Pizzeria-Ristorante Il Cavaliere

Fried rice ball with tomato, meat, and a mozzarella center, breaded and fried. Crispy outside and gooey inside. Strictly eaten hot with hands.

White version of the classic supplì, seasoned with Pecorino Romano and black pepper. Savory and decisive flavor with a creamy texture inside.

Breaded and fried mashed potato cylinder. Soft and flavorful, it's a classic street food.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. A delicious contrast between the sweetness of the flower and the saltiness of the anchovy.

Green pitted olives stuffed with a mix of ground meats and fried. Savory and crispy bites, ideal for snacking.

Small breaded and fried meatballs. Tasty and succulent, served hot.

Vegetarian meatballs made from eggplant pulp and cheese. Soft and aromatic.

Breaded and fried mozzarella bites. Crispy outside with a melted cheese center.

Mixed fresh vegetables battered and fried. Includes zucchini flowers and various seasonal vegetables.

Mixed tasting of the house's fried specialties. Perfect for trying different types of appetizers in one dish.

Slice of toasted bread topped with diced fresh tomato and basil. Simple, fresh, and aromatic.

Toasted bread served with sautéed or roasted peppers. Sweet and flavorful taste.

Crispy bread with sautéed or grilled zucchini. A light and delicate appetizer.

Toasted bread topped with flavorful eggplant. Rich Mediterranean taste.

Toasted bread with canned tuna and fresh arugula. A classic and fresh combination.

Hot bruschetta with tomato and melted mozzarella. Similar to the flavors of Margherita pizza on crispy bread.

Simple toasted bread with slices of cured ham. Salty and tasty.

Toasted bread spread with butter and topped with smoked salmon. An elegant and flavorful appetizer.

Fresh buffalo mozzarella served with cured ham. A classic Italian cold appetizer.

Traditional Roman dish of tripe slow-cooked in tomato sauce with mint and pecorino. Intense flavor and soft texture.

Mixed platter of assorted cured meats and cheeses, ideal for sharing.

Large mixed appetizer for two, combining cured meats, cheeses, and a rich selection of hot fried items.

Extended version or variation of the large mixed appetizer with a complete selection of fried items and cured meats for two people.

Gluten-free version of the classic tomato rice supplì. Crispy coating suitable for celiacs.

Gluten-free version of the cacio e pepe supplì. Creamy and peppery, safe for those avoiding gluten.

Potato croquette prepared with gluten-free ingredients and breading. Soft and tasty.

Fried zucchini flower in gluten-free batter. Stuffed with mozzarella and anchovies.

Meatballs prepared with gluten-free breadcrumbs. Fried and flavorful.

Eggplant vegetarian meatballs with gluten-free breading.

Gluten-free battered mixed vegetables. Crispy and light.

Gluten-free fried mix in a tasting portion. Variety of small hot bites.

Toasted gluten-free bread rubbed with garlic and extra virgin olive oil. Simple and aromatic.

Gluten-free bread with fresh tomato and basil.

Gluten-free bread topped with flavorful peppers.

Gluten-free bread bruschetta with sautéed zucchini.

Toasted gluten-free bread with eggplant.

Gluten-free bread with tuna and fresh arugula.

Hot gluten-free bruschetta with tomato and melted mozzarella.

Gluten-free bread toasted with cured ham.

Gluten-free bread with butter and smoked salmon.

Dish of buffalo mozzarella and cured ham. Naturally gluten-free.

Trippa alla Romana prepared with attention to gluten-free diet.

Mixed platter for two people, guaranteed gluten-free.

Large mixed appetizer with fried items and cured meats, entirely gluten-free.

Classic red pizza without mozzarella. Topped only with tomato, garlic, oregano, and oil. Simple and fragrant.

The queen of pizzas: red base with mozzarella and basil. Balanced and traditional flavor.

Margherita pizza enriched with anchovy fillets. Savory and tasty.

A premium version of the Margherita with buffalo mozzarella from Campania. Richer and milkier.

Pizza with tomato, buffalo mozzarella, and anchovies. Combines the creaminess of bufala with the saltiness of fish.

Pizza topped with tomato, mozzarella, olives, and capers. Strong flavors typical of tradition.

White pizza with mozzarella, tuna, and artichoke hearts. Classic and flavorful combination.

White pizza with mozzarella, tuna, and onion. Intense and sweet flavor thanks to the onion.

Red pizza (without mozzarella) with anchovies and artichoke hearts. Light but flavorful.

White pizza with mozzarella, sautéed chicory, and sausage. A rustic combination much loved in Rome.

White pizza with cheeses, mozzarella, and gorgonzola. Intense and creamy flavor.

Rich white pizza with wurstel and gorgonzola. Flavorful and substantial.

Classic pizza with tomato, mozzarella, and wurstel. Very popular with children.

House pizza with mozzarella, tuna, anchovies, olives, and cherry tomatoes. A rich mix of sea and land flavors.

Fresh pizza with mozzarella, raw tomatoes, basil, and olives. Ideal for those seeking lightness.

Pizza divided into four sections with different toppings: peas, artichokes, ham, and mushrooms. Variety in every bite.

Rich red pizza with sausage, mushrooms, and peas. Rustic and country flavor.

Pizza with tomato, mozzarella, and peppers. Sweet and colorful.

Spicy pizza with salami and chili pepper. For those who love strong flavors.

Classic pizza with champignon mushrooms, tomato, and mozzarella.

White pizza with a selection of four melted cheeses. Very creamy and flavorful.

An even richer version of the 4 cheese pizza with the addition of gorgonzola.

Classic white pizza with mushrooms and sausage. Flavorful and autumnal.

Delicate white pizza with zucchini flowers and anchovies. A refined combination.

Rich pizza with tomato, mozzarella, mushrooms, artichoke hearts, ham, and egg (usually hard-boiled or fried egg).

Vegetarian pizza with mixed vegetables (eggplant, zucchini, mushrooms).

Pizza with pachino tomatoes, mozzarella, tuna, and artichoke hearts. Fresh and flavorful.

Simple and fresh white pizza with mozzarella, cherry tomatoes, and raw arugula.

White pizza with mozzarella and prosciutto crudo added after cooking.

White pizza with mozzarella and smoked speck.

Pizza with radicchio and gorgonzola. The slightly bitter taste of radicchio balances the cheese.

Premium white pizza with fragrant porcini mushrooms and parsley.

Flavorful pizza with spicy gorgonzola and ham.

Classic combination of mushrooms and ham on a red base.

Pizza with a fried egg in the center, ham, and tomato.

Gourmet pizza with zucchini flowers and smoked salmon.

Rich pizza with bresaola, mushrooms, and cheeses.

Fresh white pizza with bresaola, arugula, and parmesan shavings.

Simple white pizza with smoked salmon and mozzarella.

Delicate white pizza with shrimp.

Pizza with a smoky flavor thanks to provola and speck.

Soft white pizza with sliced potatoes and cooked ham. Very popular with children.

Margherita pizza enriched with buffalo mozzarella and gorgonzola.

Rustic white pizza with potatoes and sausage.

White pizza with buffalo mozzarella and fresh cherry tomatoes.

A fresh variation of the bufala and pachino pizza with added arugula.

Marinara pizza enriched with porcini mushrooms. Without mozzarella.

White pizza with cherry tomatoes and porcini mushrooms.

Pizza with buffalo mozzarella, eggplant, and a spicy touch.

Pizza inspired by eggplant parmigiana, with tomato, eggplant, and cheese.

Rich gourmet pizza with bufala, porcini mushrooms, and zucchini flowers.

Pasta with tomato sauce, crispy guanciale, and Pecorino Romano. A pillar of Roman cuisine.

Pasta with egg cream, pecorino, parmesan, pancetta/guanciale, and black pepper. Rich and creamy without cream.

The ancestor of Amatriciana: pasta with guanciale, pecorino, and pepper, without tomato. Intense and savory flavor.

Pasta tossed with abundant Pecorino Romano and black pepper. Creamy and perfectly spicy.

Creamy pasta with cream, smoked provola, and speck. Inspired by mountain flavors.

Long egg pasta with sautéed porcini mushrooms. Simple and elegant.

Large-format pasta with aromatic wild boar ragù bianco. Game flavor enriched with spices and herbs.

Pasta with mushroom sauce, peas, sausage, and cream. A rich and autumnal dish.

Rice cooked in shrimp cream, delicate and pink. Sweet and enveloping seafood flavor.

Delicate risotto with zucchini and shrimp. Creamy thanks to a touch of cream.

Red radicchio risotto, tossed with cream and parmesan. Slightly bitter and elegant taste.

Homemade potato gnocchi. Usually served with your choice of sauce (tomato, ragù, cheese).

Scamorza (stretched curd cheese) cooked on the grill or in the oven. Gooey and flavorful.

Melted scamorza served with slices of cured ham.

Thin strips of beef sautéed and deglazed with balsamic vinegar. Tender and sweet-and-sour.

Beef strips cooked with red radicchio. A tasty and quick main course.

Beef strips served on a bed of fresh arugula.

Beef strips flavored with fresh rosemary.

Rich dish with beef strips, cherry tomatoes, arugula, and parmesan shavings. Fresh and complete.

Beef strips sautéed with porcini mushrooms. Intense forest flavor.

Floured veal slices cooked in butter with lemon juice. Tender and citrusy.

Veal slices cooked in a pan and deglazed with white wine. Delicate and creamy.

Veal scaloppine served with a porcini mushroom sauce.

Roman classic: veal slice with cured ham and sage, cooked in white wine. Flavorful and aromatic.

Grilled beef sirloin steak. Juicy and tender.

Danish beef steak, known for its marbling and tenderness.

Thickly sliced beef cooked and seasoned simply with oil and rosemary.

Beef tagliata served with arugula, cherry tomatoes, and parmesan. A complete dish.

Beef tagliata seasoned with balsamic vinegar reduction.

Sliced beef tagliata with balsamic vinegar on a bed of arugula.

Simple beef tagliata with fresh arugula.

Beef tagliata enriched with sautéed porcini mushrooms.

Beef tagliata served with a creamy green pepper sauce. Slightly spicy.