RISTORANTE BABBO’S

Roasted octopus tentacles served on a velvety potato cream. Dressed with a fresh aromatic green sauce. A dish that combines the savoriness of the sea with the sweetness of potatoes.

Fresh mollusks sautéed in a pan with oil, garlic, parsley, and white wine. A classic appetizer with an intense aroma of the sea. Excellent with toasted bread.

Raw salmon marinated with Sicilian citrus juice and a mix of spices. Fresh, light, and aromatic. Ideal to start the meal delicately.

Very thin slices of raw sea bass dressed with oil and lemon. A refined dish that enhances the natural flavor of fresh fish. Tender texture and delicate taste.

Very fresh fish, hand-cut and lightly seasoned. The type of fish varies based on the day's catch. An experience of pure freshness.

Premium selection of raw seafood. Includes oysters, sweet scampi, and flavorful red prawns. The ultimate for raw fish lovers.

Prized mollusk served raw, typically with lemon. Salty flavor and velvety texture. Price per piece.

Boiled prawns served with tomatoes, red onion, and olive oil. A fresh and colorful seafood salad. Sweet taste of prawns contrasted by the acidity of the vegetables.

Mixed platter of traditional Italian cured meats. Includes varieties like prosciutto, salami, and coppa. Perfect for sharing.

Fresh buffalo milk mozzarella accompanied by grilled or fresh vegetables. Contrast between the creaminess of the cheese and the texture of the vegetables. A light and tasty dish.

Selection of mixed cheeses served with fresh fruit and jams. A journey of flavors from sweet to spicy. Excellent as an appetizer or dessert.

Tender meatballs served with a rich sauce based on tomato and guanciale, enriched with pecorino cheese cream. Intense and traditional Roman flavor.

Layered baked eggplant with tomato, mozzarella, and parmesan. A hot, stringy, and very flavorful dish. A classic of Italian cuisine.

Premium cured meat aged for 18 months. Sweet and delicate flavor with a melt-in-your-mouth texture. Served simply to appreciate its quality.

Mixed vegetables such as zucchini, eggplant, and peppers grilled. Light and flavorful, dressed with a drizzle of oil.

Boiled vegetables served with oil and lemon. A simple and healthy side dish.

Grilled vegetables then sautéed in a pan with garlic, oil, and chili pepper. Bold and rustic flavor.

Mixed fresh salad. Light and refreshing, ideal to accompany main courses.

Potatoes served crispy fried or golden baked. The classic side dish par excellence.

High-quality long pasta with fresh clams, oil, and parsley. An iconic first course of Italian seafood cuisine.

Homemade egg pasta served with precious lobster pulp. A rich and refined dish with a sweet crustacean flavor.

Large-format short pasta with sea bass, delicate zucchini flowers, and crunchy pistachio crumble. A unique mix of flavors and textures.

Fresh pasta served with mixed seafood and crustaceans in tomato sauce. A generous and flavorful dish.

Short pasta with sautéed broccoli, savory anchovies, and pecorino cheese. A first course with a bold and rustic taste.

Pasta with crispy guanciale, pecorino romano, and black pepper. A 'white' version of Amatriciana, rich in flavor.

Fresh pasta with a pecorino cheese cream and abundant black pepper. A classic of Roman tradition, simple yet intense.

Pasta with a cream of egg yolks, pecorino, crispy guanciale, and pepper. Rich, creamy, and savory.

Perforated long pasta with tomato sauce, guanciale, and pecorino. A pillar of Roman cuisine with an unmistakable taste.

Young lamb cooked according to a special house recipe. Tender and flavorful meat, typical of the Lazio tradition.

Tripe stewed for a long time in tomato sauce with Roman mint and pecorino. A traditional, very tasty, and tender 'poor man's dish'.

Lamb offal (heart, lungs, liver) cooked with onion and artichokes (in season). A dish with a strong and unique flavor.

Premium cut of beef served with a creamy green pepper sauce. Very tender meat with a spicy and aromatic touch.

Whole fish baked, covered with a layer of thinly sliced potatoes or zucchini. The crust keeps the fish moist and adds crispiness.

Large prawns pan-seared and flambéed with liqueur (usually cognac or brandy). Sweet and aromatic flavor.

Mixed small fish, squid, and prawns, floured and fried. Crispy, golden, and flavorful, to be eaten hot with a squeeze of lemon.

Boiled lobster served with red onion, tomatoes, and oil. A luxurious, fresh, and colorful dish.

Selection of grilled fish and crustaceans. Enhances the natural flavor of the sea with a smoky note.

Cod fillet stewed with tomato, raisins, and pine nuts. A typical sweet and sour balance of Roman cuisine.

Slice of toasted bread topped with diced fresh tomato, garlic, oil, and basil. The simplest and most beloved Italian appetizer.

Bruschetta with aged lard that melts on the hot bread. Sweet and buttery flavor.

Toasted bread topped with smoked salmon. An elegant classic combination.

Bruschetta with roasted eggplant and shavings of flavorful pecorino cheese. Rustic and bold taste.

Crispy bread with fresh buffalo mozzarella and marinated artichoke hearts. A mix of creaminess and vegetable flavor.

Bruschetta with creamy burrata cheese and flavorful sun-dried tomatoes. Perfect contrast between sweet and savory.

Selection of various bruschettas with different toppings. Ideal for tasting multiple flavors.

Portion of mixed bread to accompany the meal.

The most classic pizza with tomato, mozzarella, and basil. Simple and perfect.

Red pizza without cheese, topped with tomato, garlic, oregano, and anchovies. Intense sea and spice flavor.

Traditional pizza with tomato, mozzarella, and anchovies. Tasty and savory.

Pizza with tomato, mozzarella, and sliced champignon mushrooms. Delicate forest flavor.

Rich pizza with tomato, mozzarella, artichoke hearts, mushrooms, ham, and olives. A mix of various flavors.

Pizza with spicy salami. For those who love strong and slightly spicy flavors.

White or red pizza topped raw with bresaola, fresh arugula, and parmesan shavings. Fresh and light.

Pizza with tuna and onion. A classic combination with a bold taste, sweetened by the onion.

Flavorful white pizza with escarole and a mix of savory cheeses and ingredients. Inspired by the flavors of Southern Italy.

Premium version of Margherita with buffalo mozzarella. Richer and milkier.

White pizza with sliced potatoes and crispy guanciale. Hearty and flavorful.

White pizza with mushrooms and sausage. An autumnal and flavorful taste.

Half-moon calzone filled with mozzarella and ham. Melty and soft center.

Simple white pizza topped with oil, salt, and rosemary. Excellent as a side dish.

Dessert made of crumbled crispy puff pastry, chantilly cream, and wild berries. Fresh and indulgent.

Small lava cake with a warm chocolate center served with vanilla cream. Intense and enveloping.

Warm apple dessert flavored with cinnamon, accompanied by English cream. A sweet comfort food.

The most famous Italian dessert made with ladyfingers, coffee, and mascarpone cream. Soft and creamy.

Frozen lemon dessert, digestive and refreshing. Ideal to conclude a hearty meal.

Artisanal ice cream cup. A refreshing classic dessert.

Selection of cut fresh seasonal fruit.