Piccolo Arancio

A fresh stretched-curd cheese similar to mozzarella but with a soft and creamy stracciatella heart. It has a sweet and delicate fresh milk flavor. Served with cherry tomatoes and arugula for a fresh contrast.

Raw shoots of catalogna chicory, typical of Roman cuisine. Dressed with a flavorful sauce based on anchovies, garlic, and oil. Crispy with a characteristic bitter aftertaste.

Aged raw ham from the Amatrice area. Hand-cut in slightly thicker slices to enhance its savory flavor and texture.

A fresh salad with slices of buffalo mozzarella and ripe tomatoes. Simply dressed with olive oil and basil. A classic light Italian dish.

Fresh mussels quickly cooked in a pan with oil, garlic, and parsley until they open. The sauce is flavorful and smells of the sea.

Thin, delicate fresh egg pasta. Dressed with prized black truffle, which gives an unmistakable intense and earthy aroma.

Roman-style tripe (beef stomach) slow-cooked in a sauce with tomato, Roman mint, and pecorino. A traditional peasant dish with a rich flavor and soft texture.

A mix of floured and fried calamari and shrimp. Crispy outside and tender inside, usually served with lemon wedges.

Grilled fresh salmon steak. The flesh is pink, fatty, and flavorful, with a slight smokiness from the cooking.

Beef fillet cooked and sliced, served with black truffle shavings. Very tender meat enhanced by the prized aroma of truffle.

A small baked chocolate cake with a center that remains liquid and creamy. Best eaten warm, fresh from the oven.

Fresh handmade stuffed pasta, dressed with an aromatic orange sauce. A delicate dish combining savory and citrus notes.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked. A rich, soft, and comforting dish.

Fresh pasta similar to thick spaghetti. Dressed with a cream made by emulsifying Pecorino Romano and black pepper. Bold and spicy flavor.

Short pasta dressed with tomato sauce, crispy guanciale, and Pecorino Romano. A classic of Lazio cuisine, savory and tasty.

Considered the ancestor of carbonara and amatriciana. Pasta dressed with sautéed guanciale, black pepper, and abundant Pecorino Romano, without tomato or eggs.

Pasta dressed with a cream of egg yolks, Pecorino Romano, and crispy guanciale with black pepper. Rich and creamy, without added cream.

The simplest and most iconic pasta dish. Spaghetti served with a fresh tomato sauce and fragrant basil leaves.

Fresh egg pasta dressed with fresh ingredients: sweet cherry tomatoes, slightly peppery arugula, and parmesan shavings.

A slice of grilled beef. Simple and flavorful, usually served rare or medium.

The most tender and prized cut of beef, grilled. Lean and juicy, with a delicate flavor.

Beef fillet served with a creamy sauce based on cream and peppercorns (green or pink). Smooth taste with a spicy touch.

Grilled lamb chops cooked quickly. They are called 'scottadito' (finger-burning) because they should be eaten very hot, so hot you might burn your fingers.

Veal slices topped with prosciutto and a sage leaf, sautéed in white wine. A flavorful and quick Roman specialty.

Thin slices of beef rolled with a filling of carrots, celery, and herbs, slowly cooked in tomato sauce. The meat becomes very tender.

Oxtail stew cooked very slowly with tomato, celery, and spices. The meat falls off the bone and is rich in collagen and flavor.

Slow-roasted lamb cooked in the oven, often with potatoes and rosemary. The long cooking makes the meat extremely tender and flavorful.

Very thin slices of raw beef. Served cold with fresh arugula, parmesan shavings, oil, and lemon.

Layered baked dish of fried eggplant with tomato sauce, mozzarella, and parmesan, then baked. Soft, stringy, and very tasty.

Grilled beef steak, sliced (tagliata), dressed with balsamic vinegar, arugula, and parmesan shavings. It combines the warmth of the meat with the freshness of the dressing.

A slice of swordfish simply grilled. Firm, white flesh, delicate sea flavor.

Swordfish prepared with a sauce of cherry tomatoes, olives, capers, and sometimes eggplant. A dish rich in Mediterranean flavors.

Seabass fillet coated with thin slices of crispy potatoes. Baked, it combines the delicacy of the fish with the crispiness of the potatoes.

A mix of small fish and crustaceans, floured and fried in boiling oil. Golden and crispy, a typical seafood dish.

Large prawns cooked on the grill with the shell on to preserve their juices. Firm and sweet meat, to be shelled at the table.

Prized red prawns from Sicily (Mazara del Vallo). Known for their sweetness and intense flavor, delicately grilled.

Cooked spinach, served simply dressed with oil and lemon (all'agro) or sautéed in a pan.

A typical Roman green leafy vegetable, with a slightly bitter taste. Often served sautéed in a pan with garlic and chili.

Roasted peppers, peeled, dressed with oil and salt. Sweet and soft.

Fried zucchini flowers stuffed with mozzarella and sometimes anchovies. Crispy outside and gooey inside.

Potatoes served as a side dish, choose between fried, roasted, or boiled.

Whole artichoke, cleaned and cooked upside down in a pan with oil, garlic, and mint. Tender and very aromatic.

A mixed platter of seasonal vegetables (such as zucchini, eggplant, peppers) grilled.

Leafy green vegetables previously boiled and then sautéed in a pan with oil, garlic, and chili to flavor them.

Thinly sliced potatoes fried in-house, similar to bagged chips but fresh and crispy.

The most famous Italian dessert, made with layers of ladyfingers soaked in coffee and mascarpone cream. Dusted with bitter cocoa.

A soft and airy spoon dessert. Available in a rich chocolate or fresh lemon version.

Custard cream topped with a crispy caramelized sugar crust. Similar to crème brûlée.

A spoon dessert made of cream, sugar, and gelatin. It has a soft and jelly-like consistency, served with various sweet sauces.

Homemade ice cream with natural ingredients. Creamy and delicious, ideal to finish the meal.

House white wine, either bulk or bottled. Usually a light and fresh local wine, suitable to accompany the meal.

House red wine. A versatile table wine, medium-bodied with a fruity flavor.

Small Italian lager beer. Light, refreshing, and fizzy.

Famous Italian aperitif based on prosecco, soda, and a bitter liqueur (Aperol is sweeter, Campari is more bitter). Served with ice and an orange slice.

Bottled mineral water, available still (naturale) or sparkling (frizzante).

A glass of prosecco sparkling wine served with fresh strawberries or strawberry syrup. Sweet and festive.

Italian espresso coffee. A small cup of strong, aromatic coffee, with a hazelnut crema on top.

Espresso coffee drink with frothed milk. Creamy and smooth.

Basket of homemade bread and crispy breadsticks. Served as an accompaniment to the meal.