Pizza Zizza

Typical Roman fried dish. Rice ball with tomato sauce and a melting mozzarella center, breaded and fried.

Variation of the classic supplì with rice seasoned with pecorino romano and black pepper.

Supplì with special ingredients of the day. Ask the staff for the available variation.

Fried pasta fritter with carbonara sauce (egg, pecorino, guanciale, pepper), breaded and fried.

Selection of four different flavored supplì to taste various specialties.

Layered baked pasta with meat ragù, béchamel sauce, mozzarella, and parmesan.

Classic egg pasta served with traditional meat ragù and tomato sauce.

Egg pasta with mushroom sauce. Available with white or red sauce.

Meat-filled pasta served with Bolognese ragù.

Potato gnocchi with basil pesto, pine nuts, and parmesan.

Potato gnocchi in a creamy four-cheese sauce.

Potato gnocchi baked with tomato sauce, buffalo mozzarella, and basil.

Short pasta with spicy tomato sauce, garlic, and parsley.

Classic spaghetti dish with fresh tomato sauce and basil.

Spaghetti with Genovese pesto made from basil, garlic, pine nuts, parmesan, and olive oil.

Typical Roman dish with pecorino romano cream and abundant black pepper.

Spaghetti with tomato sauce, crispy guanciale, pecorino, and pepper.

Precursor to Amatriciana. Pasta with guanciale, pecorino romano, and black pepper, without tomato.

Chef's daily special. Ask about ingredients.

Pizza tasting that includes 6 selected slices. Ideal for trying various flavors.

Fresh and light mixed salad with seasonal vegetables.

Rich salad with Mediterranean flavors, tuna, and capers.

Salad with an arugula base, enhanced with parmesan shavings and balsamic vinegar.

Fresh tricolor appetizer with tomato slices, buffalo mozzarella, and basil.

Cold dish with thin slices of raw beef, arugula, and cheese shavings.

Salad with grilled chicken, iceberg lettuce, and parmesan shavings.

Light lager beer served on tap. Fresh and thirst-quenching.

Special draft beer, often with a more intense or artisanal flavor.

Italian pale lager, golden and light, with hints of cereal and citrus.

German wheat beer, cloudy with notes of banana and cloves.

Amber India Pale Ale with hoppy, citrus notes and a bitter finish.

Non-alcoholic beer that retains the taste of malt and hops.

Light Mexican beer, often served with a lime wedge.

Short, concentrated coffee, served in a small cup. Intense and aromatic.

Espresso with hot milk and milk foam.

Hot milk with espresso, less foamy than a cappuccino.

Espresso diluted with hot water, served in a large cup.

Coffee and milk drink with pistachio cream or flavor.

Espresso with hot milk foam and cocoa, served in a glass.

Rich variation of cappuccino, likely with added flavors or cream.

Special house coffee.

Hot tea infusion.

Spoon dessert with ladyfingers soaked in coffee, mascarpone cream, and cocoa.

Tiramisu variation with pistachio cream.

Tiramisu in a special daily variation.

Cream and sugar pudding thickened with gelatin, served with strawberry sauce.

Panna cotta served with pistachio cream or crushed pistachios.

Decadent panna cotta garnished with Nutella.

Classic panna cotta with caramel sauce.

Panna cotta with chocolate topping.

Special dessert prepared daily by the chef.

Cocktail based on gin and tonic water or lemon soda.

Long drink with vodka and tonic water or lemon soda.

Classic Negroni (Gin, Vermouth, Campari) or Sbagliato (Prosecco instead of Gin).

Cocktail with vodka, ginger beer, and lime juice.

Cuban cocktail with white rum, sugar, lime, mint, and soda.

Simple long drink with rum and cola.

Spanish drink made with red wine and soda.

Cocktail based on prosecco and fruit puree (peach, orange, or strawberry).

Selection of alcoholic long drinks.

Draft cola available in various flavors and sizes.

Sparkling lemon-lime flavored drink.

Draft iced tea, lemon or peach flavor.

Sparkling orange or lemon drink.

Fruit juice. Available in apple, orange, or peach.

Sparkling and slightly bitter tonic water.

Small bottle of mineral water.

Large bottle of mineral water.