Popi Popi

A selection of high-quality Italian cured meats served on a board. Includes varieties like prosciutto, salami, and other regional cured meats. Ideal for sharing as an appetizer.

Selection of Italian cheeses, served with homemade caramelized red onion jam. A mix of dairy flavors and textures to enjoy with bread or honey.

Sweet and delicate cured ham, typical of the Parma region. Served in thin slices that melt in your mouth.

A classic Italian appetizer that combines the sweetness of Parma ham with the freshness and creaminess of PDO Campana buffalo mozzarella.

Fresh salad with ripe red tomatoes, whole PDO buffalo mozzarella, and fresh basil leaves. Usually dressed with extra virgin olive oil.

Thin slices of cured beef (bresaola) served with fresh arugula and shavings of Parmigiano Reggiano. A light and flavorful dish.

A whole portion of fresh mozzarella made from buffalo milk. It is distinguished by its soft stretched curd, porcelain white color, and rich, milky flavor.

The quintessential summer pairing of sweet cantaloupe melon and savory Parma ham. Fresh and contrasting.

Whole artichoke, cleaned and slowly cooked in olive oil with garlic and mint. Tender and flavorful, typical of Roman cuisine.

Long pasta coated with a cream of egg yolks, grated Roman pecorino, black pepper, and crispy guanciale. A pillar of Roman cuisine, rich and creamy without added cream.

Fresh egg pasta similar to spaghetti but thicker, coated with a creamy sauce made from emulsified Roman pecorino and cooking water, finished with abundant black pepper.

Thick pasta coated with tomato sauce, pan-seared guanciale, and a sprinkle of Roman pecorino. A dish with a strong and savory flavor.

Fresh egg pasta coated with the rich and dense sauce of oxtail stew (braised beef tail with tomato and celery). Intense meat and vegetable flavor.

Considered the ancestor of Carbonara and Amatriciana, it's a pasta dish seasoned 'in white' with crispy guanciale, Roman pecorino, and black pepper. Savory and tasty.

The simplest and most traditional Italian pasta dish: spaghetti with sweet tomato sauce and fresh basil leaves. Light and aromatic.

Fresh egg pasta filled with ricotta and spinach, served with a classic tomato and basil sauce. Soft and delicate on the palate.

Short pasta coated with a spicy tomato sauce, prepared with garlic and chili pepper. Often garnished with fresh parsley.

Fresh egg pasta seasoned simply with melted butter and abundant aged Parmigiano Reggiano, creating a soft and enveloping cream.

Special house dish with egg pasta seasoned with cream, sweet peas, mushrooms, and Parma ham. Rich, creamy, and with various flavor levels.

Small pasta filled with meat served in a thick cream sauce. A comforting and beloved dish, with a delicate and milky flavor.

Meat tortellini coated in a cream sauce enriched with button mushrooms. Earthy and creamy flavor.

Traditional Roman stew of beef tail slow-cooked in tomato sauce with celery and herbs. The meat becomes very tender and falls off the bone.

Pieces of chicken slowly stewed with peppers and tomato. A classic Roman rustic dish, sweet from the peppers and juicy.

Thin slices of beef rolled around a vegetable filling and cooked in a tomato sauce. The long cooking time makes the meat tender and flavorful.

Veal slices garnished with Parma ham and a sage leaf, sautéed in butter and white wine. The name literally means 'jump in your mouth' for its deliciousness.

Offal (beef stomach) cut into strips and stewed in tomato sauce, served with abundant Roman pecorino and fresh mint

Ground meat meatballs slowly cooked in a rich tomato sauce. Tender and tasty, often served with the sauce for dipping bread.

Simple thin slice of beef quickly pan-fried with extra virgin olive oil, salt, and pepper. An essential and light main course.

High-temperature grilled lamb chops. They are called 'scottadito' because they are meant to be eaten very hot with your hands, burning your fingers.

Thin strips of beef quickly pan-seared and served on a bed of fresh arugula. A quick dish that keeps the meat tender.

Grilled beef steak served simply with Maldon salt crystals to enhance its natural flavor.

Grilled beef steak then sliced (tagliata), seasoned with extra virgin olive oil and Maldon salt. Usually served rare or medium-rare.

Grilled beef slices enhanced by a balsamic vinegar reduction that adds a sweet and sour note to the juicy meat.

The classic sliced grilled beef served with fresh arugula and shavings of Parmigiano Reggiano. A balanced combination of meat, slightly bitter greens, and savory cheese.

Very thin slices of raw beef, served with arugula, Parmesan shavings, and olive oil. A fresh and refined appetizer or main course.

Simple grilled chicken breast, seasoned with oil and salt. A light and protein-rich dish.

Grilled chicken breast cut into strips, served like a beef tagliata with arugula, Parmesan, and olive oil.

Floured veal slices sautéed in butter, deglazed with lemon juice to create a creamy, citrusy sauce.

Thin veal slices floured and cooked in butter, deglazed with white wine, creating a flavorful cooking base.

Smoked stretched-curd cheese, baked until melted and lightly golden. Intense flavor and stringy texture.

Smoked scamorza cheese melted in the oven, served with slices of Parma ham, combining the smoky flavor of the cheese with the sweetness of the cured meat.

Toasted bread slice topped with diced tomatoes, fresh basil, oil, and salt. A classic and fresh appetizer.

Toasted bread garnished with slices of Parma ham and a drizzle of olive oil.

Bruschetta with lean bresaola and fresh arugula, seasoned with oil and salt.

Toasted bread with sautéed chicory (slightly bitter) and fresh buffalo mozzarella. Hot-cold and sweet-bitter contrast.

Zucchini flower stuffed with mozzarella and anchovy, dipped in batter and fried. Crispy outside, gooey and flavorful inside.

Desalted cod fillet, battered and fried. A classic of Roman street food, soft and flavorful.

Artichoke slices, double-fried to make them crispy like chips

Meatball made with shredded boiled meat, breaded and fried. A tasty way to use up broth meat.

Rice croquette with tomato and ragu, with a molten mozzarella center, breaded and fried. It's called 'al telefono' (on the phone) because of the mozzarella string when you open it.

Thinly sliced fried potatoes, seasoned with abundant Roman pecorino and black pepper, evoking the flavors of the famous Roman pasta dish.

Cylinders of mashed potatoes seasoned with nutmeg and mozzarella, breaded and fried. Soft and comforting.

Small breaded and fried mozzarella balls, served hot and stringy.

Homemade potato sticks, fried. Classic side dish or snack.

Giant green olives, pitted, stuffed with seasoned minced meat, breaded and fried.

Vegetarian meatballs made from eggplant pulp, cheese, and basil, fried until golden.

Mix of green leaf salads and raw fennel. Fresh and light.

Mixed salad with seasonal raw vegetables including carrots and cherry tomatoes.

A large salad rich in ingredients like tuna, mozzarella, olives, and artichokes, making it a substantial single dish.

Leafy green vegetable with a slightly bitter taste, first boiled and then sautéed with garlic and chili pepper. A typical Roman side dish.

Fresh vegetables available according to the market of the day.

Whole artichoke cooked with oil and herbs. Tender and flavorful.

Hard sheep's milk cheese, very savory and aged, served with sweet onion compote for contrast.

Shavings or pieces of 24-month aged Parmesan, with a rich, granular flavor, accompanied by onion jam.

Assortment of Italian cheeses with a sweet accompaniment.

Half-moon stuffed calzone with a mozzarella and egg base, enriched with ham, mushrooms, olives, and artichoke hearts.

Calzone filled with the traditional base of mozzarella and egg, plus button mushrooms.

Classic calzone filled with mushrooms and Parma ham.

Calzone filled with mozzarella, egg, and Parma ham.

Toasted baguette bread with melted mozzarella and salted anchovies.

Warm crostino with melted mozzarella and sautéed mushrooms.

Rich crostino with mozzarella, mushrooms, and prosciutto added at the end of cooking or lightly warmed.

Toasted bread with melted mozzarella and slices of Parma ham.

A 'capricciosa' (whimsical) version of crostino with mushrooms, ham, and black olives on a mozzarella base.

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

Dessert similar to crème brûlée, flavored with orange with a caramelized sugar crust on top.

Spoon dessert based on cream, milk, and sugar thickened with gelatin. Served with a sauce of your choice.

Crispy shortcrust pastry shell filled with pastry cream and garnished with fresh seasonal fruit.

Classic shortcrust pastry tart filled with sour cherry (visciole) or apricot jam.

Slices of fresh pineapple served plain.

Slices of sweet and juicy yellow melon, available seasonally.

Cup of fresh strawberries.

Slice of fresh watermelon, thirst-quenching and summery.

The most classic pizza with tomato, mozzarella, and basil. Simple and perfect.

Margherita pizza enriched with salted anchovy fillets for a more intense flavor.

Red pizza without cheese, seasoned with tomato, garlic, and oregano. Very aromatic.

Margherita pizza with the addition of sliced button mushrooms.

Pizza with mushrooms and ham (cooked or cured - often cooked if not specified 'Parma' as the main ingredient, but here the menu uses 'Ham' generically in this title, see description).

The house pizza, very rich: similar to a capricciosa but with the addition of sausage and an egg cooked on top of the pizza.

Margherita pizza with slices of Parma ham usually added at the end of cooking.

Flavorful pizza with mushrooms and crumbled sausage. Rustic taste.

Rich pizza with artichoke hearts, mushrooms, olives, ham, and egg. Every bite has a different flavor.

Margherita pizza with sliced red onion, sweet and aromatic.

Pizza with cooked red onion and fresh arugula added after cooking.

Margherita pizza with oil-packed tuna.

Classic combination of tuna and onion on pizza.

Spicy pizza with ventricina salami. The classic Italian 'pepperoni'.

Premium version of the Margherita pizza with Campana buffalo mozzarella instead of fior di latte.

Margherita pizza with fresh crumbled pork sausage.

Essential pizza with only tomato and oil. Simple and light base.

Crispy white pizza base seasoned only with oil, salt, and rosemary. Excellent as an appetizer or bread.

Warm focaccia served with slices of high-quality mortadella.

White pizza with only mozzarella and oil.

White pizza with mozzarella and gorgonzola, with a strong flavor.

Fresh white pizza with bresaola and arugula added raw.

White pizza with bresaola, arugula, and Parmesan shavings.

White pizza with mozzarella and fresh arugula.

White pizza with zucchini flowers and anchovies, a classic Roman combination (like fried zucchini flowers).

White pizza with cherry tomatoes and anchovies.

Pizza for cheese lovers, with a mix of four melting and flavorful varieties.

Pizza with a smoky flavor thanks to provola cheese and Alto Adige speck.

White pizza with eggplant (often grilled or cooked 'a funghetto' style).

White pizza with a rich mix of seasonal vegetables.

White pizza highlighting the quality of buffalo mozzarella and the sweetness of cherry tomatoes.

Crispy focaccia base topped with cured ham.

White pizza with a robust topping of bitter sautéed chicory and flavorful sausage.

White pizza featuring the excellence of buffalo mozzarella and the authentic taste of Roman chicory.

Local white wine (Lazio), fresh and aromatic, served in a carafe.

Local red wine (Lazio), full-bodied and fruity, served in a carafe.

A single glass of house wine, red or white.

Unfiltered Sardinian lager beer, intense flavor and cloudy appearance.

Classic light and refreshing blonde lager beer.

Italian lager beer in a small bottle.

German wheat beer (Weiss), cloudy and fruity, in a large bottle.

Mineral water in a bottle.

Classic carbonated drink.

Sugar-free carbonated drink.

High-quality sparkling orange drink.

Sweet and refreshing lemon-flavored carbonated drink.

Dark carbonated drink with a sweet and slightly bitter taste, typically Italian.

Pre-dinner alcoholic drink (e.g., Spritz) usually served with some appetizers.

Digestifs and bitters of various types (Limoncello, Amaro, etc.) for after the meal.

Italian pomace distillate, clear with a dry and strong taste.

Aged grappa in wooden barrels, with an amber color and a smoother, more aromatic taste.

The classic short and concentrated Italian coffee.