Ristorante 320 Gradi

Layered egg pasta baked with meat ragù, béchamel, and Parmesan cheese. A rich and creamy dish, typical of Italian Sundays.

Pasta with a classic ragù made from minced beef and tomato. A pillar of Italian cuisine.

Pasta served with a cream of eggs, Pecorino Romano, crispy guanciale, and black pepper. Intense and savory flavor.

Precursor to Carbonara, prepared with guanciale, Pecorino Romano, and black pepper, without eggs. Decidedly savory.

Pasta with tomato sauce, crispy guanciale, and Pecorino Romano cheese. A classic of Lazio tradition.

Chicken cooked with peppers, a typical Roman summer dish. Flavorful and juicy.

Pasta with tomato sauce, garlic, and spicy chili pepper. Simple but with a strong character.

Cylinders of filled pasta (usually with meat or ricotta and spinach), covered in sauce and baked.

Fresh filled pasta, usually served with tomato sauce or butter and sage.

Pasta with Genovese pesto made from basil, pine nuts, garlic, Parmesan, and olive oil. Fresh and aromatic.

Fettuccine coated with a rich cream of butter and Parmesan. Very creamy and delicate.

Pasta or risotto prepared with radicchio, having a slightly bitter taste often balanced by cheese or cream.

Spaghetti with clams, garlic, oil, and parsley. A classic seafood dish, simple and refined.

Seafood pasta with a mix of seafood (mussels, clams, shrimp, calamari). Intense sea flavor.

Rice slowly cooked with fish broth and mixed seafood. Creamy and delicate.

Creamy risotto prepared with scampi and often a touch of tomato or cream. Sweet and refined.

Octopus-based dish, served with pasta or potatoes. Tender and flavorful.

Risotto with porcini mushrooms. Fragrant, earthy, and very flavorful.

Iconic Roman dish with Pecorino Romano and black pepper. Creamy, savory, and spicy.

Soft potato gnocchi, usually served with tomato sauce and mozzarella (alla Sorrentina) or cheeses.

Traditional soup of mixed seasonal vegetables. Healthy, light, and nutritious.

Short pasta cooked with beans in a thick and flavorful broth. A rustic comfort food.

Pinsa with mozzarella, mushrooms, and sausage. Autumnal and rich flavor.

White pinsa with a selection of four melted cheeses (usually gorgonzola, mozzarella, Parmesan, fontina).

Rich pinsa topped with mozzarella, tomato, mushrooms, artichokes, olives, and sometimes cooked ham.

Pinsa inspired by the famous pasta: tomato, guanciale, and pecorino.

White pinsa with Pecorino Romano cream and abundant black pepper.

Pinsa with smoked salmon and mozzarella, often accompanied by arugula or cream.

Special house focaccia, topped with fresh ingredients.

Spicy version of pinsa, with spicy salami and chili pepper.

Focaccia served with bresaola (cured beef), arugula, and Parmesan shavings.

Simple and flavorful pinsa with crumbled sausage and mozzarella.

Delicate white pinsa with mozzarella, zucchini flowers, and anchovies.

Gourmet pinsa with porcini mushrooms and truffle cream or shavings. Intense aroma.

Pinsa with truffle sauce, very fragrant and flavorful.

Pinsa with mozzarella and porcini mushrooms.

Pinsa with fried eggplant, tomato, mozzarella, and Parmesan, inspired by eggplant parmigiana.

Crispy base simply seasoned with extra virgin olive oil, salt, and rosemary.

Simple focaccia with tomato sauce, oil, and oregano, without mozzarella.

Classic pizza without cheese, with tomato, garlic, oil, and oregano.

The quintessential Italian pizza: tomato, mozzarella, and basil.

Margherita pizza with the addition of anchovy fillets.

Savory pizza with tomato, mozzarella, anchovies, and capers.

Margherita prepared with DOP Campana buffalo mozzarella, richer and milkier.

Pizza with tomato, mozzarella, and spicy salami.

White pizza with mozzarella and cooked ham.

Classic pizza with tomato, mozzarella, and button mushrooms.

Pizza with mozzarella, mushrooms, and cooked ham.

White pizza with mozzarella and a mix of grilled vegetables (zucchini, eggplant, peppers).

Pizza with mozzarella, tuna in oil, and black olives.

Rich and rustic pizza with buffalo mozzarella, grilled vegetables, and sausage.

Rice croquette with tomato and a melting mozzarella center, breaded and fried. Typical Roman street food.

Stick-cut potatoes fried until golden.

Two slices of toasted bread filled with cooked ham and melted cheese.

Long French-style bread, filled as chosen.