Ristorante Al Padovano

Homemade bread or soft focaccia served as an accompaniment to the meal.

Slice of toasted bread topped with diced fresh tomato, garlic, oil, and basil. Crispy and flavorful.

Zucchini flowers coated in batter and fried. Crispy outside and tender inside.

Toasted bread garnished with sautéed porcini mushrooms. Rich and earthy flavor.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and intensely flavored.

Selection of mixed cured meats typical of the Aquilana tradition.

Layered fried eggplant bake with tomato, mozzarella, and parmesan. A rich and tasty dish.

Sweet and sour stew of eggplant and mixed vegetables. Aromatic and complex flavor.

Classic combination of fresh buffalo mozzarella and local prosciutto.

36-month aged prosciutto. Sweet, delicate flavor and melt-in-your-mouth texture.

Thin slices of boiled veal served cold with a creamy sauce of tuna, capers, and anchovies.

Very thin slices of raw beef fillet, served with fresh arugula and Grana cheese shavings.

Battered and fried cod pieces. Crispy outside and soft inside.

Toasted bread garnished with salmon. A simple and tasty appetizer.

Fresh anchovies marinated in vinegar or lemon. Fresh and pungent flavor.

Mussels cooked in a pan with tomato, garlic, parsley, and white wine.

Clams sautéed in a pan with oil, garlic, and parsley. Served with their own juices.

Mixed fry of small fish. Crispy and flavorful.

Thick and flavorful soup made with short pasta and chickpeas.

Classic rustic soup with pasta and beans, creamy and nutritious.

Minestrone prepared with a variety of fresh seasonal vegetables.

Rich vegetable soup served with rice.

Egg pasta filled and served in hot broth.

Fresh egg pasta with tomato sauce and basil.

Spaghetti with a creamy sauce of eggs, pecorino romano, crispy guanciale, and black pepper.

Spaghetti with tomato sauce, guanciale, pecorino, and pepper. A bold and traditional flavor.

Thick fresh pasta with pecorino romano sauce and plenty of black pepper.

Pasta with crispy guanciale, pecorino romano, and pepper. A white version of Amatriciana.

Small gnocchi served with a classic tomato sauce.

Egg pasta served with a rich meat sauce and tomato.

Stuffed pasta sautéed in a pan with melted butter and aromatic sage.

Stuffed pasta with simple tomato sauce and fresh basil.

Creamy risotto with delicate zucchini flowers. A refined dish.

Layers of egg pasta baked with veal ragù, béchamel, and cheese.

Fresh pasta with sautéed porcini mushrooms. Intense and woodsy flavor.

Gnocchi served with mussel sauce and cherry tomatoes.

Fresh pasta with a creamy salmon sauce.

Seafood risotto with tender squid and shrimp.

Classic seafood dish with spaghetti, clams, garlic, oil, and parsley.

Spaghetti with a rich mix of seafood and crustaceans.

Spaghetti with clams, enhanced with a sprinkle of bottarga for a savory and intense flavor.

Tripe stewed in tomato sauce with Roman mint and pecorino. A dish from peasant tradition.

Very thin strips of beef quickly sautéed and served with fresh arugula.

Floured meat slices cooked in a pan with white wine. Tender and juicy.

Thin slices of veal garnished with prosciutto and sage, deglazed with white wine.

Roast veal served with a side of potatoes.

Grilled chicken served with potatoes. A simple and light dish.

Meat slices cooked with a porcini mushroom sauce.

Argentine Angus beef steak grilled. Tender and flavorful meat.

Grilled Angus beef, sliced and served on a bed of arugula with Grana Padano shavings.

Roast milk lamb chops. Very tender meat with a characteristic flavor.

Limousine beef fillet grilled. A prized lean cut.

Limousine beef fillet served with a creamy green peppercorn sauce.

Fresh sea bass grilled. Fish with white and delicate flesh.

Fresh sea bream grilled, served simply to enhance its flavor.

Grilled salmon fillet accompanied by potatoes.

Cod fillet stewed with tomato, black olives, and capers.

Grilled squid. Tender and light.

Sea bream fillet baked with a crust of crispy potato slices.

Grilled sole. A flatfish with a very delicate taste.

Floured sole pan-fried in butter, served with lemon juice and parsley.

Whole turbot for two, oven-baked with a potato crust.

Potatoes cut into pieces and oven-baked, crispy and golden.

Classic French fries.

Leafy green vegetables (chard or chicory) cooked and sautéed in a pan or dressed with oil and vinegar.

Rich and colorful mixed salad.

Whole artichokes cooked with garlic, parsley, and mint. Tender and aromatic.

Whole fried artichokes, typical of Jewish-Roman cuisine. Crispy leaves like chips.

Mixed grilled eggplant and zucchini.

Fresh salad of tomato and buffalo mozzarella with basil and oil.

Creamy and refreshing artisanal gelato.

Spoonable dessert with ladyfingers soaked in coffee, mascarpone cream, and cocoa.

A soft, spoonable dessert made with cream, sugar, and gelatin.

Egg and milk pudding with a layer of liquid caramel.

Soft and light chocolate mousse.

Shortcrust pastry tart filled with bitter orange marmalade.

Shortcrust pastry tart filled with sour cherries.

Frozen lemon dessert, digestive and refreshing.

Cold and creamy almond-flavored dessert.

Spherical gelato covered in cocoa or sprinkles, with a soft center.

Selection of fresh seasonal fruit.

Italian sparkling white wine.

Aperitif cocktail based on prosecco, Aperol, and soda, garnished with orange.

Long drink with Gordon Gin and tonic water.

Long drink with Tanqueray Gin and tonic water.

Long drink with Bombay Sapphire Gin and tonic water.

Premium long drink with Hendrick's Gin (infused with cucumber and rose) and tonic.

Premium long drink with Gin Mare (Mediterranean with olives and herbs) and tonic.

Premium long drink with Monkey 47 Gin from the Black Forest and tonic.

Premium long drink with Japanese Roku Gin and tonic.

Whole bottle of Prosecco.

Mineral water in a small bottle.

Choice of medium-sized carbonated soft drink.

Mineral water in a large bottle.

Small draft Italian pale ale.

Large draft Italian pale ale.

Sweet lemon liqueur, a typical Italian digestif.

Herbal liqueur with a sweet-bitter taste, served as a digestif.

Italian pomace distillate, strong and aromatic.

Aged grain distillate.

Italian espresso coffee.

Espresso coffee with hot milk and milk foam.

Hot beverage (likely tea or infusion).