Pizzeria Andrea

A mixed selection of traditional appetizers, which may include cured meats, cheeses, and pickled vegetables. A rich and varied start to the meal to share.

Thin slices of sweet cured ham served with fresh melon. A classic sweet and savory combination, fresh and light.

Assortment of vegetables prepared in various ways, grilled or in oil. A fresh and colorful vegetarian dish.

Fresh salad of sliced tomatoes and mozzarella, dressed with basil and olive oil. Simple, light, and in the colors of the Italian flag.

Cured ham served with fresh mozzarella. A cold appetizer that combines the saltiness of the cured meat with the sweetness of the cheese.

Selection of cheeses of different aging and consistency. Ideal for tasting various dairy varieties.

Bread basket, an essential accompaniment to the Italian meal.

Toasted bread slice topped with diced fresh tomatoes, garlic, oil, and basil. Crispy and aromatic.

Toasted bread slice garnished with cured ham. Combines the crunchiness of the bread with the flavor of the cured meat.

Potato gnocchi with a simple fresh tomato and basil sauce. A soft and comforting dish.

Spaghetti served with fresh clams, garlic, oil, and parsley. A classic, flavorful, and aromatic seafood dish.

Layers of egg pasta alternated with meat ragu, béchamel, and cheese. Rich baked dish.

Spaghetti with tomato sauce and basil. The quintessence of simple Italian cuisine.

Spaghetti served with a rich minced meat and tomato ragu. Substantial and flavorful.

Short pasta with 'nduja (spreadable spicy salami), eggplant, and mozzarella. A dish with a strong and spicy flavor.

Potato gnocchi coated in a creamy sauce made from four types of cheese. Rich and velvety.

Short pasta with a creamy salmon sauce (often with cream). Delicate fish flavor.

Creamy rice cooked with spinach. A vegetarian first course with a delicate and earthy flavor.

Risotto prepared with aromatic porcini mushrooms. Creamy dish with an intense woodland flavor.

Risotto combining the sweetness of shrimp with the bitterness of radicchio. A refined and balanced combination.

Risotto with a delicate scampi cream. Sweet seafood flavor and velvety texture.

Hot vegetable soup with mixed seasonal vegetables. Healthy and light.

Pasta with Pecorino Romano, guanciale (or pancetta), and black pepper. Creamy, rich, and savory.

Spaghetti with tomato sauce, guanciale, and pecorino. A classic Roman dish with a strong flavor.

Pasta with Pecorino Romano cheese and abundant black pepper. Simple but with an intense and spicy flavor.

Considered the ancestor of Carbonara and Amatriciana: pasta with guanciale, pecorino, and pepper, without eggs or tomato.

Fettuccine (flat egg pasta) served with porcini mushrooms. A dish with a woodland aroma.

Fettuccine with a sauce based on mushrooms, sausage, and cream. A rich and autumnal topping.

Large pasta cylinders filled with minced meat, baked with tomato and béchamel sauce.

Stuffed pasta served with sauce. The filling can vary (meat or ricotta and spinach).

Penne with spicy tomato sauce, garlic, and parsley. For those who love strong flavors.

Oven-roasted chicken, crispy skin and tender meat. A simple and tasty classic.

Floured veal slices pan-fried with white wine sauce. Tender and delicate.

Thin slices of meat cooked with tomato sauce, garlic, and oregano. Savory and aromatic.

Grilled pork cutlet. Juicy and flavorful.

Grilled beef steak. Served simply to enhance the flavor of the meat.

Tender beef fillet served with a creamy green pepper sauce. Combines tenderness with aromatic spiciness.

Veal slices with cured ham and sage, cooked in white wine. Typical Roman dish, flavorful and aromatic.

Scamorza (stretched curd cheese) melted or grilled served with ham. Stringy and tasty.

Simple grilled chicken breast. Light and healthy.

Grilled beef cut into strips. Usually served rare or medium.

Beef tagliata served with sautéed porcini mushrooms. A flavorful dish.

Beef tagliata served on a bed of rocket, with parmesan shavings and cherry tomatoes. Fresh and substantial.

Green salad with tomatoes, carrots, and other fresh vegetables. Light and refreshing.

Grilled zucchini, eggplant, and peppers. A flavorful and light side dish.

Stick-cut and fried potatoes. Crispy and golden.

Potatoes cut into pieces and roasted in the oven, often with rosemary. Soft inside and crispy outside.

Seasonal vegetables (such as spinach or chard) boiled or sautéed.

Rich pizza with tomato, mozzarella, mushrooms, ham, artichokes, and sometimes eggs or olives.

The classic pizza par excellence: tomato, mozzarella, and basil.

Margherita pizza base with the addition of champignon mushrooms.

Pizza with tomato, mozzarella, and salted anchovies. Strong flavor.

Red pizza without mozzarella, only with tomato sauce, garlic, and oregano (Marinara).

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

Pizza with bresaola (cured beef), fresh rocket, and parmesan shavings. Fresh and flavorful.

Pizza with fine porcini mushrooms. Fragrant and tasty.

Pizza with sweet Pachino cherry tomatoes and buffalo mozzarella. Fresh, high-quality ingredients.

Pizza with mozzarella and mixed vegetables (zucchini, eggplant, peppers). Light and colorful.

Margherita pizza with spicy salami. A classic for those who love spicy food.

Classic pizza with tomato, mozzarella, and cooked ham. Delicate flavor loved by all.

Pizza topped with french fries. Very popular, especially among children.

Special pizza with shrimp and mayonnaise. Creamy seafood combination.

Pizza with wurstel and french fries. Tasty and informal.

Pizza with cooked ham and mushrooms. A classic and balanced combination.

Focaccia or white pizza with mozzarella and cooked ham. Simple and tasty.

Enriched version of crostini with the addition of mushrooms.

Focaccia with mozzarella and anchovies. Savory and stringy.

Closed calzone pizza stuffed with ham, mozzarella, and mushrooms.

Stuffed pizza with sausage and mozzarella (and sometimes mushrooms as indicated in the English description). Substantial.

House draft white wine, usually fresh and light, ideal for accompanying the meal.

Campanian white wine, fresh, fruity, and mineral. Excellent with fish.

Dry and light white wine with citrus notes. Very popular and versatile.

Aromatic white wine, often with saline notes. Fresh and savory.

International white wine, structured and fruity. Can vary from fresh to buttery.

Calabrian white wine is fresh and pleasant. One of the oldest wines in Italy.

Italian sparkling wine, fruity and lively. Perfect as an aperitif.

House draft red wine, simple and suitable for everyday meals.

Full-bodied and structured red wine typical of central Italy. Notes of dark fruit and spices.

Intense Sicilian red wine, fruity and spicy. Full-bodied and warm.

Famous Tuscan red wine based on Sangiovese. Lively acidity and present tannins, excellent with meat.

Very intense Apulian red wine, alcoholic with hints of ripe fruit and jam.

Robust and tannic international red wine, with notes of black fruits and pepper.

Soft and round red wine, with velvety tannins and fruity notes.

Calabrian red wine based on Gaglioppo grapes. Intense and structured.

Non-alcoholic beer, refreshing.

Light and clear Mexican beer, often served with a slice of lime.

Scottish lager beer, full-bodied and with a higher alcohol content.

Sardinian beer, balanced and thirst-quenching lager.

German pilsner beer, bitter and hoppy.

The most classic Italian lager beer. Simple and easy to drink.

World-renowned Dutch lager beer. Balanced.

Italian pomace distillate. Can be white (young) or aged (aged in wood), with high alcohol content.

Inexpensive fixed menu that includes a choice of first course, second course, side dish, and half a bottle of water. Specific options are not listed in detail for this price.

Complete menu offering a choice of classic Roman and Italian dishes. Includes first course, second course, side dish, and drink.