Ristorante da Franco Roma

Cover charge for service and bread basket.

Slices of cured raw ham served with sweet melon. A classic sweet-salty combination, fresh and light.

Likely selection of land cured meats and cheeses (not seafood). A rustic and flavorful appetizer.

Boiled mixed mollusks and crustaceans (like calamari, shrimp, mussels) dressed with oil, lemon, and parsley. Fresh and delicate.

Raw ham served with fresh buffalo mozzarella from Campania. Soft and flavorful.

Portion of fresh mussels, usually prepared marinara or with pepper. To be eaten by extracting the mollusks from the shell.

Salad of fresh tomato and sliced mozzarella, dressed with basil, oregano, and olive oil.

Clams sautéed in a pan with oil, garlic, parsley, and white wine. Served with their flavorful sauce.

Mixed appetizer combining seafood and land specialties according to the chef's selection.

Daily selection of fresh fish specialties. Varies based on the catch of the day.

Fresh raw oyster served in the shell, often accompanied by lemon wedges.

Spaghetti with a simple fresh tomato and basil sauce. A light classic of Italian cuisine.

Pasta (Amatriciana) with tomato sauce, crispy guanciale (cured pork jowl), and pecorino romano. Strong and savory flavor.

White version of Amatriciana, without tomato. Pasta with sautéed guanciale, pecorino romano, and black pepper.

Pasta with a cream of pasteurized raw eggs from the heat of the pasta, pecorino romano, guanciale, and black pepper. Rich and creamy.

Typical Roman dish with a creamy sauce made by emulsifying Pecorino Romano and cooking water, with abundant black pepper.

Fresh pasta filled and served with a simple tomato and basil sauce.

Filled pasta dressed with a sauce of chopped walnuts and sautéed bitter radicchio.

Small gnocchi served with clams and bottarga (dried and grated fish roe) which adds an intense sea flavor.

Gnocchetti with clams enhanced by the earthy aroma of truffle.

Thick egg pasta, similar to spaghetti, with a mix of seafood (mussels, clams, shrimp, calamari).

Creamy risotto cooked with crustacean broth and scampi, often with a touch of cream or tomato.

Spaghetti with clams, garlic, oil, and parsley. A classic seafood dish.

Thick egg pasta with porcini mushrooms.

Egg pasta with fresh seasonal porcini mushrooms.

Long pasta served with half a lobster and fresh tomato sauce.

Generous portion of linguine with lobster, intended for sharing between two people.

Slice of grilled veal.

Thin slices of floured meat sautéed in a pan, usually with lemon or white wine.

Grilled beef steak.

Thin strips of beef quickly sautéed in a pan and served with fresh arugula.

Beef strips served with a creamy gorgonzola cheese sauce.

Beef strips cooked with porcini mushrooms.

Selection of imported premium meats (Argentinian, Danish, Angus). Usually served as a grilled steak.

Prized and very tender cut of beef, thick and lean. 400g portion.

Typical Calabrian stretched-curd cheese (Provola Silana) grilled until melted and slightly crusty.

Beef stomach cut into strips and slow-stewed, usually with tomato, mint, and pecorino (Roman style).

Side dish of your choice from the vegetables of the day (e.g., potatoes, salad, sautéed vegetables).

Early seasonal vegetables or fruit.

Option with added cream.

Catch of the day sold by weight (price usually per hectogram). Can be grilled, baked, or "acqua pazza" (poached).

Breaded and fried fresh anchovies, to be eaten whole (often without the head).

Whole sea bream of about 300g, usually served grilled or baked. Fish with white and delicate flesh.

Whole sea bass of about 300g. Prized fish with firm and flavorful flesh.

Breaded and fried calamari rings. Crispy outside and tender inside.

Flatfish with a very delicate flavor, usually cooked "muggnaia" style (butter and lemon) or grilled.

Grilled or pan-seared swordfish steak.

Grilled or pan-seared tuna steak (red or yellowfin).

Large shrimp cooked on the grill or pan-fried.

Mixed fry of small fish (catch of the day).

Prized crustaceans similar to small lobsters, grilled.

Whole or half grilled lobster. Prized and sweet meat.

Prized flatfish, usually baked with potatoes.

Prized crustacean without claws, served boiled or Catalan style. Variable price.

Typical Pizzo Calabro gelato, shaped into a sphere with a heart of melted chocolate and coated in cocoa.

Ice cream truffle served immersed in hot espresso coffee or liqueur.

Frozen fruit dessert (usually lemon), served as a drink or with a spoon. Refreshing and digestive.

Portion of mixed fresh fruit or single fruit depending on the season.

Slices of fresh pineapple.

Cup of mixed berries served with whipped cream.

Selection of daily cakes prepared by the restaurant.

Fresh fruit salad cut into pieces and dressed with lemon juice or sugar.

Glass of sugar cane distillate.

Italian espresso.

Herbal digestive liqueur.

Licorice liqueur, often a Calabrian specialty.

House white wine by the carafe.

Structured, mineral, and fruity white wine from Campania.

Fresh and aromatic white wine from Campania.

Dry and fragrant Sardinian white wine, ideal with fish.

Versatile and fresh white wine from the Marche region.

White wine from Friuli (Collio region), renowned for its elegance and aroma.

House red wine by the carafe.

Tuscan red wine based on Sangiovese.

Morellino di Scansano, soft and fruity Tuscan red wine.

Elegant Tuscan red wine, the younger sibling of Brunello.

One of the most prestigious and long-lived Italian red wines, structured and complex.

Very structured Venetian red wine, made from dried grapes. Alcoholic and powerful.

Half bottle (375ml) of Chianti red wine.