Ristorante Leonetti

An assortment of grilled seasonal vegetables, such as zucchini, eggplant, and peppers. Light and flavorful, dressed with olive oil. A fresh and vegetarian starter.

Aged and smoked raw ham, hand-cut to preserve its texture. Intense and aromatic flavor. Enjoyed with homemade bread.

A classic dish of mixed Italian cold cuts. Includes slices of raw ham and aged salami. Salty and flavorful, ideal as a traditional appetizer.

Slices of raw ham served on wedges of fresh sweet melon. A perfect contrast between the sweetness of the fruit and the saltiness of the cured meat. Fresh dish, typical of the warm season.

Shrimp salad served with fresh arugula and Parmesan cheese shavings. Combines the sweetness of crustaceans with the peppery taste of arugula and the saltiness of cheese. Light and refined.

Boiled mixed seafood such as octopus, mussels, clams, and shrimp, dressed with oil, lemon, and parsley. Fresh and delicate with a sea flavor. Served cold or warm.

Raw salmon fillet marinated in orange juice. Citrusy and delicate flavor that

Egg pasta served with a rich meat and tomato ragù. Flavorful and hearty. A classic of Italian cuisine known worldwide.

Layers of egg pasta alternated with meat ragù, béchamel, and cheese, baked in the oven. A rich, soft dish with a golden crust on top.

Egg pasta served with sautéed porcini mushrooms. Earthy and aromatic flavor typical of mushrooms. A highly appreciated autumn dish.

Short ridged pasta seasoned with a simple fresh tomato and basil sauce. Sweet and tangy taste, very fresh. The quintessence of Mediterranean cuisine.

Pasta filled with ricotta and spinach, seasoned with melted butter and sage leaves. Delicate and creamy flavor with an aromatic touch.

Pasta seasoned with a cream of eggs, Pecorino Romano, crispy guanciale, and black pepper. Rich, flavorful, and creamy (without cream). One of Rome's most famous dishes.

Thick pasta seasoned with tomato sauce, guanciale, and pecorino. Strong and flavorful taste. A pillar of Lazio's culinary tradition.

Similar to Amatriciana but without tomato (also called 'white Amatriciana'). Pasta seasoned with guanciale, pecorino, and pepper. Intense cheese and cured meat flavor.

Short pasta seasoned with a spicy tomato sauce, garlic, and parsley. The term 'arrabbiata' refers to the spiciness of the chili pepper. Simple but with character.

Pasta seasoned simply with olive oil, sautéed garlic, and chili pepper. A humble traditional dish but very aromatic and slightly spicy.

Small potato gnocchi served with fresh tomato sauce and arugula. Soft with a fresh and slightly bitter contrast from the arugula.

Pasta seasoned with a cream made from Pecorino Romano cheese and cooking water, with abundant black pepper. Very savory and spicy flavor. An absolute Roman classic.

Rice slowly cooked in broth and finished with a shrimp cream. Creamy, delicate, and with a sweet crustacean flavor.

Seafood risotto (mussels, clams, shrimp, octopus). Rich sea flavor, usually with a light tomato base or white.

Spaghetti served with fresh clams, garlic, oil, and parsley. Salty and delicate flavor. A much-loved seafood dish.

Flat spaghetti served with half a lobster in its shell and tomato sauce. A prized dish, with the sweetness of the lobster meat enriching the sauce.

Pasta seasoned with squid ink, which gives an intense black color and a very particular and savory sea flavor. Often includes pieces of squid.

Thin egg pasta served with shrimp and asparagus. A classic and refined combination that unites the sweetness of shrimp with the vegetal taste of asparagus.

Spaghetti seasoned with a mix of crustaceans and mollusks (shrimp, scampi, mussels, clams). Rich sea flavor, usually with cherry tomatoes.

Rings of calamari and shrimp, floured and fried until golden. Crispy outside and tender inside. Enjoyed hot with a squeeze of lemon.

Sole fish cooked to your preference (usually meunière, grilled, or baked). Delicate flavored white fish with tender meat.

Slice of swordfish grilled or pan-seared. Firm and compact meat, similar to a sea steak. Delicate but distinctive flavor.

Mussels cooked in a pan with garlic, parsley, white wine, and sometimes tomato. Eaten by extracting the mussel from its shell, often accompanied by toasted bread for the sauce.

Scampi prepared fried (crispy) or grilled (smoky and light). Prized crustaceans with sweet and delicate meat.

Roasted sea bass (spigola), served whole or filleted. White, lean, and delicately flavored meat. A light and healthy dish.

Roasted turbot, often with potatoes or vegetables. Flatfish with white, firm, and flavorful meat. Considered a prized fish.

Mixed fry of small local fish and crustaceans (paranza), floured and fried whole. Crispy and flavorful, often eaten with hands.

Large shrimp sautéed and deglazed with cognac. The sauce is creamy and aromatic, enhancing the sweetness of the shrimp.

Veal liver slow-cooked with abundant stewed onions. Tender and sweet in flavor thanks to the onions, which balance the liver's metallic taste.

Thin slices of veal garnished with raw ham and a sage leaf, cooked in white wine and butter. A flavorful and quick Roman main course.

Cut of beef with bone and marrow, slow-braised. Very tender and flavorful, traditionally served with its own juices.

Tender beef fillet served with a creamy green pepper sauce. The meat is soft and juicy, with the aromatic and slightly spicy taste of pepper.

Thin strips of beef quickly sautéed and served on a bed of fresh arugula. Simple, light, and tasty dish.

Grilled beef steak. Simple and flavorful, it enhances the natural taste of the meat. Usually served rare or medium-rare.

Quarter roasted chicken, baked or spit-roasted, with crispy skin and juicy meat. A simple and tasty classic comfort food.

Choice of crispy French fries or boiled potatoes sautéed in butter. A classic side dish for meat or fish.

Sautéed mushrooms with garlic and parsley. Flavorful and aromatic side dish.

Lettuce or fresh leafy green salad, dressed with oil and vinegar or lemon. Light and refreshing.

Seasonal vegetables (like spinach, chicory, or chard) boiled and sautéed. A healthy and traditional side dish.

Whole artichokes slow-cooked upside down with garlic, parsley, mint, and oil. Tender and very aromatic. An unmissable Roman specialty.

Soft frittata cooked with mixed vegetables inside. Simple egg-based dish.

Frittata served with a filling of sautéed mushrooms or melted cheese. Rich and nutritious.

Spoon dessert based on chestnut puree and whipped cream, often with meringue. Resembles a snow-capped mountain. Sweet and creamy.

Dense chocolate cake with a layer of apricot jam, covered with a dark chocolate glaze. A classic of Viennese pastry.

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

Slice of warm apple pie served with a scoop of cream ice cream. The hot-cold contrast enhances the fruit flavor.

Spoon dessert based on milk and eggs with a layer of liquid caramel. Soft and gelatinous consistency, sweet and vanilla flavor.

Elaborate cake with puff pastry, cream puffs, chiboust cream, and whipped cream. A very rich classic French dessert.

Mountain of cream puffs filled with cream, covered with a generous drizzle of melted chocolate. Indulgent and spectacular.

Shortcrust pastry tart baked in the oven, usually filled with fruit jam or chocolate cream. Rustic and crumbly.

Ice cream (usually vanilla or cream) served drowned in hot espresso coffee or a liqueur. A dessert that also serves as a digestif.

Whole fresh seasonal fruit (like apple, pear, orange). Simple and natural.

Fresh fruit salad cut into small pieces, dressed with lemon juice and sugar. Fresh and thirst-quenching.

Fresh strawberries served plain, with lemon and sugar, or with whipped cream. Sweet spring fruit.

Slices of fresh pineapple. Sweet and juicy tropical fruit, excellent for aiding digestion.

Basket of bread, usually served to accompany the meal and for 'scarpetta' (sopping up sauce).