Ristorante da SALVO Roma

Classic dish of fried eggplant layered with tomato sauce, mozzarella, and Parmesan. Soft, flavorful, and rich. Served warm, excellent as a starter.

Cold appetizer with slices of aged raw ham and fresh buffalo milk mozzarella. A perfect combination of the saltiness of the cured meat and the milky sweetness of the cheese.

Melted pecorino cheese served warm, garnished with crunchy walnuts and truffle-infused honey. Intense and enveloping flavor, with sweet and earthy notes.

Warm seafood salad with tender octopus, boiled potatoes, and olives. Delicate sea flavor enriched with olive oil.

Small floured and fried calamari until golden. Crispy outside and tender inside. Often served with a squeeze of lemon.

Very thin slices of raw marinated sea bass. Fresh and delicate flavor, typically seasoned with oil and lemon.

Thin slices of veal cooked in a pan with raw ham and sage. Flavorful and tender, with a tasty white wine sauce.

Grilled chicken breast served with mixed vegetables. A simple, light, and healthy dish.

Grilled beef sliced thinly, served on a bed of fresh arugula and Parmesan shavings. Decisive meat flavor balanced by the freshness of the arugula.

Breaded and fried lamb cutlets, served with roasted potatoes. Tender and flavorful meat with a crispy coating.

Mixed fried rings of calamari and shrimp, floured and fried. A classic seafood dish, crispy and flavorful.

Whole grilled calamari. Smoky flavor and firm yet tender texture. Usually seasoned with oil and parsley.

Sea bass fillet coated with a crispy layer of potatoes or zucchini. Baked to keep the fish moist and delicate.

Prized turbot fillet baked with a crispy vegetable crust. White, firm, and delicate meat.

Whole turbot prepared for two people, cooked with a potato or zucchini crust. Ideal for sharing.

Thick hollow pasta dressed with tomato sauce, crispy guanciale, and pecorino. A Roman classic with a decisive and savory flavor.

Spaghetti dressed with a cream of eggs, pecorino, black pepper, and guanciale. Rich, creamy, and very flavorful.

Fresh egg pasta dressed with a cream of Pecorino Romano and abundant black pepper. A simple dish but with an intense and spicy flavor.

Thin long pasta served with prawns (shrimp-like crustaceans). Delicate dish with a sea aroma.

Thick short fresh pasta dressed with sea bass, lemon zest, and fresh basil. Fresh, aromatic, and light.

Spaghetti sautéed with clams, garlic, oil, and parsley. Traditional seafood dish, savory and fragrant.

Fried potato sticks until golden. Crispy and salty, the most classic side dish.

Potatoes cut into pieces and baked, usually with rosemary. Soft inside and golden outside.

Leafy green vegetable with a slightly bitter taste, first boiled and then sautéed in a pan with garlic and chili pepper. Typical Roman side dish.

Fresh salad with a mix of lettuce and seasonal vegetables such as tomatoes and carrots. Light and refreshing.

Roasted peppers baked, peeled, and seasoned. Sweet, soft, and flavorful.

Mixed seasonal vegetables (often zucchini, eggplant, peppers) grilled. Simple and light.

Whole artichoke cooked in a pan with garlic, parsley, and mint (Roman style). Tender and flavorful.

Pizza base baked in the oven with oil and salt, without toppings. Crispy and simple.

White pizza with mozzarella and champignon mushrooms. Delicate and earthy flavor.

White pizza with the bitterness of radicchio and the spicy creaminess of gorgonzola. A rich and flavorful combination.

White vegetarian pizza with a mix of grilled or baked vegetables. Fresh and colorful.

White pizza garnished after cooking with bresaola, arugula, and Parmesan. Fresh and salad-like on a pizza base.

White pizza with thin slices of potatoes and rosemary. A rustic and satisfying classic.

White pizza with a selection of four melted cheeses. Very rich, creamy, and flavorful.

White pizza with prized buffalo mozzarella and sweet cherry tomatoes. Fresh and high-quality ingredients.

Typical Roman white pizza with sautéed bitter chicory and flavorful sausage. Decisive and traditional taste.

White pizza with delicate zucchini flowers and salty anchovies. A much-appreciated contrast of flavors in Rome.

White pizza inspired by the town of Norcia, with sausage and mushrooms. Rustic flavor of the woods and meat.

Red pizza without cheese, seasoned only with tomato, garlic, and oregano. Simple, aromatic, and light.

The most classic pizza with tomato and mozzarella. The colors recall the Italian flag. Balanced flavor.

Red pizza with mozzarella and anchovy fillets. Savory and tasty thanks to the fish.

Classic pizza with the addition of champignon mushrooms. Pleasant flavor and soft texture.

Rich pizza with many ingredients: artichokes, ham, mushrooms, olives, and egg. An explosion of different flavors.

Pizza divided into four quarters, each with a different topping. Ideal for tasting various flavors.

Classic Margherita enriched with slices of raw ham added at the end of cooking. Fresh and flavorful.

Margherita with pieces of crumbled sausage. A touch of flavorful meat on the classic base.

Margherita with slices of hot dog. Simple flavor, often loved by children.

Pizza with spicy salami. Decisive and slightly spicy flavor.

Similar to Margherita but made with buffalo mozzarella, richer and milkier.

Pizza with mushrooms and sausage, but in a red version with tomato. Rustic flavor.

Half-moon folded pizza filled with mozzarella and raw ham. Warm and stringy heart.

Calzone filled with mozzarella and mushrooms. Delicate flavor in a crispy crust.

Rich calzone filled with the classic combination of mushrooms and sausage.

Calzone filled with mozzarella and seasonal vegetables. A tasty variation for vegetable lovers.

Three slices of toasted bread with different toppings, usually tomato, pâté, or vegetables. Crispy and flavorful.

Small focaccia served in a pan with four different toppings. Ideal as a shared appetizer.

Tomato rice croquette with a molten mozzarella center, breaded and fried. The quintessential Roman street food.

Mashed potato croquettes, breaded and fried. Soft inside and golden outside.

Zucchini flower stuffed with mozzarella and anchovies, battered and fried. Delicate and flavorful.

Desalted cod fillet, battered and fried. Crispy outside and tender inside.

Small breaded and fried mozzarella balls. Warm and stringy bites.

Pitted green olives stuffed with meat, breaded and fried. Tasty and savory specialty.

Eggplant pulp balls, fried. Soft and flavorful, excellent as an appetizer.

Warm baked dessert with apples and cinnamon. Comforting and spiced.

Famous Italian spoon dessert with ladyfingers soaked in coffee and mascarpone cream. Served in single portions.

Cold and creamy pistachio-flavored spoon dessert. Soft texture similar to ice cream.

Frozen lemon dessert, dairy-free. Fresh and digestive, ideal after a meal.

Spherical ice cream covered in cocoa or sprinkles, with a creamy center. A classic of Italian gelato.

Classic Italian espresso. Intense and aromatic, served in a small cup.

Herbal liqueurs usually served after a meal as a digestif. Sweet and bitter taste.

Italian pomace distillate. The white is transparent and dry, the barricata is aged in wood and amber.

Sweet dessert wine made from sun-dried zibibbo grapes. Aromatic and liqueur-like.

Sweet lemon liqueur typical of southern Italy. Served chilled as a digestif.

Beer served in a small glass bottle.

Non-alcoholic carbonated drinks in cans or small bottles.

Glass of dry and sparkling Italian sparkling wine. Excellent for aperitifs.

Large bottle of still or sparkling mineral water.

Single glass of the wine chosen by the restaurant.

Medium draft Italian pale lager. Dry and refreshing taste.

Small draft Italian pale lager.

Medium draft double malt red beer. Structured body and caramel notes.

Small draft double malt red beer.

Small carafe of house wine (quarter liter).

Medium carafe of house wine (half liter).

Large carafe or bottle of house wine (0.75 liters).

Classic aperitif based on Prosecco and Aperol (sweet-bitter) or Campari (bitter), with soda and ice.

Long drink with gin and tonic water, served with ice and lemon.

Italian cocktail with red Vermouth, Campari, and soda. Bitter and aromatic taste.

A variation of the Negroni where gin is replaced by Brut sparkling wine. Lighter and more effervescent.

Simple long drink with vodka and tonic water or carbonated lemonade.

Fresh variation of the spritz prepared with limoncello, prosecco, and soda.