Ristorante Pizzeria Dall'Amicone

The most classic pizza with tomato sauce, mozzarella, and fresh basil. Simple and flavorful, with a crispy crust.

Pizza with tomato, mozzarella, and anchovies. A strong and savory taste typical of Neapolitan tradition.

Red pizza without cheese, topped with tomato, garlic, oregano, and oil. Light and very aromatic.

Pizza with mozzarella, sliced champignon mushrooms. Delicate flavor and soft texture.

Spicy pizza with tomato, mozzarella, and spicy salami. Intense and spicy flavor.

Rich pizza with tomato, mozzarella, mushrooms, artichoke hearts, cooked ham, and olives. A varied mix of flavors.

White pizza with mozzarella, mushrooms, and sausage. Rustic and autumnal flavor.

White pizza with a selection of four different cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Creamy and very flavorful.

White pizza with mozzarella, spicy gorgonzola, and spinach. A classic combination of strong flavor and vegetables.

Pizza enhanced with porcini mushrooms, known for their intense aroma and exquisite taste.

Pizza with tomato, mozzarella, and abundant gorgonzola. For lovers of blue cheeses.

Pizza usually white with mozzarella and smoked salmon. Delicate and slightly savory flavor.

White pizza base topped with fresh arugula (rocket) raw. Fresh and slightly peppery.

Pizza with mozzarella, canned tuna, and fresh arugula. A fresh and nutritious combination.

White pizza with melted gorgonzola and fresh arugula added after cooking. Contrast between creaminess and freshness.

Simple white pizza topped with fresh arugula and parmesan shavings. Light and flavorful.

Pizza with tomato, mozzarella, tuna, and artichoke hearts. A classic and balanced flavor.

Pizza with fresh diced tomatoes, mozzarella, and basil, sometimes with other fresh vegetables. Very light and summery.

Vegetarian pizza with mozzarella and mixed grilled vegetables (zucchini, eggplant, peppers).

White pizza with mozzarella, zucchini flowers, and anchovies. A classic of Roman tradition, savory and delicate.

White pizza topped raw with bresaola, arugula, and parmesan shavings. Fresh and protein-rich dish.

Pizza reminiscent of eggplant parmigiana, with tomato, mozzarella, fried eggplant, and parmesan.

Pizza with mozzarella, zucchini (usually julienned or grilled), and cooked ham. Sweet and delicate flavor.

The house's special pizza. Likely rich with mixed ingredients selected by the chef.

Folded pizza, usually stuffed with tomato, mozzarella, and cooked ham, or ricotta and salami.

Toasted bread slice or pizza base with melted mozzarella and cooked ham.

Crispy bread or pizza base with melted mozzarella and anchovy fillets. Very flavorful.

Hot crostini with mozzarella, mushrooms, and cooked ham. Tasty appetizer or light dish.

Selection of crostini with various toppings.

Margherita pizza prepared with DOP buffalo mozzarella from Campania, juicier and more flavorful than the classic.

White or red pizza with buffalo mozzarella, fresh Pachino tomatoes, and basil. Fresh and aromatic.

House red or white wine by the carafe. Usually a simple local table wine, suitable for the meal.

Wine served on tap, sparkling or still. Fresh and light.

Light beer served on tap, fresh and thirst-quenching. Ideal with pizza.

Spoon dessert made with cream, milk, and sugar thickened with gelatin. Usually served with caramel, chocolate, or berries.

Famous Italian layered dessert with ladyfingers soaked in coffee, mascarpone cream, and bitter cocoa.

Cream puffs filled with cream or custard, covered with a rich chocolate glaze.

Pudding of eggs and milk with a layer of liquid caramel. Soft and sweet.

Spanish spoon dessert similar to crème brûlée, with a crunchy caramelized sugar crust on top.

Cake of the day prepared by the chef. May vary based on availability (e.g., grandmother's cake, tart).

Spherical ice cream, chocolate (dark) or fior di latte (white), often with a coffee or liqueur center.

Ice cream version of the classic tiramisu, creamy with coffee and mascarpone flavor.

Frozen lemon dessert, digestive and refreshing, often served at the end of the meal.

Coffee ice cream cup, often served with whipped cream.

Ice cream cup reminiscent of the cocktail, with pineapple and coconut flavors.

Ice cream served immersed in espresso coffee, liqueur, or hot chocolate.

Portion of mixed fresh fruit available seasonally.

Slices of fresh pineapple, served plain or with sugar and lemon.

Classic Italian espresso.

Herbal digestive liqueur, usually served after a meal.

Aged grappa aged in wooden barrels, with an amber color and smooth flavor.

Bottle of dry Italian sparkling wine.

Bottle of sweet Italian sparkling wine, ideal for accompanying desserts.

Sweet and aromatic sparkling red wine (likely Brachetto), perfect with desserts and fruit.

Well-known classic method sparkling wine from Franciacorta.

Famous French Champagne, elegant and refined.

Cover charge which includes bread served at the table and service.

Mixed vegetable dish, grilled or baked.

Classic mixed appetizer with cured meats (ham, salami), cheeses, and olives.

Selection of cold or hot seafood specialties, such as seafood salad, marinated anchovies, or octopus.

Sautéed mussels and clams in white or red sauce, served with croutons.

Mixed dish served from the restaurant's appetizer buffet, with a wide selection of vegetables and specialties.

Thick fresh pasta with swordfish cubes, Pachino tomatoes, and pistachio granules. Refined seafood dish.

Thick fresh pasta (similar to spaghetti alla chitarra) with mushroom and sausage sauce, sometimes with cream or tomato.

Short pasta sautéed with sautéed Roman broccoli and crumbled sausage. Flavorful and wintery.

House specialty, secret recipe of the chef.

Two-colored tagliatelle (egg yolk and spinach) topped with cream and sometimes ham or mushrooms.

Fresh egg pasta topped with a fragrant porcini mushroom sauce.

Classic Roman dish: thick pasta with tomato sauce, crispy guanciale, and pecorino romano.

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

Ancestor of carbonara and amatriciana: pasta with guanciale, pecorino, and pepper, without eggs or tomato.

Thick fresh pasta in a creamy gorgonzola cheese sauce.

Stuffed pasta served with a pink sauce made from tomato and cream.

Stuffed pasta (usually meat or ricotta) topped with classic Bolognese meat sauce.

Pasta with a creamy sauce flavored with cognac, with a unique and aromatic taste.

Famous 80s dish with tomato sauce, cream, and a hint of vodka.

Pasta with spicy tomato sauce, garlic, and parsley. Simple but with a strong character.

Long pasta with clams, garlic, oil, parsley, and white wine. A classic of seafood cuisine.

Pasta with tomato sauce and tuna.

Rice cooked in fish broth with mixed seafood (mussels, clams, shrimp, squid).

Creamy risotto with a delicate shrimp-based cream. Sweet and refined taste.

Risotto prepared with fresh or dried porcini mushrooms. Fragrant and autumnal.

Thick fresh pasta with seafood (shrimp and small shrimp), cherry tomatoes, and arugula for a fresh touch.

Pasta with asparagus tips and flavorful sausage.

Artisanal potato gnocchi, traditionally served on Thursdays in Rome, with your choice of sauce.

Short spiral pasta with delicate zucchini and shrimp. A light and balanced dish.

Luxurious dish with long pasta and lobster meat in tomato sauce.

A variation of seafood spaghetti with the addition of cherry tomatoes for a slightly pink sauce.

Thick cylindrical pasta topped with tomato, mozzarella, and basil, often baked.

Grilled beef steak.

Prized veal cut, tender and lean, grilled or pan-fried.

Thin slices of floured meat browned, deglazed with white wine.

Thin slices of meat served with a mushroom sauce.

A more prized variation of scaloppine with fragrant porcini mushrooms.

Thin slices of meat cooked with Marsala wine, which gives a sweet and aromatic flavor.

Thin slices of meat with lemon juice sauce. Fresh and light.

Grilled or pan-fried pork sausages.

Grilled lamb chops, a typical Roman dish. Eaten with hands because they 'burn the fingers'.

Chicken breast prepared according to a special house recipe.

A prized cut of beef fillet prepared in a special way by the chef.

Thin slices of veal with prosciutto and a sage leaf, browned in white wine. Historic Roman dish.

Melted scamorza cheese baked or grilled with ham.

Melted scamorza enriched with ham and mushrooms.

Melted scamorza served with smoked salmon and fresh arugula.

Melted scamorza with a strong flavor due to the addition of anchovy fillets.

Thin slice of meat cooked in tomato sauce, garlic, and oregano.

Grilled beef cut into strips, served on a bed of arugula with cherry tomatoes and parmesan shavings.

Large bone-in steak (T-bone) grilled rare. The price is per 100 grams.

Grilled beef fillet, a very tender and lean cut.

Floured and fried squid rings and shrimp, crispy and golden.

Mixed fried seafood (squid, shrimp, and small fish).

Whole grilled squid, light and flavorful.

Large grilled prawns (king prawns).

Grilled scampi.

Mixed grill with various types of fish and shellfish.

Whole grilled fish (sea bass), with white and delicate meat.

Whole grilled fish (sea bream), flavorful and prized.

Prized flatfish with white meat, baked or grilled. Price per 100 grams.

Fresh lettuce salad.

Salad with lettuce, tomatoes, carrots, and other raw vegetables.

Simple salad of arugula and cherry tomatoes.

Arugula salad, cherry tomatoes, and parmesan cheese shavings.

Rich salad with arugula, cherry tomatoes, shrimp, and corn.

Hearty salad with arugula, slices of bresaola, and parmesan shavings.

Creative and fresh salad with smoked salmon and melon.

Cooked vegetables of the day (e.g., sautéed chicory, spinach).

Fried potato sticks, crispy and golden.

Boiled potatoes, simple and light, seasoned with oil and salt.

Diced potatoes baked with rosemary.

Typical Roman fried food: rice ball with tomato sauce and a mozzarella center, breaded and fried.

Breaded and fried potato croquettes.

Ascolana olives (stuffed with meat), breaded and fried.

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

Fried battered cod fillets, crispy outside and soft inside.

Breaded and fried mozzarella balls.

Toasted bread slice with oil, salt, and garlic.

Classic bruschetta with diced fresh tomatoes, oil, and basil.

Crostini with the addition of prosciutto.

Crostini spread with artichoke pâté or cream.

Crostini spread with black or green olive pâté.