Restaurant "La Vittoria"

Selection of sliced Italian cured meats, served on a platter. Includes varieties like prosciutto, salami, and mortadella.

Assortment of Italian hard and soft cheeses. Often served with honey or jams.

Abundant mixed platter combining Italian cured meats and cheeses. Ideal for sharing as an appetizer.

Fresh salad of buffalo mozzarella, tomatoes, and basil. Dressed with olive oil and oregano.

Classic Italian appetizer with salty cured ham and sweet melon. Fresh and light.

Mixed grilled or marinated seasonal vegetables. A light and vegetarian option.

Very thin slices of raw beef. Usually dressed with oil, lemon, and parmesan shavings.

Cured ham served with fresh buffalo milk mozzarella. Combination of salty and creamy flavors.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and rich in flavor.

Fresh burrata served with flavorful sun-dried tomatoes. The burrata is creamy inside.

Cooked Bologna sausage served with creamy cheese and pistachio sprinkles. Rich and tasty.

Chef's selection of seafood and shellfish appetizers. May include seafood salad, anchovies, and octopus.

Thinly sliced raw fish, marinated with citrus fruits and served with crunchy almonds. Fresh and aromatic.

Thinly sliced salmon fillets marinated with spices and pink pepper. Delicate yet aromatic flavor.

Fresh anchovies marinated in vinegar and oil. A classic appetizer with a decisive and tangy flavor.

Mussels cooked in a pan with abundant black pepper. Simple and flavorful, to be eaten with hands.

Warm or cold salad of tender boiled octopus and boiled potatoes. Dressed with oil, parsley, and lemon.

Fresh raw tuna, hand-chopped. Lightly seasoned to enhance the fish's flavor.

Raw shellfish served live in their shells. Eaten with a squeeze of lemon.

Toasted bread seasoned with diced fresh tomatoes, garlic, oil, and basil. Crispy and flavorful.

Toasted bread garnished with creamy burrata cheese and olive paste or whole olives.

Toasted bread with sautéed bitter greens and crispy pork jowl bacon. A classic Roman combination.

Toasted bread with a base of sweet burrata and a salty anchovy fillet on top. Perfect contrast.

Toasted bread spread with basil pesto and garnished with flavorful sun-dried tomatoes.

Selection of three different bruschettas. Ideal for tasting various flavors.

Classic Roman street food. Fried breaded rice croquette with tomato sauce and a gooey mozzarella center.

Variation of the classic supplì with cacio e pepe (pecorino and black pepper) filling instead of red sauce.

Fried zucchini flowers in a light batter, stuffed with mozzarella and an anchovy fillet.

Fried pasta croquette with amatriciana sauce, breaded and fried. Rich and substantial.

Seasonal vegetables cut into pieces, battered, and fried. Crispy and golden.

Iconic Roman dish with tomato sauce, crispy jowl bacon, and Roman pecorino cheese. Flavorful and slightly spicy.

Pasta with creamy sauce of raw eggs, pecorino cheese, and crispy jowl bacon. Rich and peppery, without cream.

Fresh egg pasta with Roman pecorino cream and abundant black pepper. Simple but intense flavor.

Soft potato gnocchi served with a simple tomato sauce and basil. A comforting dish.

Short pasta with sautéed broccoli and salty pecorino cheese. Decisive and vegetal flavor.

Pasta with spicy tomato sauce, garlic, and chili pepper. A simple and fiery Roman classic.

Fresh ricotta and spinach stuffed pasta, delicately dressed with melted butter and aromatic sage.

Layers of baked egg pasta with meat ragù, béchamel, and parmesan. A rich and traditional dish.

Fresh egg pasta served with a classic slow-cooked meat ragù.

Meat tortellini served in a creamy white sauce with grana cheese.

Pasta with mixed seafood (mussels, clams, shrimp). Intense sea flavor.

Egg pasta with sweet shrimp and pistachio sprinkles. A refined combination.

House specialty. Handmade ravioli with basil dough, fresh filling, and light sauce.

Rice slowly cooked in broth and finished with a shrimp cream. Soft and velvety.

Creamy risotto prepared with fresh artichokes. Delicate and typically Roman flavor.

Traditional soup with mixed seasonal vegetables, beans, and potatoes. Healthy and warm.

Meat-filled pasta served in hot meat or chicken broth. A light and warming dish.

Scrambled eggs cooked in a pan with cooked ham. Simple and protein-rich.

Soft omelette with sautéed seasonal vegetables inside.

Classic omelette with a melted cheese center.

Breaded meat slice fried until golden. Crispy outside and tender inside.

Simple grilled chicken breast. Light and healthy.

Grilled beef sliced into strips, served with fresh rocket and cherry tomatoes.

Veal cut with bone, slow-stewed and served with beans. The meat is very tender.

Tripe stewed for a long time with tomato, mint, and Roman pecorino cheese. A flavorful peasant dish.

Grilled lamb chops. Intense flavor characteristic of sheep meat.

Oxtail stewed for hours with tomato, celery, and spices. The meat falls off the bone.

Soft meatballs cooked in tomato sauce. A homemade classic.

Beef steak grilled to your desired doneness.

Premium cut of beef, very tender and lean, grilled.

Tender grilled veal steak.

Liver quickly cooked on the grill. Ferrous flavor and unique texture.

Veal liver Venetian style, cooked with sweet stewed onions and deglazed with wine.

Flour-dusted meat slices cooked in a pan with mushrooms and a creamy sauce.

Veal slices with cured ham and sage, cooked in white wine and butter. Typical Roman dish.

Whole or fillet white fish grilled. Delicate and light meat.

Grilled salmon fillet. Fatty and flavorful fish, rich in omega-3.

Fresh tuna seared on the grill and sliced, usually served rare in the center.

Octopus tentacles, first boiled and then grilled to make them crispy outside and soft inside.

Whole or ring calamari quickly grilled. Light and tender.

Large grilled prawns cooked in their shells to retain flavor.

Floured and fried squid rings and shrimp. Crispy and golden, served with lemon.

Mixed selection of grilled fish and crustaceans. Great for tasting different varieties.

Grilled vegetables dressed with oil and parsley. A light side dish.

Cooked spinach, served with lemon and oil or sautéed with butter.

Boiled broccoli then sautéed in a pan with garlic and chili pepper. Flavorful.

Leafy green vegetables with a bitter taste, sautéed Roman style with garlic and chili pepper.

Potatoes cut into pieces and baked with rosemary. Crispy outside, soft inside.

Fried potato sticks. The classic universal side dish.

Whole artichoke slowly cooked with garlic, mint, and oil. Tender and aromatic.

Raw chicory sprouts, dressed with an anchovy, garlic, and vinegar sauce. Crunchy and fresh.

Fresh porcini mushrooms grilled. Intense forest flavor.

Salad of only green leaves (lettuce, rocket, etc.).

Salad with mixed vegetables such as lettuce, tomatoes, carrots, and corn.

Rich salad with tuna, eggs, mozzarella, and various vegetables. A complete and fresh meal.

Simple tomato salad.

Crispy plain white pizza base seasoned only with oil, salt, and rosemary. Excellent on its own or as bread.

The most classic pizza with tomato, mozzarella, and basil. Represents the colors of Italy.

Plain red pizza without cheese, with tomato, garlic, and oregano. Simple and tasty.

Pizza with the addition of salty anchovies to the Margherita base.

Pizza inspired by the famous pasta, with jowl bacon and pecorino cheese.

Margherita pizza with sliced champignon mushrooms.

White or red pizza with a blend of four different cheeses. Very rich and flavorful.

Vegetarian pizza with mixed grilled or baked vegetables.

Spicy pizza with salami. Similar to American Pepperoni pizza.

Pizza with sweet salami (not spicy).

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

Rich pizza with various ingredients: artichoke hearts, mushrooms, ham, olives, and hard-boiled egg.

Pizza with a decisive flavor of gorgonzola cheese and bitter radicchio.

Plain white pizza with mozzarella and cooked ham.

Pizza with crumbled sausage.

Gourmet white pizza with zucchini flowers and anchovies.

Pizza with tuna and onions, a classic and much-loved combination.

Margherita prepared with fine buffalo mozzarella instead of fior di latte.

Fresh pizza with bresaola (cured beef), rocket, and parmesan shavings.

Pizza usually white with sausage and mushrooms. Forest flavors.

Pizza with sausage and sautéed chicory. Rustic Roman flavor.

Half-moon calzone filled with tomato, mozzarella, and cooked ham.

The most famous Italian dessert: layers of ladyfingers soaked in coffee and mascarpone cream.

Specialty dessert, likely a variation of 'torta della nonna' or almond/cream cake.

Soft cake flavored with lemon liqueur.

Semi-freddo or ingot-shaped mousse combining the sweetness of pistachio with the tartness of raspberry.

Small tart filled with cinnamon-spiced apples.

Crispy fried wafer filled with sweet ricotta cream, often with chocolate or candied fruit.

Spoon dessert based on cream, sugar, and gelatin, often served with berry sauce or caramel.

Chef's special proposal that varies daily.

Traditional Sicilian dessert with ricotta, sponge cake, marzipan, and candied fruit. Very sweet.

Spherical ice cream (chocolate or cream) covered in cocoa or sprinkles. Soft center.

Coconut flavored ice cream, often served in the fruit's shell.

Classic chocolate ice cream.

Classic vanilla ice cream.

Lemon sorbet or ice cream, refreshing and digestive.

Cup of fresh seasonal fruit cut into pieces.

Slices of fresh pineapple served on a plate.

Cup of fresh strawberries.

Mixed red fruits such as raspberries, blueberries, and blackberries.

Structured and tannic red wine from Umbria. Intense and full-bodied.

Great Campanian red wine based on Aglianico grapes. Complex and suitable for aging.

Red wine from Abruzzo, fruity with notes of cherry and spices. Versatile.

Robust and elegant red wine from Molise, aged in barrels.

Blend of Montepulciano and Aglianico. Balanced and smooth wine.

Flagship wine of the winery, rich and powerful, produced from selected grapes.

Warm and enveloping Puglian red with hints of black fruit.

Intense and fruity red wine, typical of southern Puglia.

Elegant and mineral volcanic wine, produced on the slopes of Etna.

Sicily's most famous red grape variety. Full-bodied wine with notes of red fruit.

Lazio classic method sparkling wine, produced with Bellone grapes. Fresh and fragrant.

Elegant and smooth Prosecco, perfect for an aperitif.

High-quality Prosecco, dry and mineral.

Rosé version of Prosecco, with notes of small red fruits.

Elegant and structured Lombard sparkling wine made using the classic method.

Un-dosed Franciacorta (no added sugar), dry and decisive.

Refined and elegant sparkling rosé wine.

Sweet and fruity sparkling red wine. Typical of Emilia.

Dry Lambrusco with a light color and pronounced acidity.

Rosé wine from Lazio, fresh and pleasant.

Modern and lively Tuscan rosé.

Puglian rosé from Negroamaro grapes. Savory and fruity.

Magnum bottle (1.5 liters) of Prosecco.

Magnum bottle of one of the most famous Franciacortas.

Magnum bottle of Barolo, the 'king of wines'. Piedmontese red wine for aging.

Magnum bottle of Chianti Riserva. Elegant and structured Tuscan wine.