Ristorante La Pollarola

Two variations of raw fish (tuna and salmon) finely chopped. Fresh and delicate. Usually served with light dressings like oil and lemon.

Delicately steamed shrimp, served on a bed of arugula with pieces of mango. A light appetizer that combines the sweetness of fruit with the flavor of the sea.

Fresh mollusks sautéed with oil, garlic, parsley, and white wine. Served hot with slices of toasted bread to soak up the sauce.

Tender boiled octopus cut into pieces and mixed with boiled potatoes, seasoned with oil and parsley. A classic Italian seafood appetizer, soft and flavorful.

Thin slices of raw salmon marinated in citrus juice, served with arugula and a sweet and sour orange compote. Fresh and aromatic flavor.

Fresh spun paste cheese made from buffalo milk combined with a smoked eggplant cream and shrimp. A creamy mix of land and sea.

Mixed selection of ingredients fried in a crispy batter, chosen by the chef. Usually includes hot and golden local vegetables and specialties.

Fresh cheese similar to mozzarella but with a soft and creamy center, served with slowly cooked tomatoes (confit) and crispy Sardinian flatbread slices.

Prized aged cured meat (the best part of the ham) served with fresh buffalo mozzarella. Sweet and savory flavor contrasting with the freshness of the cheese.

A rich platter to share with a selection of high-quality Italian cured meats and cheeses. Ideal for two people to taste different specialties.

Very thin slices of raw beef dressed with a reduced sweet Port wine sauce and shavings of aged Grana Padano cheese. Tender and flavorful.

Fresh egg pasta (thick spaghetti) dressed with a Pecorino Romano cheese cream and abundant black pepper. A classic of Roman cuisine, savory and spicy.

Hollow long pasta with tomato sauce, crispy guanciale (cured pork cheek), and pecorino cheese. Rich and decisive taste.

Famous Roman dish with pasta dressed with eggs, guanciale, pecorino, and black pepper. Creamy and rich, prepared without cream.

Flat egg pasta served with crispy guanciale and Pecorino Romano cheese. Considered the ancestor of Carbonara and Amatriciana (without eggs or tomato).

Creamy risotto cooked with fragrant porcini mushrooms. Earthy and enveloping flavor.

Fresh rolled and stuffed pasta (with meat or ricotta and spinach), baked with sauce and cheese. Hearty homemade dish.

Thick fresh pasta with a mix of mollusks and crustaceans (such as mussels, clams, shrimp). Intense sea flavor.

Spaghetti dressed with a simple but flavorful sauce of butter and anchovies, garnished with crispy toasted breadcrumbs.

Thick spaghetti served with fresh clams, oil, garlic, and parsley. Elegant and very flavorful dish.

Mixed salad with chicken, dressed with a light yogurt sauce and Grana Padano cheese shavings. Fresh and complete.

Fresh dish with tomato slices, whole buffalo mozzarella, and basil. Dressed with olive oil. Light and traditional.

Mediterranean salad with cubed feta cheese, olives, tomatoes, and onion, accompanied by a yogurt and cucumber tzatziki sauce.

Nutritious salad with fresh spinach leaves, creamy avocado, and crunchy walnuts. Rich in different textures.

Fresh vegetables of the day. Can be ordered boiled with lemon (all'agro) or sautéed with garlic and chili (ripassate).

Fresh artichokes prepared in two traditional ways: Roman style (stewed with mint and garlic) or Jewish style (fried whole and crispy like a potato chip).

Thinly sliced raw sea bass, served with a creamy avocado sauce. Fresh and light dish.

Small pink shrimp typical of Sicily, served raw or lightly seared with a simple dressing to enhance their natural sweetness.

Traditional Roman soup made with skate broth and Roman broccoli. Hot, liquid, and very flavorful dish.

Long pasta with a sauce of tuna, salted capers, and black olives. A decisive Mediterranean flavor.

Homemade potato gnocchi served with a rich meat sauce and grated pecorino cheese. Soft and comforting dish.

Breaded and fried rings of calamari and artichoke wedges. Crispy, golden, and served hot with lemon.

Very tender cut of meat slowly cooked in local red Cesanese wine. The meat is juicy and melts in your mouth.

Flavorful poultry meat, stuffed with artichokes and herbs, baked. Rich and festive dish.

Raw catalogna chicory sprouts, served crispy with an emulsified sauce of anchovies, garlic, and vinegar. Typical Roman side dish, fresh and slightly bitter.

Cost of cover charge which includes the bread basket served at the table.