Ristorante Casale Gottifredi

A rich selection of mixed house appetizers, ideal for sharing. Includes cured meats, cheeses, and typical vegetable specialties. Perfect for starting a meal for two.

Selection of freshly sliced Italian cured meats. Served on a wooden board, often accompanied by bread.

Fresh stretched-curd cheese made from buffalo milk. Soft, juicy, and with a delicate, milky flavor.

Grilled corn polenta slices, crispy on the outside and soft on the inside. Topped with a savory melted cheese fondue.

Seasonal mixed vegetables (such as zucchini, eggplant, peppers) grilled. Simply seasoned with oil and herbs.

Shredded buffalo meat or cheese. Typically flavorful and tender.

Thin and crispy white pizza base seasoned with oil and salt. Served with slices of flavorful cured ham.

Base of white pizza, seasoned only with extra virgin olive oil, salt, and rosemary. Crispy and fragrant.

Selection of cheeses of different ages and types. May include pecorino, cow's milk, and goat's milk cheeses.

Fresh cheese similar to mozzarella but with a creamy stracciatella heart. Sweet taste and very soft texture.

Classic Italian pairing. Fresh buffalo mozzarella served with slices of cured ham.

Large mixed platter combining various cured meats and cheeses. Ideal as a complete and varied appetizer.

Wide, flat egg pasta served with a game ragù (wild boar or deer). Intense, wild, and rich flavor.

Thick egg pasta served with a rich meat sauce, prepared with pork ribs or classic ragù. A Sunday tradition dish.

Fettuccine served with a porcini mushroom sauce. Earthy, aromatic, and delicate flavor.

Iconic Roman dish with tomato sauce, crispy guanciale, and pecorino cheese. Bold and savory flavor.

Classic Roman dish with eggs, pecorino cheese, guanciale, and black pepper. Creamy, rich, and very flavorful.

A variation of classic carbonara enriched with truffle. The creaminess of the egg meets the unmistakable aroma of truffle.

Thick fresh pasta served either 'Cacio e Pepe' (pecorino cheese and pepper cream) or 'Gricia' (pecorino, pepper, and guanciale). Intense flavors of the Lazio tradition.

Stuffed pasta served with meat sauce or simple tomato sauce. Comforting and tasty dish.

Thick and nutritious soup of short pasta and beans. Rustic, creamy, and very flavorful.

Short pasta with a simple tomato and basil sauce. Light and classic.

Soft potato gnocchi served with a choice of sauces: meat, tomato, or pork rib sauce.

Grilled and sliced Argentine Angus beef. Tender, juicy, and intensely flavored.

Beef tagliata served with porcini mushrooms. The aroma of the mushrooms enhances the flavor of the meat.

Prized sliced beef enriched with truffle shavings or cream. Elegant and aromatic.

Beef tagliata seasoned with balsamic vinegar reduction. The sweet-sour contrast balances the richness of the meat.

Beef served on a bed of fresh arugula, with cherry tomatoes and Parmesan shavings. Fresh and flavorful.

Danish bone-in steak. Tender meat with good marbling. The price is calculated by weight.

Young female cattle ribeye, known for its tenderness and delicate flavor. Price by weight.

Prized Chianina breed beef. Very flavorful, lean, and firm. Price by weight.

Classic T-bone Florentine steak, of Danish origin. Grilled. Price by weight.

Scottona Florentine steak. Very tender and succulent meat. Price by weight.

The queen of steaks. Thick and flavorful Chianina breed Florentine steak. Typically served rare. Price by weight.

Lean and very tender beef cut, grilled. Delicate flavor and soft texture.

Beef fillet served with a rich Barolo wine sauce or green peppercorn cream. Refined dish.

Melted scamorza cheese served with crispy smoked speck. Flavorful and stringy dish.

Grilled lamb chops, to be eaten piping hot by hand ('scottadito'). Tender and flavorful.

Typical Abruzzese lamb skewers, grilled. Characteristic and intense flavor.

Mixed grilled meats. Usually includes sausage, pork, and beef.

Pork sausages grilled until golden brown. Juicy and flavorful.

Pork cutlet or steak, usually with the bone, grilled or pan-fried.

Traditional Roman dish. Tripe stewed for a long time in tomato sauce with Roman mint and pecorino cheese.

Oxtail stew with tomato, celery, and raisins. The meat is very tender and falls off the bone.

Potatoes cut into pieces and roasted in the oven with rosemary and oil. Crispy outside and soft inside.

Dark leafy green vegetable with a bitter taste, boiled and then sautéed with garlic, oil, and chili pepper.

Spinach sautéed with garlic and oil. Flavorful and tender.

Spinach with melted butter and Parmesan cheese. Sweet and delicate flavor.

Fresh salad with lettuce, tomatoes, and other seasonal raw vegetables.

Grilled radicchio. The heat slightly sweetens its natural bitter taste.

One-liter bottle of water, still or sparkling.

Non-alcoholic carbonated soft drinks in cans.

Large glass bottle of Coca-Cola.

Medium draft German lager beer. Fresh and hoppy taste.

Small draft German lager beer.

German wheat beer (Weissbier). Cloudy, with notes of banana and cloves.

German wheat beer in a large format.

Italian double malt red beer. Full-bodied and malty with caramel notes.

Belgian abbey beer. Typically full-bodied and spicy.

Italian digestifs. Herbal amaro, sweet limoncello, or strong grappa.

Aged grappa produced from Amarone grape pomace. Rich and aromatic.

High-quality grappa from a famous distillery. Smooth and complex.

Prestigious aged rum from Guatemala. Notes of chocolate, spices, and dried fruit.

Single malt Scotch whisky. Balanced between sweetness, smoke, and sea salt.

Scotch whisky from the Isle of Skye. Known for its peaty and peppery character.

Islay single malt whisky. Very smoky and intense.

Grappa aged in wooden barrels, giving it an amber color and a smoother taste.

House wine, available in white or red. Served by the glass or in a carafe.

Classic Roman dessert with ladyfingers soaked in coffee and mascarpone cream. Dusted with cocoa.

Sweet and soft cream pudding. Served with various sauces of your choice such as chocolate, Nutella, or mixed berries.

Custard cream topped with a layer of crunchy caramelized sugar.

Frozen lemon dessert, refreshing and digestive. Often served as a drink.

Cup of artisanal ice cream in classic cream and chocolate flavors.

Pizza dough baked and filled with abundant Nutella hazelnut cream. Warm and decadent.

Portion of fresh seasonal fruit.

Fresh strawberries dressed with lemon juice and sugar.

Crumbly cake made with shortcrust pastry crumbs and a choice of delicious filling.

Small warm cake with a molten chocolate center.

Campanian red wine grown on the slopes of Vesuvius. Medium body and mineral notes.

Structured and important Campanian red wine. Long-aged, tannic, and complex.

Tuscan red wine based on Sangiovese. Fruity, fresh, and pleasant.

Full-bodied and fruity Abruzzese red wine, with notes of spices and red fruits.

Intense, soft, and very alcoholic Puglian red wine. Notes of jam and ripe fruit.

Spicy and robust international red wine. Notes of black pepper and dark fruits.

Very aromatic red wine from the Marche region. Floral scents of rose and violet.

Elegant Tuscan red wine, the younger sibling of Brunello. Fruity and harmonious.

Classic Abruzzese table red wine. Good body and balanced tannins.

Fresh and mineral Campanian white wine. Aromas of citrus and white flowers.

Structured and aromatic Campanian white wine. Notes of hazelnut and exotic fruit.

Full-bodied and acidic Campanian white wine. Mineral and persistent.

White wine from central Italy. Fresh, savory, and with good structure.

Delicate and floral white wine. Light and easy to drink.

Dry and neutral white wine, ideal for accompanying light appetizers.

Typical aromatic white wine from northern Italy. Intense aroma of lychee and spices.

Famous French Champagne. Fine bubbles, dry and rich taste.

Iconic French Champagne. Fruity, fresh, and elegant.

Classic Method sparkling wine from Franciacorta. Elegant and refined.