Ristorante e Pizzeria ''SAPORI DI ROMA''

Slightly alcoholic Italian aperitif cocktail. Prepared with Prosecco, Aperol, and a splash of soda. Sweet-bitter taste and vibrant orange color.

A variation of the classic Spritz with Campari Bitter instead of Aperol. A bolder, more bitter flavor, intense red color.

Classic long drink based on gin and tonic water, served with ice and a slice of lemon or lime. Dry and refreshing taste.

Typical Italian pomace brandy. Strong and aromatic flavor, usually served at room temperature as a digestif.

Calabrian herbal liqueur with a sweet and aromatic taste. Best enjoyed chilled.

Sweet liqueur made from lemon peel infused in alcohol. Traditional digestif from Southern Italy, served cold.

Aged cereal distillate in wooden barrels. Complex aroma and warm taste.

Mineral water served in a bottle.

Canned non-alcoholic carbonated soft drinks.

Sweet fruit-based beverage.

Fresh juice obtained from freshly squeezed oranges. Rich in vitamin C and natural taste.

Alcohol-free beer, retains the typical taste of malt and hops.

A glass of house wine, white or red.

Small draft beer.

Medium draft beer.

Selection of classic Italian appetizers, often including cured meats, cheeses, and pickled vegetables.

Mix of typical fried specialties from Rome. Usually includes battered zucchini flowers, cod, and other crispy delights.

Fried zucchini flowers in batter, often stuffed with mozzarella and anchovies. Crispy outside and soft inside.

Classic cold appetizer with aged cured ham and fresh mozzarella.

Summer combination of salty cured ham and sweet melon. Fresh and light.

Very thin slices of raw beef, usually dressed with oil, lemon, and parmesan shavings.

Desalted cod fillets fried in a crispy batter. A classic of Roman street food.

Selection of sliced cured meats served on a wooden board, often accompanied by bread.

Toasted bread slice topped with fresh diced tomatoes, garlic, basil, and olive oil.

Assortment of bruschettas with various toppings.

Soft or crispy white focaccia served with cured ham.

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

Mix of seafood and fish, usually served cold or warm with lemon and oil.

Fresh mussels sautéed with garlic, oil, parsley, and black pepper, often deglazed with white wine.

Fresh clams sautéed in a pan with garlic, oil, and parsley. Flavorful and delicate.

Boiled shrimp served cold with pink sauce (mayonnaise and ketchup).

The classics of Roman cuisine. Amatriciana (tomato and guanciale), Carbonara (egg, pecorino, guanciale), Cacio e Pepe (pecorino and pepper), Gricia (guanciale and pecorino).

A reinterpretation of the classic Carbonara with the addition of truffle, which provides a precious and intense aroma.

Egg pasta tossed with butter and parmesan until a rich and velvety cream is formed.

Spaghetti served with tomato sauce and soft, flavorful meatballs.

Spaghetti dressed with Genovese pesto made from fresh basil, pine nuts, garlic, cheese, and olive oil.

Short pasta dressed with a spicy tomato sauce, garlic, and parsley.

Egg fettuccine served with the classic Bolognese ragù made with minced meat and tomato.

Egg pasta dressed with fragrant porcini mushrooms, garlic, and parsley.

Pasta dressed with a rustic sauce based on mushrooms, sausage, and sometimes cream or tomato.

Soft potato gnocchi, served with a choice of cheese cream, meat ragù, cacio e pepe, or simple tomato sauce.

Fresh pasta filled with ricotta and spinach, usually served with butter and sage or tomato sauce.

Stuffed pasta served with a flavorful mushroom sauce.

Layers of egg pasta alternated with meat ragù, béchamel sauce, and cheese, baked until golden.

Creamy rice slowly cooked with broth and porcini mushrooms. Aromatic and enveloping dish.

Risotto with mixed seafood (mussels, clams, shrimp, calamari). Intense sea flavor.

Spaghetti with a rich dressing of shellfish and mollusks, usually with cherry tomatoes.

Short pasta dressed with a creamy salmon sauce, often with cream and a touch of tomato.

A special combination of land and sea: pasta with flavorful mussels and grated Pecorino Romano cheese.

Classic seafood dish with spaghetti, fresh clams, garlic, oil, and parsley. Simple and elegant.

A variation of carbonara where guanciale is replaced by seafood or fish, maintaining the creaminess of the egg.

Dish combining land and sea flavors, usually porcini mushrooms and shrimp or seafood.

Rich soup with mixed seasonal vegetables. Healthy and nutritious.

Creamy or simple tomato-based soup, comforting.

Thick and hearty soup of short pasta and beans, flavored with herbs and sometimes pork rind or pancetta.

Meatballs cooked in a rich and flavorful tomato sauce.

Roasted chicken pieces, usually with potatoes and aromatic herbs (rosemary).

Veal slices with a sage leaf and cured ham, sautéed in white wine. Tasty and tender.

Floured and pan-fried meat slices, served with mushroom, lemon, or white wine sauce.

Grilled beef steak. Simple and juicy.

A prime cut of beef, very tender and lean, grilled.

Selection of mixed grilled meats (beef, pork, chicken, sausage).

Grilled beef sirloin sliced and served on a bed of fresh arugula and parmesan shavings.

Fish fillet coated with crispy potato slices and baked.

Large shrimp sautéed in a pan and flambéed with Cognac for a rich and aromatic flavor.

Prawns simply grilled, enhancing the natural flavor of the crustacean.

Grilled salmon fillet, tender and flavorful meat.

Fried calamari rings and shrimp, floured and fried until golden. Crispy and tasty.

Assortment of grilled fish and shellfish. Ideal for tasting different varieties.

Whole or filleted fish baked with roasted potatoes.

Green salad with tomatoes, carrots, and other seasonal vegetables.

Fresh salad enriched with cheese cubes or flakes.

Rich salad with tuna, hard-boiled eggs, olives, tomatoes, and mixed greens.

Mixed salad with grilled chicken strips.

Fresh salad with boiled shrimp.

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

Grilled zucchini, eggplant, and peppers.

Potatoes cut into pieces and baked with oil and rosemary.

Fried potato sticks, crispy and golden.

Boiled seasonal vegetables, to be dressed with oil and lemon.

The most classic pizza with tomato, mozzarella, and basil.

Flavorful pizza with added fillets of salted anchovies.

Margherita pizza with slices of cured ham, usually added at the end of cooking.

Margherita pizza with sliced champignon mushrooms.

Rich pizza with mushrooms, cooked ham, artichoke hearts, and olives.

Spicy pizza with slices of spicy salami (Ventricina or Napoli type).

White pizza (without tomato) with a creamy mix of four cheeses.

Fresh pizza with premium buffalo mozzarella and arugula.

Rustic flavored pizza with mushrooms and crumbled sausage.

Seafood pizza (mussels, clams, shrimp, calamari), usually without mozzarella.

Classic combination of canned tuna and sliced onion.

Margherita pizza with added pieces of chicken.

Vegetarian pizza topped with mixed grilled vegetables (zucchini, eggplant, peppers).

Famous Italian layered dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Delicate spoon dessert based on cream, sugar, and vanilla, often served with berry, caramel, or chocolate sauce.

Vanilla pudding with a layer of liquid caramel on top.

Cup of fresh seasonal fruit cut into pieces.

Slices of sweet fresh melon.

Bread service per person (cover charge).

Complete meat menu including a first course, main course, side dish (roasted potatoes), and water. Great for tasting traditional dishes.

An economical menu that includes a pizza of your choice and a drink.

Complete seafood menu with a first course, fish main course, side dish, and water.