Primavera da Vladimiro

A complete menu including mixed fried appetizers and a pizza of your choice. Ideal for a casual and tasty meal.

Complete fish menu with various courses. Includes appetizer, choice of first course, main course, and side dish.

Premium version of the fish menu with more refined dishes such as seafood salad and langoustine risotto.

Spaghetti served with a classic seafood sauce based on mussels and clams, deglazed with white wine.

Egg pasta combining sea (clams) and land (porcini mushrooms) flavors.

Rice cooked slowly with a rich mix of seafood and crustaceans in tomato sauce.

Short pasta seasoned with a creamy pink sauce based on cream, tomato, and smoked salmon.

Creamy and delicate risotto made with langoustine cream and a touch of brandy.

Rich dish of seafood, crustaceans, and mollusks, usually served with pachino tomatoes.

Potato gnocchi with fresh clams, delicate zucchini flowers, and pecorino shavings.

Classic Italian first course with fresh clams, garlic, and olive oil. Simple and flavorful.

Thick egg pasta served with a rich seafood dressing in a slightly spicy pink sauce.

Young lamb typical of Roman cuisine, served roasted or grilled (scottadito) to be eaten with hands.

Thin slice of beef simply grilled.

Pork cut with bone, grilled or pan-fried.

Breaded and fried meat slice, crispy and golden.

Breaded cutlet enriched with ham and melted cheese on top.

House specialty, likely a stuffed or elaborate meat variation.

Tender premium cut of beef served with porcini mushroom sauce.

Beef fillet in a creamy green pepper sauce, slightly spicy.

Beef fillet grilled without sauces, to appreciate its natural flavor.

Flavorful cut of beef grilled.

Lean and light veal slice, grilled.

Floured meat slices cooked in a pan with lemon juice.

Scaloppine served with a savory sauce based on tomato, mushrooms, and vegetables.

Thin slices of meat cooked in a sweet and aromatic Marsala wine sauce.

Typical Roman dish: veal slices with prosciutto and sage, cooked in white wine.

Grilled beef cut into strips. Price per 100g.

Sliced beef with porcini mushrooms. Price per 100g.

Sliced steak served on a bed of arugula, with cherry tomatoes and Parmigiano cheese shavings. Price per 100g.

Large steak, ideal for sharing. Approximately 1kg.

Salt-cured cod, desalted and cooked in various traditional ways.

Mixed fried squid and shrimp, crispy and golden.

Fried mixed small fish, typical of maritime tradition.

Crustaceans similar to shrimp but more prized, usually grilled.

Mixed grill of crustaceans and swordfish steak.

Combination plate with grilled crustaceans and mixed fried seafood.

Portion of prized crustaceans only.

Prized mollusk served raw with lemon. Price per piece.

Whole sea bream grilled. Weight varies between 400 and 600 grams.

Whole sea bream baked with potatoes.

Rich dish with half sea bream, crustaceans, and mixed fried fish.

Grilled swordfish steak.

Baked turbot with potatoes. Price calculated by weight.

Grilled turbot. Price calculated by weight.

Prized crustaceans usually served grilled or boiled.

Stewed cuttlefish with peas and tomato.

Flatfish with a delicate flavor, also suitable for children.

Whole sea bass (branzino) grilled.

Whole sea bass baked with a side of potatoes.

Caught sea bass, large size. Priced by weight.

Caught sea bream, large size. Priced by weight.

Typical Roman pasta with pecorino and black pepper. Available in large formats.

Hollow long pasta seasoned with tomato sauce, guanciale, and pecorino.

Pasta with egg, guanciale, pecorino, and pepper. Classic Roman recipe.

Wide egg pasta served with a flavorful wild boar ragu.

Egg pasta seasoned with sautéed porcini mushrooms.

Slices of fresh pineapple.

Fresh pineapple served with a scoop of ice cream.

Pineapple macerated or served with Maraschino liqueur.

Prickly pear fruit, sweet and juicy.

Cup of fresh strawberries seasoned with sugar and lemon.

Fresh strawberries served with whipped cream.

Single piece of seasonal fruit.

Mixed fresh fruit salad.

Fruit salad with ice cream.

Strawberries served with cream or fior di latte ice cream.

Slice of fresh watermelon.

Probably fresh coconut pieces or a coconut dessert.

Lemon dessert, usually a sorbet served in a lemon or an ice cream.

Creamy frozen coffee-flavored dessert, to drink or eat with a spoon.

Refreshing lime sorbet.

Ice cream drowned in hot espresso.

Ice cream served with added liqueur.

Selection of other available desserts and ice creams.

Italian espresso coffee.

Espresso coffee with a small amount of liqueur added (e.g., grappa, sambuca).

Red bitter aperitif, served neat or with ice.

Non-alcoholic blonde aperitif with a sweet and sour taste.

Young, clear pomace brandy.

Aged grappa in wooden barrels, amber color and smooth taste.

Light and fruity single malt Scotch whisky.

Popular blended Scotch whisky.

American Tennessee Whiskey with a characteristic taste.

Sicilian herbal amaro, sweet and full-bodied.

Herbal amaro from Basilicata.

Light and aromatic amaro, popular as a digestif.

Very strong and minty amaro.

Calabrian herbal amaro, to be served chilled.

German herbal liqueur.

Typical herbal liqueur from Abruzzo.

Sweet liqueur made from lemon peel infusion.

House wine served by the carafe (one liter).

House wine served by the carafe (half liter).

Small bottle of wine.

Standard bottle of wine.

Small bottle of still or sparkling water.

Large bottle of still or sparkling water.

Large bottle of orange soda.

Large bottle of Coca-Cola.

Small bottle or can of Coca-Cola.

Italian carbonated drink with a bittersweet taste.

Sweet and clear carbonated drink with lemon flavor.

Italian blonde draft beer, small size.

Italian blonde draft beer, medium size.

Italian lager beer in a large bottle.

Sardinian beer in a small bottle.

Sardinian beer in a large bottle.

Light Mexican beer usually served with a slice of lime.

Strong Scottish lager beer.

Danish double malt beer.

Dutch lager beer in a large bottle.

Craft beer.

Dark craft beer.

Craft beer.

Artisanal German beer.