Rigatoni Conca D'Oro

A soft potato pie with a melting buffalo mozzarella filling. Served on a Grana Padano cheese fondue and enriched with porcini mushrooms.

Fried meatballs made with desalted codfish, served on a soft chickpea cream (hummus). A flavorful appetizer that combines the taste of the sea with the land.

Layers of eggplant alternated with tomato and cheese, baked in a small terracotta dish (coccetto). Similar to parmigiana, soft and flavorful.

Fresh anchovies, cleaned and deboned, then fried until golden. Crispy and flavorful, ideal as a fish appetizer.

Classic fresh salad with Campana buffalo mozzarella and tomatoes. Dressed with extra virgin olive oil and basil.

Buffalo mozzarella served with aged San Daniele prosciutto. A traditional pairing of cured meats and fresh dairy.

Prized Pata Negra Iberian ham. It stands out for its intense flavor, melt-in-your-mouth texture, and aromatic fat.

A tasting board of special cheeses, aged with creative ingredients like charcoal, cocoa, rum, fruit, and truffle. Ideal for discovering new flavors.

Slice of toasted bread topped with fresh diced tomatoes and arugula.

Toasted bread with a rich topping of tuna, tomatoes, artichoke hearts, and olives. Flavorful and substantial.

A caprese variation on crispy bread, with tomato, buffalo mozzarella, and fresh basil.

Toasted bread spread with 'Nduja, a soft and very spicy Calabrian cured meat.

Gourmet bruschetta with truffle-flavored stracciatella (the creamy center of burrata), porcini mushrooms, and prized pepper.

Toasted bread with high-quality anchovies, creamy stracciatella, and sweet yellow cherry tomatoes. A perfect balance between savoriness and sweetness.

Bruschetta with smoked salmon, fresh stracciatella, arugula, and a sprinkle of lemon pepper for freshness.

Simple and prized, with slices of Pata Negra Iberian ham on crispy bread.

Tender chicken breast strips sautéed in a pan with aromatic porcini mushrooms.

Dry-aged Danish beef, grilled and sliced. Available with various toppings.

300g T-bone steak. Premium meat with high marbling (intramuscular fat) for tenderness and flavor.

Very tender and lean beef cut. Served with a side of vegetables or in green pepper sauce.

Florentine steak (T-bone) served on a hot lava stone to finish cooking at the table. The price is per 100g.

Delicate fish fillet baked with a crispy almond crust. Accompanied by grilled vegetables.

Rich burger with radicchio cream, crispy guanciale, guacamole, and Parmesan fondue. Intense and creamy flavors.

Chianina breed burger with artichokes, fondue, tomato, and lettuce. Premium Italian meat.

Angus burger with porcini mushrooms, eggplant, and rich sauces. Juicy and flavorful meat.

Classic Scottona burger with traditional ingredients: lettuce, tomato, cheese cream, and guanciale.

Grilled chicken breast burger with a refined pistachio cream and fresh lemon notes.

Fried chicken burger with a crispy cereal coating, served simply with lettuce and mayonnaise.

Plant-based burger made from pea protein that mimics meat (Beyond Meat), served in an oil bun with vegan toppings.

Classic pinsa with San Marzano tomato, Campana buffalo mozzarella, and fresh basil.

Pinsa with the ingredients of Amatriciana pasta: tomato, mozzarella, guanciale, and pecorino.

White pinsa with mozzarella, truffle cream, and porcini mushrooms. Intense aroma and forest flavor.

Pinsa inspired by Neapolitan tradition with sausage, friarielli (sautéed turnip greens), and smoked provola.

Pinsa with sautéed escarole, olives, pine nuts, and raisins. A sweet and sour taste typical of southern Italian cuisine.

Fresh pinsa with tomato, creamy burrata heart (stracciatella), cherry tomatoes, and Genovese pesto.

Pinsa with smoked salmon, mozzarella, and arugula, refreshed with lemon notes.

White pinsa with baked potatoes, sausage, and mozzarella. A classic and hearty combination.

The simplest pizza with tomato and fiordilatte mozzarella.

Rich pizza with tomato, mozzarella, and various toppings: hard-boiled egg, cooked ham, mushrooms, olives, and artichoke hearts.

Classic pizza with tomato, mozzarella, cooked ham, and champignon mushrooms.

White vegetarian pizza with mozzarella and sautéed seasonal vegetables.

Homage to Sicily with tomato, fried eggplant, and grated salted ricotta.

Simple and flavorful pizza with tomato, mozzarella, and anchovies.

Spicy pizza with tomato, mozzarella, and ventricina salami or similar.

Delicate white pizza with zucchini flowers and anchovies, a classic Roman pairing.

Gourmet pizza with yellow cherry tomatoes, provola, sun-dried tomatoes, and pecorino. Flavors of Southern Italy.

A premium version of the Margherita with Marzanino cherry tomatoes and buffalo mozzarella.

Pizza with fresh ingredients: buffalo mozzarella, pachino tomatoes, basil, and Parmesan shavings.

Marinara enriched with Corbarino cherry tomatoes, olives, and anchovies. Very aromatic thanks to Pantelleria oregano.

Pizza with sweet yellow cherry tomatoes, creamy stracciatella, and prized Cantabrian anchovies.

Autumn pizza with pumpkin cream, buffalo mozzarella, and a crunchy note from crumbled taralli.

Gourmet white pizza with mortadella, pistachio stracciatella, and crunchy crumbs.

Pizza inspired by Carbonara with egg, guanciale, and pecorino, enhanced by black truffle.

Simple focaccia seasoned only with extra virgin olive oil and rosemary.

Gourmet focaccia with raw fish (tuna tartare), stracciatella, and pistachio.

Fresh focaccia with bresaola (cured beef), arugula, and Parmesan.

Focaccia with salmon, zucchini, and stracciatella, seasoned with lemon pepper.

Vegetarian focaccia with mixed vegetables and balsamic glaze.

Focaccia with mountain flavors with speck, porcini mushrooms, and truffle stracciatella.

Focaccia with prosciutto crudo, arugula, and buffalo stracciatella.

Focaccia with Caserta buffalo mozzarella, cherry tomatoes, and arugula.

Fried rice croquette with tomato and a melting mozzarella center, breaded and fried. Classic Roman street food.

Square-shaped fried pastry filled with cacio e pepe cream (pecorino and black pepper).

Variation of supplì with rice seasoned with gorgonzola, radicchio, and walnuts.

Battered and fried zucchini flower, filled with mozzarella and anchovies.

A refined vegetarian variation of fried zucchini flower, filled with ricotta and truffle.

Desalted cod fillet, coated in a crispy batter and fried.

Artichoke fried twice to make it crispy like a chip. Specialty of Jewish-Roman cuisine.

Fried pizza dough pieces seasoned with tomato and parmesan.

Fresh potatoes sliced thinly and fried in-house.

Homemade potato chips seasoned with pecorino cheese and black pepper.

Leafy green vegetable with a bitter taste, served boiled with lemon (agro) or sautéed in a pan with garlic and chili pepper.

Potato wedges baked with rosemary.

Mix of seasonal vegetables (zucchini, eggplant, peppers) grilled.

Grilled red radicchio, slightly bitter and crunchy.

Classic French fries.

Fresh salad with lettuce, tomatoes, and other raw vegetables.

Danish Lager beer, clear and refreshing with balanced malt and hop notes.

Belgian-style wheat beer (Witbier). Cloudy, spicy, and fruity, with notes of citrus and coriander.

Dark amber abbey beer (Dubbel). Rich flavor with notes of caramel, toasted malt, and dried fruit.

Blonde abbey beer. Round body, fruity and spicy taste with a balanced finish.

Water served in a 0.75L bottle, available still or sparkling.

Sweet, caffeinated cola-flavored carbonated beverage.

Orange flavored carbonated beverage.

Lemon and lime flavored carbonated beverage.

Sweet iced tea, available in lemon or peach flavor.

Short and intense coffee, served in a cup.

Decaffeinated coffee.

A glass of house wine, red or white.