Pietro al Pantheon

Fresh bread served at the table. Essential accompaniment for Italian meals, ideal for 'making the little spoon' with sauces.

Fried zucchini flowers in batter, filled with melted mozzarella and a savory touch of anchovies. Crispy outside and soft inside.

Whole artichokes stewed with olive oil, garlic, and wild mint. Tender and aromatic, a classic of Roman cuisine.

Whole fried artichoke, typical of Jewish-Roman cuisine. The leaves become crispy like chips while the heart remains tender.

Toasted bread slices topped with diced fresh tomatoes, basil, and extra virgin olive oil. A simple, fresh, and crispy appetizer.

Fresh buffalo mozzarella served with tomatoes and basil. Dressed with extra virgin olive oil, it offers a rich and milky taste.

Cured ham from Norcia. Savory and intense flavor, soft texture.

Selection of assorted regional cheeses. Ideal for tasting different varieties of Italian dairy flavors.

Fried rice croquettes with cacio e pepe seasoning. A tasty variation of the classic Roman supplì, with pecorino cheese and black pepper.

Cod fillets coated in batter and fried. Soft white fish inside with a golden and crispy crust.

Mussels cooked in a pan with oil, garlic, and parsley. Served with toasted bread to soak up the delicious seafood broth.

Lightly floured and fried squid rings. Golden, tender, and crispy, served hot, often with a squeeze of lemon.

Thick spaghetti dressed with tomato sauce, crispy guanciale, and Pecorino Romano. A pillar of Roman cuisine with a decisive flavor.

Spaghetti dressed with a cream of eggs, Pecorino Romano, guanciale, and black pepper. Rich, creamy, and savory, without cream.

Fresh egg pasta simply dressed with Pecorino Romano and abundant black pepper. Creamy and spicy thanks to the emulsification.

Considered the ancestor of Amatriciana, it's pasta with crispy guanciale, Pecorino Romano, and black pepper, without tomato.

Irregularly cut fresh pasta, tossed with creamy buffalo ricotta and flavorful guanciale. A rich dish that combines sweetness and saltiness.

Thick egg pasta with a simple fresh tomato and basil sauce. A light and fragrant classic.

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

Spaghetti served with a rich meat and tomato ragù. Flavorful and hearty.

Egg pasta dressed with sautéed porcini mushrooms. A dish with intense aromas of the forest and earth.

Short pasta served with a creamy sauce of cream, crumbled sausage, and mushrooms. Rich and enveloping flavor, typical of Umbria.

Pasta dressed with the sauce from coda alla vaccinara (stewed oxtail). Very intense and meaty flavor.

Short pasta in a spicy tomato sauce with garlic and parsley. Simple but with a decisive and pungent flavor.

Stuffed pasta served with a Pecorino Romano-based sauce or filling. Savory and cheesy taste.

Irregularly cut fresh pasta sautéed with fresh artichokes. Delicate and slightly herbaceous flavor.

Fresh pasta with zucchini flowers. A first course with a delicate and sweet flavor.

Creamy risotto cooked with porcini mushrooms. An autumnal dish rich in umami flavor and forest aromas.

Oven-baked potato gnocchi with tomato sauce, melted mozzarella, and basil. A rich and comforting Campanian classic.

Fresh pasta served with prized black truffle from Norcia. Intense, earthy, and sophisticated aroma.

Rice cooked with a mix of seafood and crustaceans. Intense sea flavor, often with a light tomato base.

Thick fresh pasta dressed with mollusks and crustaceans (mussels, clams, squid). A classic Italian seafood dish.

Spaghetti sautéed with clams, garlic, oil, and parsley. A simple yet elegant dish with a delicate, briny flavor.

A typical Roman pairing that combines the seafood flavor of mussels with the saltiness of Pecorino cheese.

Hot minestrone soup prepared with mixed seasonal vegetables. Light, healthy, and nutritious.

Thick and creamy soup of short pasta and beans. A traditional peasant dish, very hearty and flavorful.

Tripe slowly stewed in tomato sauce with Roman mint and abundant Pecorino. Traditional dish with intense flavor and soft texture.

Chicken stewed with colorful peppers and tomato. The meat is tender and the sauce is rich and sweet thanks to the peppers.

Veal tail stewed for a long time with tomato, celery, and spices. The meat falls off the bone and is gelatinous and full of flavor.

Grilled lamb chops, to be eaten very hot ('scottadito' - burnt fingers). Tender and flavorful meat, typical of Lazio.

Floured and pan-seared meat slices, served with a porcini mushroom sauce. Tender and fragrant.

Veal slices cooked with prosciutto and a sage leaf, deglazed with white wine. A quick and very flavorful dish.

Beef cut cooked over charcoal. Simple and succulent, usually served rare or medium-rare.

Thin slices of beef quickly sautéed in a pan, served on a bed of fresh arugula and Parmesan shavings.

Rolled meat filled, stewed or pan-cooked, served with fresh arugula to balance the richness of the meat.

Meatballs cooked in tomato sauce. Soft and tasty, a classic homemade main course.

Whole or fillet sea bass cooked on the grill. White, delicate, and light flesh, dressed with oil and lemon.

Fresh sea bream cooked over charcoal. Fish with white, firm flesh, delicate sea flavor.

Whole grilled calamari. Light and flavorful, with a tender texture if cooked well.

Salad of fresh lettuce or green leafy vegetables. A light and refreshing side dish.

Simple salad of fresh tomatoes dressed with oil, salt, and basil or oregano.

Mix of fresh vegetables such as lettuce, tomatoes, carrots, and onions.

Potatoes cut into pieces and roasted in the oven with oil and rosemary. Golden and crispy on the outside, soft on the inside.

Slightly bitter leafy greens, first boiled and then sautéed in a pan with oil, garlic, and chili pepper. A typical Roman side dish.

Boiled chicory served simply with oil and lemon. Light and healthy.

Classic Pinsa with tomato, mozzarella, and basil. The base is oval, crispy, and light.

Pinsa topped with ham (raw or cooked) and fresh buffalo mozzarella.

Simple white Pinsa topped with oil, salt, and rosemary. Ideal as an appetizer or side dish.

White Pinsa with a selection of four melted cheeses (often gorgonzola, mozzarella, fontina, parmesan).

Pinsa garnished with porcini mushrooms and buffalo mozzarella. Rich and earthy flavor.

Pinsa with fresh zucchini flowers, salted anchovies, and mozzarella. A classic and very flavorful Roman combination.

Vegetarian Pinsa with a mix of grilled or oven-roasted vegetables (zucchini, eggplant, peppers).

Rich Pinsa with tomato, mozzarella, mushrooms, artichoke hearts, ham, and olives.