Ristorante Rossovino da Maurizio

Toasted bread rubbed with garlic, oil, and salt. Simple, crispy, and flavorful. A classic Italian appetizer.

Toasted bread spread with diced fresh tomatoes, oil, garlic, and basil. Fresh and crispy. The quintessential Italian appetizer.

Toasted bread garnished with smoked salmon. A combination of crispiness and delicate fish flavor.

Toasted bread spread with black or green olive pâté. Intense and savory flavor.

Toasted bread with artichoke cream. Delicate and slightly sweet flavor.

Toasted bread slice with melted mozzarella and ham. Hot and stringy.

Toasted bread slice with melted mozzarella and salted anchovies. A savory contrast.

Toasted bread slice with melted mozzarella and salmon. Rich and tasty.

Tomato rice ball with a mozzarella center, breaded and fried. Crispy outside, soft and gooey inside. A typical Roman street food.

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

Breaded and fried mashed potato bites. Soft and tasty. A classic mixed fry.

Pitted green olives stuffed with minced meat, breaded, and fried. Savory and delicious.

Cod fillet (salt-cured cod) battered and fried. Tender fish in a golden, crispy crust.

Thin, white pizza, seasoned with oil and salt (and sometimes rosemary). Fragrant and versatile. Excellent on its own or with meals.

Thin white pizza with the addition of a light tomato sauce. Simple and tasty.

White pizza with fresh ingredients added after or during cooking. Buffalo mozzarella adds creaminess, arugula adds freshness.

Rich pizza with grilled vegetables and cured meats. Smoked flavors and the sweetness of buffalo mozzarella combine perfectly.

The most classic pizza with tomato, mozzarella, and basil. Simple, balanced, and loved by all.

Similar to Margherita but with the addition of salted anchovies. A strong and savory taste.

Red pizza without cheese, topped with tomato, garlic, and oregano. Aromatic and light.

Classic pizza with champignons. Delicate and earthy flavor.

Rich and varied pizza with many toppings. A mix of savory flavors and different textures.

Pizza inspired by mountain flavors with smoked speck. Savory and aromatic.

Spicy pizza with salami. Intense flavor for those who love strong tastes.

Delicate white pizza with a selection of four cheeses. Creamy, flavorful, and perfect for dairy lovers.

Pizza topped with a mix of fresh or grilled vegetables. Light and colorful.

Pizza with the addition of gorgonzola, a blue cheese with a strong flavor.

Delicate and refined white pizza with zucchini flowers and anchovies for contrast.

Pizza divided into four sections, each with a different topping. In this menu, it includes seafood.

White pizza with smoked salmon. Delicate and refined flavor.

Red pizza topped with a mix of seafood (mussels, clams, shrimp). Intense sea flavor.

Pizza with bresaola (cured beef), fresh arugula, and parmesan. A classic fresh and light combination.

Half-moon shaped folded pizza, filled with mozzarella and ham. Similar to a baked panzerotto.

Fresh fish of the day, variety may vary. Price is per 100 grams. Usually grilled or baked.

Fresh sea bass. Fish with white and delicate flesh. Price by weight.

Sea bass cooked whole under a crust of coarse salt, which keeps the fish moist and flavorful. Price by weight.

Sea bass cooked with Prosecco wine for a fruity and delicate aroma. Price by weight.

Fresh orata, a prized fish with white and flavorful flesh. Price by weight.

Orata prepared with cherry tomatoes, olives, and capers, typical of Sicilian tradition. Price by weight.

Rouge cod (flatfish) covered with thin slices of crispy potatoes. Price by weight.

Rouge cod served with artichokes, a refined combination. Price by weight.

Tuna steak cooked with a rich sauce, likely based on red wine. Intense flavor.

Amberjack (prized fish) with a pistachio crust or sauce. Delicate flavor with a crunchy note.

Prized crustaceans similar to small lobsters. Sweet and tender. Usually grilled or baked.

Large shrimp usually served grilled. Meaty and flavorful.

Mixed grilled fish and crustaceans. Ideal for tasting different varieties.

Fried mixed small fish (paranza). Crispy and flavorful, often eaten whole.

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

A variation of the classic fish fry, perhaps with different vegetables or breadings.

Grilled beef steak. Simple and tasty, for meat lovers.

Prized cut of beef, very tender and lean. Grilled or pan-fried.

Beef fillet served with a creamy green peppercorn sauce. Slightly spicy and aromatic.

Beef fillet seasoned with balsamic vinegar, which gives the meat a sweet and sour note.

Beef fillet cooked with spiced wine. Rich and unique flavor.

Grilled beef steak, served sliced (tagliata). Usually served rare or medium-rare.

Beef tagliata flavored with fresh rosemary. Fragrant and savory.

Beef tagliata served with balsamic glaze or reduction.

Grilled lamb chops. Eaten with hands because they are served very hot (scottadito).

Roast pork leg seasoned with aromatic herbs like porchetta. Savory and succulent.

Veal slices with prosciutto and sage, cooked in white wine. A classic of Roman cuisine.

Thin strips of beef sautéed with porcini mushrooms. An autumnal and tasty dish.

Beef strips served on a bed of fresh arugula, often with parmesan shavings. Fresh and light.

Beef strips coated in a gorgonzola cream sauce. Rich and savory.

Lean veal slice grilled. Light and healthy.

Floured veal slices cooked in a pan with lemon or wine. Very tender.

Veal escalopes served with a porcini mushroom sauce.

Small slices of meat (usually veal) cooked with lemon juice. Fresh and tangy flavor.

Breaded and pan-fried veal cutlet. Golden and crispy.

Fresh seasonal salad. Light and healthy.

Mixed grilled vegetables (zucchini, eggplant, peppers). Smoked flavor.

Boiled vegetables, served simply with oil and lemon.

Greens, often chicory or spinach, sautéed or dressed with lemon.

Potatoes cut into wedges and roasted with rosemary. Crispy outside and soft inside.

Classic French fries. Golden and salted.

Salad with spicy arugula, sweet shrimp, and creamy cocktail sauce.

Rich and nutritious salad with tuna and beans, a typical rustic combination.

Salad with bitter radicchio, crunchy walnuts, and flavorful parmesan shavings.

Fresh salad inspired by Greece with feta cheese and olives.

Salad with palm hearts and corn for a sweet and crunchy touch.

Mixed salad with flavorful pickled vegetables.

Surf and turf salad with raw or cooked shrimp and mushrooms.

The classic tricolor salad with fresh tomatoes, mozzarella, and basil.

Selection of the day's desserts displayed in the case. They vary daily.

Shortcrust pastry tarts with jam or cream. Rustic and homemade.

The most famous Italian dessert: ladyfingers soaked in coffee, mascarpone cream, and cocoa. Creamy and energizing.

Egg and milk custard with liquid caramel. Soft and sweet.

Custard with a crunchy caramelized sugar crust on top.

Dessert made with crumbled puff pastry and chantilly cream. Light and crispy.

Crispy filo pastry shell filled with cooked apples and almonds. Served hot or warm.

Chocolate cake with a soft, molten center. Served warm.

Icy lemon dessert, creamy but dairy-free. Refreshing and digestive.

Digestive drink made with lemon sorbet, vodka, and prosecco.

Fresh seasonal fruit salad cut into small pieces. Light and vitamin-rich.

Peaches macerated in white wine and sugar. Simple and traditional dessert.

Slices of fresh pineapple. Sweet and refreshing.

Portion of fresh seasonal fruit.

Cup of mixed berries (raspberries, blueberries, blackberries). Served plain or with lemon/sugar.