Rione 13 Ristorante

A selection of regional cured meats and cheeses, served on a sharing board. Includes a variety of cold cuts and cheeses ranging from mild to spicy. Perfect as a convivial appetizer.

Smoked scamorza cheese bites wrapped in crispy guanciale and baked. The heat melts the cheese, creating a delicious contrast with the savory cured meat. Served hot and stringy.

Classic Roman rice croquette, breaded and fried, topped with meat ragù and a molten mozzarella center. Crispy on the outside and soft on the inside. An iconic street food to eat with your hands.

Battered and fried zucchini flowers, stuffed with mozzarella and anchovies. A traditional Roman appetizer that combines the sweetness of the flower with the savoriness of anchovies. Light and crispy.

Creative ice cream cone-shaped croquettes, made with potatoes, scamorza cheese, and chicory. A playful reinterpretation of rustic Roman flavors. Soft inside with a golden breading.

Slice of toasted bread topped with crispy puntarelle (chicory sprouts), creamy stracciatella cheese, and salted anchovies. A mix of fresh and intense textures and flavors. Eaten with hands.

Savory version of the typical Roman pastry, filled with roasted cherry tomatoes, pesto, and stracciatella cheese. The soft dough of the maritozzo holds a rich and flavorful Mediterranean filling.

Small anchovies and artichoke pieces fried in a crispy batter, served as popcorn-like snacks. Accompanied by a sweet and spicy sauce. Ideal for nibbling while waiting for the main courses.

Thick hollow pasta dressed with a rich sauce based on tomato, browned guanciale, and Pecorino Romano. A pillar of Roman cuisine with a decisive and savory flavor. To be enjoyed by carefully twirling the pasta.

Short ridged pasta dressed with a cream of egg yolk, Pecorino Romano, black pepper, and crispy guanciale. Creamy and rich, with no added cream. One of Rome's most famous dishes.

A refined variation of the classic carbonara enriched with truffle. The creaminess of the egg and the savory flavor of guanciale blend with the earthy aroma of truffle. An indulgent and fragrant dish.

Thick fresh pasta dressed with a cream of Pecorino cheese and black pepper, enriched with broccoli. Served dramatically in a crispy Grana Padano cheese basket. A classic revisited with a vegetable touch.

Considered the ancestor of carbonara and amatriciana, it's a white pasta with guanciale, Pecorino, and pepper, here enriched with artichokes. Savory and peppery, with the sweet-bitter note of the artichoke.

Soft potato gnocchi served with tomato sauce, a creamy stracciatella center, and crunchy breadcrumbs. A dish that plays on the contrast between the softness of the gnocchi and the crunchiness of the bread.

Meatballs slowly cooked in tomato sauce according to the traditional recipe. Soft and flavorful, they evoke the tastes of home cooking. Excellent served with bread for dipping.

Thin slices of veal cooked in a pan with prosciutto and a sage leaf, deglazed with white wine. A typical Roman main course, tender and aromatic. Served with roasted potatoes.

Whole or cut chicken marinated and cooked with beer, served with potatoes. The meat is tender and juicy with golden, crispy skin. A rustic and hearty dish.

Beef burger served on artisanal bread with cheddar cheese, crispy guanciale, and fresh vegetables. Accompanied by french fries. An international classic with quality ingredients.

Large, thinly pounded, breaded veal cutlet, fried in clarified butter. Wide and crispy, similar to Milanese cutlet. Served with mashed potatoes and brown sauce.

Boiled and mashed potatoes, creamed with butter and milk until a soft and creamy consistency is achieved. A classic and delicate side dish that everyone likes.

Potatoes cut into pieces and baked with aromatic herbs and olive oil. Crispy on the outside and soft on the inside. They pair perfectly with meat main courses.

Leafy green vegetable with a slightly bitter taste, typical of Roman cuisine. Can be served simply boiled with lemon (all'agro) or sautéed with garlic, oil, and chili pepper (ripassata).

Fresh potatoes cut into sticks and fried until golden. Crispy and salty, prepared artisanally in the kitchen. The perfect side dish for hamburgers or meat.

Typical vegetable similar to turnip greens. Available boiled with a light dressing or sautéed in a pan for a stronger flavor. Rich in taste and nutritious.

Fresh Mediterranean salad with feta cheese, olives, tomatoes, and cucumbers. Dressed with olive oil and oregano. A light yet flavorful dish, ideal for summer.

Lettuce enriched with grilled chicken, crispy guanciale, Grana Padano shavings, and croutons, dressed with the typical creamy Caesar dressing. A complete and tasty main course.

Mix of fresh salads with orange segments, thinly sliced fennel, and olives. A refreshing and detoxifying salad with a pleasant sweet and savory contrast.

Rich and abundant salad with tuna, eggs, mozzarella, artichoke hearts, and vegetables. A complete and varied meal, rich in protein and different flavors.

Simple salad of fresh seasonal vegetables. Light and healthy, perfect as a side dish or a light appetizer.

White pizza base baked in the oven, simply dressed with olive oil and salt. Crispy and flavorful, ideal to eat on its own or to accompany appetizers.

The queen of pizzas with quality tomato, mozzarella, fresh basil, and a sprinkle of Parmesan. Simple and balanced flavors on a traditional dough.

Red-based pizza enriched after cooking with prosciutto, creamy stracciatella, and an aromatic note of orange zest. An original mix of sweet and savory flavors.

A rich variation of the marinara with tomato, garlic, olives, anchovies, and yellow cherry tomatoes. No cheese, with an intense sea and land flavor.

Classic pizza with tomato, mozzarella, and salted anchovies. A traditional combination with a decisive and savory taste.

Rich pizza topped with a variety of ingredients: artichokes, olives, ham, mushrooms, and eggs. Every bite offers a different flavor.

White pizza with mozzarella, mushrooms, and sausage. A topping inspired by forest flavors, earthy and savory.

Spicy and flavorful pizza with Calabrian 'nduja, delicate zucchini flowers, and anchovies. A bold contrast between spiciness, sweetness, and savoriness.

White pizza inspired by saltimbocca, with mozzarella, prosciutto, and sage. Aromatic and tasty.

Spicy and flavorful pizza with spicy salami. For those who love strong and slightly spicy flavors.

White pizza with a mix of seasonal vegetables: broccoli, chicory, tomatoes, and eggplant. Fresh, colorful, and light.

Similar to the Margherita but with buffalo mozzarella, richer and more milky. A high-quality Neapolitan classic.

Pizza inspired by Sicilian flavors with eggplant, salted ricotta, and anchovies. An intense and flavorful Mediterranean taste.

The house pizza with sweet confit cherry tomatoes, buffalo mozzarella, and basil. Fresh and delicate, it enhances the quality of the ingredients.

White pizza for cheese lovers, with a selection of four creamy and flavorful varieties including gorgonzola. Rich and intense.

Gourmet pizza with capocollo (cured meat), stracciatella, and yellow cherry tomatoes. A perfect balance between savoriness and sweetness.

Pizza with a base of sweet yellow sauce, enriched with prosciutto, stracciatella, and pistachios. A mix of refined flavors and different textures.

Fried pizza dough balls coated in Nutella. A typical Roman dessert, warm, crispy, and decadent. Ideal for sharing.

The most famous Italian dessert, made with ladyfingers dipped in coffee, mascarpone cream, and bitter cocoa. Creamy and energizing.

Creamy cheesecake, amusingly presented in the shape of a slice of Swiss cheese with holes. Available with different topping sauces.

Shortcrust pastry basket filled with creams or fresh fruit depending on the day's availability. A pastry classic.

Chestnut and cream spoon dessert (lactose-free version). Soft and sweet, also suitable for those with intolerances.

Soft sweet bun cut in half and filled with abundant fresh whipped cream. The iconic breakfast pastry of Rome.

Traditional cake from Jewish-Roman cuisine. Shortcrust pastry filled with sweet ricotta and visciole (sour wild cherries). A perfect contrast.

Rustic dry cookies made with wine, crispy and sugared on top. Served with sweet sauces for dipping. Typical of the Castelli Romani.

Creamy homemade ice cream served with an aromatic grappa and coffee sauce. A fresh and digestive dessert to end the meal.

Selection of fresh seasonal fruit, served sliced or whole. A light and natural option to end the meal.