Rigatoni Roma

Classic Roman street food. A fried rice croquette with tomato, with a heart of melted mozzarella. Crispy outside and soft inside.

A variation of the classic supplì with a pecorino cheese and black pepper base. Intense and savory flavor.

Rich and flavorful supplì with blue cheese, bitter radicchio, and the crunchiness of walnuts.

Zucchini flower fried in batter, stuffed with mozzarella and anchovies. A classic Roman appetizer, flavorful and crispy.

Gourmet version of fried zucchini flower, stuffed with delicate ricotta and aromatic truffle.

Salted cod fillet, desalted and fried in a crispy batter. Soft and juicy inside.

Whole artichoke fried twice to make it crispy like a chip, typical of Jewish-Roman cuisine. Eaten leaf by leaf.

Small portions of fried pizza dough, seasoned with tomato and cheese. Soft and flavorful.

Thinly sliced potatoes fried in-house, crispy and golden.

Homemade French fries seasoned with pecorino and black pepper for a bold flavor.

Typical Roman green leafy vegetable, with a bitter taste. Served boiled with lemon (all'agro) or sautéed in a pan with garlic and chili.

Vegetable similar to broccoli rabe, served plain or sautéed to enhance its flavor.

Mixed grilled seasonal vegetables, light and flavorful.

Radicchio cooked on a hot plate, which softens its bitter taste, making it sweet and smoky.

Classic stick-shaped French fries, golden and crispy.

Fresh salad with various types of leafy greens and seasonal vegetables.

Classic Pinsa with tomato sauce, high-quality buffalo mozzarella, and fresh basil.

Pinsa inspired by the famous pasta, with tomato, mozzarella, crispy guanciale, and pecorino cheese.

White Pinsa with mozzarella, aromatic truffle sauce, and porcini mushrooms. Rich and woodsy flavor.

Pinsa with a classic Neapolitan combination: sausage and broccoli rabe (similar to broccoli rabe), with smoked provola.

White Pinsa with sautéed escarole, olives, pine nuts, and raisins. A balance of sweet and savory flavors.

Fresh Pinsa with a tomato base, enriched with creamy raw stracciatella, cherry tomatoes, and pesto.

White Pinsa with smoked salmon, fresh lemon notes, and arugula.

Hearty white Pinsa with baked potatoes and sausage sautéed in a pan.

The most classic Pinsa with fiordilatte mozzarella and tomato.

Pinsa with various toppings: egg, cooked ham, mushrooms, artichokes, and olives.

Classic Pinsa with cooked ham and champignon mushrooms.

Vegetarian white Pinsa with a mix of pan-sautéed vegetables.

Pinsa inspired by Sicily with fried eggplant and grated salted ricotta.

Simple and flavorful Pinsa with tomato, mozzarella, and salted anchovies.

Pinsa with spicy salami. Bold flavor.

Delicate white Pinsa with zucchini flowers and anchovies.

Gourmet Pinsa with sweet yellow cherry tomatoes, smoked provola, and sun-dried tomatoes.

A rich version of the Margherita with special cherry tomatoes, olives, and anchovies.

Red Pinsa without mozzarella, very aromatic with garlic, oregano, olives, and anchovies.

Despite the name, it's a white pinsa with buffalo mozzarella and fresh cherry tomatoes.

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

Seasonal Pinsa with sweet pumpkin cream, savory guanciale, and crumbled taralli.

Gourmet Pinsa with mortadella, pistachio cream cheese, and taralli crumbs.

White Pinsa that replicates the flavors of carbonara with the addition of black truffle.

Gourmet version of Amatriciana on pinsa, with selected ingredients and pecorino cream.

White Pinsa with artichokes, guanciale, and pecorino fondue.

Fresh and refined Pinsa with raw red tuna tartare and pistachio.

Classic white focaccia, crispy and fragrant with rosemary.

Focaccia stuffed with bresaola (cured beef), fresh arugula, and cheese shavings.

Focaccia with salmon, zucchini, and cream cheese, flavored with lemon.

Focaccia with pan-sautéed vegetables and balsamic glaze.

Mountain-flavored focaccia with mushrooms, smoked speck, and truffle.

Fresh focaccia with prosciutto crudo, arugula, and buffalo stracciatella.

Focaccia with Campanian ingredients: buffalo mozzarella, cherry tomatoes, and arugula.

Prized Chianina beef hamburger, served with bitter radicchio cream, crispy guanciale, and cheese fondue.

Chianina hamburger paired with artichokes and parmesan fondue.

Chianina hamburger with a mix of porcini mushrooms and an exotic touch of guacamole.

White chicken meat burger, seasoned with pistachio cream and fresh lemon.

Fried chicken breast with a crispy cereal coating, served with salad and mayonnaise.

Prized cut of grilled beef. Tender and juicy.

Strips of chicken breast cooked in a pan with aromatic porcini mushrooms.

Oven-baked sea bream fillets with a crispy almond crust.

Fresh white Pinsa with buffalo mozzarella, cherry tomatoes, and parmesan.

Rich white Pinsa with salmon, truffle cream, and zucchini flowers.

Focaccia served with cream cheese, prosciutto crudo, and arugula.