Pancia Felice Fornaci

Very thin slices of raw beef. Served fresh, it is a light and refined dish, typical of Italian cuisine.

Fresh salad made with thinly sliced raw artichokes. Enhanced with shavings of Parmigiano Reggiano for a savory and crunchy contrast.

Simple white pizza, seasoned with olive oil and salt. Crispy and flavorful, ideal as a side dish.

Whole artichoke slowly cooked with oil, garlic, and mint. Soft and flavorful, it's a classic Roman side dish.

Artichoke fried twice to make it crispy, resembling an open flower. Specialty of Roman-Jewish cuisine.

Mixed platter of Italian cured meats and cheeses. Includes specialties like corallina and Parma ham, perfect for starting the meal.

Fresh salad with buffalo mozzarella, ripe tomatoes, and basil. Dressed with olive oil, it represents the colors and flavors of Italy.

Mixed fresh vegetables and ricotta, battered and fried. Crispy outside and soft inside.

Sweet and flavorful cured raw ham. Served in thin slices.

Traditional meat meatballs enriched with pine nuts and cheese. Fried or in sauce, they evoke homemade flavors.

Whole Campana buffalo mozzarella (250g). Fresh, milky, and intensely flavored.

Classic pairing of salty Parma ham and fresh, sweet buffalo mozzarella.

Fried tomato rice croquette, breaded, with a melting mozzarella center. Typical Roman street food.

Fried zucchini flower in batter, stuffed with mozzarella and anchovies. Delicate and flavorful.

Mashed potato croquettes, breaded and fried. Soft and tasty.

Pitted green olives stuffed with minced meat, breaded, and fried. A delicious and crispy appetizer.

Traditional meat meatballs with pine nuts and parmesan. Rich flavor and soft texture.

Toasted bread slice topped with diced fresh tomato, garlic, basil, and olive oil.

Bread crostino with Parma ham and mozzarella. Simple and tasty.

Crostino with melting mozzarella and salted anchovies. An intense flavor contrast.

Bread crostino topped with sautéed mushrooms and Parma ham.

Pizza base baked in the oven without tomato, only with oil and salt.

The most classic pizza with tomato, mozzarella, and basil. The colors of the Italian flag.

Flavorful pizza with salted anchovies and capers, on a red base with mozzarella.

Fresh pizza with buffalo mozzarella and sweet Pachino cherry tomatoes.

Pizza inspired by the famous Roman sauce, with crispy guanciale and pecorino.

White pizza with the ingredients of carbonara pasta: egg, pecorino, pepper, and guanciale.

Pizza with spicy salami. Bold and slightly spicy flavor.

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

White pizza with sausage and mushrooms. Flavors of the forest and earth.

White pizza for cheese lovers, with a creamy and flavorful mix of four varieties.

Simple pizza with mozzarella and sliced champignons.

Half-moon folded pizza stuffed with cooked ham, mozzarella, and egg. Baked in the oven.

Typical Roman pasta with a creamy sauce based on egg yolk, pecorino, black pepper, and crispy guanciale.

Pasta with tomato sauce, guanciale deglazed with wine, and abundant Roman pecorino.

Ancestor of Amatriciana, without tomato. Pasta dressed with guanciale, pecorino, and pepper.

Essential yet delicious Roman dish, with a cream of pecorino cheese and freshly ground black pepper.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked in the oven.

Fresh pasta stuffed with ricotta and spinach, simply dressed with melted butter and aromatic sage.

Spaghetti with simple tomato sauce and fresh basil. A light classic.

Fresh egg pasta with a rich ragù of three different meats and yellow cherry tomatoes.

Pasta dressed with fresh pesto made from basil, pine nuts, parmesan, garlic, and olive oil.

Pasta with classic Bolognese ragù based on beef and tomato.

Pasta sautéed with garlic, olive oil, and spicy chili pepper, finished with pecorino.

Homemade stuffed pasta, served with a simple tomato and basil sauce.

Oxtail slowly stewed with tomato and celery. A traditional Roman peasant dish, rich and gelatinous.

Tripe cooked in a stew with tomato, Roman mint, and pecorino. Intense flavor and tender texture.

Meatballs slowly cooked in tomato sauce. Soft and flavorful.

Lean beef slice quickly cooked in a pan with olive oil.

Thin strips of beef sautéed in a pan, tender and juicy.

Veal slices with prosciutto and sage, cooked in white wine. A classic Roman main course.

Grilled chicken breast cut into strips, served on a bed of arugula with grana cheese shavings.

Very large and thin breaded beef cutlet, fried in butter. Crispy and golden.

Grilled beef steak served sliced, seasoned with oil and coarse salt.

Bone-in steak (T-bone) grilled. Price calculated by weight (per 100g).

Premium 400-gram beef cut (ribeye), grilled to enhance its flavor.

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

Crispy fried artichoke, typical of the Jewish ghetto of Rome.

Boiled leafy green vegetables (chicory) then sautéed in a pan with garlic and chili pepper. Bitter and spicy flavor.

Mixed vegetables (zucchini, eggplant) grilled and seasoned with oil and parsley.

Potato sticks, fried until golden.

Potatoes cut into pieces and roasted in the oven with rosemary.

Fresh salad with various types of leaves and seasonal vegetables.

Mixed vegetables of the day, prepared according to availability.

Catalogna chicory sprouts, typical of Rome, served raw with anchovy and garlic sauce. Crunchy and fresh.

Rich salad with tuna in oil, hard-boiled eggs, lettuce, and tomato.

Salad with grilled chicken, crispy croutons, and parmesan shavings. An international main course.

Composed salad with green beans, tuna, eggs, and fresh vegetables. Hearty and fresh.

World-famous spoon dessert. Layers of ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Delicate spoon dessert made with cream and vanilla, served with a choice of sauces (chocolate, berries, or caramel).

Small chocolate cake served warm, often with a soft, molten center.