Ristorante Massenzio Ai Fori

The classic Italian coffee, short and intense, served in a small cup. Rich aroma and hazelnut-colored cream on top.

Decaffeinated version of the classic espresso. Maintains all the taste and aroma of traditional coffee.

Hot drink made from roasted barley, naturally caffeine-free. A delicate and digestive alternative to coffee.

Espresso with a small amount of liqueur added, usually grappa or sambuca.

Small, indulgent drink made with espresso, cocoa powder, and milk foam, served in a glass.

Espresso diluted with hot water, served in a large cup. Lighter and less concentrated taste.

Creamy and sweet drink based on ginseng root. Energizing and with a characteristic flavor.

The most famous Italian breakfast drink: espresso, hot milk, and a soft milk foam.

A variation of cappuccino prepared with soy milk instead of cow's milk.

Hot milk 'macchiato' with a small amount of espresso.

Simple hot milk served in a mug or glass.

Similar to a cappuccino but with more milk and less foam, perfect for a hearty breakfast.

Selection of hot teas or herbal and fruit infusions.

Cold version of cappuccino, refreshing and creamy.

Cold coffee, ideal for cooling down on hot days.

Macchiato served cold.

Milk and coffee drink served cold.

Iced tea flavored with lemon, thirst-quenching and light.

Fresh juice obtained from squeezing citrus fruits (orange or grapefruit) on the spot.

Fruit drinks in various classic flavors.

Large bottle of mineral water, available still or sparkling.

International carbonated soft drinks in bottles or cans.

Classic Italian carbonated soft drinks: orange soda or clear soda.

Italian soft drinks: Chinotto is dark and bittersweet, Cedrata is sweet and citrusy.

Iced tea available in lemon or peach flavors.

The most famous Italian aperitif: Prosecco, Aperol, and soda. Sweet-bitter taste and vibrant orange color.

Fresh cocktail based on elderflower syrup, Prosecco, soda, and fresh mint.

A variation of the Spritz with Campari instead of Aperol, for a more bitter and decisive taste.

Classic Mexican cocktail based on Tequila, Cointreau, and lime juice, served with a salt rim.

Refreshing Cuban cocktail with white rum, cane sugar, lime juice, soda, and fresh mint.

Brazilian cocktail prepared with cachaça, lime, and sugar.

A variation of the Caipirinha using vodka instead of cachaça.

Iconic Italian cocktail, strong and bitter, composed of equal parts Gin, Red Vermouth, and Campari.

Simple and classic long drink, based on a spirit (Gin or Vodka) and mixer (tonic or lemon).

Spicy cocktail with vodka, ginger beer, and lime juice, often served in a copper mug.

A variation of the Moscow Mule using Gin instead of Vodka.

Elegant and dry cocktail based on vodka and dry vermouth.

Complex and fruity Tiki cocktail based on rum, orange liqueur, and orgeat syrup.

Potent cocktail mixing various white spirits (vodka, rum, gin, tequila) with cola and lemon.

Triangular sandwiches made of soft bread without crusts, with various classic fillings.

Fried rice croquettes with a gooey mozzarella center, breaded and fried. A classic Roman street food.

Sandwiches filled with cured meats, cheeses, or vegetables.

Focaccia bread filled with tasty ingredients.

Potatoes seasoned with the cream of the famous Roman pasta: Pecorino Romano and black pepper.

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

Pieces of salted and aged cod, battered and fried until golden.

Fried zucchini flowers stuffed with mozzarella and an anchovy. Crispy outside and gooey inside.

Toasted bread topped with creamy burrata, savory anchovies, and cherry tomatoes.

Selection of Italian mixed cured meats served on a platter.

Rich assortment of cured meats and cheeses accompanied by honey and jams to enhance their flavor.

Selection of cured ham typical of the Amatrice area.

Artisanally produced ice cream cup, assorted flavors.

Salad of soaked stale bread, tomatoes, and fresh vegetables, served with creamy burrata.

Large fresh buffalo mozzarella bocconcino, with a rich and milky flavor.

Slice of Amatrice cured ham, flavorful and aged.

Classic summer pairing: salty cured ham and sweet melon.

Fresh salad of tomatoes, buffalo mozzarella, and basil.

Baked eggplant parmigiana with tomato sauce, mozzarella, and parmesan.

Cold dish combining the intense flavor of Amatrice ham with the freshness of buffalo mozzarella.

Tasting of mixed cheeses served with sweet accompaniments.

Complete mixed platter of cured meats, cheeses, and sweet sauces.

Piedmontese raw beef tenderloin, hand-chopped, seasoned with gourmet ingredients.

Mussels cooked in a pan with garlic, oil, parsley, and white wine, served with toasted bread.

Warm or cold salad of tender boiled octopus and diced potatoes, dressed.

Thin slices of raw salmon marinated in citrus juice and spices.

Diced raw tuna served with fresh and crunchy elements.

Classic bruschetta with diced fresh tomatoes.

Gourmet bruschetta with a creamy burrata heart, fine anchovies, and oven-roasted tomatoes.

Fried zucchini flowers in batter with a gooey and flavorful filling.

Classic Roman rice supplì with tomato.

Battered and fried cod fillets, crispy and golden.

Fried or baked potatoes seasoned with pecorino cheese and pepper.

Whole artichoke fried twice until crispy like a chip, a Jewish-Roman specialty.

Tasting of the best Roman fried dishes in one plate.

Thick, long pasta coated with a cream of Pecorino Romano and freshly ground black pepper.

Fresh pasta similar to thick spaghetti with tomato sauce, crispy guanciale, and pecorino cheese.

The king of Roman cuisine: pasta with a creamy sauce of eggs, Pecorino Romano, guanciale, and black pepper.

Classic stuffed pasta with a simple and fragrant sauce.

Layers of baked egg pasta with meat sauce, béchamel, and parmesan.

Homemade egg pasta seasoned with a white meat ragù and artichokes.

Long pasta with fresh clams, garlic, oil, and parsley.

Pasta shaped like calamari rings served with swordfish, tomatoes, and olives.

Large macaroni with a rich fresh fish sauce and an aromatic hint of mint.

Fresh pasta with mixed shellfish and crustaceans.

Soft meatballs slowly cooked in tomato sauce.

Veal slices with prosciutto and sage, cooked in white wine.

Very thin slices of raw meat served with fresh arugula and cheese.

Grilled chicken breast cut into strips, light and aromatic.

Grilled lamb chops, to be eaten piping hot ('scottadito'), served with potatoes.

Roast pork seasoned like porchetta (aromatic herbs), served with sautéed bitter greens.

Grilled beef sirloin served sliced with a classic side dish.

Prime cut of beef served with a creamy green peppercorn sauce.

Baked salmon fillet with a crunchy dried fruit crust.

Baked cod with aromatic breading, served with a sweet and sour vegetable side dish.

Mixed fried fish and crustaceans, crispy and dry.

Grilled sea bream served with a delicate and fragrant sauce.

Tuna slice prepared with typical Mediterranean ingredients.

Mixed classic fry of blue fish and mollusks.

Stewed or baked cod accompanied by vegetables and olives.

Whole stuffed calamari served with a Sicilian side dish.

Baked fish fillet covered with potato and zucchini scales.

Selection of grilled fish and crustaceans.

Fresh fish of the day, price per hectogram.

Fresh salad with seasonal vegetables.

Boiled or sautéed vegetables (e.g., chicory, spinach).

Simple dressed tomato salad.

Sweet and sour stew of eggplant, celery, onion, tomato, and olives.

Crispy roasted potatoes with rosemary.

Stick-cut potatoes, fried.

Mixed grilled vegetables (zucchini, eggplant, peppers).

Whole artichokes slowly cooked with mint, garlic, and oil.

Crispy chicory sprout salad dressed with anchovy sauce, garlic, and vinegar.

Simple and crispy white pizza base.

Red pizza with tomato, garlic, oregano, and oil (no cheese).

White focaccia served with cured ham.

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

Pizza with tomato, mozzarella, and mixed seasonal vegetables.

Pizza with the ingredients of Amatriciana pasta: tomato, guanciale, and pecorino cheese.

Spicy pizza with tomato, mozzarella, and spicy salami.

Pizza with tomato, mozzarella, and anchovies.

White or red pizza with champignon mushrooms and crumbled sausage.

Fresh pizza with buffalo mozzarella added raw or cooked.

White pizza with a creamy blend of four different cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan).

White pizza with a sweet and delicate combination.

Pizza with tomato, mozzarella, fried eggplant, and parmesan.

Gourmet white pizza with rich and flavorful ingredients added after cooking.

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

Half-moon shaped pizza baked in the oven, with classic filling.

The most famous Italian dessert: layers of ladyfingers soaked in coffee and mascarpone cream.

Spoon dessert made with cream, sugar, and gelatin, served with chocolate sauce.

Sweet egg cream covered with a crunchy caramelized sugar crust.

Shortcrust pastry tart with jam or cream.

Special dessert prepared by the chef.

Ice cream served in a cup.

Fruit salad or plate of cut fresh fruit.

Refined and creamy pistachio dessert with acidic fruit notes and chocolate crumble.

Half liter of house wine (carafe).

One liter of house wine (carafe).

Clear, light, and thirst-quenching Italian lager beer.

Special IPA or amber beer, more aromatic and full-bodied.

Cloudy blonde beer, rich and natural taste.