Ristorante Sa Tanca

Baked dish made from eggplant, tomato, and cheese. Soft and flavorful, it's a single-serving variation of the classic parmigiana.

Top quality Iberian ham from black pigs. It has an intense, sweet flavor and a melt-in-your-mouth texture. Enjoyed plain.

Sweet and delicate Italian prosciutto, aged in the San Daniele region. Served in thin slices, ideal as an appetizer.

Assortment of mixed cheeses served with jams to enhance their flavor. A mix of tastes from sweet to spicy.

Mixed cured meat platter including mild and spicy varieties. Perfect for sharing and pairing with bread.

Classic Italian summer appetizer combining the sweetness of melon with the saltiness of prosciutto crudo. Fresh and light.

Prosciutto crudo served with fresh buffalo mozzarella. A rich and creamy combination.

Fresh stretched-curd cheese made from buffalo milk. Rich flavor and soft, elastic texture.

Toasted bread slices topped with fresh tomatoes, olive oil, and basil. Crispy and flavorful.

Flavorful sausage meatballs cooked in a sauce of cherry tomatoes and olives. Rustic and intense flavor.

Mixed seasonal vegetables (often zucchini, eggplant, peppers) grilled. Light and smoky.

Large selection of cured meats, cheeses, and various appetizers. Ideal for sharing.

Raw beef, finely chopped and seasoned. Fresh and delicate, often served with egg or sauces.

Thick egg pasta dressed with porcini mushrooms. Earthy and aromatic flavor.

Thick fresh pasta dressed with Pecorino Romano cheese cream and black pepper. Typical Roman dish, savory and creamy.

Pasta filled with fresh ricotta and spinach, simply dressed with melted butter and sage. Delicate and classic.

Typical Sardinian short pasta shaped like shells, dressed with sausage ragu flavored with wild fennel. Intense and aromatic taste.

Creamy risotto, available with radicchio (slightly bitter) or porcini mushrooms (earthy and rich).

Fresh pasta dressed with sweet cherry tomatoes and fresh basil. A simple and light dish.

Creamy risotto with cheese and pepper, enriched with raw red shrimp. A refined combination of land and sea.

Selection of mixed grilled meats. Ideal for tasting different cuts and types of meat.

Oven-roasted young piglet, served with potatoes. Tender inside and with crispy skin.

Young lamb cooked in the oven with aromatic herbs and potatoes. Traditional dish with a rich flavor.

Grilled or oven-baked lamb chops, to be eaten piping hot ('scottadito'). Served with potatoes.

Premium cut of beef served with a creamy green peppercorn sauce. Tender and slightly spicy. Priced per 100g.

Beef fillet simply grilled to enhance its quality. Priced per 100g.

Thin strips of beef sautéed and served with fresh arugula and cherry tomatoes. A quick and flavorful dish.

Cut of beef from the rib, known for its marbling and tenderness. Priced per 100g.

Bone-in steak, flavorful and juicy, grilled. Priced per 100g.

Famous T-bone steak, including fillet and sirloin. Served rare. Priced per 100g.

Grilled beef served sliced into thick pieces. Priced per 100g.

Fresh salad with mixed seasonal vegetables.

Fresh raw vegetables (celery, carrots, fennel) served with a bowl of oil, salt, and pepper for dipping.

Leafy green vegetable with a slightly bitter taste, usually sautéed with garlic and chili pepper.

Cooked spinach, usually served with butter or lemon.

Vegetable similar to broccoli rabe, typical of Roman cuisine, flavorful and slightly bitter.

Fried and crispy potato sticks.

Oven-baked potato wedges with rosemary and oil.

Fresh vegetables available based on the time of year.

Grilled red radicchio, with a pleasantly bitter taste.

Mixed grilled vegetables

Frozen lemon dessert, creamy and refreshing. Often served after a meal as a digestif.

Spoon dessert made with cream, sugar, and gelatin. Silky and smooth texture.

Custard pudding with a layer of liquid caramel on top. Classic and delicate.

Typical Sardinian dessert. A fried pasta ravioli filled with fresh cheese, served hot and drizzled with honey.

Millefeuille variation with crumbled crispy puff pastry and pastry cream or chantilly.

Small chocolate cake, often with a warm, molten center, served with whipped cream.

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

Cheesecake

Classic soft cake with apple pieces. Simple and homemade.

Portion of fresh seasonal fruit.

Fresh fruit served cut into pieces or slices, ready to eat.

Cream ice cream cup enriched with fresh berries or berry sauce.

Small fruit-shaped ice creams or sorbets. A delightful and light dessert.

Bottled mineral water.

A glass of wine, available in white or red.

House wine selected by the restaurant, usually served in a carafe.

Light draft beer served in a small size.

Light draft beer served in a medium size.

Carbonated non-alcoholic beverage.

Large 1-liter bottle of Coca-Cola.

Classic Italian espresso.

Italian alcoholic digestifs to drink after a meal.

Aged distilled spirit made from grains, aged in barrels.

Fine French grape-based spirit.

Typical Sardinian sweet dessert wine, aromatic and intense.

White pizza or focaccia with toppings, often with mozzarella and cooked ham or anchovies.

Pizza with mozzarella, mushrooms, and sausage. Flavorful and autumnal.

Pizza topped with fresh zucchini flowers and anchovies or mozzarella. Delicate and flavorful.

Pizza combining the bitterness of radicchio with the strong, creamy flavor of gorgonzola.

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

White or red base pizza, topped raw with bresaola, arugula, and parmesan shavings. Fresh.

Pizza with smoked salmon and fresh arugula added after baking.

Pizza with buffalo mozzarella and fresh pachino cherry tomatoes.

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

The queen of pizzas: tomato, mozzarella, and basil.

Pizza with tomato, mozzarella, and anchovies.

Pizza with tomato, mozzarella, and spicy salami.

Pizza with mozzarella, tomato, and champignon mushrooms.

Pizza divided into four sections with different toppings (usually mushrooms, artichokes, cooked ham, olives).

Rich pizza with tomato, mozzarella, mushrooms, artichokes, olives, hard-boiled egg, and ham.

Folded pizza, usually filled with tomato, mozzarella, and cooked ham.

Special pizza with zucchini flowers, pachino tomatoes, crispy guanciale, and pecorino.

Red pizza enriched with buffalo mozzarella and parmesan shavings.

Red pizza with the addition of fresh buffalo mozzarella and basil pesto.

Gourmet white pizza with stracciata cheese (the heart of burrata) and premium Patanegra ham.

House specialty, a fried or baked filled dough.

Fried rice croquette with tomato and a melting mozzarella center. Typical Roman street food.

Classic crispy french fries.

Green pitted olives stuffed with meat, breaded and fried. Marche specialty.

Fried battered zucchini flower stuffed with mozzarella and anchovies. Crispy outside, soft inside.

Assortment of mixed fried items (e.g., supplì, croquettes, battered vegetables).

Typical Abruzzo-style grilled lamb skewers. Flavorful and juicy.