudy in appearance.

Sicilian beer with a hint of salt crystals.

Italian Pale Ale beer, hoppy and aromatic.

Alcohol-free version of the famous Nastro Azzurro beer.