Ristorante Sant'Angelo

A trio of hot and crispy fried appetizers. Usually includes classics like supplì, arancini, or meatballs. Ideal for whetting the appetite.

Slice of toasted homemade bread topped with diced fresh tomatoes, garlic, and basil. Crispy and fragrant, it's the quintessential Italian appetizer.

Special variation of bruschetta with rich toppings chosen by the chef. May include ingredients like cheeses, cured meats, or grilled vegetables.

Classic summer combination of aged cured ham and slices of sweet melon. A fresh and flavorful contrast between sweet and salty.

Fresh salad with buffalo mozzarella, sliced tomatoes, and basil. Simply dressed with extra virgin olive oil to enhance the milk's flavor.

Cold boiled seafood salad (like squid, octopus, shrimp). Dressed with lemon, oil, and parsley. Light and flavorful.

Tender octopus served with potatoes, cherry tomatoes, and olives. A traditional seafood dish, soft and tasty.

Mussels and clams sautéed with oil, garlic, and parsley. Served with their flavorful broth, perfect for enjoying with toasted bread.

Large selection of Italian cured meats and mixed cheeses served on a board. Ideal for sharing as a rich and varied appetizer.

200g beef hamburger served on a plate or in a bun with fresh vegetables and caramelized onion. Juicy and flavorful.

Enriched version of the burger with double meat and extra cheese. A very substantial meal for big appetites.

Long pasta with a simple and classic tomato and basil sauce. The authentic taste of homemade Italian cuisine.

Pasta sautéed with olive oil, golden garlic, and chili pepper. A simple but flavorful dish, slightly spicy.

Spaghetti with Genovese pesto (basil, pine nuts, garlic, cheese, and oil). Fragrant, herbaceous, and fresh.

Pasta with a rich cream of egg yolks, Roman pecorino, black pepper, and crispy guanciale. Intense, savory, and creamy.

Pasta served with a traditional meat sauce, slow-cooked in tomato. A hearty and comforting dish.

Spaghetti with mixed seafood (mussels, clams, shrimp, squid) in a light tomato sauce. Savory and rich with sea aromas.

Pasta sautéed with clams, oil, garlic, and parsley. A classic of seafood cuisine, delicate yet flavorful.

Hollow long pasta with tomato sauce, guanciale, and pecorino. A typical Roman dish with a decisive and savory taste.

Fresh egg pasta with a cream of Pecorino Romano and abundant black pepper. Simple, very creamy, and spicy.

Red pizza without cheese, seasoned only with tomato, garlic, oregano, and oil. Simple and aromatic.

The classic pizza par excellence with tomato, mozzarella, and basil. Represents the colors of the Italian flag.

Margherita pizza base enriched with sliced champignon mushrooms. Delicate and earthy flavor.

Flavorful pizza with mushrooms and sausage. A rich combination reminiscent of forest flavors.

Premium pizza with buffalo mozzarella and prosciutto added after cooking. Fresh and flavorful.

Rich pizza with various toppings: artichoke hearts, mushrooms, cooked ham, olives, and sometimes egg. A mix of flavors.

Pizza topped with a selection of grilled or baked seasonal vegetables (like zucchini, eggplant, peppers). Light and colorful.

White pizza (no tomato sauce) with a blend of four melted cheeses (usually mozzarella, gorgonzola, fontina, and parmesan). Very rich and creamy.

Flavorful pizza with anchovy fillets and sometimes capers. Decisive and salty taste.

Pizza inspired by Amatriciana pasta: tomato, guanciale, and pecorino. Intense savoriness.

White pizza inspired by the famous pasta, with mozzarella, egg, black pepper, and guanciale. Rich and unique.

Spicy pizza with spicy salami (often ventricina or salamino). Tasty and lively.

Wedges of potatoes baked with rosemary and oil. Crispy outside and soft inside.

Classic stick-cut French fries. Golden and crispy.

Blanched leafy green vegetable (chicory) then sautéed with garlic and chili. Bitter and decisive taste.

Blanched spinach sautéed with butter or oil and parmesan. Soft and delicate.

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

Whole artichokes slowly cooked with oil, garlic, parsley, and mint. Tender and very aromatic, typical of Roman cuisine.

Fresh salad with lettuce, cherry tomatoes, olives, and radicchio. A light and refreshing side dish.

Version of Caesar Salad with chicken, cherry tomatoes, shaved cheese, and sauce. A light main course.

Rich fish salad with shrimp and salmon, fresh vegetables, and cocktail sauce. Tasty and fresh.

Simple yet flavorful salad with spicy arugula, sweet cherry tomatoes, and flakes of aged Grana cheese.

The most famous Italian dessert: layers of ladyfingers soaked in coffee alternating with mascarpone cream and bitter cocoa. Creamy and energizing.

Small chocolate dessert, often served warm with a soft, molten center. Intense and decadent.

Spoon dessert made with cream, sugar, and gelatin. It has a soft and velvety texture, often served with berry sauce or caramel.

Dessert of the day prepared by the chef. Ask staff for details.

Selection of fresh seasonal fruit, served sliced or whole. A light end to the meal.

Frozen and creamy lemon dessert, dairy-free. Very refreshing and digestive.

Artisanal ice cream cup in various flavors (e.g., chocolate, cream, hazelnut). Fresh and sweet.

Large bottle of water, still or sparkling.

Classic carbonated soft drinks in a small bottle or can.

Sweet iced tea, available in lemon or peach flavor.

Small bottle of fruit juice, various flavors like pear, peach, or apricot.

Fresh juice made from squeezed oranges or lemons on the spot. Rich in vitamins.

Non-alcoholic blond aperitif with a citrusy and slightly bitter taste.

Refreshing and thirst-quenching sparkling tonic water or lemon drink.

Italian sparkling lemonade with real lemon pulp. Sweet and fizzy.

Cup of hot tea.

Italian espresso, short and strong, served in a small cup. Energy boost.

Drink made with espresso and foamed milk. Creamy and smooth.

Glass of hot milk with a small shot of espresso.

Espresso diluted with hot water, served in a large cup. Less intense than espresso.

Dense and warm cocoa drink. Sweet and comforting.

Glass of hot or cold milk.

Sweetened and chilled espresso, often served with ice or shaken. Refreshing.

A glass of house white wine.

International white wine, fruity and structured.

Campanian white wine, fresh and mineral with floral notes.

Lazio white wine, dry and savory, typical of the Castelli Romani.

Light and refreshing white wine with notes of citrus and pear.

Central Italian white wine, structured, fresh, and with good acidity.

Aromatic white wine with vegetal and tropical fruit notes.

Aromatic, spicy, and floral Gewürztraminer.

Sweet and slightly sparkling white wine, ideal for desserts.

Very aromatic white wine, with notes of lychee and rose.

A glass of house red wine.

Soft and round red wine, with notes of red fruits.

Structured and tannic red wine, with herbaceous and blackcurrant notes.

Tuscan red wine based on Sangiovese, dry and harmonious.

Abruzzo red wine, robust and full-bodied with hints of spices.

Sicilian red wine, spicy and intense with notes of black pepper.

Piedmontese red wine, fresh and fruity with good acidity.

Famous Tuscan red wine, dry and slightly tannic.

Premium version of Chianti, produced in the historic area.

The 'king of wines', a complex, tannic Piedmontese red suitable for aging.

Powerful and alcoholic Veneto wine, produced with dried grapes. Rich and velvety.

Prestigious Tuscan wine, elegant, complex, and long-lived.

Fresh and fruity rosé wine, likely Cerasuolo d'Abruzzo.

Puglia wine, likely Salice Salentino Rosato, fresh and harmonious.

Sparkling Veneto white wine. Fresh, light, and ideal as an aperitif.

Medium glass of draft beer.

One-liter carafe of draft beer, for sharing.

Large bottle of lager beer.

Small bottle of lager beer.

Superior quality Italian beer, balanced and smooth.

Large bottle of Menabrea beer.

Strong and decisive double malt Scottish beer.

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

The most famous Italian aperitif cocktail: Prosecco, Aperol, and soda. Sweet-bitter and bright orange.

Classic international cocktails (e.g., Negroni, Gin Tonic, Mojito).

Sweet lemon liqueur, served chilled as a digestif.

Sweet anise liqueur, strong and clear. Often served with coffee beans ('con la mosca').

Aged Italian brandy. (Note: Vecchia Romagna is a brandy, not an amaro, but it is listed here).

Very strong and aromatic pomace brandy. Powerful digestive.

Probably a local amaro or liqueur.

Blended Scotch whisky.

American Tennessee Whiskey, sweet and smoky.

Aged Italian brandy.

Neutral spirit distilled from grains or potatoes.