Ristorante Pizzeria Forno A Legna 12 Apostoli

A classic Roman street food. Rice balls with tomato, filled with melting mozzarella, breaded and fried until golden. Crispy outside and soft inside.

Toasted bread slices topped with three different fresh toppings. Typically includes tomato and basil, olive pâté, or vegetables. A simple and tasty appetizer.

Fresh zucchini flowers stuffed with mozzarella and anchovies, battered and fried. A perfect combination of the flower's sweetness, the anchovy's saltiness, and the cheese's creaminess.

Fresh salad with buffalo mozzarella from Campania and sweet Pachino tomatoes. Dressed with extra virgin olive oil and fresh basil.

A classic Italian summer appetizer. Slices of salty cured ham served on wedges of sweet and juicy cantaloupe melon.

Aged cured ham from the Amatrice region. Intense and rustic flavor, typical of Lazio charcuterie.

Beef tripe slowly stewed in tomato sauce, Roman mint, and Pecorino cheese. A humble dish from Roman tradition, rich in flavor and tender in texture.

Thinly sliced raw marinated beef. Served with fresh arugula and shavings of Grana Padano cheese for a contrast of flavors and textures.

A mixed selection of Italian cured meats and local cheeses. Ideal for sharing, often served with bread or honey.

Cured ham served with fresh buffalo mozzarella bites. A classic pairing that combines saltiness and milky sweetness.

Fresh oysters served raw on ice. Enjoyed plain or with a few drops of lemon to enhance their sea flavor.

Desalted cod fillet coated in a light batter and fried. Crispy and golden on the outside, soft and juicy on the inside.

Fresh mussels sautéed with garlic, oil, and parsley, often deglazed with white wine. Served with their flavorful broth.

Breaded and fried calamari rings. A classic seafood fry, dry and crispy, usually served with lemon wedges.

Tender boiled octopus cut into pieces and dressed with potatoes, parsley, oil, and lemon. A fresh and light seafood appetizer.

Fresh raw tuna, finely diced. Lightly seasoned to enhance the natural flavor of the fish.

Fresh raw salmon, diced. Often seasoned with citrus or herbs for a delicate and refined appetizer.

Spaghetti simply dressed with garlic, olive oil, and hot chili pepper, or with a classic tomato sauce.

Layered baked egg pasta with meat ragù, béchamel sauce, and Parmesan cheese. A rich and comforting dish.

A Roman classic. Short pasta dressed with a cream of egg yolks, Pecorino Romano, crispy guanciale, and abundant black pepper.

Pasta dressed with tomato sauce, crispy guanciale, Pecorino Romano, and a touch of chili pepper. Savory and bold.

Fresh pasta similar to spaghetti but thicker. Dressed with a dense cream made from emulsified Pecorino Romano and cooking water, with plenty of black pepper.

Considered the ancestor of Carbonara. Pasta dressed with crispy guanciale, Pecorino Romano, and black pepper, without eggs or tomato.

Fresh pasta dressed with traditional pesto made from fresh basil, pine nuts, garlic, Parmesan, Pecorino, and olive oil.

Soft potato gnocchi served in a creamy sauce made from a blend of four different cheeses.

Pasta dressed with the rich and flavorful sauce derived from the long cooking of 'coda alla vaccinara' (stewed oxtail).

Homemade stuffed pasta with a delicate filling of fresh ricotta and spinach. Usually served with butter and sage or a light tomato sauce.

Egg pasta tossed with a rich cream of butter and Parmesan cheese. A dish born in Rome, famous for its creaminess.

Long egg pasta served with tomato sauce and soft meatballs.

A prized dish with egg pasta tossed in a flavorful cream enriched with aromatic black truffle.

A hearty variation of the classic Fettuccine Alfredo, enriched with chicken pieces and a creamy butter and cheese sauce.

A typical land-sea combination from Lazio cuisine. Pasta with flavorful mussels and grated Pecorino Romano cheese.

A classic seafood dish. Spaghetti sautéed with clams, garlic, oil, chili pepper, and parsley, deglazed with white wine.

Egg pasta tossed with a creamy sauce (often with cream) and pieces of smoked or fresh salmon.

Rich pasta with a mix of seafood and crustaceans. The sauce includes mussels, clams, squid, and shrimp in a light tomato sauce.

Rice slowly cooked in fish broth with a mix of seafood. Creamy and fragrant with the scent of the sea.

Delicate and creamy risotto prepared with a shrimp-based cream. Sweet and refined flavor.

Long pasta served with lobster sauce and pieces of lobster meat. An elegant and very flavorful dish.

Pasta dish with seafood and a special house sauce.

Thin slices of veal, floured and browned, then cooked in a fragrant lemon juice sauce. Tender and slightly tart.

A historic Roman dish. Oxtail stewed for hours with tomato, celery, raisins, and pine nuts until the meat falls off the bone.

Meatballs cooked in tomato sauce. A hearty and flavorful home-style main course.

Young roasted lamb served with baked potatoes. The meat is tender and aromatic, typical of Roman festivities.

Salted cod fillet prepared in the Roman tradition, often with tomato, raisins, and pine nuts, or simply baked/grilled.

Delicate sea bass fillet baked and served with tender artichokes.

Sea bream fillet cooked with Mediterranean ingredients such as cherry tomatoes, olives, and capers.

Grilled salmon fillet. Simple and rich in omega-3, usually served with a light side dish.

Whole grilled calamari. They remain tender and acquire a light smoky flavor.

Boiled octopus and potato salad, enhanced by the aromatic flavor of basil pesto.

Tuna loin quickly seared on the grill, leaving the inside raw or pink (tataki).

Potatoes cut into pieces and roasted in the oven with rosemary and olive oil. Crispy outside and soft inside.

Seasonal vegetables (often chicory or spinach) boiled and then sautéed with garlic, oil, and chili pepper.

Cleaned whole artichoke slowly cooked upside down with garlic, parsley, mint, and oil. Tender and flavorful.

A specialty of Roman-Jewish cuisine. Whole artichoke, double-fried until very crispy, resembling a chip.

Selection of fresh vegetables such as eggplant, zucchini, and peppers, grilled.

Eggplant prepared in various ways, often baked au gratin or 'alla parmigiana'.

The most famous Italian dessert. Layers of ladyfingers soaked in coffee alternated with a cream of mascarpone and eggs, dusted with cocoa.

Crispy fried pasta shell shaped like a tube, filled with sweet sheep's ricotta, often with chocolate chips or candied fruit.

Frozen fruit dessert, usually lemon. Refreshing and digestive.

A glass of house white or red wine.

House wine, served by the carafe. Available in white or red.

A classic Italian aperitif based on Prosecco, Aperol, and soda. Sweet-bitter and bright orange.

Bottle of mineral water, still or sparkling.

Light lager beer served on tap, fresh and thirst-quenching.