Ristorante Pizzeria da Michele

High-quality cured ham, aged and with a sweet and delicate flavor. Served in thin slices.

Classic Italian summer appetizer that combines the sweetness of melon with the saltiness of cured ham.

Assorted selection of cured meats, cheeses, and pickled or grilled vegetables typical of Italian tradition.

Lean, aged beef cured meat served with fresh arugula and shavings of Parmigiano Reggiano.

Layered baked eggplant dish with tomato sauce, mozzarella, and parmesan.

Wide-sheet egg pasta baked in layers with meat ragu, béchamel, and cheese.

Famous Roman dish with a creamy sauce based on eggs, pecorino, black pepper, and crispy guanciale.

Long perforated pasta dressed with tomato sauce, guanciale, pecorino, and a touch of chili pepper.

Fresh egg pasta similar to spaghetti, dressed with a thick cream of Pecorino Romano and abundant black pepper.

Considered the ancestor of carbonara, it is prepared with pecorino, black pepper, and guanciale, without tomato or eggs.

Classic seafood dish with spaghetti sautéed with fresh clams, garlic, oil, parsley, and white wine.

Long flat pasta served with a rich mixed seafood sauce (mussels, clams, shrimp, squid) and tomato.

Fresh egg pasta dressed with sautéed porcini mushrooms, with an intense and earthy flavor.

Creamy risotto finished with a delicate scampi cream. Sweet and refined crustacean flavor.

Fresh egg pasta served with a creamy salmon sauce, often enriched with cream and a touch of parsley.

Grilled lamb chops, to be eaten very hot ('scottadito'). Tender and flavorful.

Floured veal slices sautéed in a pan with a fresh, tangy lemon sauce. Typical tasty and quick Roman dish.

Floured meat slices browned in a pan with a fresh, tangy lemon sauce.

Thin slices of beef quickly sautéed in a pan and served on a bed of fresh arugula.

Grilled beef steak cooked to your desired temperature.

Prime cut of beef, very tender and lean, grilled.

Minced meat balls, usually cooked in tomato sauce.

Whole turbot baked with potatoes. Fish with white, firm, and delicate meat. Portion for two people.

Sea bass prepared grilled for a smoky flavor or boiled for a lighter, more delicate texture.

Fish with white and prized meat, served whole, usually grilled or baked.

Floured and fried squid and shrimp rings. Crispy outside and tender inside.

Mussels cooked in a pan with oil, garlic, parsley, and pepper, served with their own sauce.

Clams sautéed in a pan with garlic and oil, a simple dish that enhances the flavor of the sea.

Flatfish with a very delicate flavor, usually cooked "mulligatawny" style (butter and lemon) or grilled.

Whole artichoke cleaned and slowly cooked with garlic, parsley, mint, and oil. Tender and aromatic.

Potatoes cut into pieces and baked with rosemary and olive oil.

Raw catalogna chicory sprouts, typical of Rome, dressed with a sauce of anchovies, garlic, and vinegar. Fresh and crunchy.

Bitter green leafy vegetable, boiled and sautéed with garlic and chili pepper.

Hard aged cheese, served in flakes or pieces. Rich and umami flavor.

Sheep's milk cheese, intense and salty flavor. Typical of Roman tradition.

Filata cheese baked in the oven until melted and lightly golden.

Simple red pizza with tomato, garlic, oil, and oregano. No mozzarella.

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

Pizza with tomato, mozzarella, and anchovy fillets for a savory touch.

Pizza with tomato and mozzarella base, enriched with sliced onions.

Savory pizza with tomato, mozzarella, capers, anchovies, and black olives.

Pizza for spicy food lovers, with tomato, mozzarella, and spicy salami.

Classic pizza with tomato, mozzarella, and cooked ham.

Pizza with tomato, mozzarella, and black olives.

Pizza with tomato, mozzarella, and pieces of fresh sausage.

Pizza with tomato, mozzarella, and sliced champignon mushrooms.

Pizza with tomato, mozzarella, and marinated artichoke quarters.

Rich pizza with tomato, mozzarella, ham, mushrooms, artichokes, and olives.

Pizza divided into four sections with different ingredients: mushrooms, ham, artichokes, and olives.

Half-moon folded pizza baked in the oven, filled with mozzarella, ham, and egg.

Slices of toasted bread topped with ham or anchovies.

Tomato rice ball with a melting mozzarella center, breaded and fried. Typical Roman street food.

Green olives stuffed with minced meat, breaded and fried.

Battered and fried zucchini flowers, often filled with mozzarella and anchovies.

Mashed potato croquettes, breaded and fried.

Fresh pineapple slices served plain.

Fresh strawberries served as desired (with lemon, sugar, or cream).

Frozen lemon dessert, refreshing and digestive.

Chocolate ice cream covered with cocoa and dark chocolate.

Cream or vanilla ice cream covered with white chocolate or meringue sprinkles.

Mixed ice cream cup with cream, hazelnut, and chocolate flavors.

Spoon dessert made with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Delicate spoon dessert made with cream, sugar, and gelatin, served with caramel, chocolate, or berries.

Soft cake made with fresh ricotta, with a delicate flavor.

Soft cake with fresh apple pieces in the batter.

Rich and decadent chocolate or cocoa-based cake.

Bottled mineral water, available still or sparkling.

Selected house red wine, served in a carafe.

Selected house white wine, served in a carafe. Fresh and light.

Sweet and fizzy lemon-flavored carbonated drink.

Famous sweet carbonated soft drink.

Orange-flavored carbonated drink.

Clear, light, and refreshing Italian lager beer.

Classic Italian espresso.

Bread and cover charge per person.