Ristorante Amedeo

A soft savory flan made with strong-flavored pecorino cheese. Served with a crispy black venus rice wafer and a sweet and sour balsamic vinegar reduction.

Fresh seasonal vegetables coated in a light batter and fried until golden. Served with a house-made slightly spicy sweet and sour sauce.

Very thin slices of raw and lightly smoked Black Angus beef. Served with creamy burrata cheese and shavings of aromatic black truffle.

Eggplant rollatini stuffed with melting smoked provola cheese. Dressed with a sweet cherry tomato and fresh basil sauce.

Knife-cut raw salmon marinated with whisky, citrus, and herbs. Served on an avocado cream and accompanied by aromatic black rice.

Octopus cooked at low temperature to ensure tenderness. Served on a saffron potato puree and dressed with herb oil and olive powder.

Toasted bread slices garnished with stracciatella (the creamy heart of burrata). Flavored with savory anchovy sauce and sweet red onions.

Short pasta served with a traditional Roman sauce made with tomato, crispy guanciale (cured pork cheek), and pecorino cheese. Rich and flavorful.

Classic Roman dish with a cream of fresh eggs, pecorino cheese, and black pepper. Topped with crispy guanciale, without added cream.

Thick egg pasta similar to spaghetti, tossed with a dense Pecorino Romano cheese cream and a selection of aromatic black peppers.

Handmade fresh egg pasta with slow-cooked meat ragù. Served over a creamy Parmigiano fondue.

Homemade stuffed pasta with a creamy burrata heart and lemon zest. Dressed with sweet tomato sauce and crispy basil crumbs.

Fresh pasta without eggs served with mussels, cherry tomatoes, and pecorino cheese. A flavorful combination of seafood and cheese.

Premium rice creamed with aged blue cheeses (gorgonzola and castelmagno). Enriched by the sweetness of pears and the crunch of walnuts.

Veal slices pan-fried with raw ham and sage, deglazed with white wine. A classic of Roman cuisine, tender and flavorful.

Grilled lamb meat served with crispy potatoes seasoned with paprika. Accompanied by a sweet reduced Ratafia liqueur sauce.

Premium beef steak with intramuscular fat (marbling) sliced. Served with bitter vegetable puree and spiced mayonnaise.

Low-temperature cooked chicken breast to keep it juicy, coated in a sweet and spicy breading. Served with seasonal vegetables.

Salmon fillet cooked with a crispy pistachio crust. Accompanied by creamy cheese and sautéed spinach.

Tuna fillet quickly seared in a sesame crust, left raw in the center. Served with a fresh citrus salad.

Delicate white fish served with thinly sliced vegetables, roasted potatoes, olives, and tomatoes. A light and Mediterranean dish.

A large platter to share with a mixed selection of Italian cured meats and cheeses. Served with honey, walnuts, and olives.

Rich salad with tender low-temperature cooked chicken, hard-boiled eggs, and croutons. Dressed with a sweet and sour mustard sauce.

Large salad with seared fresh tuna slices, crisp fennel, and olives. Dressed with a light vinaigrette.

Fresh salad with aromatic marinated salmon and avocado cream. Enriched with croutons and lemon dressing.

Vegetarian salad with creamy stracciatella cheese, sweet cherry tomatoes, and crisp mixed vegetables.

Twice-cooked potatoes for a soft interior and a crispy outer crust. Simply seasoned with salt.

Homemade very thin-cut French fries. Seasoned with grated pecorino cheese and black pepper.

Seasonal leafy greens. Can be served boiled with lemon or sautéed with garlic and chili.

Simple mixed fresh leafy greens.

Iconic layered Italian dessert with ladyfingers soaked in espresso and a rich mascarpone cream. Dusted with cocoa.

Silky spoon dessert made with panna cotta and sugar. Served with a homemade salted caramel sauce.

Chilled cream cheese dessert on a crunchy biscuit base. Topped with a sweet berry sauce.

The elements of the classic Sicilian cannolo served on a plate: sweet ricotta cream, crispy shell, dark chocolate, and chopped pistachios.

Soft flourless chocolate and almond cake. Served with coconut ice cream and caramel sauce.

Warm baked cake with a molten chocolate center. Accompanied by cold vanilla ice cream and fruit sauce.

Traditional shortcrust pastry tart filled with lemon pastry cream. Topped with toasted pine nuts.

Refreshing frozen dessert made with Amalfi lemon juice. Light and digestive.

Creamy homemade ice cream available in a selection of classic flavors.

Fresh pineapple slices served plain. A light and fruity end to the meal.