Ristorante Da Marcello

A hot soup prepared daily with seasonal ingredients, usually mixed vegetables or legumes. A light and comforting dish, served with a drizzle of raw oil.

A simple and flavorful classic of Italian cuisine. Spaghetti sautéed with extra virgin olive oil, golden garlic, and spicy chili pepper.

Short pasta dressed with a rich sauce based on tomato, crispy guanciale, and Pecorino Romano. An intense and savory typical dish from Lazio.

Considered the ancestor of carbonara and amatriciana. Pasta dressed with sautéed guanciale, abundant Pecorino Romano, and black pepper. No tomato.

One of the most famous Roman dishes. Spaghetti dressed with a cream of egg yolk, Pecorino Romano, crispy guanciale, and freshly ground black pepper.

Long, flat egg pasta served with classic Bolognese ragu made from minced meat and slow-cooked tomato sauce.

Soft potato gnocchi tossed with a fresh homemade pesto made with basil, pine nuts, garlic, parmesan, and olive oil.

Fresh pasta similar to spaghetti but thicker, dressed with a cream made by emulsifying aged Pecorino Romano and cooking water, finished with black pepper.

Layers of egg pasta alternated with meat ragu, béchamel sauce, and parmesan, baked until a golden crust forms.

Fettuccine tossed with melted butter and abundant Parmigiano Reggiano until a rich and creamy sauce is formed.

Filled pasta (usually ricotta and spinach) served with a simple tomato and basil sauce.

Dish based on fragrant porcini mushrooms, sautéed with garlic and parsley. Available as fettuccine pasta or creamy risotto.

Spaghetti served with fresh clams, garlic, oil, parsley, and sometimes a touch of white wine. A classic and delicate seafood dish.

A rich seafood dish with a mix of crustaceans and mollusks (such as mussels, clams, shrimp, and squid). Available with pasta or rice.

Egg pasta served with tomato sauce and soft, flavorful meatballs.

The quintessential Italian pizza. Thin crust topped with tomato sauce, mozzarella, and fresh basil.

Flavorful pizza with tomato and mozzarella base, enriched with salted anchovy fillets.

Classic pizza with tomato, mozzarella, and sliced champignons.

Pizza with tomato and mozzarella topped with slices of cured salami.

Spicy pizza with tomato sauce, mozzarella, and spicy salami.

A rustic combination of mushrooms and crumbled sausage on a tomato and mozzarella base.

White pizza (without tomato sauce) topped with a blend of four different cheeses, usually mozzarella, gorgonzola, fontina, and parmesan. Rich and creamy.

White pizza with mozzarella, sausage, and mushrooms. Flavorful and without tomato sauce.

Vegetarian pizza topped with a mix of grilled or baked vegetables, such as zucchini, eggplant, and peppers.

Simple pizza loved by all, with tomato, mozzarella, and cooked ham.

A premium version of the Margherita using Campanian buffalo mozzarella instead of fior di latte mozzarella, for a richer and milkier taste.

Pizza folded into a half-moon and baked, filled with tomato, melted mozzarella, and cooked ham.

Rich pizza with varied toppings: tomato, mozzarella, cooked ham, mushrooms, artichokes, and olives, sometimes with a hard-boiled egg.

Pizza inspired by the flavors of Gricia or Carbonara pasta. Topped with mozzarella, crispy guanciale, Pecorino Romano, and black pepper.

Crispy white pizza base, topped raw or cooked with sweet Pachino cherry tomatoes and fresh buffalo mozzarella.

Breaded and fried chicken breast until golden, served with crispy french fries. Similar to Milanese cutlet.

Minced meat balls slowly cooked in a rich tomato sauce. Soft and flavorful.

Oven-roasted chicken with aromatic herbs, served with golden roasted potatoes.

A classic of Roman cuisine. Thin slices of veal with prosciutto and a sage leaf, sautéed with white wine and butter.

Grilled beef steak, served with a side of potatoes.

Grilled beef steak, sliced (tagliata), served on a bed of fresh arugula and dressed with Grana Padano shavings and cherry tomatoes.

Premium cut of beef, tender and lean, grilled and served with potatoes.

Grilled salmon fillet, usually seasoned with oil, lemon, and herbs.

Delicate-flavored white fish, cooked whole or in fillets on the grill.

Mixed selection of grilled fish and shellfish. Ideal for tasting different seafood varieties.

Floured and fried rings of squid and prawns until golden and crispy. Served hot with lemon wedges.

Toasted bread slices topped with various ingredients, such as classic tomato and basil, olive pâté, or vegetables.

Fresh salad of sliced tomatoes and mozzarella, dressed with basil, olive oil, and oregano.

Selection of mixed Italian cheeses, which may include pecorino, parmesan, gorgonzola, or fresh cheeses.

A classic sweet and savory Italian appetizer. Slices of sweet melon served with aged prosciutto crudo.

Prosciutto crudo served with fresh Campanian buffalo mozzarella.

Creamy burrata (fresh cheese similar to mozzarella but with a soft center) paired with salted anchovy fillets.

A shared platter with a variety of Italian specialties such as cured meats, cheeses, grilled vegetables, and bruschetta.

Potatoes cut into pieces and baked with rosemary and olive oil until golden.

Fried potato sticks, crispy and salty.

Leafy green vegetable with a slightly bitter taste, usually boiled and then sautéed with garlic and chili pepper.

Whole artichoke cleaned and slowly cooked upside down with olive oil, garlic, parsley, and mint. Tender and aromatic.

Fresh salad with a mix of lettuce, tomatoes, carrots, and other seasonal vegetables.

Salad with romaine lettuce, croutons, parmesan, and Caesar dressing, often served with grilled chicken.

A large, rich, and complete salad that serves as a main course.

Fresh seasonal vegetables, usually prepared cooked or grilled.

Classic Italian lager beer on tap, medium size.

Special Sicilian beer produced with salt crystals, giving it a smooth and round taste.

Light and refreshing Mexican beer, served in a bottle, often with a lime wedge.

Premium Italian bottled beers.

Large one-liter carafe of Moretti draft beer.

Large one-liter carafe of Messina Cristalli di Sale draft beer.

Glass of house wine, white or red.

Half liter of house wine served in a carafe.

Glass of Italian sparkling wine, dry and fruity.

Glass of typical white DOC wine from the Castelli Romani.

Glass of fresh rosé wine.

Glass of world-famous Tuscan red wine.

Glass of Pinot wine (likely Pinot Grigio or Noir).

Sweet dessert wine, to be enjoyed after a meal.

Bottle of mineral water.

Non-alcoholic carbonated soft drinks.

Italian carbonated lemon-flavored soft drink.

Sweet and refreshing iced tea.

Bottled fruit juices.

Fresh pineapple slices.

Classic spoon desserts. Panna cotta (sweet cream pudding) or Creme Caramel (egg custard with caramel).

The most famous Italian dessert: layers of ladyfingers soaked in coffee, mascarpone cream, and a dusting of bitter cocoa.

Cup of ice cream.

Cream puffs filled with cream or custard, topped with chocolate sauce.

Creamy cheesecake on a biscuit base, topped with berry sauce.

Iconic Italian aperitif based on Prosecco, Aperol, and soda, served with ice and an orange slice.

Classic international cocktails.

Simple long drink with dark rum and cola.

Long drink with vodka and lemon soda.

A fresh variation of the Spritz with elderflower syrup, Prosecco, soda, and mint leaves.

Classic Italian cocktail, strong and bitter, made with equal parts gin, red vermouth, and Campari.

Herbal digestive liqueur served after the meal.

Distilled from grains.

Classic Italian espresso.

Espresso diluted with hot water.

Espresso with frothed milk.

Hot milk with added coffee (similar to a latte macchiato but with more coffee).

Larger version of the classic cappuccino.

Cup of hot tea.

Fresh and light white wine, versatile in pairings.

International white wine, often fruity and full-bodied.

Lazio DOC white wine, dry and savory.

Aromatic and fresh Campanian white wine.

Elegant white wine with fruity notes.

Mediterranean white wine, savory and mineral.

Campanian white wine of great structure and minerality.

Friulian white wine, fresh and floral.

Very aromatic and fragrant white wine.

Bottled rosé wine.

Abruzzo red wine, robust and tannic.

The most famous Tuscan red wine.

Intense and fruity Sicilian red wine.

Typical red wine from Lazio.

Full-bodied and smooth Apulian red wine.

Spicy and intense red wine.

Chianti wine produced in the oldest historical area.

Rich and complex Veneto red wine.

Prestigious Tuscan red wine based on Sangiovese.

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

Great Veneto red wine from dried grapes, powerful and alcoholic.

The king of Piedmontese wines, austere and complex.

Sweet sparkling red wine from Emilia.

Sweet and aromatic white dessert wine.

Versatile Italian sparkling wine loved worldwide.

High-quality Lombard classic method sparkling wine.

Rosé version of Franciacorta.

The most famous French sparkling wine.