QVINTO Roma - Restaurant Lounge Café

An assortment of mixed fried items typical of Neapolitan and Roman cuisine. Usually includes battered vegetables, arancini, croquettes or zeppole, fried until golden and crispy. Enjoyed hot as a delicious and flavorful appetizer.

A refined dish based on zucchini prepared in various textures, from raw carpaccio to velvety cream. Includes zucchini scapece (marinated with vinegar and mint) and zucchini flowers stuffed with smoked cheese. A fresh appetizer rich in vegetable flavors.

Fresh pasta shaped like candy, filled with a soft center of ricotta and lemon. Dressed with a creamy sauce of zucchini, zucchini flowers, and Provolone del Monaco shavings, enriched with saffron and mint. A delicate and fragrant first course.

A classic of Roman cuisine: short pasta dressed with a creamy sauce based on eggs, Pecorino Romano, crispy guanciale, and black pepper. The flavor is intense, savory, and rich in umami. Eaten piping hot to appreciate the creaminess of the egg.

Boneless chicken meat (thigh and leg) cooked on the grill. Simply seasoned with fine salt and extra virgin olive oil, served with a side of potatoes and sautéed bitter greens. A tasty and succulent main course.

Pieces of fresh seasonal fruit threaded onto a skewer. Offers a light, sweet, and refreshing end to a meal. Ideal for cleansing the palate.

The celebratory dessert of the event. Usually a layered cake with sponge cake and cream, decorated for the occasion. Sweet, fluffy, and festive.