Ristorante Cuccurucu'

Small fried focaccias or pizzas served in three pieces, filled with truffle-flavored mortadella. Rich and fragrant taste, ideal as an appetizer.

Tris of pizzottelle filled with classic mortadella. Simple and flavorful, they offer a pleasant contrast between the warm dough and the cured meat.

Pizzottelle served with Ciauscolo, a soft, spreadable salami typical of the Marche region. Savory taste and melt-in-your-mouth texture.

Classic Roman combination on pizzottelle: fresh mozzarella and savory anchovy fillets. A decisive and traditional taste.

Pizzottelle with mozzarella and tomato. A delicate and fresh taste, similar to a Caprese salad but on pizza dough.

Three pieces of pizzottelle filled with mozzarella and prosciutto crudo. A classic and balanced appetizer.

Warm pizzottelle with a stringy filling of mozzarella and mushrooms. Earthy and enveloping flavor.

Pizzottelle filled with slices of flavorful salami. Perfect for those who love rustic flavors.

Pizzottelle with creamy stracchino cheese and fresh arugula. A fresh and slightly bitter contrast on a creamy base.

Mountain combination on pizzottelle: smoked speck and creamy brie cheese. Intense and savory flavor.

Pizzottelle with tuna and tomato. A simple and fresh taste, typical of Italian home cooking.

Fried eggplant meatballs, served in three pieces. Soft inside and crispy outside, with a delicate vegetable flavor.

Specialty of Roman Jewish cuisine: a whole artichoke fried twice. The leaves become crispy like chips while the heart remains tender.

Classic Roman street food: fried rice croquette with a molten mozzarella center, breaded and fried. Tasty and satisfying.

Exotic variation of fried rice ball, flavored with curry. Spicy and aromatic taste.

Zucchini flower stuffed with mozzarella and an anchovy, battered and fried. A delicate Roman classic with a savory touch.

Thinly sliced potatoes, fried, crispy, and golden. A delicious side dish or snack.

Pieces of cod (salted and cured cod) battered and fried. Crispy outside and soft inside, with the typical strong flavor of fish.

Whole cod fillets fried in Roman-style batter. One of the most beloved traditional fried dishes of the capital.

Toasted bread with creamy burrata, sweet confit tomatoes, and prized Cantabrian anchovies. A gourmet mix of sweetness and savoriness.

Refined bruschetta with San Daniele prosciutto, fresh goat cheese, and sweet fig jam. Perfect balance between sweet and savory.

Toasted bread with guacamole (avocado) and fresh cherry tomatoes. A fresh and modern variation with an exotic touch.

Classic bruschetta with extra virgin olive oil and salt, sometimes rubbed with garlic. Simple and fragrant.

House specialty with buffalo mozzarella, tomato sauce, and oregano. Evokes pizza flavors but on toasted bread.

Bruschetta with melted brie cheese and crunchy walnuts. Rich taste and interesting texture.

Toasted bread with creamy stracchino cheese and walnuts. A delicate and crunchy combination.

Bruschetta with fresh buffalo mozzarella and anchovy fillets. Savory and milky.

The most classic of Italian bruschettas, with diced fresh tomato, basil, and oil.

A fresh variation with diced tomatoes and arugula, adding a peppery note.

Rich bruschetta with buffalo mozzarella and prosciutto crudo. A complete meal on a slice of bread.

Bruschetta with crumbled sausage cooked on the bread. Flavorful and rustic.

Bruschetta with Mediterranean flavors of eggplant, pachino tomatoes, and capers. Intense vegetable taste.

Caprese bruschetta, with fresh tomato and buffalo mozzarella.

The richer version, combining tomato, buffalo mozzarella, and prosciutto crudo.

Mixed raw fish platter including two fresh oysters. Selection of the day's catch served raw (Italian-style sashimi).

Selection of fresh raw fish, which may include tartare, carpaccio, and crustaceans depending on availability.

Prized scampi and red prawns served raw to enhance their natural sweetness and freshness.

Cod cream (whipped cod) whipped with oil, typical of Venetian tradition. Usually served on crostini or polenta.

Crunchy puntarelle (catalogna chicory) salad paired with the sweetness of raw red shrimp, simply dressed with oil and lemon.

Delicate salad with thinly sliced raw artichokes and steamed prawns. Oil and lemon.

Middle Eastern chickpea cream served with steamed cod. A meeting of delicate flavors and creamy textures.

Prized Iberian ham from acorn-fed pigs (bellota), hand-sliced with a knife. Intense flavor, melt-in-your-mouth fat, and a hazelnut aftertaste.

Selection of high-quality Italian cured meats served on a cutting board. Ideal for sharing.

High-quality San Daniele raw ham, sweet and refined.

Parma ham aged 18 months. Sweet and delicate flavor.

High-quality artisanal cooked ham. Tender and fragrant.

Mortadella enriched with black truffle. A fragrant and flavorful cured meat.

Selection of fine Italian cheeses, including flavored pecorino and cheeses aged in wine. Often served with honey or jams.

Two small fresh buffalo mozzarella balls (ovoline). Intense milky flavor and elastic texture.

Truffle-flavored scamorza cheese, often served grilled or melted.

Portion of fresh bread to accompany the meal.

Fresh egg pasta (square spaghetti type) with red shrimp and zucchini flower sauce. A refined and colorful seafood first course.

Classic Italian seafood dish: spaghetti with clams, oil, garlic, and parsley (often served white).

Thin egg pasta with fresh tuna ragu. A flavorful dish that enhances the taste of fresh fish.

Warm and comforting soup made with stewed onions, often served with croutons and gratinated cheese.

Meat-filled pasta served in hot broth. A traditional dish, typical of holidays or cold days.

Large pasta served with a simple but high-quality sauce: organic tomato, fresh basil, and aged Parmigiano Reggiano.

Egg pasta with artichokes and crispy guanciale. A typically Roman combination, savory and tasty.

A variation of the classic Roman Cacio e Pepe (pecorino and black pepper), enriched with the sweetness of zucchini flowers.

Seared tuna fillet served sliced, in a crust of Bronte pistachios. Pink center and crispy crust.

Generous portion (180g) of raw fish chopped with a knife, lightly seasoned to enhance the taste of the sea.

Fresh fish fillet or steak of the day grilled or pan-seared. Simple and light.

Sea bass fillets cooked and flavored with citrus sauce or juice. Fresh and fragrant.

Grilled calamari served on a sweet pea cream flavored with mint.

Prized beef fillet served with shaved black truffle or truffle sauce. Very tender meat and intense aroma.

Traditional dish of rabbit stewed with tomato, wine, olives, and aromatic herbs. Flavorful and rustic.

Raw beef chopped with a knife and seasoned with classic ingredients like egg yolk, capers, and anchovies.

Thin slices of beef sautéed with artichokes. A typical Roman main course, quick and tasty.

Grilled beef fillet sliced, served on a bed of arugula and Grana Padano or Parmesan shavings.

Beef fillet sliced with a sweet and sour apple and honey dressing. An original combination.

Gourmet burger made with a mix of beef and prized Iberian pork (Patanegra). Juicy and flavorful.

Large whole roasted veal shank served with potatoes, ideal for sharing. Tender meat that falls off the bone.

Single portion of roasted veal shank with potatoes.

Turnip greens (scarola) sautéed with sweet raisins and pine nuts. A sweet and sour side dish typical of central-southern Italy.

Slightly bitter leafy green vegetable. Can be served boiled with lemon (in oil) or sautéed with garlic and chili pepper.

Turnip greens or Sicilian broccoli, served boiled or pan-fried.

Whole stewed artichoke with mint, garlic, and oil. Tender and aromatic, a pillar of Roman cuisine.

Mixed seasonal vegetables (e.g., zucchini, eggplant, peppers) grilled.

Fresh salad with tomatoes, cucumbers, black olives, onion, and feta cheese.

Fresh and digestive winter salad, with the sweetness of oranges, the crunchiness of fennel, and the savoriness of olives.

Raw, crunchy, and slightly bitter catalogna chicory sprouts, served with a crushed sauce of anchovies, garlic, and vinegar.

Thinly sliced raw artichokes dressed with oil, lemon, and Parmesan Reggiano shavings.

Rich salad with bitter radicchio, creamy avocado, and crunchy walnuts.

White pizza with mozzarella, sausage, and broccoli rabe (turnip greens). A classic winter combination, flavorful and slightly bitter.

Pizza with a mozzarella base, topped after cooking with bresaola (lean beef cured meat), arugula, and parmesan shavings. Fresh and light.

Pizza with buffalo mozzarella and fresh pachino tomatoes. Simple but rich in flavor.

Pizza with artichokes and parmesan shavings. Delicate and vegetal taste.

Gourmet pizza with whole or shredded creamy burrata, sweet cherry tomatoes, and fine anchovy fillets.

Classic pizza with tomato, mozzarella, artichoke hearts, mushrooms, ham, and olives. Rich and varied.

Pizza with sweet datterini tomatoes and buffalo mozzarella.

Pizza with tomato, mozzarella, and spicy salami. For those who love strong flavors.

White pizza with mozzarella, zucchini flowers, and anchovies. A classic of Roman tradition.

Simple pizza with tomato, mozzarella, and button mushrooms.

White or red pizza with mushrooms and crumbled sausage. Autumnal and flavorful taste.

The queen of pizzas: tomato, mozzarella, and basil. Simple and perfect.

A variation of the Margherita using DOP certified Campanian buffalo mozzarella.

Red pizza without cheese, topped with tomato, garlic, oil, and oregano. Light and aromatic.

Pizza with tomato, mozzarella, and grilled or fried eggplant.

Pizza with tomato, mozzarella, and anchovies. Savory and tasty.

Pizza with cherry tomatoes and smoked provola, which gives an intense and stringy aroma.

Simple red pizza, just tomato and oil. Essential.

White pizza with a blend of four cheeses (usually mozzarella, gorgonzola, fontina, parmesan). Creamy and intense.

Pizza with bitter red radicchio and spicy or mild gorgonzola. A sophisticated combination.

White pizza with creamy stracchino cheese and smoked speck added after cooking.

Vegetarian pizza (Ortolana) with a selection of grilled seasonal vegetables.

White pizza with thinly sliced potatoes and sausage. Rustic and filling.

Refined gourmet pizza with raw red shrimp, creamy burrata, and sweet yellow tomato sauce.

Pizza with an artichoke cream base, enriched with crispy guanciale and the smoky flavor of provola.

A very popular modern combination: white base with cold burrata, fragrant mortadella, and crushed pistachios.

Thicker and softer white focaccia, seasoned with oil and salt.

Classic Roman focaccia, thin and crispy (white pizza).

Focaccia filled with bresaola, arugula, and parmesan shavings. A light and fresh meal.

Focaccia with buffalo mozzarella and cherry tomatoes.

Fresh focaccia with the addition of spicy arugula and cherry tomatoes.

Rich focaccia with buffalo mozzarella, cherry tomatoes, and prosciutto crudo.

Classic focaccia filled with buffalo mozzarella and prosciutto crudo.

Toasted bread slices with melted mozzarella and anchovies. Similar to bruschetta but with stringy cheese baked in the oven.

Crostini with melted mozzarella and mushrooms.

Rich crostini with mozzarella, mushrooms, and prosciutto crudo or cotto.

Stringy crostini with mozzarella and ham.

Half-moon calzone filled with mozzarella and cooked ham, then baked.

Classic calzone filled with the addition of button mushrooms.

Calzone filled and enriched with an egg inside, which cooks with the other ingredients.

Calzone with an extra cheesy filling thanks to the addition of scamorza.

Naturally sparkling mineral water.

Still natural mineral water.

Renowned sparkling mineral water.

Sweet carbonated non-alcoholic beverage.

Sparkling orange (Fanta) or lemon-lime (Sprite) soft drinks.

Italian espresso.

Hot barley drink, a caffeine-free alternative to coffee.

Espresso coffee with frothed milk.

Hot tea.

Sweet lemon liqueur, typical of southern Italy, served chilled.

Herbal digestive liqueurs.

Italian pomace distillate, alcoholic and strong.

Wood-aged grappa, with an amber color and a smoother taste.

Distilled from fine grapes.

High-quality grappa from the Berta distillery.

Grain distillate.

Peaty single malt Scotch whisky.

Highlands single malt Scotch whisky.

Blended Scotch whisky.

Very peaty and smoky single malt Scotch whisky.

Irish cream liqueur.

French apple cider distillate.

Aged rum from Guatemala, sweet and complex.

French wine distillate.

Cognac-based orange liqueur.

Triple Sec orange liqueur.

Italian clear lager beer, balanced and thirst-quenching.

Red double malt beer, full-bodied with toasted caramel notes.

India Pale Ale (IPA) beer, aromatic and hopped with citrus notes.