Ristorante Pizzeria La Sagrestia

Creamy ice cream in classic flavors of custard or chocolate. Sweet and refreshing. A traditional end to a meal loved by all.

Frozen dessert made from lemon juice, water, and sugar. Fresh and digestive. Ideal for cleansing the palate after a hearty meal.

Special dessert prepared daily by the chef. Ask the staff for today's special.

Spoon dessert made with cream, sugar, and gelatin. Soft and velvety texture. Usually served with berry, caramel, or chocolate sauces.

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

Shortcrust pastry tart filled with fruit jam. Crumbly and sweet. A classic of Italian homemade pastry.

A variation of the Caprese cake made with pistachios and white chocolate instead of almonds and cocoa. Flourless, moist, and rich texture. A typical dessert from the island of Capri.

Selection of fresh fruit based on seasonal availability. Simple and healthy.

Slices of fresh pineapple. Sweet and tangy taste, very refreshing.

Fresh strawberries usually served with sugar and lemon. Sweet and juicy.

Slices of fresh melon. Sweet, juicy, and fragrant.

Fresh fruit salad cut into small pieces, dressed with lemon juice and sugar. A colorful and vitamin-rich mix.

Selection of Italian cured meats and cheeses served cold. Includes various types of sliced meats and typical cheeses. Generous portion for two people.

Italian olives served as a snack. Salty and slightly bitter taste.

Whole artichoke cleaned and slowly cooked with oil, garlic, and mint. Tender and flavorful. An iconic appetizer of Roman cuisine.

Whole fried artichoke in boiling oil until crispy like a chip. Specialty of Jewish-Roman cuisine. Eaten leaf by leaf.

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

Thin slices of cured beef served with fresh arugula and parmesan shavings. Dressed with oil and lemon. A light and protein-rich dish.

Fresh buffalo mozzarella from Campania served with high-quality cured ham. A perfect combination of flavors and textures.

Breaded and fried artichoke wedges. Crispy outside and tender inside.

Fresh buffalo mozzarella enriched with truffle shavings or cream. Intense milky flavor with the precious aroma of truffle.

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

Battered and fried zucchini flowers, stuffed with mozzarella and anchovies. Crispy outside and soft inside.

Toasted bread rubbed with garlic and dressed with extra virgin olive oil.

Toasted bread seasoned with black or green olive paste. Intense and savory flavor.

The classic Italian bruschetta with diced fresh tomatoes, basil, and olive oil.

Bruschetta enriched with fresh mozzarella in addition to tomato. Richer and heartier.

Toasted bread garnished with truffle sauce or shavings. A precious aromatic appetizer.

Assortment of bruschetta with various toppings. Ideal for tasting different flavors.

Traditional soup based on fresh seasonal vegetables. Warm, healthy, and nutritious.

Meat-filled tortellini served in hot meat or chicken broth. A comforting dish typical of Northern Italy.

Thick and creamy chickpea soup with short pasta. Flavored with rosemary and garlic. A classic of Roman peasant cuisine.

Rich soup with mixed fish, shellfish, and mollusks in tomato broth. Often served with croutons.

Pizza base baked in the oven, seasoned only with olive oil, salt, and rosemary. Crispy and flavorful.

Classic red pizza seasoned with tomato, garlic, oregano, and oil. No cheese.

The most famous Italian pizza, with tomato, mozzarella, and fresh basil. It represents the colors of the Italian flag.

Margherita pizza enriched with sliced button mushrooms.

Flavorful pizza with tomato, mozzarella, and anchovy fillets. Strong and salty taste.

A premium version of the Margherita using buffalo mozzarella from Campania instead of fiordilatte. Juicier and more flavorful.

Vegetarian pizza topped with a selection of grilled or baked vegetables (e.g., zucchini, eggplant, peppers).

Margherita pizza garnished with slices of spicy or mild salami.

Classic pizza with added cooked ham.

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

Spicy pizza with spicy salami (often called 'pepperoni' abroad). Bold flavor.

White or red pizza with zucchini flowers and anchovies. A classic Roman combination, delicate and savory.

Pizza without tomato topped with a blend of four different cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan). Rich and creamy.

White pizza with thinly sliced potatoes and lardo di colonnata or pancetta. Tasty and hearty.

Typical autumn pizza with mushrooms and sausage. Can be white or with a little tomato.

Pizza with tuna in oil, often accompanied by onion.

A very rich pizza with artichoke hearts, cooked ham, mushrooms, olives, and a hard-boiled or fried egg.

Half-moon shaped calzone stuffed with ingredients like ham, mozzarella, and eggs. Baked.

Fresh pizza where bresaola, arugula, and parmesan shavings are added raw after cooking.

Seafood pizza, with prawns and other fish or shellfish.

House gourmet pizza with premium ingredients: porcini mushrooms, truffle, and spiced lardo. Very rich in flavors.

Simple salad of only green leaves (lettuce, arugula). Fresh and light.

Fresh sliced tomatoes, dressed with oil, salt, and basil or oregano.

Colorful salad with mixed seasonal vegetables, such as tomatoes, carrots, corn, and green leaves.

Caesar Salad variation with grilled chicken, croutons, parmesan, and lettuce. A light main course.

Green salad enriched with tuna fillets in oil.

Fresh dish with alternating slices of tomato and mozzarella, dressed with basil and oil. Simple and iconic.

Raw artichoke salad, thinly sliced, dressed with lemon and parmesan shavings. A light and protein-rich dish.

Fried potato sticks, hot and crispy.

Wedge-cut potatoes baked with rosemary. Soft inside and golden outside.

Boiled spinach simply dressed with extra virgin olive oil and lemon. Light and healthy.

Chicory sautéed in a pan with garlic and red pepper. Bitterish and spicy flavor, a typical Roman side dish.

Spinach sautéed in butter and enriched with parmesan cheese. Creamy and flavorful.

Grilled mixed vegetables (zucchini, eggplant, peppers). Light and smoky.

Chicory sprouts served raw with a crushed sauce of anchovies, garlic, and vinegar. Crispy and flavorful, typical of Rome.

Long egg pasta dressed with Genoese pesto (basil, pine nuts, parmesan, garlic, oil). Fragrant and aromatic.

Baked potato gnocchi with tomato sauce, melted mozzarella, and basil. A Campanian classic.

Layered baked pasta with meat sauce, béchamel, and parmesan. Cooked in a wood-fired oven for a perfect crust.

Fresh egg pasta dressed with a rich sauce of artichokes, crispy guanciale, and pecorino cheese. House specialty.

Spaghetti served with tomato sauce and small meatballs. A hearty and universally loved dish.

Pasta simply dressed with extra virgin olive oil, sautéed garlic, and red pepper flakes. A quick and tasty classic.

Ridged short pasta with spicy tomato sauce, garlic, and parsley. Bold and flavorful.

Thick fresh pasta similar to spaghetti, dressed with a cream of pecorino romano and black pepper. A signature dish of Rome.

Short pasta with tomato sauce, crispy guanciale, and pecorino. Intense and savory flavor.

Considered the 'white' Amatriciana. Pasta seasoned with guanciale, pecorino, and pepper, without tomato.

Pasta with a creamy sauce made from eggs, pecorino, and crispy guanciale. Rich and peppery, a pillar of Roman cuisine.

Egg pasta with sautéed porcini mushrooms. Intense and aromatic forest flavor.

Tasting platter including samples of the three classic Roman first courses: Carbonara, Cacio e Pepe, and Amatriciana.

Gourmet version of Carbonara enriched with truffle. The fresh pasta enhances the creaminess of the sauce.

Risotto creamed with a velvety artichoke cream. Delicate and creamy.

Risotto with porcini mushrooms. Creamy and with an intense forest aroma.

Risotto cooked with fish broth and mixed seafood. Rich and flavorful.

Grilled chicken breast or thigh. Simple, light, and dietetic.

Breaded and fried chicken breast, served with fries. Crispy and loved by children too.

Thin slices of veal with cured ham and sage, cooked in white wine. A quick and tasty Roman specialty.

Tripe slowly braised with tomato sauce, mint, and pecorino romano. A very flavorful traditional peasant dish.

Floured veal slices cooked in a pan with lemon juice. Creamy and tangy sauce.

Oxtail or veal tail stewed for a long time with tomato, celery, and spices. The meat becomes very tender and falls off the bone.

Veal cut with the central bone containing marrow, slowly braised. Very tender and flavorful.

Roast suckling lamb with potatoes, garlic, and rosemary. A traditional festive dish in Rome.

Grilled beef cut. Juicy and flavorful, ideal for meat lovers.

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

Beef fillet served with a creamy green pepper and brandy sauce. Aromatic and slightly spicy flavor.

Beef fillet enriched with truffle. A luxurious dish with an unmistakable aroma.

Aged sheep's milk cheese with a very salty and spicy flavor. Typical of Lazio.

Creamy and flavorful blue cheese, served with crispy bread.

Hard aged cheese, granular and with an umami taste. Italian excellence.

Tasting of various Italian cheeses for two people.

Buffalo mozzarella served with truffle. A combination of milky freshness and forest aroma.

Toasted bread with truffle sauce. Aromatic appetizer.

Fresh buffalo mozzarella paired with premium truffle.

Marinated raw fish served with truffle.

Pasta alla carbonara enriched with the aroma of truffle.

Beef fillet with truffle.

Supplement for gluten-free pasta or pizza request for celiacs or intolerant individuals.

Small light draft beer, refreshing.

Alcohol-free beer.

Double malt beer with a strong and decisive taste.

Double malt red beer with notes of caramel and toasted malt.

Light Mexican beer, often served with a slice of lime.

Medium light draft beer.

Large one-liter mug of light draft beer.

Bottle of mineral water, still or sparkling.

Carbonated drinks in bottles or cans.

Organic fruit juice. Sweet and thirst-quenching.

Sweet iced tea, available in peach or lemon flavors.

Classic Italian espresso. Short and intense.

Decaffeinated espresso.

Hot drink based on roasted barley, an alternative to coffee without caffeine.

Espresso coffee with abundant hot milk.

Hot drinks for breakfast or after a meal.

Sweet lemon liqueur, served chilled as a digestif.

Italian pomace distillate. Clear and dry taste.

Grappa aged in wooden barrels. Amber color and a softer, more complex taste.

Selection of digestive herbal liqueurs.

Classic international spirits.

Alcoholic mixed drinks, ideal for aperitifs.

Aged premium rum, with a rich and sweet flavor.

Single malt Scotch whisky with marine and citrus notes.

Peaty and smoky Scotch whisky. Intense flavor.