Museum Restaurant

Slices of toasted homemade bread, rubbed with garlic and topped with diced fresh tomatoes, extra virgin olive oil, and basil. Crispy and fragrant, it is the quintessential Italian appetizer. It is strictly eaten with your hands.

A mixed selection of local specialties that varies daily, often including cured meats, cheeses, and vegetables in oil or grilled. A perfect way to taste different typical flavors in one dish. Ideal for sharing before the main course.

Layers of egg pasta alternated with meat ragù, creamy béchamel sauce, and Parmesan cheese, all baked until golden brown. A rich, hearty, and comforting dish, a symbol of Italian home cooking. Enjoyed hot and stringy.

A historic Lazio condiment based on seared guanciale, tomato, and Pecorino Romano. The flavor is intense and savory, with the sweetness of the tomato balancing the richness of the guanciale. An timeless classic of Roman tradition.

Famous Roman pasta dish topped with a cream of eggs (yolks), Pecorino Romano, crispy guanciale, and abundant black pepper. It does not contain cream; the creaminess comes from the emulsification of the egg. Rich, flavorful, and velvety on the palate.

A humble but flavorful dish, prepared with only three ingredients: pasta, Pecorino Romano, and toasted black pepper. A thick and spicy cream is created by mixing the cheese with the cooking water. An explosion of savoriness.

Considered the ancestor of Amatriciana, it is prepared with crispy guanciale, Pecorino Romano, and black pepper, but without tomato. Savory and perfectly unctuous, it enhances the authentic flavor of pork and cheese. A classic of Roman cuisine.

The quintessence of Italian simplicity: pasta tossed with a sweet tomato sauce and fresh basil. Light, fragrant, and suitable for all palates. Often finished with a sprinkle of Parmesan or Pecorino.

A nutritious broth-based soup in which a mixture of beaten eggs and grated cheese is poured, which thickens to form 'straccetti' (shreds). Soft and flavorful, it is perfect comfort food.

Very small pasta shapes cooked in a hot and flavorful broth. A simple, light, and warming dish, traditionally eaten for dinner or on cold days.

Veal slices garnished with prosciutto crudo and a sage leaf, sautéed in a pan with white wine and butter. The meat is extremely tender and very aromatic. A typical main course from the capital.

Pork sausages slowly cooked in a tomato or wine sauce, often with herbs. Rustic and intense flavor, with a succulent texture. Excellent served with bread to soak up the sauce.

Thin slices of floured meat, seared, then deglazed with white wine to create a light and flavorful sauce. A delicate and tender dish with a classic and refined taste.

Thin slices of meat cooked in a pan with a fresh sauce based on lemon juice. The flavor is citrusy and refreshing, ideal for cleansing the palate. The meat remains soft and juicy.

Meat cooked with Marsala, a Sicilian fortified wine that gives the dish a characteristic sweet and aromatic flavor. The sauce is thick and amber, coating the tender meat.

Eggs beaten and cooked in a pan, folded over themselves, often with the addition of cheese or herbs. Fluffy and light, it is a simple but versatile dish.

A fresh dish composed of slices of mozzarella, tomato, and fresh basil, dressed with oil and oregano. It represents the colors of the Italian flag and is perfect as a light main course or appetizer.

The most famous pizza in the world, simply topped with tomato, mozzarella, and fresh basil. The flavors are balanced and delicate. It represents Neapolitan tradition.

A pizza with a strong flavor due to the addition of anchovies and oregano to tomato and mozzarella. Savory and aromatic, it is ideal for those who love intense sea flavors.

A rich and varied pizza, topped with tomato, mozzarella, cooked ham, mushrooms, artichokes, and sometimes olives. Each bite offers a different combination of flavors and textures.

Classic pizza with tomato, mozzarella, and sliced button mushrooms. The delicate and earthy flavor of the mushrooms pairs perfectly with the creamy base of the cheese.

Simple and beloved, with tomato, mozzarella, and slices of cooked ham. Soft and slightly sweet taste, also very popular with children.

Pizza topped with tomato, mozzarella, and slices of salami (often spicy). Flavorful and appetizing, with the salami becoming crispy during cooking.

A fresh mix of seasonal vegetables such as lettuce, radicchio, arugula, and tomatoes. A light and healthy accompaniment to cleanse the palate.

Simple salad of ripe tomatoes, dressed with oil, salt, and sometimes oregano or onion. It enhances the freshness and quality of the raw ingredients.

Potatoes cut into pieces and roasted with oil, rosemary, and garlic. Crispy and golden on the outside, soft on the inside. The perfect side dish for meat dishes.

Also known as Millefoglie, it is a dessert composed of layers of flaky puff pastry alternated with pastry cream. Often garnished with powdered sugar. A pleasant contrast between crispiness and creaminess.

Traditional cake with a shortcrust pastry base and a soft filling of sweet ricotta, sometimes enriched with chocolate chips or candied fruit. Delicate flavor and rustic texture.

The most famous Italian dessert: layers of ladyfingers soaked in espresso coffee alternated with a cream of mascarpone and eggs, dusted with bitter cocoa. This house version also includes dried fruit.