Ristorante Pizzeria Ai Cocci

Toasted bread slices topped with diced fresh tomatoes, extra virgin olive oil, and basil. A classic, simple, and fresh appetizer. · Crispy and flavorful, ideal for starting the meal.

Fresh buffalo mozzarella served with slices of tomato and basil leaves. Dressed with olive oil. · A cold dish that enhances the quality of milky and sweet mozzarella.

Soft potato cake enriched with artichokes and crispy guanciale, served on a Roman pecorino cheese cream. · A rich and tasty appetizer that combines typical Roman flavors.

Fresh burrata cheese accompanied by fine Cantabrian anchovy fillets and crispy puntarelle (chicory). · Perfect contrast between the sweetness of burrata and the saltiness of anchovies.

Cured Parma ham slices served with Campana DOP buffalo mozzarella. · A classic Italian combination of cured meats and fresh cheeses.

Whole artichoke slowly cooked with garlic, olive oil, parsley, and mint. · Tender and aromatic, it is one of the most famous side dishes in Roman cuisine.

Whole artichoke fried twice to make it crispy like a chip, especially the outer leaves. · Jewish-Roman cuisine specialty, golden and tasty.

Toasted bread topped with zucchini flowers, melted mozzarella, and anchovies. · Combines the crunchiness of bread with the delicate flavor of flowers and the decisive taste of anchovies.

Very thin slices of marinated raw beef, served with fresh arugula and Grana Padano shavings. · Light and protein-rich dish, with a fresh and refined taste.

Raw beef fillet, hand-chopped, seasoned with oil, lemon, and herbs. · Enjoyed for the extreme tenderness of the meat and the purity of its flavor.

Rice croquette with tomato and a heart of melted mozzarella, breaded and fried. · The quintessential Roman street food, crispy outside and soft inside.

Battered and fried zucchini flowers, stuffed with mozzarella and anchovies. · A classic Roman fried appetizer, golden and flavorful.

Desalted cod fillet, coated in batter and fried. · Crispy on the outside with tender and juicy fish inside.

Battered and fried artichoke wedges. · A crispy and tasty vegetable snack.

Simple white pizza base, seasoned only with extra virgin olive oil and rosemary. · Crispy and aromatic, ideal as an accompaniment.

The classic pizza with tomato sauce, mozzarella, and fresh basil. · Simple and traditional, it represents the essence of Italian pizza.

Red pizza with tomato, garlic, extra virgin olive oil, and oregano. No cheese. · Intense tomato and garlic flavor, very aromatic.

Pizza with tomato, mozzarella, and anchovy fillets. · Savory and decisive thanks to the saltiness of the anchovies.

Variant of Margherita with Campana buffalo mozzarella instead of fior di latte. · Richer and milkier than the classic version.

Special house pizza with mozzarella, anchovies, pachino tomatoes, buffalo mozzarella, and basil. · Rich in fresh and tasty ingredients.

Pizza with tomato, mozzarella, and sliced champignon mushrooms. · Delicate and earthy flavor typical of mushrooms.

Pizza rich with tomato, mozzarella, mushrooms, egg, ham, artichokes, and olives. · A mix of different flavors for those who love an abundant pizza.

Pizza with tomato, mozzarella, and spicy salami. · For lovers of strong and spicy flavors.

Spicy pizza with tomato, mozzarella, and 'Nduja (spicy Calabrian spreadable salami). · Very spicy and flavorful.

Pizza with mozzarella, mushrooms, zucchini, eggplant, and peppers. · A mix of fresh vegetables, available with or without tomato.

White pizza with mozzarella, sautéed chicory, and sausage. · Rustic Roman combination, bitter from the chicory and savory from the sausage.

White pizza with mozzarella, potatoes, and crumbled sausage. · Hearty and tasty, a classic combination.

Pizza with mozzarella, mushrooms, and sausage. · Inspired by forest flavors, rich and savory.

White pizza with mozzarella, smoked provola cheese, and speck. · Intense and smoky flavor.

White pizza with mozzarella, pecorino, gorgonzola, and parmesan. · Creamy and with a decisive flavor, for cheese lovers.

White pizza inspired by the famous Roman first course, with mozzarella, pecorino, and black pepper. · Savory and spicy thanks to the pepper.

White pizza inspired by Carbonara pasta, with mozzarella, guanciale, egg, pecorino, and black pepper. · Rich and creamy, very intense flavor.

White pizza with mozzarella, crispy guanciale, pecorino, and black pepper. · Egg-free version of carbonara, savory and peppery.

White pizza with mozzarella and fresh porcini mushrooms. · Prized seasonal dish with an intense forest aroma.

Simple focaccia topped with Parma ham and buffalo mozzarella. · Fresh and high quality, ideal as a light yet tasty meal.

White pizza with mozzarella, zucchini flowers, and anchovies. · Classic Roman combination, delicate and savory at the same time.

White pizza with mozzarella, potatoes, and Colonnata lard that melts with the heat. · Very rich and flavorful, the lard adds sweetness and softness.

The three great classics of Roman pasta: Carbonara (egg, guanciale, pecorino), Amatriciana (tomato, guanciale, pecorino), or Gricia (guanciale, pecorino, pepper). · Strong and authentic flavors of local tradition.

Fresh egg pasta (tonnarelli) with a cream of Roman pecorino cheese and black pepper. · Creamy and spicy, an icon of Roman cuisine.

Rigatoni with tomato sauce and pajata (milk-fed veal intestine). · Historic Roman dish with a unique and decisive flavor, for true connoisseurs.

Homemade stuffed pasta with fresh ricotta and spinach, dressed with butter and sage. · Delicate and classic.

Homemade ravioli filled with cod, served with pachino tomatoes and Taggiasca olives. · A refined and flavorful first fish course.

Long egg pasta with classic Bolognese meat sauce. · Rich and hearty dish loved by all.

Large egg pasta served with a white wild boar ragù (without tomato). · Intense game flavor, very savory.

Egg pasta with a rich Roman sauce: crispy guanciale, artichokes, and pecorino cheese. · Combines the flavors of the earth in a rustic and tasty dish.

Grilled lamb chops. · They are called 'scottadito' (finger-burning) because they are eaten very hot with your hands.

Large bone-in beef steak (T-Bone), grilled rare. · Price calculated per hectogram (100g), minimum portion approx. 1kg. For sharing.

Bone-in beef rib cut, served whole, approximately 500-600 grams. · Cooked on the grill, juicy and flavorful.

Grilled beef sliced and served on a bed of arugula, parmesan shavings, and cherry tomatoes. · A complete, fresh, and flavorful main course.

Prized and very tender cut of beef, simply grilled. · Lean and delicate, melts in your mouth.

Veal slices cooked in a pan with prosciutto and sage, deglazed with white wine. · A Roman classic, tender and flavorful meat.

Thin strips of beef quickly sautéed, served with arugula and cheese shavings. · Quick and tasty dish.

Oxtail stewed for a long time in tomato sauce with celery, raisins, pine nuts, and bitter cocoa. · Historic peasant dish but with an incredibly rich and complex flavor. The meat falls off the bone.

Tripe cooked in sauce with tomato, Roman mint, and abundant pecorino. · Decisive flavor and soft texture, typical of tradition.

Meatballs slowly cooked in tomato sauce. · Soft and juicy, perfect for 'scarpetta' (sopping up sauce with bread).

Veal cut with the central bone, stewed with peas. · Tender and gelatinous meat, very flavorful.

Blanched green leafy vegetable (chicory) then sautéed with garlic, oil, and chili pepper. · Bitter and spicy flavor, a typical Roman side dish.

Raw chicory sprouts, cut into strips and dressed with anchovy sauce, garlic, and vinegar. · Fresh, crispy, and flavorful.

Stewed escarole in a pan with sweet raisins and crunchy pine nuts. · Delicate sweet and sour side dish.

Potato wedges roasted in the oven with rosemary. · Classic golden and soft side dish.

Potato sticks fried in boiling oil. · Crispy and salty.

Fresh salad of only green leaves, dressed as desired. · Light and refreshing.

Mix of fresh vegetables (lettuce, tomato, carrots, etc.). · Fresh and healthy side dish.

Layered spoon dessert with coffee-soaked ladyfingers and mascarpone cream. · The most famous Italian dessert, creamy and energizing.

Variant of tiramisu with pistachio cream. · Sweet and nutty flavor.

Fresh cheesecake with a biscuit base and berry topping. · Fresh and slightly acidic.

Cheesecake with pistachio cream. · Rich and indulgent.

Creamy dessert of panna cotta with strawberry sauce. · Soft and delicate.

Panna cotta served with chocolate sauce. · For those who love creamy desserts.

Egg cream with a caramelized sugar crust on top. · Contrast between the cold cream and the hot, crunchy sugar.

Chocolate and dry biscuit dessert, shaped like a salami. · Crispy and chocolatey.

Natural mineral water in a bottle.

Sparkling mineral water in a bottle.

Classic carbonated cola drink.

Sugar-free cola drink.

Orange carbonated drink.

Lemon and lime carbonated drink.

Italian espresso coffee.

Drink made with espresso coffee and foamed milk.

Espresso coffee diluted with hot water.

Italian pale lager beer, small size.

Italian pale lager beer, medium size.

More aromatic and hoppy IPA beer, small size.

IPA beer, medium size.

Belgian red abbey beer, malty flavor, small size.

Belgian red abbey beer, medium size (likely a menu printing error indicating 20cl instead of 40cl).

Selection of white or red wines served by the glass. Price varies depending on the chosen label.

Italian sparkling white wine served by the glass.

Aperitif cocktail with Prosecco, Aperol, and soda.

Aperitif cocktail with Prosecco, Campari (more bitter), and soda.

Sweet cocktail with peach puree and Prosecco.

Various long drink cocktails (e.g., Gin Tonic, Cuba Libre). Variable price.

Traditional herbal digestive liqueurs.

Selection of premium bitters.

Sweet lemon liqueur.

Licorice root liqueur.

Typical Sardinian liqueur made from myrtle berries.

Bitter liqueur made from gentian root.

Young and clear grape pomace distillate.

Grape pomace distillate aged in wood, amber color.

Grain distillate.

Sugarcane distillate.

Neutral spirit.

Juniper-flavored distillate.

Premium selection of spirits.