Pizzeria Ciro Cascella 3.0 Roma

A classic of Neapolitan tradition which, despite its name, does not use pesto. It is a white ragù based on plenty of onion and beef, cooked very slowly until the onion becomes a sweet and flavorful cream.

Large paccheri served with the true Neapolitan ragù, a rich and dense tomato sauce where pieces of mixed meat are cooked for many hours (pippiare) until they become very tender.

Potato gnocchi dressed with tomato sauce, basil, and mozzarella, served hot and stringy in the characteristic terracotta pot (pignatiello).

A signature dish of the Amalfi Coast, prepared with fried zucchini and a cheese cream, typically Provolone del Monaco, which gives a rich and enveloping flavor.

Roman classic with a creamy sauce based on egg yolks, Pecorino Romano, and black pepper, enriched with crispy guanciale. Intense and savory flavor.

Short pasta dressed with a rich tomato sauce, browned guanciale, and Pecorino. A historic dish with a strong flavor, slightly spicy thanks to the pepper.

Fresh pasta similar to thick spaghetti, tossed with a Pecorino Romano cream and abundant freshly ground black pepper. Simple but with a very intense flavor.

A pizza with rustic and bold flavors with San Marzano tomatoes, pork cracklings (crispy and flavorful lardons), and smoked provola cheese. Black pepper adds a spicy note.

Gourmet pizza combining the freshness of buffalo mozzarella and basil pesto with the smoky flavor of Black Angus beef carpaccio. Yellow cherry tomatoes add sweetness.

A tribute to the excellent products of Campania: sweet yellow tomatoes from Vesuvius and buffalo mozzarella DOP. Fresh, aromatic, and high quality.

Refined white pizza with sautéed zucchini flowers, prosciutto crudo, and a selection of cheeses including goat cacio ricotta. A balance of delicate and savory flavors.