O'Pazzariello

Toasted bread slices topped with diced fresh tomatoes, garlic, basil, and olive oil. Crispy, fresh, and aromatic. A classic Italian appetizer perfect for starting a meal.

Toasted bread rubbed with garlic and dressed with quality extra virgin olive oil. Simple, crispy, and flavorful. Ideal as a light snack.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with a rich, milky flavor. Best enjoyed on its own or with fresh vegetables.

Smoked provola cheese melted and served hot in a terracotta pot, often with added tomato sauce. Stringy, smoky, and flavorful. To be eaten hot, perhaps accompanied by bread.

A classic combination of fresh buffalo mozzarella and slices of aged cured ham. The contrast between the sweetness of the milk and the saltiness of the cured meat is delicious. A rich and complete appetizer.

Assortment of typical Italian fried specialties, such as arancini, croquettes, and battered vegetables. Crispy outside and soft inside. Perfect for sharing as an appetizer.

Desalted cod fillet coated in batter and fried. Tender and flavorful fish enclosed in a golden, crispy crust. Typical of Roman tradition.

Pasta medallion dressed with béchamel, peas, and meat, breaded and fried. Rich, creamy inside, and crispy outside. A Neapolitan street food classic.

Rice balls with tomato sauce and a heart of melting mozzarella, breaded and fried. Crispy outside and soft inside. One of the most beloved Roman snacks.

Cylinders of seasoned mashed potatoes, breaded and fried. Soft and flavorful with a golden crust. A simple and tasty side dish or appetizer.

White pizza base simply dressed with extra virgin olive oil, salt, and rosemary. Fragrant and aromatic. Excellent on its own or to accompany cured meats and cheeses.

Fresh salad of sliced tomatoes, mozzarella, and basil, dressed with oil and oregano. Fresh, light, and with the colors of the Italian flag. An excellent summer appetizer.

Very thin slices of raw beef served with fresh rocket and Parmesan shavings. Delicate and refined, usually dressed with lemon and oil. A light and protein-rich dish.

Thin slices of boiled and pressed octopus, dressed with oil and lemon. Tender and with a delicate sea flavor. An elegant and light fish appetizer.

A large sandwich made with pizza dough, baked in the oven and filled with various ingredients. Crispy outside and soft inside. A substantial specialty of Neapolitan tradition.

Spaghetti dressed with a simple tomato sauce and fresh basil. The symbol of Italian cuisine worldwide. Sweet and tangy tomato flavor, perfect in its simplicity.

Short pasta dressed with spicy tomato sauce, garlic, and parsley. Bold and appetizing due to the chili pepper. A Roman classic.

Fresh pasta similar to spaghetti but thicker, dressed with Pecorino Romano cream and abundant black pepper. Creamy, savory, and slightly spicy. One of the pillars of Roman cuisine.

Thick spaghetti with a hole in the center, dressed with tomato sauce, crispy guanciale, and Pecorino cheese. Intense and rich flavor. To be enjoyed piping hot.

Egg pasta dressed with a cream of egg yolks, Pecorino Romano, crispy guanciale, and black pepper. Rich, velvety, and very flavorful. Does not contain cream.

Bow-tie pasta sautéed with fresh zucchini and shrimp. A delicate combination of sea and land. Light and tasty.

Choice of pasta or rice served with a mix of seafood such as mussels, clams, and squid. Intense sea flavor.

Spaghetti sautéed with fresh clams, garlic, oil, and parsley, often deglazed with white wine. A classic seafood dish, flavorful and aromatic.

Creamy risotto cooked with salmon, often with a touch of cream or butter. Delicate and refined.

Risotto creamed with a rich scampi-based sauce. Sweet crustacean flavor and velvety texture.

Hot minestrone soup prepared with a mix of seasonal vegetables. Healthy, light, and comforting.

Thick and hearty soup of short pasta and beans, flavored with herbs. A traditional, very nutritious peasant dish.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and Parmesan, baked in the oven. Rich, soft, and gratinated on top.

Egg pasta dressed with porcini or mixed mushrooms. Earthy and aromatic flavor, typical of autumn cuisine.

Wide egg pasta served with a rich, slow-cooked meat sauce. The rough pasta perfectly holds the sauce.

Large cylinders of pasta filled with minced meat, covered with tomato and béchamel sauce, and baked in the oven. A Sunday dish, rich and tasty.

Thin fresh pasta dressed with zucchini and buffalo mozzarella. A delicate and creamy first course.

A type of long pasta with a rectangular cross-section, typical of Umbria, dressed with fresh cherry tomatoes and Pecorino cheese. Rustic and flavorful.

Stuffed pasta served with a creamy sauce with cream and pieces of cooked ham. A dish loved by adults and children for its sweetness.

Potato gnocchi dressed with a melted sauce of four different cheeses. Creamy, rich, and very flavorful.

Egg pasta served with a pink salmon sauce. Delicate taste of smoked or fresh fish softened by cream.

Pizza without cheese, dressed only with tomato, garlic, oregano, and oil. Simple and very aromatic.

Spicy red base pizza with chili pepper and black olives. For those who love strong flavors.

Classic pizza with tomato, mozzarella, and salted anchovies. Savory and tasty.

The queen of pizzas: tomato, mozzarella, and fresh basil. The colors of Italy on a plate.

Rich pizza topped with tomato, mozzarella, cooked ham, mushrooms, artichoke hearts, and sometimes olives. A mix of various flavors.

White pizza with a selection of four cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Creamy and intense.

Classic pizza with tomato, mozzarella, and sliced champignon mushrooms.

Rustic pizza with eggplant and flavorful pecorino cheese.

Fresh pizza, usually white base, topped with cherry tomatoes, rocket, and Grana cheese shavings after baking. Light and summery.

Pizza with spicy salami. Flavorful and appetizing.

Pizza with smoked provola and cherry tomatoes. A tribute to Neapolitan flavors.

Flavorful pizza with sausage and chicory, a typical rustic combination.

Pizza loved by children, with frankfurters and french fries.

Pizza for meat lovers, with a mix of different cured meats.

Veal slices garnished with cured ham and sage, cooked in white wine and butter. Tender and very flavorful.

Hollowed-out zucchini filled with minced meat or vegetables, baked in the oven. Light and tasty dish.

Floured slices of meat cooked in a pan with your chosen sauce (wine, lemon, or mushroom). Tender and creamy.

Beef cooked for a long time in wine and herbs until very tender, served with potatoes. A rich and comforting dish.

Roasted or grilled chicken. Simple and healthy white meat.

Beef rolls stuffed and cooked in a rich tomato sauce. The meat becomes tender by absorbing the flavors of the sauce.

Prime cut of beef cooked on the grill. Lean, very tender, and juicy meat.

Pork steak cooked on the grill or in a pan. Flavorful and succulent.

Large T-bone steak, grilled. Intense meat flavor.

Grilled beef cut into strips, served on a bed of rocket and cheese shavings. A balanced and tasty dish.

Selection of meat sold by weight, available bone-in or boneless. Cooked to your preference on the grill.

Catch of the day available upon request. Preparation varies depending on the type of fish.

Shrimp sautéed in a pan and deglazed with white wine. Aromatic and light seafood dish.

Tomato salad dressed with sweet red onion, typical of Calabria. Fresh and decisive flavor.

Mix of fresh seasonal vegetables such as lettuce, tomatoes, carrots. Light side dish.

Large mixed salad enriched with additional ingredients such as tuna, mozzarella, corn, or eggs. Can serve as a light meal.

Flavorful side dish with grilled or sautéed radicchio, spicy and enriched with provola cheese.

Potato sticks fried in boiling oil. Crispy and golden. The most classic side dish.

Baked dish of fried eggplant, tomato sauce, mozzarella, and Parmesan. Rich and flavorful.

Leafy green vegetables sautéed in a pan with garlic and chili pepper. Slightly bitter and flavorful.

Fresh salad enriched with grilled chicken strips. Light and protein-rich.

Artichokes prepared according to Roman tradition: 'alla romana' (stewed with mint and garlic) or 'alla giudia' (fried whole and crispy).