Ristorante Albino

A rich assortment of Italian cured meats, buffalo mozzarella, beans, and other house specialties. Ideal for sharing as a starter.

Aged Parma raw ham served with fresh buffalo mozzarella DOP. A classic Italian pairing.

Thin slices of bresaola (aged beef) served with fresh arugula and Grana Padano cheese shavings.

Fresh salad of tomatoes and buffalo mozzarella, dressed with olive oil and basil.

Smoked scamorza cheese grilled until melted, served with slices of ham.

Selection of mixed cheeses served with sweet honey and crunchy walnuts for contrast.

Very thin slices of raw beef fillet marinated in lemon, served with arugula and Grana Padano shavings.

Raw beef, hand-cut, seasoned and served with egg yolk and various classic accompaniments.

Raw beef tartare garnished with stracciatella (the creamy center of burrata), crunchy pistachios, and fine salt.

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

Variant of supplì with rice seasoned with pecorino cheese and black pepper.

Spicy variant of supplì with the addition of 'nduja, a Calabrian spicy spreadable salami.

Breaded and fried potato puree cylinders, soft inside and crispy outside.

Small fried meatballs made with a flavorful mixture of broccoli and sausage.

Breaded and fried mozzarella bites.

Battered and fried zucchini flower, stuffed with mozzarella and a salted anchovy fillet.

Desalted cod fillet, coated in crispy batter and fried. A Roman classic.

Battered and fried onion rings.

Fried chicken wings coated with barbecue sauce.

A mixed platter of various fried house specialties, including vegetables and supplì.

Green pitted olives, stuffed with meat, breaded and fried.

Homemade fried potatoes seasoned with pecorino cheese and black pepper.

Toasted bread slice topped with diced fresh tomato, garlic, oil, and basil.

Bruschetta spread with black or green olive paste.

Bruschetta with a flavorful truffle sauce.

Bruschetta with tomato enriched with salted anchovy fillets.

Bruschetta with creamy stracciatella and anchovies.

Bruschetta with 'nduja, a spicy spreadable salami.

Bruschetta with thin slices of aged lard that melt on the warm bread.

Fresh seasonal mixed green salad with tomatoes and carrots.

Fresh and crisp salad with sliced fennel, orange segments, and black olives.

Large mixed salad with salmon.

Rich salad with buffalo mozzarella, anchovies, and olives.

Large mixed salad with tuna.

Potatoes cut into pieces and roasted with aromatic herbs.

Classic stick-cut french fries.

Very thinly sliced round potatoes, fried like chips.

Seasonal cooked vegetables, served sautéed (garlic and oil) or simply dressed with oil and lemon.

Beans stewed with tomato sauce and sage.

Mixed grilled vegetables (such as zucchini and eggplant).

Thick fresh pasta similar to spaghetti, served with a Pecorino Romano cheese cream and abundant black pepper. A pillar of Roman cuisine.

Short pasta served with a creamy sauce made with eggs, Pecorino Romano, crispy cured pork cheek, and black pepper.

Short pasta with tomato sauce, cured pork cheek, pecorino, and a touch of chili pepper.

Egg pasta similar to carbonara but without eggs: only pecorino, pepper, and cured pork cheek. Considered the ancestor of carbonara.

Fresh pasta served with gricia sauce (pecorino and cured pork cheek).

Pasta with a rich sauce of porcini mushrooms, flavorful sausage, and saffron.

Fresh egg pasta with porcini mushrooms.

Fresh pasta with a rich Chianina meat ragu, cooked without tomato.

Fresh pasta with a rich sauce of flavorful ingredients: cured pork cheek, cherry tomatoes, mushrooms, and cheese.

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

Sophisticated variation of spaghetti with clams, with added truffle cream and cherry tomatoes.

Creamy risotto cooked with a delicate crustacean cream (shrimp).

A complete menu for meat lovers including a mixed appetizer, a Danish beef ribeye, and potatoes.

Large Chianina beef hamburger served on a plate (no bun) with a side of potatoes.

Breaded and fried chicken cutlet, served with fries.

Floured and fried calamari and shrimp, served crispy.

Whole calamari lightly grilled.

Whole grilled fish (or fillet), simply served with oil and lemon.

Classic Italian aperitif based on Prosecco, bitter (like Aperol or Campari), and soda.

Bottled water (still or sparkling).

House wine served in a one-liter carafe.

Small draft blonde beer.

Medium draft blonde beer.

Carbonated soft drinks (Coca Cola, Fanta, etc.).

Italian digestifs served at the end of the meal.

Selection of special liqueurs or spirits.

Italian espresso.

Light and golden Italian craft lager.

Amber craft beer, Belgian Ale and IPA style.

Italian craft white beer, spiced and fresh.

More structured and alcoholic amber craft beer.

American India Pale Ale with hoppy notes.

Sardinian unfiltered lager, full-bodied taste.

German wheat beer, cloudy and fruity.

Dark wheat beer with notes of toasted malt.

Classic Italian lager in a large bottle.

Organic and gluten-free Pilsner.

Homemade desserts that vary daily (e.g., tiramisu, panna cotta).

Cups of ice cream or semi-freddo desserts.

Fresh cut fruit.

Dry almond biscuits typical of central Italy, served with sweet Zibibbo dessert wine.

A glass of wine selected by the staff.