Pizzeria della Madonna dei Monti

Fried rice croquette typical of Roman tradition. Seasoned with Pecorino Romano and black pepper for a strong and savory taste.

Classic Roman fried rice supplì. Filled with tomato rice and meat ragù with a melting mozzarella center.

Fried croquette made from mashed potatoes. Soft inside and golden outside, a classic rotisserie appetizer.

Thinly sliced fried potatoes. Crispy and golden, served as a snack.

Thin potato chips seasoned with pecorino cheese and black pepper. A flavorful variation inspired by the famous Roman pasta.

Crispy potato chips flavored with sweet paprika and honey. An interesting balance between sweet and spicy.

Fresh salad enriched with tuna and hard-boiled eggs. A light and protein-rich main dish.

Salad with fresh seasonal vegetables, tomatoes, buffalo mozzarella, corn, and olives. Fresh and varied.

Classic Italian salad with slices of fresh tomato and buffalo mozzarella. Dressed with olive oil and basil.

Simple salad of lettuce and green leafy vegetables. Light and refreshing, ideal as a side dish.

International salad with lettuce, croutons, parmesan shavings, and Caesar dressing. Tasty and creamy.

One of the most famous dishes in Roman cuisine. Pasta dressed with egg yolk, Pecorino Romano, crispy guanciale, and black pepper.

Traditional Roman pasta with tomato sauce, guanciale, and Pecorino Romano. Savory and slightly spicy.

Iconic and minimalist Roman dish. Pasta tossed with Pecorino Romano cheese and abundant freshly ground black pepper.

Often called 'white Amatriciana'. Pasta with crispy guanciale, Pecorino Romano, and pepper, without tomato.

Simple and comforting pasta dressed with melted butter and Parmigiano cheese. Creamy and delicate.

Classic Italian pasta with a simple fresh tomato and basil sauce. A light and traditional dish.

Rich baked dish composed of layers of egg pasta, meat ragù, buffalo mozzarella, and parmesan. Served hot and gratinated.

Pasta dressed with basil pesto, pine nuts, parmesan, and olive oil. Fragrant and aromatic.

Rich burger served with provola cheese, crispy guanciale, and vegetables. Accompanied by homemade french fries.

A classic Roman main course. Chicken slow-cooked with sweet peppers, flavorful and juicy.

Prime cut of grilled beef, served with pan-fried champignon mushrooms. Tender and flavorful.

Roasted octopus to make it tender and slightly crispy on the outside. Served with a side of seasonal vegetables.

Fresh fish of the day served with sautéed chicory (a typical bitter Roman vegetable with garlic and oil).

Thin slices of veal with prosciutto and sage, cooked in white wine. A very flavorful typical Roman main course, served with potatoes.

Soft meatball slow-cooked in a rich tomato sauce. A homemade and comforting dish.

Salted cod (baccalà) desalted and cooked with tomato, raisins, and pine nuts according to Roman tradition. Sweet-savory taste.

The most famous Italian dessert. Layers of ladyfingers soaked in coffee alternated with a sweet mascarpone cream, dusted with cocoa.

Fresh variation of tiramisù prepared with strawberries instead of coffee. Sweet and fruity.

Indulgent variation of tiramisù with pistachio cream. Rich and with an intense dried fruit flavor.

Selection of fresh seasonal fruit cut into pieces. A light and natural dessert.

Cold spoon dessert, similar to ice cream but with a softer, airier texture, strawberry flavored.

Baked pizza base covered with abundant Nutella hazelnut cream. A dessert to share.

The queen of pizzas. Simple and perfect with organic tomato, fior di latte mozzarella, and fresh basil.

Closed half-moon pizza filled with tomato, mozzarella, and cooked ham. Baked.

White pizza for cheese lovers. Dressed with a selection of four cheeses including gorgonzola and pecorino.

Very simple traditional red pizza, without cheese. Dressed only with tomato, garlic, oregano, and oil. Flavorful and light.

Classic pizza with tomato, mozzarella, cooked ham, and mushrooms. A balanced and tasty combination.

Inspired by the famous pasta. White pizza with mozzarella, eggs, pecorino, pepper, and guanciale.

Pizza with the ingredients of Amatriciana: tomato, guanciale, pecorino, and pepper.

A premium version of the Margherita with Buffalo Mozzarella DOP instead of fior di latte. Richer and milkier.

Rustic white pizza with mozzarella, mushrooms, and crumbled sausage. Intense forest and meat flavor.

Pizza designed for children, with sausages and potatoes. Simple taste loved by the little ones.

Typical white pizza with broccoli and sausage. A classic combination of Roman cuisine.

White pizza with the bitter taste of radicchio balanced by the strong and creamy flavor of gorgonzola.

Pizza inspired by the Sicilian Norma pasta. With fried eggplant, salted ricotta, and tomato.

Gourmet white pizza that plays on the sweet-salty contrast with pears, gorgonzola, and crunchy walnuts.

Vegetarian pizza rich in vegetables, cherry tomatoes, and dried fruit for crunchiness.

White pizza with a delicate and enveloping flavor with cheeses, walnuts, and a sweet touch of honey.

White pizza with potatoes and peppers, enriched by the creaminess of robiola cheese.

Pizza with a strong flavor with capers, olives, anchovies, and tuna. Inspired by the puttanesca sauce.

Fresh pizza ideal for summer, with ingredients added raw such as ham, stracciatella, and pistachios.

Evolution of the Bufalina with the addition of prosciutto crudo and fresh tomato.

Gourmet pizza with Slow Food presidium ingredients, including Madonie provola and friarielli. Smoked and spicy flavor.

Special pizza with Sicilian Vastedda cheese, zucchini, and Middle Eastern spices like Za'atar and Paprika.

Indulgent pizza with mortadella, creamy stracciatella cheese, and crushed pistachios. A classic and rich combination.

Pizza with Susianella (traditional cured meat from Viterbo), mushrooms, and fennel. Rustic and aromatic flavors.