Ristorante Pizzeria Q20

A mixed selection of Roman fried specialties. Includes battered zucchini flowers, tomato rice supplì, and cod fillets. Crispy and flavorful.

Baked eggplant flan layered with tomato sauce, mozzarella, and Parmesan. A rich, soft, and very tasty dish.

Ring-shaped short pasta seasoned with pachino tomatoes, fresh arugula, and creamy burrata stracciatella. A fresh and balanced first course.

Fresh egg pasta seasoned with a creamy lemon sauce. Aromatic, delicate, and fragrant dish.

Fresh ricotta and spinach filled pasta, simply dressed with melted butter and sage leaves. A delicate and flavorful classic.

Egg fettuccine seasoned with a smoked salmon and tender zucchini cream. A creamy and tasty sea and mountain combination.

Fresh pasta with shrimp, zucchini, and lemon zest, without tomato sauce. A light dish with fresh, citrusy flavors.

Thin slices of roast beef served cold or warm, accompanied by fresh radicchio. A light and protein-rich second course.

Seared tuna steak, sliced, seasoned with balsamic glaze and pistachio crumble. Intense flavor with sweet and crunchy notes.

Salmon fillet baked in parchment paper to preserve its juices, with aromatic herbs. Tender and very flavorful.

Fresh salad with tomatoes, cucumbers, olives, onion, and feta cheese. Typical savory and refreshing Mediterranean salad.

Leafy green vegetable (escarole) sautéed with sweet raisins and crunchy pine nuts. A typical side dish of Roman and Neapolitan cuisine.

Mixed boiled seafood (mussels, clams, shrimp, calamari) seasoned with oil, lemon, and parsley. Fresh and light.

Fresh deboned anchovies, floured and fried until golden. Crispy outside and soft inside.

Mussels cooked in a pan with oil, garlic, parsley, and pepper, served with their own broth. To be enjoyed with toasted bread.

Boiled octopus cut into pieces and seasoned with oil, lemon, parsley, and sometimes potatoes. Tender and flavorful.

Raw salmon slices marinated with orange juice. A delicate appetizer with citrus notes.

Thinly sliced cured ham served with fresh and juicy buffalo mozzarella. A classic Italian appetizer.

Slices of cured ham served on slices of fresh melon. A sweet-savory combination very popular in summer.

Selection of Italian cured meats and mixed cheeses. Ideal for sharing before a meal.

Mixed seasonal vegetables battered and fried. Crispy and flavorful.

Zucchini flower stuffed with mozzarella and anchovy, battered and fried. A classic Roman street food.

Tomato rice croquette with a molten mozzarella center, breaded and fried.

Breaded and fried potato puree cylinder. Soft inside and crispy outside.

Salt cod fillet (desalted), battered and fried. Typical of Roman tradition.

Green olives stuffed with minced meat, breaded and fried.

Breaded and fried mozzarella bites. Hot and stringy.

Basket of bread to accompany the meal.

Pizza with tomato, mozzarella, and anchovies. Savory and tasty.

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

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

A richer, milkier version of the Margherita with Campana buffalo mozzarella.

Basic pizza (tomato and mozzarella) topped with champignon mushrooms.

Rich pizza with tomato, mozzarella, mushrooms, artichoke hearts, cooked ham, and olives.

Pizza without tomato with mozzarella, mushrooms, and crumbled sausage. Forest and meat flavor.

A pizza loved by children with sliced wurstel and french fries on top of the mozzarella.

Pizza with tomato, spicy salami, and mozzarella. Slightly spicy.

White pizza with smoked provola cheese and speck (smoked ham). Intense flavor.

White pizza with a selection of four melted cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan).

White pizza with mozzarella, fresh zucchini flowers, and anchovy fillets. Delicate and savory flavor.

White pizza with mozzarella and mixed grilled or baked vegetables (zucchini, eggplant, peppers).

Pizza with mozzarella, roasted peppers, and sausage. Flavorful and rustic.

Pizza with tomato, mozzarella, oil-packed tuna, and sliced onion.

Simple white pizza topped with generous cooked ham and mozzarella.

White pizza inspired by the famous Roman pasta dish, with Pecorino Romano and black pepper.

Pizza with tomato, crispy guanciale, and Pecorino. Inspired by Amatriciana sauce.

White pizza with sliced or diced potatoes and sausage. A classic and hearty combination.

Pizza with fine porcini mushrooms, very fragrant and flavorful.

White pizza with Gorgonzola blue cheese and slightly bitter red radicchio.

Pizza with eggplant (often fried or grilled) and Parmesan shavings.

White base pizza, topped after cooking with bresaola, fresh arugula, and Parmesan. Fresh and light.

Reduced size Margherita pizza, often decorated for children.

Complete children's menu including a pasta dish, a meat dish with fries, and a drink.

Spaghetti served with fresh clams, garlic, oil, and parsley. A signature dish of Italian seafood cuisine.

Risotto creamed with a delicate pink langoustine cream. Creamy with a refined seafood flavor.

Large format pasta seasoned with a white sauce of shredded tuna and pistachio crumble.

Thick spaghetti with anchovies, pine nuts, and toasted breadcrumbs. A simple dish but rich in flavor and texture.

Fresh seafood pasta (mussels, clams, shrimp) with fresh cherry tomatoes.

Soft gnocchi seasoned with mussels and Pecorino Romano cheese. A unique sea-land combination.

Large pasta served with tomato sauce, crispy guanciale, and Pecorino. A pillar of Roman cuisine.

Thick fresh pasta seasoned with a Pecorino Romano cream and abundant black pepper.

Pasta seasoned with crispy guanciale, Pecorino, and pepper, without tomato. Often called 'white Amatriciana'.

Pasta seasoned with a cream of egg yolk, Pecorino, guanciale, and black pepper. Rich and flavorful.

Fresh egg fettuccine seasoned with a slow-cooked classic minced meat sauce.

Brazilian beef cut (rump cap) roasted and served with potatoes.

Grilled beef sliced (usually served rare), often accompanied by arugula and Parmesan.

Veal slices topped with Parma ham and a sage leaf, cooked in white wine and butter.

Thin strips of beef sautéed in a pan, served on a bed of arugula with Parmesan shavings.

Floured veal slices cooked in a pan with a creamy lemon sauce.

Grilled Danish beef steak.

Large bone-in beef steak (ribeye), about half a kilo, grilled.

Whole fish or sea bream fillet baked with a side of potatoes.

Fine fish (sea bass) baked and served with potatoes.

Grilled salmon steak accompanied by mixed grilled vegetables.

Ricciola fillet cooked in a pan with tomato sauce, black olives, and capers. Flavorful and Mediterranean.

Floured and fried calamari rings and shrimp. A classic crispy seafood dish.

Whole calamari cooked on a hot grill, seasoned with oil and lemon. Light and tasty.

Bitter vegetable served boiled with lemon (all'agro) or sautéed with garlic and chili pepper.

Broccoli boiled or sautéed for a stronger flavor.

Mixed vegetables (zucchini, eggplant, peppers) grilled.

Classic french fries.

Potatoes cut into pieces and roasted with rosemary.

Green salad with tomatoes, carrots, and other raw vegetables.

Toasted bread seasoned with diced fresh tomatoes, garlic, oil, and basil.

Simple toasted bread rubbed with garlic and seasoned with extra virgin olive oil.

Toasted bread with slices of cured ham or bresaola.

Toasted bread spread with artichoke pâté.

Toasted bread spread with black or green olive pâté.

Toasted bread spread with a flavorful truffle cream.

Plate with three mixed bruschettas with olive, artichoke, and truffle flavors.

Bread with melted mozzarella and anchovy fillets, baked.

Bread with melted mozzarella and ham, baked.

Famous spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

A decadent variation of tiramisu enriched with Nutella.

Vanilla pudding covered with a layer of liquid caramel.

Creamy dessert served with strawberry or chocolate sauce.

Sweet egg cream covered with a crunchy caramelized sugar crust.

Cold and creamy nougat-flavored dessert.

Classic fluffy cake with apple pieces.

Chocolate cake filled with apricot jam and covered with chocolate glaze.

Shortcrust pastry tart filled with sour cherry jam.

Sphere-shaped ice cream (truffle) covered in cocoa or sprinkles, with a creamy center.

Icy and refreshing lemon dessert, to drink or eat with a spoon.

Cup of fresh seasonal fruit cut into pieces.

Fresh fruit served with a scoop of ice cream.

Slices of fresh pineapple served plain.

Fresh strawberries dressed with lemon juice and sugar.

Bottle of mineral water (still or sparkling).

Large bottle of Coca Cola.

Large bottle of Fanta orangeade.

Carbonated soft drinks in cans (Coca Cola, Orangeade, Sprite, etc.).

Large bottle lager beer.

Small bottle lager beer.

Large mug of draft beer.

Small mug of draft beer.

One-liter carafe of house table wine (white or red).

One-liter carafe of house sparkling wine.

Italian Espresso.

Decaffeinated espresso coffee.

Glass of Italian liquor (e.g., Amaro, Limoncello, Sambuca).

Glass of spirit (e.g., Grappa, Whisky, Cognac).

Aperitif cocktail based on Prosecco, Aperol, and seltzer.

Aperitif cocktail based on Prosecco, Campari Bitter, and seltzer.

Structured Alto Adige white wine, elegant and fruity.

Fresh white wine based on Chardonnay grapes.

Classic Chardonnay, fresh and floral.

Friulian white wine, fresh and with good acidity.

Dry and harmonious white wine, very popular.

Intensely aromatic white wine with notes of exotic fruit and spices.

Typical white wine from Castelli Romani, dry and savory.

Campanian white wine, fresh and mineral.

Central Italian white wine (Abruzzo/Marche), structured and fragrant.

Blend of white grapes from Lazio, fresh and citrusy.

Sardinian white wine, fragrant and savory.

Intensely aromatic white wine.

Wine made from Lagrein red grapes vinified in white, unique and fruity.

Mountain white wine, light and floral.

Elegant white wine with mineral and fruity notes.

Great Venetian red wine, powerful, complex, and alcoholic.

Prestigious Piedmontese red wine based on Nebbiolo, tannic and long-lived.

Tuscan red wine based on Sangiovese, soft and fruity.

Classic Tuscan red from the Maremma region.

The most famous Italian red wine, Tuscan, dry and harmonious.

Chianti produced in the Siena area, elegant and traditional.

Rich and full-bodied Venetian red wine, refermented on Amarone pomace.

Intense, soft, and very fruity Apulian red wine.

Refined red wine, light in color but complex in aroma.

Spicy and enveloping Lazio red wine.

Soft and round red wine.

Herbaceous and structured red wine.

Robust, fruity, and slightly tannic Abruzzese red wine.